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Even if you aren’t the kind of person who religiously tracks every new restaurant in LA, chances are you’ve heard about Onda. That’s simply what happens when the people behind Sqirl and Mexico City’s Contramar decide to open up a Mexican restaurant in Santa Monica. So, does it live up to the hype? Well... it’s a work in progress. The service has occasional lulls, the sterile space feels like you’re on the ground floor of a car museum, and just about every dish could use less salt. But when this place is good, it’s really good, and despite some early flaws, there are simply too many interesting and exciting elements here to ignore. The trout tostada, Caesar salad, smoked pork jowl with habanero hot sauce, and inside-out turkey quesadilla need to be the top priorities when you order.

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