Dinner, Drinks, and Chisme.
Picala is Culver City’s new gathering place, an energetic crossroads where paths, people, and stories come together. Rooted in the Spanish tradition of sharing food as community, it’s a restaurant designed for connection: a bar for a quick pintxo and vermouth, a patio for lingering with friends, or a dining room for a full wood-fired feast. Ingredient-driven, fresh, and welcoming, Picala is where West LA comes to eat, drink, and belong.
The name comes from a rarely used rural Spanish idiom for the meeting of paths, a crossroads where people gather, share, and delight in one another. That is the spirit we want to bring to Picala, our own crossroads in West Los Angeles.
Featuring Executive Chef Luis Sierra
Luis Sierra brings a deep and dynamic culinary background to Picala. A Los Angeles native with Dominican and Spanish roots, he has trained in some of the country’s most celebrated kitchens, including José Andrés’ two-Michelin-star minibar, the Michelin-starred Estela in New York, and the internationally acclaimed Coi in San Francisco. His cooking reflects both precision and soul, blending disciplined technique with a respect for flavor, tradition, and place. As Executive Chef of Lulu at the Hammer Museum, founded by Alice Waters and David Tanis, Sierra led a regenerative, seasonal menu that earned national recognition. His leadership helped shape Lulu’s mission-driven ethos around sustainability and education, garnering praise from major media and the California culinary community. Earlier roles at Silver Bough and his own pop-up, Thelma’s & Luis, further reflect his thoughtful, ingredient-forward approach. At Picala, Sierra channels his range into a wood-fired Spanish menu guided by California’s seasonal bounty. His style is warm, intentional, and rooted in a clear point of view.
