Los Angeles Times:
First Bite – Gastropub Sans the Pub, or Xiomara Reconsidered
by Jonathan Gold
"Xiomara shed its accent and turned into a California bistro, a bit less sleek this time, but also grounded in modern French cooking and geared toward small plates.
"The dishes ... are congruent with the farmers-market-tinged cooking you find at places like Lazy Ox and the Yard, things like pork-stuffed squid with shell beans in a garlicky romesco sauce; crisp pork belly with sunchokes and a smoky-charred eggplant puree that makes the concoction taste like bacon; and lamb ribs with pickled green beans.
"The braised pork chop with pancetta, kale and pork is beautifully balanced for a dish that is essentially pork-on-pork-on pork, and the seared sea bass with butternut squash and a fried crisp of its skin is a preparation that would have been a standout even at Sona.
"It’s odd to think of a 20-year-old restaurant as a promising newcomer, but Xiomara is again a restaurant to watch."