What to Eat and Drink at the Brand New Señor Bear

Fans of chefs Blake Edmunds and Max Mackissock have been able to enjoy their creative modern take on South American dishes since last Friday when Señor Bear opened its doors at 3301 Tejon Street.

The menu, divided in four categories (bocadillos, mariscos, vegetales, and carnes), includes 17 items that the team chose for this initial phase of the new restaurant from over 40 the team was considering.

"We wanted to highlight meat, vegetables, and fish. A lot of emphasis on seafood," Mackissock said. "Because the ceviches were very small, we didn't want appetizers and entrées so we decided to organize by ingredients; it is more approachable that way."

How should you start exploring the menu? "I love the agua chile. Our version has rich chunky avocado and a great nice acidic broth," he said. For his part, Edmunds recommends the chicken, a dish called "el pollo bronco" on the menu, inspired by a very casual eatery in Tulum, Mexico. The soup and any vegetable dishes are always a good bet for this team. Here's a look inside the food and drink, courtesy of Eater photographer Ryan Dearth.

Grid View