Nestled atop Bunker Hill, mere steps from cultural landmarks like MOCA and the Walt Disney Concert Hall, Pez Cantina operates as a culinary sanctuary dedicated to sustainable Coastal Mexican cuisine. It is a true urban oasis. The restaurant is the latest vision of Bret Thompson, former Patina Executive Chef and co-founder of Milk Ice Cream Parlor, alongside Lucy Thompson Ramirez, whose Guanajuato roots infuse the project with authentic spirit. Together, they have curated a "Sea-to-Land" experience that marries professional culinary precision with the soul of a Mexican household. Inspired by Bret’s travels to the sleepy fishing town of Loreto, Baja California, the menu traverses the distinct regions of Mexico—from the Yucatan Peninsula to Oaxaca. Dishes are vibrant and complex. Guests indulge in fresh ceviches, cocteles, and chilaquiles with chicharron, all complemented by an eclectic, California-focused bar program. The atmosphere is equally transportive; designed around the concept of "Ocean Meets Land," the space features a lush outdoor jardín where a cantera fountain flows against the dramatic backdrop of the downtown skyline.
