![]() ![]() “I wanted to encapsulate the feeling of when you bite into something thoughtful, ethereal and meticulously sourced.” That vision is on display in dishes like orecchiette (one of several handmade pastas) with asparagus, ramps, fava beans and bottarga and Alaskan halibut with wild mushrooms, snap peas, white beans and spring pesto. “The food was inspired by summers on the Amalfi Coast,” Almany explained. Cue Blanchard and BLVD Hospitality, which acquired the landmark building in 2020 and gave the Romanesque Revival/Art Deco property a redesign.Ĭhef David Almany helms The Restaurant at The Georgian, the hotel’s main dining room, which opened on April 14 he had previously worked for Nancy Silverton at Best of Award of Excellence winner Osteria Mozza. As many stories like this go, the property underwent several ownership changes, and its luster waned. Its restaurant, The Red Griffin, was a regular hangout for movie stars and socialites over the years-including Clark Gable, Marilyn Monroe and Rose Kennedy-before it closed in the late 1950s. Borde’s hotel on Ocean Avenue, just steps from the Santa Monica Pier, opened in 1933. As the story goes, renowned California hotelier Rosamond Borde envisioned it as a dramatic, architecturally pleasing site on the outside and a posh hideaway for the Hollywood elite on the inside. The Georgian is a quintessential “if these walls could talk” establishment. “Our reopening of The Georgian Room will be the first time the room has operated in about 60 years.” “The restaurant, during its heyday, used to be regarded as one of the top restaurants and music venues in the country,” said Blanchard, noting that The Georgian’s food and wine programs were, themselves, world-class at that time. In April, BLVD Hospitality reopened the historic Georgian Hotel in Santa Monica, Calif., giving it two restaurants: The Restaurant at The Georgian and The Georgian Room. (Douglas Friedman)īLVD Hospitality co-founder and CEO Jon Blanchard believes his team is writing the next chapter in an already iconic Los Angeles storybook. Area with Two New Restaurantsīoth retro and modern, the Restaurant at the Georgian aims to capture some of the glamour and luxuriousness of its forebearer. Designed by globally renowned firm Rockwell Group and Tao’s president of design and development, Susan Nugraha, the 266-seat restaurant blends an urban feel with dramatic features: 25 miles of chain hang from the ceiling as an art installation (a separate bar installation features 22,000 individual lengths of chain), and blue leather banquettes line the dining room. “We also put effort into introducing our guests to up-and-coming regions and producers, along with older vintages that enhance the dining experience.”Ĭathédrale New York evokes the long-shuttered Fillmore East, a legendary concert hall on Manhattan’s Lower East Side, and the Las Vegas location gives off similar vibes. “Our wine list is curated to complement the culinary menu, but also very accessible for our guests, many of whom gravitate toward domestic wines,” said Hall. Acclaimed producers from other countries, such as Spain’s Dominio de Pingus and New Zealand’s Te Mata, are represented as well. The wine list clocks in at around 370 selections, with offerings from leading wineries across California and France, such as Napa’s Colgin, Sonoma’s Kistler, Burgundy’s Pierre-Yves Colin-Morey and Bordeaux’s Château Pichon Longueville Lalande. The cocktails are equally opulent, including “The Quaternary” ($70), a mix of vodka, gin, vermouth and orange bitters served in a block of ice, with a garnish of Castelvetrano olives and a demitasse spoon of Kaluga caviar for good measure. And the fettuccine-served in a sauce of French butter, with cracked pepper and Parmigiano-Reggiano-comes with shaved black truffles on top. ![]() ![]() For example, a seemingly simple omelet is filled with crème fraiche and chives and topped with fingerling potato chips and Kaluga caviar. Under the guidance of Hall and Tao’s chief culinary officer, Ralph Scamardella, the menu draws from coastal Mediterranean regions in France, Spain, Italy and Greece, with luxury ingredients incorporated into many dishes. “We know what works here, and we knew that Cathédrale, which opened in New York City in 2019, was a perfect fit for the market, with its ingredient-driven cuisine and stunning interiors,” executive chef Jason Hall told Wine Spectator. Part of a portfolio of more than 70 restaurants, the new Cathédrale is Tao’s eighth opening in Las Vegas and joins six Restaurant Award winners at the Aria. On May 1, Tao Group Hospitality debuted a new location of the concept in Las Vegas, at the Aria Resort & Casino. For several years, Cathédrale’s vaulted ceilings, captivating atmosphere and Wine Spectator Best of Award of Excellence–winning wine list have been enchanting diners in Manhattan’s East Village. ![]()
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