BORDERGRILL/SOCALO
Chefs, cookbook authors, media personalities, entrepreneurs and pioneers of world cuisine Susan Feniger and Mary Sue Milliken have sustained one of the most enduring business partnerships in Los Angeles and beyond for over forty years. After meeting as the first women chefs in a Chicago kitchen, Feniger and Milliken teamed up in 1981 to open the critically acclaimed City Café, and later CITY Restaurant, in LA. Border Grill Chef/Owners Mary Sue Milliken and Susan Feniger believe modern Mexican cuisine should be light and healthful, with a large dose of flavor. They favor a fresh take on authentic Mexican fare, featuring traditional meats, poultry, and seafood enhanced by lots of fruits and vegetables, herbs, fresh salsas, rice, beans, and handmade tortillas.
Border Grill uses organic long grain rice and organic black beans. Seasonal, locally grown ingredients are used whenever possible. We source meats and poultry raised without antibiotics or hormones. We serve only sustainable seafood according to Monterey Bay Aquarium’s Seafood Watch Program, and are part of the James Beard Foundation Smart Catch Program, and Good Food 100 Restaurants List.
Border Grill developed a program called “Good for the Planet, Good for You” giving guests the opportunity to choose dishes made with at least 80% plant-based ingredients.