Picala is a Spanish restaurant and bar in West Adams, from the Santa Barbara group behind the Michelin Guide restaurants The Lark and Loquita. The cooking is Spanish read through California, and built around live fire: pintxos and pan con tomate at the bar, then cochinillo with orange blossom chimichurri, paella, and aged rib-eye off the coals in the dining room. Chef Luis Sierra trained at the French Culinary Institute and cooked at Estela and Lulu, and his time living in Málaga shaped the way he cooks: Spanish roots, local California ingredients. The bar pours five gin tonicas, sherry, and house sangria by the glass or pitcher, and the room is warm and unhurried: woven textures, natural tones, curved banquettes, and floor-to-ceiling windows onto a 45-seat sunset patio. The name is an Andalusian word for a crossroads, which is exactly where it sits: West Adams meeting Culver City and the Westside, a place to gather and linger, a step off the Metro E Line and fifteen minutes from LAX.