Bar

"If Downtown is dead, somebody forgot to tell the dudes at Ciudad... the politicians plotting world domination over tall glasses of minty lime cooler, the singles three-deep at the bar, the Yamamoto-clad artistes who seemed to have disappeared from the city sometime around 1987 but who are back in this restaurant in force. Loud mambo music, Spanish wines, a maitre d' more likely to greet El Vez by name than to recognize a VP of Marketing at Fox--it's the best of Los Angeles '80s all over again... At certain late-night hours, the dining room looks as if a Perez Prado concert might break out at any second--the huge rum selection, available in three-shot taster assortments does nothing to encourage this--yet it still retains its seriousness."
Los Angeles Magazine

"Caramba!... Urban and hip, Ciudad's celebration of Latin food gives the downtown dining scene a much-needed infusion of exuberance. Come for lunch, come for dinner, but also mambo on down for cuchifrito, or snacks, served at the bar from 3 to 7 every weekday afternoon."
LA Times Magazine

"It's a blast!..."
Jay Weston's Restaurant Newsletter

"The late '80s were a golden age for restaurants in LA, as designers vied with chefs to see who could out-dazzle the customers. Most of the stars of that era have disappeared or sobered up, but Ciudad shows that the old spirit is still alive."
Interiors

"...a smart concept for the downtown L.A. restaurant: 'the bold seductive flavors of the world's great Latin cities, from Havana to Rio de Janeiro to Barcelona'... The cuchifrito menu, snacks served the bar from 3 to pm, sort of a Latin happy hour, could get to be a habit. Especially with mojitos, Cuba's mint-infused rum collins."
LA Times


Bar Drinks

Supremo Mojito
cuba’s most popular cocktail with fresh mint, lime, and sugar
hand muddled with zaya 12 year old gran reserva rum

Pomegranate Margarita
premium blanco tequila, cointreau, pomegranate juice, and fresh lime

Brazilian Margarita
aqua luca premium cachaca, cointreau, and fresh lime

Suprema Margarita
premium silver tequila made from 100% blue agave, cointreau, and fresh lime

Piscorita
central american cousin to the margarita made with pisco and fresh lime

Pisco Sour
made with pisco, a peruvian eau-de-vie, and lime juice shaken
and topped with meringue powder

Suprema Sangria
red wine steeped with fresh orange, lime, melon, and pineapple
topped with spanish cardinal mendoza brandy


Small Plates

Spiced Almonds and Marinated Olives

Beer Battered Onion Rings
with roasted san sebastian chiles

Rabbit and Ham Croquetas

Spinach Empanada
with pinenuts, raisins, and manchego cheese

Arugula, Hearts of Palm, and Nectarine Salad
with goat cheese and citrus vinaigrette

Peruvian Ceviche
with ginger, aji amarillo chile, cilantro, and lime

Asparagus Fries
with romescu sauce

Catalan “Bikini”
with grilled tomato, poblano, and a fried egg

Algerian Spiced Shortbreads
with spanish cheese

Goat Cheese Fritters
with caramelized onions, honey, and cherries

Seared Calamari
with white beans, peppers, and Bilbao chorizo

Chile Cheese Tamale
with arbol salsa

Carnitas Tacos
with salsa, guacamole, and lime

Mini Latin Tea Sandwiches:
cuban deviled ham, peruvian egg salad, and manchego quince

Plantain Gnocchi
with tomatillo cream sauce

Romaine Hearts
with chile rajas, plantain croutons, and cabrales blue cheese vinaigrette

Lamb Meatballs
with mint chimichurri and yogurt sauce

Argentine Empanadas
wild mushroom with warm chipotle sauce and swiss chard with tomatillo sauce

Bacon Wrapped Dates
with cabrales blue cheese

Tortilla Soup
with tortilla strips, cheese, and guacamole

Grilled Artichoke
with aji amarillo aioli

Catalan Chocolate Toasts
with olive oil and flaky salt


Large Plates

Boneless Beef Shortribs in Sofregit
catalan style beef braised with hard cider, onion, garlic, peppers, and spices
served over chickpea fettucine with butter and herbs

Grilled Seasonal Fish with Tamarind Glaze
on cumin scented cabbage and mashed yuca with a habanero orange salsa

Portabella Mushroom Sabana
confit slices of portabella mushrooms with a salad of grilled indian eggplant,
stuffed leeks, and zucchini drizzled with roasted tomato chimichurri

Slow Cooked Duck over Smoked Paprika Paella
with sherry almond aioli, spaghetti squash, and cinnamon oil

Carnitas
slow roasted pork served with mashed yuca, black beans, fried plantains,and grilled corn salsa

Sea Scallops with Olive Oil Poached Peppers
large diver scallops on a bed of creamed corn and poached sweet peppers
with serrano ham, salsa verde, and watercress salad

Argentine Gaucho Steak
caramelized jalapeño and roasted garlic stuffed all natural beef rib eye
served with an herb and garlic chimichurri sauce, bacon mashed potatoes,
and a warm black bean, corn, and spinach salad



Happy Hour... $4
Available at the bar only
Monday - Friday, 3 pm to 7 pm
Sunday 5 - 9 pm

Mojito fresh mint, lime, and rum

Margarita fresh squeezed lime and tequila

White Sangria white wine, fruit, and a topping of sparkling cava

Spanish Sangria red wine steeped with fresh fruit

Selected Latin Wines by the Glass


Live Music

Calé
Rumba, Gypsy Flamenco
Wednesday through Friday 6 - 9pm


Validated parking in Union Bank Plaza Garage, and valet parking beginning at 5pm

*Ciudad uses seasonal, locally grown ingredients, including 100% Certified Organic rice, black beans, eggs, and dairy, as well as hormone and antibiotic free meats. We serve only sustainable seafood and are a member of the Monterey Bay Aquarium Seafood Watch Restaurant Program.  All our menu items are trans fat free.