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.

Caldo Verde Cocktail on black and white checkered table

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

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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

PÃO PERDIDO—murray’s sour orange marmalade, mascarpone, candied walnuts—18

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

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

SCHANER FARMS’ EGG OMELET—grilled mushrooms, spring peas, meyer lemon —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

SIDES

PASTRIES

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 – Fireball Shot 2oz. —6

Fresh Orange or Grapefruit Juice 8

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

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

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, créme fraîche, tortillas —17

SCHANER FARMS’ EGG OMELET —grilled mushrooms, spring peas, meyer lemon —19

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

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

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

BRANDADE + SOFT EGG —cherry tomatoes, chermoula, garlic toast —18

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

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

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

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

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

SIDES

PASTRIES

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 – Fireball Shot 2oz. —6

Fresh Orange or Grapefruit Juice 8

Lunch

PICAQUICOS —8

MARINATED OLIVES —8

DOURO ALMONDS —8

LOCAL BEETS — burrata, beet purée, radicchio, hazelnuts —15

BRANDADE + SOFT EGG —cherry tomatoes, chermoula, garlic toast —18

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, pomegranate, 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 | slow roasted salmon +14

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

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

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

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 —21

GRILLED HANGER STEAK —chicories, migas, herbed mustard butter —35

PISTACHIO FLAN —local citrus, pomegranate, crème fraîche —14

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

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

Dinner

DINNER

LOCAL BEETS —burrata, beet purée, radicchio, hazelnuts —17

YELLOW TOMATO CAMPECHANA —shrimp, crab, avocado, local halibut —21

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

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

BLOOD ORANGE + CARA CARA —avocado, arugula, honey vinegar, pine nuts —18

PORTUGUESE CHOPPED SALAD —broad beans, potato, leeks, black olives, chorizo, são jorge —19

KALE AND 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

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

PORK CUTLETS —green migas, jamon, pedro ximenez —28

DUCK BREAST —pea tendrils + casa forcella crab apple mostarda —32

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

WHOLE SEA BREAM —patatas panadera, meyer lemon, truffle butter —52

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

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

18OZ PRIME RIBEYE— grilled treviso, dandelion, alentejo butter —110

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

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

FAVA BEANS + CHOURIÇO —green garlic, iberico butter, lamb’s quarters —18

PATATAS BRAVAS —spiced tomato + garlic aioli —15

FRIED SUNCHOKES —PX sherry, scallion, sunflower seeds —16

A.O.C. RUSTIC BOULE & BUTTER —6

MARINATED OLIVES —8

DOURO ALMONDS —8

PICAQUICOS —8

Dessert

DESSERT

PISTACHIO FLAN —local citrus, pomegranate, crème fraîche —14

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

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

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

SWEET WINE & PORT

MONASTRELL, BODEGAS OLIVARES, JUMILLA, 2013 —12

PEDRO XIMENEZ, VALDESPINO “EL CANDADO” JEREZ —10

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

Caldo Verde

Downtown L.A. Proper Hotel Downtown L.A. Proper Hotel

A NEW VINTAGE

HOURS

Restaurant Happenings

CONTACT US