We take a lot of pride in making it ourselves. Our flavors and recipes are unique to Hugo’s and your palate will know the difference.
Dig into timely dishes with influences from Italy, Mexico, India & Syria.
Chef Nabor Diaz Prado creates hunger-satisfying dishes that are also healing.
Ordering one of these four creative bowls gives $1 per bowl to LA Food Bank.
House made pasta scrambled with organic eggs, roasted red peppers, zucchini, broccolini, basil pesto, garlic, parsley, Hugo’s special seasoning and parmesan cheese. 15.00
Diced poblano peppers, tomatoes, roasted potatoes, onions and avocado mixed with sorghum, corn, black beans and tomatillo sauce. Garnished with cotija cheese, toasted pumpkin seeds and cilantro. 14.00
Diced veggie patty, tomato, zucchini, red & green peppers, jalapenos, spinach, red onion and turmeric rice sautéed with garam masala, ginger, garlic and tikka masala sauce. Garnished with chopped cilantro. 14.00
Basmati rice and French green lentils simmered in savory Baharat spices and caramelized onions; Blue Lake green beans in tomato sauce with Aleppo pepper flakes; eggplant roasted with sumac and lemon; and garlic spinach mixed with toasted sesame seeds. Garnished with caramelized onions, a lemon wedge, and gluten free croutons baked with roasted thyme, parsley and garlic. 15.00
Made with refreshingly fruity house‐made tamarind syrup. 4.50
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