Javier's

Javier's Restaurant Review:

About the restaurant: The décor and ambience here is so typical of designer Dodd Mitchell. We have been following him for many years, and we have to admit, we like his whimsical spirit. As soon as you pass the doors of Javier’s, you will forget that you are in the center of Century City, and in a shopping mall. The restaurant is huge --- 12,000 square feet and over 500 covers --- but it feels both cozy and vibrant: plants, ropes (many of them), booths, white walls, arcades, tequila bottles with great lighting and two bars (one honoring the Virgin of Guadalupe) will surely make you feel like you are in Mexico. Mexico is where Javier Sosa hails from. He had been in the restaurant business in California for many years before opening his own in Laguna Beach in 1995 (now in Newport Beach), followed by locations in Irvine, La Jolla, Los Cabos, Las Vegas and this latest addition. Javier’s is a family affair: Sosa works with his sons, and likes to compose the menu with recipes from his chefs and their families. Therefore, dishes from the different regions of Mexico are represented.

Likes: The décor and the cuisine will make you come back for sure.
Dislikes: We would need to go back to see if you can find any.

About the food: You are going to find the usual suspects of Mexican cuisine. As they are made with quality ingredients, the result on the plate is always pleasing. Tortilla chips will arrive at your table with a variety of sauces and if you take too long, the server will bring a fresh basket of warm chips. Yes, we’ve all had guacamole so many times in the past, but the one served at Javier’s is one that you should definitely ask for. Order at least one ceviche. We had the pulpo, and while one of the guests at the table found it too spicy, we did not and finished it all up. A few salads are available before you dive in to the Mexican white prawns sautéed with garlic butter and wine sauce or the Maine lobster enchilada in a creamy pasilla sauce. Back on the earth side is pork sautéed with onions, braised in a spicy tomatillo sauce or the Angus short ribs braised in chile negro sauce. Meatlovers should look up the “Cortes from The Grill” section, all Prime Angus beef cuts. Other options include empanadas and tacos. But the one taco to order, the Machaca, is a secret and not on the menu (Prime brisket sautéed in garlic and onions, salsa fresca, lettuce and cheese). Finish with the coconut tres leches cake.

About the drinks: A Mexican restaurant with two massive bars calls for tequila. There are more than a hundred labels, ranging from 10 dollars a shot to 1,000 dollars a shot. Even if there are wines and beers, we suggest you make your drinking pick(s) out of the distilled blue agave plant selections. One last thing (unrelated to drinks): Ask about seeing the private room that’s covered from floor to ceiling, including the ceiling, with mother of pearl mosaic tiles.