Restaurant Watch: Highland Park Kitchen to Offer 'Contemporary Tapas'

Restaurateurs have been looking for the recipe for success at 5137 York Blvd. for the last two years--as both Marty's Bar and Cafe Lobos have failed to thrive at the location.

However, Chef Huntley See--who will open Highland Park Kitchen (HPK) at the former Marty's/Lobos location on Wednesday, February 29--is hoping he has all the right ingredients.

As passersby have already noticed, See has installed a window at the front of HPK--giving the restaurant a more open and inviting feel.

See said the menu of contemporary style tapas--including "pomegranate ceviche, carne asada fries and Sliders"--will also invite a steady stream of customers to HPK.

Prices will be in the $10-$30 according to HPK's Facebook page.

Adult beverages, like "the pomegranate mojito, selected wines and draft beers," will also be on HPK's menu.

In an email to Patch, See told us about his history as a Los Angeles chef, his plans for HPK and his attraction to Highland Park.

Patch: What attracted you to Highland Park?  

Hunter See: Rudy Martinez is the owner of HPK, and I was referred to him through mutual friends. He has done so much for this community, and I personally love the area, so it seemed like a perfect fit. We are trying to keep the momentum of Highland Park's changing neighborhood by creating a resturant/bar experience that the locals will love to call their own.

P: What's on the menu?  

HS: We are doing a fun well rounded menu. I would have to describe it as contemporary style tapas, like pomegranate ceviche, carne asada fries, and sliders. We also have great entrees for people that want a little more, like our braised short ribs with garlic potato puree and crispy onion. Our bar program will have specialty cocktails like the pomegranate mojito and the snake eyes martini--which has muddle orange and jalapeno and is shaken with Hendrick's Gin and Sprite. Very fun cocktail. We also have fun tall-boys in brown bags, and Bloody Marys with your choice of beef jerky or celery.

P: When do you expect to open?  

HS: We are currently doing our soft opening now and we are doing a grand opening party next Wednesday, Feb. 29. We are trying to keep it very local and give Highland Park a great place to call their own.

P: What are some other restaurants that you've opened/run?  

HS: I have opened the F&B Program at the Custom Hotel in Marina Del Rey, opened The Office in West Hollywood, and helped open numerous hotels/bars/clubs.