The Factory Kitchen est le premier concept du FactoryPlaceHospitalityGroup, dont l'ouverture le 31 octobre 2013 a été largement saluée.
Dirigé par le restaurateur Matteo Ferdinandi et son épouse sommelière Francine Diamond Ferdinandi, ainsi que leur ami de longue date et partenaire, le chef cuisinier Angelo Auriana, le Factory Kitchen redéfinit l'approche et l'expérience des dîners décontractés en ville en combinant des éléments de l'art culinaire avec le service et le design.
Bar-restaurant italien traditionnel au cœur du quartier des arts dans le centre de Los Angeles, le concept culinaire du Factory Kitchen se concentre sur les recettes locales d'Italie du Nord en mettant l'accent sur certains plats traditionnels ligures comme le Mandilli di Seta al Pesto alla Genovese et la Focaccina Calda al Formaggio di Recco.
The picturesque al fresco oyster and champagne bar, from Mark and Jonnie Houston, the co-founders of Houston Hospitality, boasts a thoughtfully curated menu helmed by Michelin-starred and Mírate Chef Joshua Gil and is complemented by an enticing array of Champagnes, cocktails, and wines. Located atop Level 8's expansive outdoor terrace, Mother of Pearl invites guests to savor exquisite flavors while soaking in the breathtaking sunsets, creating an unforgettable dining and imbibing affair.Please note that we are an Adults Only (21+) establishment. Parking validation is available.
It was just yesterday when we opened our doors. If Yesterday was October of 1952. Steven's is America's premier traditional steakhouse. We are committed to providing you with outstanding hospitality and serving you the best steaks. Our acclaimed wine list, rich ambiance and personal wait-service are designed to provide you with a truly memorable steakhouse experience. We also have another side of personality. Our lounge is alive with the hottest sounds of Salsa and many other Latin vibes. IIn addition, we have seven private dining rooms for that perfect quiet evening. Whether you are planning a business dinner, graduation, wedding, anniversary, rehearsal dinner, birthday or a large corporate meeting, we will satisfy your needs in a friendly and professional manner. Steven's steakhouse Gift Cards are the perfect gift for every steak lover. We look forward to serving you.
Even if seats are full, we may still have availability. Also, special requests or inquiries would be welcome. Please do not hesitate to reach us by phone (213-617-1016).5.3.2022 TueNEW OPEN in Little Tokyo[TENSHO]Right in the heart of Little Tokyo, “Kagaya” has established itself a top tier shabu shabu restaurant. Now, the torches have been handed to a new head chef and owner, the next generation to carry the torches of tradition and exquisite flavor, with the new name of TENSHO. Trained in traditional Japanese cookery, this 23 year veteran chef is on his way to introducing a new wave of Japanese delicacies to the States. As close as you can get to Japan itself, this chef brings his revisioned menu, with patron favorites, and extensive sake list. The desert and a la carte menu is designed by their French trained chef. The wagyu beef is of A5 rank. The seafood, carefully selected to be of highest quality. Food that is not only delicious but also good for the health.
Discover the diversity of South American cuisine through the tradition of live fire cooking, all prepared with a side of dazzling showmanship. Over an open wood flame, Esquire Chef of the Year Ray Garcia and his team cook a regularly changing menu featuring fine cuts of meats, fresh seafood, and creative vegetarian dishes, all kissed with smoke and infused with bold, refined flavors. Relax in the seductive, tropical-hued dining room or on the pool deck for an alfresco meal. And keep your eye on the rotating liquor risers, which perform their own synchronized routine when someone orders a specialty cocktail.Please note that we are an Adults Only (21+) establishment after 9:00 PM. Parking validation is available.For parties of 6 or more, please email restaurants@level8dtla.com.
Culichi Town is a modern Mexican resturaunt that presents a brand new experience packed with live music, exciting cocktails, and gourmet food that’s perfect for any great night out! We are very passionate about Sinaloa food and drink, and we strive to show that passion through every dish and drink.
Mona Pasta Bar Dinner dishes highlight the marriage of Italian techniques with Southern California ingredients including Pesce Crudo with citrus cured hamachi, kosho beet vinaigrette and hazelnuts, Burrata & Tomato with burrata pugliese, heirloom tomato, pine nuts, pesto and squash blossom, Casarecce with lamb sausage and rapini, Lumache - alla vodka, and a Whole Branzino with caramelized fennel. The menu is designed for snacking over a glass of wine, sharing with friends and/or enjoying a more coursed out dining experience. Pasta, a focal point of the offerings, will all be made in-house.The wine list is focused on fun, daring, low-intervention, natural wines to accentuate and complement the food. The primarily Italian focused list with opening selections from Sicily to Puglia will be rotating based on seasonality and availability.
Los Mariscos Mas frescos de la region. Desde Mazatlán Sinaloa. Try our Tostada La MasterShrimp En Bolsita estilo Boiling Un Molcajete El Patron. Open for Brunch Lunch and Dinner. Bottomless Mimosas Anyone ?Draft Beer Available
Depuis plus de 30 ans, Water Grill a comblé les palais des amateurs de poissons. Dès son ouverture par la King's Seafood Company, ce restaurant phare du centre-ville a répondu au besoin d'un restaurant de poissons de classe internationale à Los Angeles. Réputé servir « les meilleurs fruits de mer en Californie du Sud » selon le guide de renommée internationale Zagat, Water Grill a toujours offert d'impressionnants mets à base de poissons, reconnus pour leur qualité supérieure et leur fraîcheur.
Deux étoiles Michelin; Meilleur restaurant en 2013 et 2014, Los Angeles Times; Chef de l'année en 2010, Angeleno Magazine; candidat pour Meilleur chef en 2014, 2012, 2011 et 2010, James Beard Foundation; parmi les meilleurs nouveaux restaurants, Esquire Magazine; candidat pour Meilleur nouveau restaurant, James Beard Foundation; candidat pour Meilleur chef « Pacifique», James Beard Foundation; Meilleur restaurant de fruits de mer, Los Angeles Magazine; dans les 40 meilleurs restaurants aux États-Unis, Gayot.com; dans les 50 meilleurs restaurants aux États-Unis, Gourmet Magazine. Droit de bouchon de 50,00 CAD par bouteille, limite de 3 bouteilles par table (le droit de bouchon n'est pas une option pour les groupes de 9 personnes ou plus).
*Pas de droit de bouchon le lundi soir (pour les groupes de moins de 9 personnes seulement. Limite de 3 bouteilles par table. Non valide les jours fériés ou lors d'événements spéciaux).
