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.

 

We’re looking forward to having you dine with us at Caldo Verde. Please be advised that starting November 4, 2021, a proof of vaccination will be required in any of our indoor spaces.*


*Subject to any medical or religious exemptions.

Caldo Verde Cocktail on black and white checkered table

HOURS

Breakfast:
Daily, 7:00am–10:30am
Lunch:
Weds-Sun, 11:30am-2:30pm
Dinner:
Weds-Sun, 5:00pm-10:00pm
Thurs-Sat, 5:00pm-11:00pm

CONTACT US

Reservations & General Inquiries
1.800.806.1947
caldoverde@properhotel.com 

LOCATION

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

Breakfast

BREAKFAST

 FRUITS FROM THE MARKET 12 

FROZEN ACAI BOWL 14

almond butter, cocoa nib granola, banana

and blueberries 

DRIED FRUIT MUESLI 14

pistachios and seeds—with yogurt or choice of milk

SCOTTISH OATMEAL 12 

honey butter, bee pollen, walnuts and sea salt

CORNMEAL WAFFLE 16 

roasted apple, Madeira-soaked prunes and crème fraîche

BAKED BRIOCHE FRENCH TOAST 17

pumpkin preserves, mascarpone and spiced pepitas

SCHANER FARMS’ EGG OMELET 19 

trumpet mushrooms, fontina and gremolata

HUEVOS DIVORCIADOS 16

two chilis, tortillas and black beans

SMOKED SALMON 21

alex’s potato cakes, avocado and lemon crème fraîche

CHOURIÇO + EGGS 18

soffrito, mahon and fried potatoes

GRILLED CIABATTA 21 

chicken sausage, soft egg, rapini and black olive salsa 

AVOCADO TOAST 18

grilled pumpernickel, cherry tomato and piri piri 

FARMERS’ EGGS 16 

any-style with potato or tomato, arugula salad and toast

SIDES

 Market Berries 8

Portuguese Chouriço 8

Chicken Sausage 8

Small Arugula Salad 5 

Grilled Toast & Jam 6

Bacon 8

Potatoes 5

Tomatoes 5

Avocado 5

PASTRIES

 Pain Au Chocolat 6

Bran or Blueberry Muffin 6

Cinnamon Roll 6

Horchata Egg Tart 6

Chorizo and Manchego Scone 6

BEVERAGES

 BERRY BANANA SMOOTHIE 10

blueberry, strawberry, banana, oatmilk and hemp seeds

DIOSA VERDE SMOOTHIE 10

kale, spinach, almond butter, banana and chia seeds

Little West Juices 12 

Fresh Juice 8

Counter Culture Coffee 6

Espresso 4

Americano 6 

Cappuccino 7

Latte 6

Ice Tea 5

Hot Tea 7

Lunch

STARTERS

BEET PURÉE AND BURRATA 14

radish, spring onion and dark rye croutons

BRANDADE 16

cherry tomatoes, chermoula, soft egg and garlic toasts 

SMALL PLATE OF SALTY FAVORITES 19

iberico ham, spanish anchovies and arbequina olives

ESTRELA ARTESENAL TOAST 20

treviso, spiced pepitas and pumpkin preserves

SALADS

MARKET LETTUCES 16 

avocado, yellow dal, sunflower seeds and buttermilk 

add chicken, shrimp or market fish +11

KALE AND FARRO 18

russ’s scallion kimchee, cashews and fried shallots 

add chicken, shrimp or market fish +11

PORTUGUESE CHOPPED SALAD 21

endive, romaine, broad beans, potato, braised leeks, 

black olives, chorizo and sao jorge 

add chicken, shrimp or market fish +11

SANDWICHES

TOSTA MISTA 18 

on bolillo with spigarello, black olives and fresno chiles

ROAST TURKEY ON CIABATTA 18

ricotta salata, romesco and spiced carrot slaw

WESTHOLME WAGYU BURGER 22 

mahon, grilled onions and sloppy sauce

MAINS

BUCKWHEAT TORTIGLIONI 24 

prawns, clams, heirloom garlic, harissa and rapini

MARKET FISH 29 

chickpeas, peppers, eggplant, green olives 

and saffron aïoli

CHICKEN PAILLARD PIRI PIRI 28 

herbed french fries, arugula and lemon

GRILLED HANGER STEAK 34 

chicories, migas and herbed mustard butter

SIDES

CARROTS BRAISED IN ORANGE 15 

crème fraîche and chermoula

MESS OF LOCAL GREENS 14 

garlic, chili and olive oil

FRENCH FRIES 10 

sage, rosemary and aïoli

Dinner

DINNER

DUORO ALMONDS 8 MARINATED OLIVES 8

ROASTED BEETS 16

burrata, beet purée, radicchio and hazelnuts

YELLOW TOMATO CAMPECHANA 21

shrimp, crab and local halibut

SANTA BARBARA SEA URCHIN 25

toasts and seaweed butter

SMALL PLATE OF SALTY FAVORITES 19

iberico ham, spanish anchovies and arbequina olives

THREE PORTUGUESE CHEESE 24

dates, walnuts, figs and tomato jam

 

ENDIVE + LITTLE GEMS 17 

anchovy cream, apples, pomegranate and monte enebro

ESTRELA ARTESENAL TOAST 20

treviso, spiced pepitas and pumpkin preserves

KALE AND FARRO 17russ’s scallion kimchee, cashews and fried shallots

PERFECT LITTLE GREENS 14 

walnut oil and camino red wine vinegar

 

OCTOPUS 22 

braised in squid ink with olive purée

PRAWNS 26 

heirloom garlic and arbol chile butter

CLAMS 24 

sherry, chickpeas and onion blossoms

SEARED MERLUZA 29

tomato rice, black olives and aïoli

 

LIBERTY DUCK BREAST 32 

dirty duck rice and port-soaked figs

STUFFED RABBIT 29 

morcilla and cavolo nero 

PORK CUTLETS 27 

migas, jamon and pedro jimenez

BEEF CHEEKS 34 

avocado, crema and green chile

 

CONFIT LEMON CHICKEN 42

french fries, arugula and piri piri

CALDO VERDE 68 

local rock crab, linguiça, kale, mussels and potato

BONE-IN RIBEYE 120

patas bravas, garlic turnip greens and 

alentejo butter

 

CHANTERELLES 20 

over white polenta with sieved egg

BRAISED CARROTS IN ORANGE 15 

crème fraiche and chermoula

MESS OF LOCAL GREENS 14 

garlic, chili and olive oil

BRUSSELS SPROUTS 15

chouriço, minced peppers and dark crumbs

FRIED SUNCHOKES 15 

sherry aïoli and trufflebert hazelnuts

FRENCH FRIES 10 

sage, rosemary and aïoli 

Dessert

DESSERT

PEAR SERRADURA 13

poached pears, pear brandy, vanilla chantilly 

and hazelnut streusel

CHOCOLATE GANACHE 13

fig-port compote 

DOCE DA CASA 13

dulce de leche, churro and coffee ice cream

MELON-TEQUILA FLOAT 12

vanilla ice cream, lime granita, aloe vera and mint

THREE PORTUGUESE CHEESE 24

dates, walnuts, figs, and tomato jam

Drinks

COCKTAILS

 A PROPER WELCOME 14 

dry white port, old world tonic

GOLDEN HOUR 17

tequila blanco, dry vermouth, pineapple, lemon, 

pineapple sage

DIRTY GIBSON 15

london dry gin, beet brine, extra dry vermouth

GATO FAMINTO 15

vodka, garcia farms unripe page mandarins

SIDEPIECE 19

mezcal, cognac, amaro angeleno, apricot, lemon, serrano

BAIRRO ALTO 16

london dry gin, amaro angeleno, pomegranate, honey, lime

PROPER OLD FASHIONED 16

bourbon, smoked cherry, bitters, orange flower water

FREE-SPIRITED (non-alcoholic)

A MODA ANTIGA 12

lapsang souchong, smoked cherry, bitters

THE SILVER COAST 12

passionfruit, ginger, citrus, basil

WINES BY THE GLASS

 SPARKLING

lodi, californio, gomes vineyard, carboniste

albariño, extra brut ’19 18

reims, champagne j. lasalle, cachet d’or, brut, 26

conca del riu, anoia, penedès, 

raventós, i blanc de nit, brut rosé, ’16 18

DRY SHERRY (3oz pour)

palomino, barbiana, manzanilla, clásica, sanlúcar, spain 13

palomino, bodegas san francisco javier, viña corrales “pago balbaína, “fino, jerez, spain 18

palomino, valdespino, tio diego, 

single vineyard amontillado, jerez, spain 12

Palomino, Bodegas Tradicion, Palo Cortado VORS, Jerez 30 year 35

palomino blend, gomez nevado, palido en rama, sierra morena, spain 16

WHITE

 albariño, zarate, val do salnes, rias baixas, spain ‘19 16

alvarinho, vale dos ares, vinho verde, portugal ’20 14

abillo/macabeo, camino de navaherreros, 

madrid, spain, ‘18 15

chardonnay, mayacamas, mt. veeder, napa, california ‘18 26

godello, raul perez, “ultreia,” bierzo, spain ’18 20

pedro ximinez, alvear, 3 miradas, vino de pueblo, 

calidad superior, spain ‘18 14

viura, alegre valgañon, rioja, spain 17

ROSÉ

 Garnacha Rosé, Bodegas Muga, Rioja, Spain ’19 13

RED

cabernet sauvignon, mayacamas, young vine, 

mt. veeder, napa, california ‘18 27

garnacha, navaherreros, bernebeleva, madrid, spain ’18 16

graciano, koehnen wine company, terra alta vineyard, 

clements hill, california ‘18 14

mencia, decendientes di alvaro palacios, 

“petalos,” bierzo, spain ‘19 17

pinor noir, scar of the sea, viños de los ranchos, santa maria valley, california, ‘20 21

tempranillo, dominio de pingus, “psi,” 

ribera del duero, spain ‘18 22

tempranillo, artadi, “vinas de gain,” rioja, spain ‘17 17

SWEET

Monastrell Dulce, Bodegas Olivares, Jumilla, Spain ’13 12

Touriga Blend, Churchill’s Tawny, Porto, 10 year 21

pedro ximinez, valdespino, “el candado,” jerez, spain 10

BEER

calidad, mexican-style lager, santa barbara 8

weihenstephaner, heffe weiss-beir, germany 8

weihenstephaner, festbeir, germany 9

all seasons brewing company., bullitt ipa, los angeles 9

Sign Up Close Button

Become a Partner