Chef Alex Eusebio and his wife, Sara Mann Eusebio, opened Cascabel in Toluca Lake two weeks ago in the former D’Cache location. They livened up the decor of the building (a former house) with enhanced wood features, wall art, turquoise elements and a long bar for their “coastal Mexican” dining concept that seats 74.

Chef Alex, who is a season five Top Chef alum, is known for his “farm fresh” market cuisine at nearby Sweetsalt, but with Cascabel they are delivering a twist on traditional Latin cuisine. Although they do have a full liquor license, it won't be up and running for another week. Expect beer, wine, signature margaritas and other specialty cocktails.

The menu is a creative twist on surf-and-turf with a few veggies selections, such as celery root puree flautas and Brussels sprouts tacos. Look for an assortment of ceviches and tacos, bouillabaisse, braised short rib mole (the short rib at Sweetsalt is pretty much perfect, so think the same here), duck confit tamales, hangar steak, chiles rellenos and smoked bacon guacamole. Pastry chef Heather Ward from Sweetsalt (and formerly Bottega Louie) has created a dessert menu with such offerings as a cajaeta coconut avocado panna cotta and a chocolate passion fruit marquise.

Celery root puree flautas

Guacamole with bacon

Hangar steak tacos

Cajaeta coconut avocado panna cotta

Cascabel, 10717 Riverside Drive, Toluca Lake, 818-927-4210