landed in LA but not to open his own restaurant (yet), is now acting as Culinary Creative Consultant for the Zislis Group properties, which includes the the Shade Hotel, The Strand House, and the newest, Circa. While former Palate chef/owner Octavio Becerra was the opening consulting chef at the latter, executive chef Bryon Freeze has created and maintained a lot of dishes on the menu, and this Sunday he and Hollingsworth will launch a new three-course Sunday Supper, just in time for Father's Day.
The menu changes weekly, but this weekend you'll get an heirloom tomato salad with burrata and grilled bread; bbq brisket and corn on the cob and mashed red potatoes; and strawberry shortcake. Simple is simple, but when a French Laundry chef has a hand in it, we expect it to be great. The Sunday Supper menus ($32 per person) are available beginning June 16.