A NEW VINTAGE

The grand tradition of downtown dining finds a modern, casual home at Caldo Verde. Here, the James Beard Award-winning team of chef Suzanne Goin and Restaurateur Caroline Styne blend a menu based in Portuguese flavors and old California sensibilities, served alongside boutique wines and market-driven cocktails. The stately setting offers a richly-designed entrance, bar, main room, and outdoor seating that opens onto the bustle of Broadway. Walls of windows bathe the historic architectural space in natural light. L.A.-based artistry runs throughout, from Morgan Peck ceramics and lighting, to a pair of monolithic Judson Studios stained glassworks.

HOURS

Breakfast:
Mon-Fri, 7:00am–11:00am
Sat & Sun, 7:00am-10:00am
Brunch:
Sat & Sun, 10:00am–2:30pm
Lunch:
Weds – Fri, 11:30am–2:30pm
Dinner:
Weds – Sun: 5:00pm–10:00pm
Friday & Saturday: 5:00pm–11:00pm

Restaurant Happenings

Explore Upcoming Calendar

CONTACT US

Reservations & General Inquiries
213.806.1023
caldoverde@properhotel.com 

LOCATION

Downtown L.A. Proper Hotel
Ground Floor
1100 S. Broadway
Los Angeles, CA 90015

LARGE PARTIES

Learn More

 

Breakfast

BREAKFAST

FRUITS FROM THE MARKET —14

DRIED FRUIT MUESLI —pistachios and seeds—with yogurt or choice of milk —15

SCOTTISH OATMEAL —honey butter, bee pollen, pistachio —14 (add berries +4)

PÃO PERDIDO —cara cara marmalade, mascarpone, candied walnuts —18

PIRI PIRI AVOCADO TOAST —pumpernickel, burrata, radish, tomato —18 (add soft-boiled egg +4)

SMOKED SALMON —alex’s potato cakes, avocado, lemon crème fraîche —23

SCHANER FARMS’ EGG OMELET —summer squash + blossom, corn, gruyère —19

CARNITAS + SWEET POTATO HASH —avocado, javi’s green chile, poached eggs —24

HUEVOS DIVORCIADOS —two chilis, black beans, queso fresco, créme fraîche, tortillas —17

FARMERS’ EGGS —any-style with arugula salad, potato, toast —16

CHOURIÇO + EGGS— sofrito, mahón, cherry tomato —22

 

SIDES

Market Berries 9 | Small Arugula Salad 5 | Grilled Toast & Jam 6 | Breakfast Potatoes 6 | Nueske’s Bacon 9 | Grilled Linguiça 10 | Tomatoes 5 | Avocado 5

PASTRIES

Pain Au Chocolat 7 | Almond Croissant 8 | Bran Muffin 6 | Blueberry Muffin 6 | Strawberry Scone 6 | Pecan Sticky Bun 7 | Pecan Sticky Bun + Bacon “Suzanne-style” 9

BEVERAGES

BERRY BANANA SMOOTHIE —blueberry, strawberry, banana, oatmilk, flax seeds —12

DIOSA VERDE SMOOTHIE —kale, spinach, almond butter, banana, chia seeds —12

Little West Juice – Quench —12

Little West Juice – Sunrise —12

Little West Juice – Clover —12

Little West Juice – Gingersnap —12

Little West Juice – Fireball Shot 2oz. —6

Fresh Orange or Grapefruit Juice 8

Counter Culture Coffee 6 | Espresso 4 | Americano 6 | Cappuccino 7 | Latte 6 | Iced Tea 5 | Hot Tea 7

 

Brunch

FRUITS FROM THE MARKET —14

FROZEN AÇAÍ BOWL —almond butter, cocoa nib granola, blueberries —15

DRIED FRUIT MUESLI —nuts and so many seeds, with yogurt or choice of milk —15

PIRI PIRI AVOCADO TOAST — pumpernickel, burrata, radish, tomato —18

SMOKED SALMON —alex’s potato cakes, avocado, lemon crème fraîche —23

SMALL PLATE OF SALTY FAVORITES —iberico ham, spanish anchovies, aloreña olives —19

THREE PORTUGUESE CHEESES —dates, walnuts, apricots, doce de tomate —26

 

HUEVOS DIVORCIADOS —two chilis, black beans, queso fresco, tortillas —17

SCHANER FARMS’ EGG OMELET —summer squash + blossom, corn, gruyère —19

CARNITAS + SWEET POTATO HASH —avocado, javi’s green chile, poached eggs —24

FARMERS’ EGGS — any-style with arugula salad, potato, toast —16

CHOURIÇO + EGGS— sofrito, mahón, cherry tomato —22

 

MOST SIMPLE SALAD —walnut oil + camino red wine vinegar —16

KALE + FARRO —russ’s scallion kimchee, cashews, pomegranate —18

PORTUGUESE CHOPPED SALAD —endive, romaine, broad beans, potato, braised leeks, black olives, chorizo, são jorge —21

Add Protein: chopped chicken +10 | grilled shrimp +12 | slow roasted salmon +14

PÃO PERDIDO —pumpkin preserves, mascarpone, candied walnuts —18

CORNMEAL WAFFLE  —strawberries, vanilla cream, candied lemon —24

LEMON CHICKEN PAILLARD —herbed french fries, arugula, piri piri —25

TOSTA MISTA —two ham, two cheese, spigarello, fresno chiles —21

MARKET FISH —chickpeas, asparagus, broccoli, green olives, saffron —29

GRASSFED BURGER — mahón, grilled onions, sloppy sauce —24

GRILLED STEAK + EGGS — patatas bravas, dandelion, scallion pistou —35

SIDES

Market Berries 9 | Small Arugula Salad 5 | Grilled Toast & Jam 6 | Breakfast Potatoes 6 | Nueske’s Bacon 9 | Grilled Linguiça 10 | Tomatoes 5 | Avocado 5

PASTRIES

Pain Au Chocolat 7 | Almond Croissant 8 | Bran Muffin 6 | Blueberry Muffin 6 | Pecan Sticky Bun 7 | Pecan Sticky Bun + Bacon 9 | Strawberry Scone 6

BEVERAGES

BERRY BANANA SMOOTHIE —blueberry, strawberry, banana, oatmilk, flax seeds —12

DIOSA VERDE SMOOTHIE —kale, spinach, almond butter, banana, chia seeds —12

Little West Juice – Sunrise —12

Little West Juice – Clover —12

Little West Juice – Quench —12

Little West Juice – Gingersnap – 12

Little West Juice – Fireball Shot 2oz. —6

Fresh Orange or Grapefruit Juice 8

Counter Culture Coffee 6 | Espresso 4 | Americano 6 | Cappuccino 7 | Latte 6 | Iced Tea 5 | Hot Tea 7

 

Lunch

PICAQUICOS 8

MARINATED OLIVES 8

DOURO ALMONDS 8

 HEIRLOOM TOMATO SALAD —feta labneh, honey, picaquicos —19

WEISER MELONS + NECTARINES —urfa, culatello, crema —19

THREE PORTUGUESE CHEESES almonds, walnuts, apricots, doce de tomate —26

MOST SIMPLE SALAD walnut oil, camino red wine vinegar —16

KALE AND FARRO russ’s scallion kimchee, cashews, fried shallots —18

PORTUGUESE CHOPPED SALAD endive, romaine, broad beans, potato, braised leeks, black olives, chorizo, são jorge —21

Add Protein: chopped chicken +10 | grilled shrimp +12 | market fish +14 | hanger steak +16

PIRI PIRI AVOCADO TOAST —grilled pumpernickel, burrata, cherry tomato, radish —18 (add soft-boiled egg +4)

 BUCKWHEAT TORTIGLIONI prawns, mussels, heirloom garlic, harissa, rapini —26

MARKET FISH asparagus, chickpeas, broccoli, green olives, saffron aïoli —29

SOFTSHELL CRAB + GREEN TOMATOES on brioche, jamón butter, piquillos —25

LEMON CHICKEN PAILLARD —herbed french fries, arugula, piri piri —25

GRASSFED BURGER —mahon, grilled onions and sloppy sauce —24

TOSTA MISTA —on bolillo with spigarello, fresno chiles, queso oaxaca —21

GRILLED HANGER STEAK senorio de vaca pudding, black olive-piquillo tapenade —35

 BLUE CORNMEAL SHORTCAKE  —peaches, mint, crème fraîche ice cream —14

BOCA NEGRA —coffee caramel, bourbon, caramel ice cream 14

TORTA DE MORANGO tamai strawberries, almond cream, brown butter ice cream 14

Dinner

DINNER

HEIRLOOM TOMATO SALAD —feta labneh, honey, picaquicos —19

RED PEPPER CAMPECHANA shrimp, crab, bay scallops, avocado —22

SMALL PLATE OF SALTY FAVORITES —iberico ham, spanish anchovies, cracked aloreña olives —19

THREE PORTUGUESE CHEESES almonds, walnuts, apricots, doce de tomate —26

SHISHITOS + SUMMER BEANS tempura-battered, black mole aïoli —16

WEISER MELONS + NECTARINES —urfa, culatello, crema —19

PORTUGUESE CHOPPED SALAD —broad beans, potato, leeks, black olives, chorizo, são jorge —20

KALE + FARRO russ’s scallion kimchee, cashews, fried shallots —18

MOST SIMPLE SALAD walnut oil, camino red wine vinegar —15

 

 PRAWNS heirloom garlic, cherry tomato, arbol chile butter —26

SOFTSHELL CRAB + GREEN TOMATOES on brioche, jamón butter, piquillos —25

BLUENOSE + FIDEOS —sofrito, spring onion and garlic aïoli —29

PORK CUTLETS chorizo broa stuffing, santa rosa plums, ginjinha —28

DUCK BREAST girl + dug greens, crab apple mostarda —32

LAMB SIRLOIN PAILLARD —summer vegetable tian, riojana, mint crema —29

GRILLED FLAT IRON —senorio de vaca pudding, chickpeas and black olive tapenade —45

PIRI PIRI CHICKEN french fries, arugula, grilled lemon —48

CALDO VERDE local rock crab, grilled linguiça, kale, mussels, potato —72

 

 MAITAKES + BOB’S POLENTA rapini, sieved egg, sherry vinegar —21

MESS OF LOCAL GREENS garlic, chili, olive oil —14

CORN PUDDING KM 39, lime, piri piri spice —16

SUMMER SQUASH + CHOURIÇO spring onion, iberico butter, squash blossoms —18

PATATAS BRAVAS —spiced tomato + garlic aioli —15

 

A.O.C. RUSTIC BOULE & BUTTER 6

MARINATED OLIVES 8 

DOURO ALMONDS 8 

PICAQUICOS 8

Dessert

DESSERT

 BLUE CORNMEAL SHORTCAKE —peaches, mint, crème fraîche ice cream —15

BOCA NEGRA —coffee caramel, bourbon, caramel ice cream 15

TORTA DE MORANGO tamai strawberries, almond cream, brown butter ice cream —15

THREE PORTUGUESE CHEESE dates, walnuts, apricots, doce de tomate —26

 

SWEET WINE & PORT

 MONASTRELL, BODEGAS OLIVARES, JUMILLA, 2013 12

RESERVE PORT, CHURCHILL’S, PORTO 14

TAWNY PORT, CHURCHILL’S, PORTO 10 YEAR 21 

VINTAGE PORT, QUINTA DO POPA, PORTO, 2017 21 

 

MADEIRA

 BUAL, RARE WINE CO, “BOSTON” NV 15 

BUAL, D’OLIVEIRA 1968 75 

MALMSAY, RARE WINE CO, “NEW YORK” NV 15 

SERCIAL, RARE WINE CO, “CHARLESTON” NV 15 

VERDELHO, D’OLIVEIRA 1986 58

Proper Power Lunch

CHOICE OF

MELON + NECTARINE SALAD —urfa, jamón, crema

RED PEPPER GAZPACHO—red onion, avocado, jalapeño 

CHOICE OF

PORTUGUESE CHOPPED SALADendive, romaine, broad beans, potato, braised leeks, black olives, chouriço, são jorge

add chopped chicken +6
add grilled shrimp +8

PIRI PIRI AVOCADO TOASTgrilled pumpernickel, burrata, cherry tomato, radish
add soft-boiled egg +4

LEMON CHICKEN PAILLARDherbed french fries, arugula, piri piri


$29 per person.

Sunday Supper

Sunday Supper

October 2, 2022

$65 per person

 

HEIRLOOM TOMATO TART

with basil and anchovies

SOCCA FRITTERS

with saffron rouille

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GRILLED LOCAL ROCKFISH

with sauce verte

GRAND AIOLI

with farmers market crudites

BAGUETTE TOASTS

drenched in tapenade

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MERINGUE GLACÉE

Roasted strawberry opalys ice cream, pinenut sablé

Extras

A.O.C. Rustic Boule + Butter 6

Marinated Olives 8

Douro Almonds 8

Picaquicos 8

Three Portuguese Cheeses 26

Small Plate of Salty Favorites 19

Upcoming Events
Caldo Verde Dining Room
Oct
30th

Sunday Supper Series

Oct 30, 2022

5:00 pm - 10:00 pm

Gather together to celebrate Caldo Verde’s seasonally inspired Sunday supper series helmed by James Beard Award-winning team, chef Suzanne Goin and restaurateur Caroline Styne. Enjoy an evening of connecting with the community over local dishes, market-driven cocktails, and boutique wines at our casually elegant, design-driven dining place.

 

Caldo Verde will introduce an evolving menu each Sunday exclusively for Supper Series from 5pm – 10pm.

Caldo Verde Thanksgiving table setting
Nov
24th

Thanksgiving Dinner

Nov 24, 2022

12:00 pm - 8:00 pm

Celebrate Thanksgiving with a 3 course family style menu featuring festive desserts.

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