At John Sedlar’s new Playa, exterior and interior design elements create the dining space. It was designed by architect Osvaldo Malozzi and interior designer Deborah Gregory. (Kirk McKoy / Los Angeles Times)
Among the notable cocktails at Playa is a Oaxacan in the Clouds, made with mezcal and flavored with espelette pepper and crispy sage with roasted cherry tomatoes on a skewer across the top. (Kirk McKoy / Los Angeles Times)
Tortillas florales: maize cakes with organic flower petals, served with a velvety avocado butter. (Kirk McKoy / Los Angeles Times)
Chef and owner John Sedlar also owns the downtown restaurant Rivera. (Kirk McKoy / Los Angeles Times)
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One of the maize cakes features mojito-poached shrimp and braised napa cabbage with mustard ice cream pearls scattered across the top. (Kirk McKoy / Los Angeles Times)
Tamale chipotle: a wild-mushroom duxelles dumpling, filet mignon and chipotle béarnaise. (Kirk McKoy / Los Angeles Times)
Lights look like giant albino sea urchins, and mirrors above the banquettes give the space a Parisian bistro feel. (Kirk McKoy / Los Angeles Times)
The maize cake Bombay Taj is made with pork belly confit, chile-lime jicama, mango pickle, masala, chana crisp and raita cocktail vinegreta. (Kirk McKoy / Los Angeles Times)
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The Azul dessert plate is a blue corn gateau, almondine ice cream, Tahitian vanilla bean sorbet and apple potpourri. (Kirk McKoy / Los Angeles Times)
