Thursday, Friday, & Saturday | 5–6pm
Pintxo Hour @ La Otra
Sip on one of our delicious cocktails and indulge in two of Chef’s flavorful pintxos. Check in at the Lita host stand and you’ll be guided over to La Otra to experience some Iberian flair and start your night off right. See you soon! 🍸
$25pp or $45/couple
Includes one cocktail each
and Iberian pintxos to share
Chef’s Counter
An intimate tasting experience awaits!
We are excited to showcase our Chef's Counter. Those 4 cozy, intimate seats right in front of our hearth. At Lita's chef’s counter, you're not just a guest; you're part of the culinary magic and the true camaraderie of our 30ft chef island.
Our team of chefs are excited to share their inspirations behind each ingredient, the techniques used, and the passion that went into its creation. A proper feast for the senses.
Five Course Chef Tasting | $125
Sommelier’s Selections | $75 (Optional)
Beverage Experience | $75 (Optional)
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FIRST
Fluke Crudo
Pomelo Dashi, pickled pomelo, fennel, candied lemon zest
La Osa ‘Trasto’ Rosado 2024SECOND
Ensaladilla de Txaka
Lump crab, crispy piri rosette, salsa rosa
Luis Perez ‘El Muelle de Olaso’ 2024THIRD
Fraldinha
Skirt steak, requeijão, mushroomsAdega Salinas ‘Silente’ 2023
FOURTH
Paella de Carne de Porco
Pork Shoulder, pickled cabbage, giardiniera
Marques de Tomares Gran Reserva Rioja 2016FIFTH
Arroz Doce
Saffron rice pudding, quince sorbet, elderflower poached quince
Rare Wine Company Historic Series Savannah Verdelho
Wine & Cocktail Classes
Learn to master crafting cocktails alongside Beverage Director Ricardo Rodriguez, in La Otra, our counter height open bar.
Class are approximately 1 hour and 30 minutes. Lita opens for dinner 4pm that day so please feel free to make a reservation after and/or go to the bar for more drinks & snacks.
Stay in the Know
Receive news and updates on upcoming cocktail classes and events.
In Partnership with Heirloom Kitchen
Dear Guests
Lita operates with a unique team structure and business model. Every team member is fully cross trained and rotates between front-of-house and back-of-house positions on a weekly basis. This model prioritizes equity across the team by ensuring equal pay and eliminating the industry’s outdated FOH vs. BOH hierarchy. All of our team members are hospitality professionals.
Creating change is never easy. We hope you’ll keep this in mind as you dine with us. We understand there will be bumps along the way, but we’re dedicated to paving the way—and providing you a unique dining experience.
