What does the restaurant want to be when it grows up? The new owners need to decide, and quickly.
Is it a top notch food destination or bland "upscale" place to eat? The latest of chef changes has resulted in a rather uninspired menu, complete with bland choices that point towards dishes that start with frozen proteins rather than fresh ingredients that are prepared . The caprese salad is a disaster. The risotto is the lone standout that warrants praise.
Is it a sports bar? I don't think so, but you could have fooled me with the sports placards thrown about urging patrons to enjoy the game. Seems incongruent with the legacy of the restaurant. Makes the place look like it belongs near a college campus.
Is it now a cabaret? The attempt to offer live talent should be applauded, but on both nights I ate there the talent was forgettable and, quite frankly, in the way, literally of the guests who are trying to watch the sports games on the TVs.
The remodel stripped this venue of charm and charisma. Gone are the marble accents and red leather touches on the walls that gave this gem it's unique and classy presence. Now, we have cheap dark wood on the bar and on the floor. The "open" floor plan thrusts patrons into the lobby in an intrusive way, rather than, I presume, what was designed as a "open and welcome" layout.
And please, what is it nowadays charging $4.5 for club soda?!? I don't mind paying for high margin cocktails and food items, but why add insult to injury? It just reminds patrons that the restaurant is viewed as purely a profit center, rather than a culinary destination.
The bright spot are the servers. Always friendly. Always top notch.
Keep in mind that I eat at this restaurant often as I travel to DTLA on business. I really, really want this establishment to succeed, but it has certainly going through from growing pains and the owners need to decide on how best to return this place to the old glory days of high class food and a simple, elegant, hotel bar that entices travelers to venture IN, and not OUT. read more