Published on : Saturday, January 18, 2014
Executive Chef Brian Malarkey alongside Enlightened Hospitality Group (EHGRP) partner and hospitality visionary James Brennan will debut their acclaimed restaurant, Herringbone, at Mondrian Los Angeles on January 16, 2014.
“Enlightened Hospitality Group is thrilled to kick off 2014 with the opening of Herringbone at Mondrian Los Angeles,” said CEO James Brennan. “We are excited to bring an element of electricity and nightlife to the iconic Sunset Strip and know Herringbone will quickly become a must-visit spot for locals and visitors alike.”
Featuring ocean-to-table cuisine, Herringbone’s menu will showcase ocean specialties from around the world and a variety of surf and turf dishes. Standout menu items will include favorites such as the seared diver scallops with crispy sweetbreads and whole fish ceviche, while new additions include daring twists on classic items such as chicken fried sea urchin and waffles.
“My first serious culinary job was in L.A. and I have been trying to get back to the City of Angels ever since,” said Executive Chef Brian Malarkey. “The culinary scene here is unreal and challenges you to make bold moves and experiment with different ingredients and dishes which has resulted in our most amazing and playful menu yet.”
Herringbone will embody what EHGRP has coined the “Fabric of Social Dining” experience, in which guests come for the cuisine but stay for the atmosphere which evokes the style and glamour worthy of a Hollywood A-list playground. World-class DJs and forward-thinking music are two key components of this experience. Herringbone’s musical identity will be eclectic and timeless, drawing upon a kaleidoscope of genres.
Designed by internationally acclaimed interior visionary Thomas Schoos, Herringbone at Mondrian Los Angeles will bring back the dazzling personality of old Hollywood mixed with fanciful details and surprising contemporary elements. Provocative and fresh, the 7,500 square-feet restaurant will evoke a contemporary California setting that includes a comfortable living and dining area that intermingle for an effortless flow between the indoors and out. Elements that are sure to please even the most discerning design aficionados include the use of natural textures, custom chandeliers, cultural artifacts, Italian Cypress trees and sleek white Carrara marble tops. The centerpiece of the restaurant will be one large dining table made from the massive root of an acacia tree that has been dipped in gold, a more artful interpretation of the 100 year-old olive tress found at Herringbone La Jolla.
The launch of Herringbone L.A. marks EHGRP’s first restaurant in both a hotel and in the city of Los Angeles. Herringbone took over the kitchen at Mondrian Los Angeles in September and the restaurant will officially open its doors on January 16, 2014. In addition to introducing a new menu for breakfast, lunch and dinner at the restaurant, Herringbone will also oversee all culinary operations at Mondrian Los Angeles, including the launch of the hotel’s new 24-hour in-room dining menu.
Mondrian is Morgans Hotel Group’s lifestyle brand that introduced the idea of the hotel as a social experience, defined by striking design, world-class dining and nightlife venues and a sense of boldness and style. Originally designed by the visionary Phillipe Starck, with recent design updates by the acclaimed Benjamin Noriega Ortiz, last spring Mondrian Los Angeles completed a chic remodel of the hotel’s lobby and Skybar, and unveiled new poolside cabanas and BASE, an artfully curated lifestyle shop. Mondrian Los Angeles, owned by Pebblebrook Hotel Trust, has been a fixture on the Sunset Strip since the day it opened, and the introduction of Herringbone is set to bring a dynamic new energy to the iconic boutique hotel.
Source:- Morgans Hotels Group
Tags: Morgans Hotels
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