Acme Hospitality has expanded its portfolio in Los Angeles with the opening of Picala. The Spanish-themed restaurant opened on April 28, 2026. The concept features communal dining in the Cumulus District in West Los Angeles.
Picala Welcomes Guests in West L.A.’s Cumulus District
Picala is at the crossroads of Culver City, South L.A., and West L.A. The concept is envisioned as a central gathering point in the Cumulus District in the West Adams area. The strategic location places the restaurant in a growing culinary and retail landscape.
Inspired by the shared dining tradition of Spain, Picala invites patrons to gather around a table and share food, be it a casual tapa at the bar, a meal on the patio, or sitting down for a full live-fire menu. The menu highlights fresh, seasonal dishes served in a relaxed, social setting.
Sherry Villanueva, Founder and Managing Partner of Acme Hospitality, explains that the name “Picala” represents “crossroads where paths meet, stories cross, and people gather in community connection to delight in one another. That is the spirit we want to bring to Picala, our own West L.A. crossroads of people, cultures, and stories.”
Picala is designed by Studio UNLTD. It combines contemporary style with handcrafted charm, textured surfaces, earth tones, and intricate detailing. With a capacity of 135 people and an additional 45 seats on the patio, Picala is open for reservations.
- Location: 3321 S La Cienega Blvd, Los Angeles, California 90016
- Operating Hours: Sunday – Thursday, 5 – 9 p.m., and Friday and Saturday, 5 – 10 p.m.
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Menu Highlights
Picala’s menu is inspired by Spanish food, with a California twist and seasonal menu. The light bites include Asparagus with Spanish Vinaigrette, Sardine Escabeche on Toast with Parsley and Aioli.
Bigger bites like suckling pig, ash-roasted rockfish, and aged prime ribeye are complemented by vegetable and traditional sides. For dessert, there are classics such as Basque cheesecake, orange sorbet, burnt butter ice cream, and chocolate mousse, all made to enhance the shared experience.
The drinks menu features Spanish-inspired flavors, with a focus on gin tonicas and cocktails. Seasonal cocktails feature saffron, melon, fig, and passion fruit, blended with a variety of spirits. Five different gin tonicas provide diversity of taste, and house-made sangria adds a social component.
The menu is complemented by an all-Spanish wine list, offering a selection of regional varieties, including fresh coastal whites, robust reds, and sparkling wines.
Kitchen Led by Executive Chef Luis Sierra
Picala’s Executive Chef, Luis Sierra, brings a unique outlook shaped from an unconventional journey into the culinary world. His initial interest in archaeology, which focused on ancient cooking methods in the American Southwest, kindled his passion for food culture and community meal sharing.
Sierra further developed his culinary perspective through travel and time spent living in Málaga, Spain. He developed an appreciation for the country’s ingredient-driven cuisine and shared dining culture.
Sierra then studied at the French Culinary Institute in New York and worked in renowned restaurants. Before Picala, Sierra served as Chef de Cuisine at Lulu in Los Angeles’s Hammer Museum.
At his new restaurant, he brings together various influences to create a seasonal menu with live-fire cooking. Spanish flavors, California ingredients, and a focus on simplicity and connection shape a unique culture at Picala.
The Cumulus District is a pedestrian-friendly area near Culver City and West Adams, featuring residential towers, retail, dining, and entertainment.
Studio UNLTD., an award-winning hospitality design studio, specializes in immersive experiences for restaurants and other venues. Santa Barbara-based Acme Hospitality is known for its varied portfolio of restaurants and boutique hotels, with a focus on innovative cuisine and unique design.
