Kachi Bowls & Grill offers Argentine cuisine with a twist

Los Angeles’ trendy new restaurant, Kachi Bowls and Grill, is breaking from poke and acai bowls to establish a brand-new flavor concept that will provide patrons with a gourmet Argentine and South American dining experience.

At the edge of East 9th Street in the heart of the L.A. Fashion District, the restaurant combines fresh ingredients and homemade recipes to curb lunchtime hunger.

Stepping into Kachi, it is clear that the restaurant is not made for a group of more than 10 people. The little space that they do have, however, is decorated and furnished in a way that visually expands the room. A major structure that aids the most in this expansion is the glass slab that allows customers to see the chef in action. This also allows validation that the food is made to order and as fresh as it comes. Along with this visibility is the ability for Kachi to also keep with the artsy atmosphere that surrounds them, with customer seating including solid metal chairs and wooden benches. The menu itself is written on a wooden board, hanging from the ceiling with thick rope, a testament to the minimalistic theme that the restaurant pushes.

Being a newly minted health fanatic, the advice of the man at the counter, was enlisted to sort through the many veggie combinations and house favorites. The Gaucho Bowl is the fan favorite of the restaurant, containing arugula, quinoa, cherry tomato, avocado and steak slices. If this bowl seems too heavy, the Super Food Salad is another favorite, boasting an all-star ingredient list with baby kale, chia and beets being a few of the components. If seafood is the craving, the Fish Taco Bowl combines cod with typical fish taco ingredients such as brown rice, corn and kidney beans. Even though the Super Food Salad was enticing, the Gaucho Bowl was the winner. To intensify the taste of South America, two empanadas were ordered as well.

The empanadas came out relatively fast after putting in the order, around four minutes later. They were served on a small, silver brushed platter and with chimichurri sauce on the side. The kale and spinach empanada was the first to be tasted and contained an ample amount of melted queso cheese as well as kale, spinach and onion. Diving into this dish first was a great way to get the show started. The crust was flaky and not greasy in the least. The melted queso was the glue that held the kale and spinach together within the empanada, while still not overpowering the empanada itself. There could have been, however, more kale within the filling since it seemed to be very sparse. Adding the chimichurri sauce did add a satisfying tanginess that was unexpected. Overall, it was a good empanada at an affordable price of $2.20.

The chicken empanada, however, was hands down the best dish out of the Gaucho Bowl and the spinach and kale empanada. Like Beyoncé at this year’s VMAs, it swept the competition with its incredible flavor, characterized by the beautiful blend of spices, chicken and onion filling within the lightweight golden crust. While  the chimichurri sauce was required to enhance the flavor of the kale and spinach, it was not needed in the case of the chicken. Though it did not harm the empanada, it did not enhance it either.

The Gaucho Bowl was the final dish served, presented itself in a simple plastic white bowl. The visual appeal of the dish was enhancedwith the avocado and steak strips lying atop the arugula in such a way that prompted an Instagram post. The excitement increased as the fork made contact with the bowl; It faltered once the first bite was taken. The bland beef was not hot or cold, which left the question of whether the semi-warm temperature was intentional. The chimichurri drizzled atop helped bring flavor into the otherwise flavorless meat. The crunchiness of the tomatoes and the texture of the quinoa combined with the smoothness of the avocado helped to keep the dish balanced, but the problem arose once the bowl was almost finished. The lemon vinaigrette became too sour and began to overpower the rest of the components of the bowl, leaving an uncomfortable sour sensation in the mouth. For $11.90 and the ability to get a cheaper bowl elsewhere, it is advisable to reconsider this menu choice.

In addition to the signature salads and bowls that range from $8-$12, Kachi offers burgers and sandwiches, as well as the option to build your own bowl. Even though the menu is on the shorter side, the portions of the dishes are more than filling, as well as having the benefit of the freshest ingredients around. With a location in the heart of downtown L.A., Kachi is putting its foot in the door as a Latin alternative to the eateries surrounding it. Though it still has some tweaking to do, it is headed in the right direction for success.