Three major restaurant talents have come together to introduce a new Mexican restaurant with slightly odd name. Little Donkey.

Taking over the former Spiro's location at 3401 California Ave. SW are Mike Meckling (Cut Shop in Woodinville and Neumo's in Seattle) Ben Jenkins (Shadowland and Dumplings of Fury) and Cut Shop Executive Chef Danny Ludwig.

The name is a play on the spanish "Poco Burrito" and according to Meckling who has been in the industry for three decades, "This is a place where you're going to feel very comfortable. You're going to love the customer service, the cocktails and the food and you're going to want to come back... I designed this to be where I'd like to hang out."

The interior is very mid century modern with green, gold and wood tones dominating in a muted warm atmosphere. On the ceiling is a very special lighting array, they refer to as a "mumuration" since it has some similarities to flocks of birds in swirling flight. The lights can chase, change luminance and otherwise be in various levels creating a subtle sense of action in the room without being over the top.

As for what's on the menu, it's all made from scratch, casual, approachable and elevated Mexican food, "all our cooks are Mexican," said Meckling, "and the food comes straight from their backgrounds." 

You'll find tacos, burritos, enchiladas of course but also chili rellenos, beef and chicken sliders, beef meatballs, loaded nachos, even loaded fries but with some unusual proteins in the mix such as duck.

Ludwig is a classically trained chef who worked with Rick Bayless (a Michelin star chef) in Chicago. He will run all back of house operations with Chef Enrique Vargas leading the effort in the kitchen.

Little Donkey will employ about 20 people and can accommodate 95. There's a party area for groups up to about 25.

Jenkin's said they will offer "A great beverage program with a ton of tequilas, mezcal, wines and more. We want the beverage program to match what's coming out of the kitchen. The manicured cocktail list will range in price from $11 to $16 for top shelf margaritas but will come down for happy hour. There will be brunch specific cocktails too. Food will run from $6 to full entrees ranging from low $20 to around $30. We're trying to stay casual but elevated. 

They are open Monday through Wednesday 3 pm to 10pm, Friday 3pm to 1am, Saturday will feature a brunch starting at 9am. Open till 1am. And Sunday open at 9 am till 10 pm.

Soft openings are underway now with an official opening coming hopefully next week.