This food truck turned restaurant, both of which are painted in their signature turquoise color, delights with their twist on the Venezuelan arepa, a mini sandwich of messy goodness. Corn cakes are griddled and stuffed with a mix of flavorful meat like slow-roasted pork or chorizo sausage, black beans, veggies, cheese and salsa. To top it off, they’re served with a side of thick and creamy yuca fries.
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Gracias, Hola Arepa
This food truck turned restaurant, both of which are painted in their signature turquoise color, delights with their twist on the Venezuelan arepa, a mini sandwich of messy goodness. Corn cakes are griddled and stuffed with a mix of flavorful meat like slow-roasted pork or chorizo sausage, black beans, veggies, cheese and salsa. To top it off, they’re served with a side of thick and creamy yuca fries.
Hola Arepa
With its outdoor bar and deck filled with colorful chairs, Hola Arepa could easily fit into Miami’s Design District or Venice Beach—really, any place with palm trees. My Aviso, served in a tall, jar-shaped glass, was a fizzy, slightly herbaceous cocktail made with gin, Cava, Alpine genepy, lemon, and house-made mango-tonka-bean bitters. Hola’s owners, Birk Stefan Grudem and Christina Nguyen, are about to open Hai Hai, a new Southeast Asian spot in an old strip club, which will also highlight Grudem’s drinks. — Megan Krigbaum
