Leo Davila

Executive Chef

Davila’s menu complements both uses of the space. Mornings start with pastries, egg sandwiches, and yogurt parfaits before switching to an all-day menu. Signature dishes include Mexican street-style corn with green goddess, roasted pecans, and chili powder and three variations of bao: pork belly, fried chicken, and barbacoa. Those worried that the James Beard Award semifinalist was done with Big Red and Barbacoa need not fret. The signature taco is making a comeback at Anacacho.

“At Anacacho, we’ve created a menu that speaks the same language as the bar and coffee programs — intentional, layered, and full of character,” Davila says in a press release. “Just like a well-crafted cocktail or a specialty roast, each dish is rooted in quality ingredients and thoughtful technique.”