First Look: Señor Bear Debuts This Friday

Sunday, June 4, 2017 at 5:57 a.m.

Danielle Lirette Hamachi tiradito with artichoke emulsion, artichoke, seasoned soy, chulpe corn, quinoa and Fresno chiles. 1/25

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Danielle Lirette A few of Señor Bear's cocktails (left to right): Primer Hombre, Rubor, Verde Jugo, Contento Fruta. 3/25

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Danielle Lirette King crab with avocado, pickled shallot, serrano chiles, puffed rice and coconut-chile broth. 5/25

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Danielle Lirette Tostada de hoja santa with shrimp escabeche and Argentinian chorizo. 7/25

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Danielle Lirette Scallops in cucumber aguachile with avocado, radish and red onion. 9/25

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Danielle Lirette A closeup of the hamachi tiradito reveals crispy beads of quinoa. 11/25

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Danielle Lirette King crab with avocado, pickled shallot, serrano chiles, puffed rice and coconut-chile broth. 13/25

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Danielle Lirette Albacore ceviche with roasted-lemon dressing. 15/25

Danielle Lirette Executive chef/partner Blake Edmunds. 16/25

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Danielle Lirette Chef Toby Prout making corn tortillas. 18/25

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Danielle Lirette Chef Toby Prout making corn tortillas. 20/25

Danielle Lirette Giant gummy bears at the bar. 21/25

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Danielle Lirette Executive chef/partner Blake Edwards. 24/25

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First Look: Señor Bear Debuts This Friday

The team that brought Highland Tap & Burger and Bar Dough to LoHi is going for the trifecta. Señor Bear, with executive chef/partner Blake Edmunds at the helm, will open on Friday, June 9, in the former Jezebel's spot at 3301 Tejon Street. The restaurant will serve Latin American cuisine based on ingredients and recipes from multiple countries, including Puerto Rico, Peru, Venezuela, Argentina and Mexico, with a cocktail roster anchored in tequila, mezcal, rum and pisco. Here's a peek inside, along with a few vibrant seafood dishes as a small taste of what you can expect — if you can bear the wait. All photos by Danielle Lirette.

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