Photos: Xiomara in Los Angeles

The mojito at Xiomara is made with fresh sugar cane juice.  (Mariah Tauger / Los Angeles Times)

Heirloom tomatoes with fresh hearts of palm salad.  (Mariah Tauger / Los Angeles Times)

Slow-roasted lamb riblets with pickled green beans, pearl onion, radish and red wine jus.  (Mariah Tauger / Los Angeles Times)

The ground floor of Xiomara restaurant on Melrose Avenue.  (Mariah Tauger / Los Angeles Times)

Pan-roasted chicken breast with summer vegetables, succotash, chanterelle mushroom andsmokey eggplant puree.  (Mariah Tauger / Los Angeles Times)

Farmers market seasonal vegetable pasta is made daily at Xiomara restaurant.  (Mariah Tauger / Los Angeles Times)

Jim Chaconas, left, and Mike Wood relax after lunch.  (Mariah Tauger / Los Angeles Times)

Mascarpone cheesecake with allspice crumble and pumpkin ice cream.  (Mariah Tauger / Los Angeles Times)