I went back to Wormwood Restaurant to check out their Harvest Week tasting menu. I recently met Chef Omar at an event and was impressed with his passion and the dish he served. This was a perfect opportunity to enjoy his tasting menu that relies on hyper-local and farm-to-table ingredients. It has been years since I last visited this Parisian-inspired neighborhood restaurant in University Heights. While Wormwood restaurant has both indoor and outdoor seating, my favorite area is the lush garden patio.
Wormwood restaurant blends Tradition and Creativity
For Harvest Week, Wormwood restaurant offered two set menu options (a three or four-course option). These are some of the highlights from the dishes I tried.
Madeleine
Buckwheat, whipped herb fromage, smoked char roe
Delicacy
Oyster butter, sago pearls, kiwi, trout roe, champagne foam
Wagyu tartare
Roasted bone marrow, mustard, pickled serrano, bordelaise, sourdough
Poisson
Squash, dragon tongue beans, fennel, arugula, cherry tomatoes
Opéra
Coffee and almond sponge cake, maracuya crème anglaise, almond gelato
Chef Omar and his team brought out the best of the season at Wormwood Restaurant with two exclusive Harvest Week tasting menus.
Wormwood Restaurant features an indoor bar, dining area, and a vintage Paris-inspired secret garden
Chef Omar Armas at Wormwood restaurant
Chef Omar Armas did not grow up to be a chef. Born in Ensenada, Mexico, he loved being in the kitchen. His first restaurant experience was washing dishes, but it wasn’t long before he put on a chef’s apron.
He went on to study at Apicius in Florence, Italy, where he studied Tuscan cuisine and culture. He then traveled and cooked in kitchens across the globe (Spain, Brazil, New York). He learned tips from some incredible chefs along the way. In 2015, he returned to Ensenada and opened Mantou Gastropub, which was renowned for using locally sourced ingredients.
Now at Wormwood Restaurant, Chef Omar brings it all together. He mingles French technique with Mexican flavor in a smooth but intentional way. Every dish speaks to his devotion to fresh, locally sourced ingredients and his capacity to balance flavor, texture, and presentation. It’s all about the food and attention to creativity in every plate.
