|The Sirena bar|
Gendel serves as executive chef with Jeremy Strubel (Rustic Canyon) and Kenneth Curran (SF Baking Institute) on the line. The menu is a blend of Cal-Ital flavors and ingredients, things like grilled treviso with roasted Chiogga beets and oven-fired almond goat cheese; mesquite-grilled octopus with baby kale; lasagna with shrimp and butternut squash; and salt-encrusted whole baked branzino. A fancy wood-burning oven was installed, so thee are pizzas and house-made breads as well.
The "sea meets land" look was designed by Fred Sutherland, who also did New York's Palladium and Fred 62, so you'll note the ocean blue walls, porthole-like windows, unmatched wood planking that's reminiscent of driftwood, and a bar that looks like it's covered in copper fish scales. The gorgeous patio is as gorgeous as ever. While it's soft opened now, there's a grand opening next week on January 17 (8265 Beverly Blvd.; 323-852-70000).