The Mediterranean seafood newcomer makes a splash onto the DTLA restaurant scene.
Situated at possibly the most auspicious corner of DTLA, Le Grand Restaurant made its debut on April 25TH to rave reviews from critics and diners alike. Not that anyone would expect anything less than exceptional from brothers Alex (Executive Chef) and Chris Manos (Chef de Cuisine).
Having helmed some of the finest dining establishments in their native Greece and in their current home of Los Angeles, including the much heralded Gwen and Michelin-starred Melisse and Providence, the brothers Manos have combined their distinctive talents and sensibilities to the thriving DTLA dining landscape.
With a reverence to the flavors and recipes of their native Greece, the brothers Manos take full advantage of their culinary training and experience to elevate east Mediterranean cuisine to a level of sublime brilliance. Greek cuisine is rarely showcased in the world of fine-dining and Le Grand meets the challenge with an unprecedented freshness, innovation, and vitality of taste.
“Le Grand represents a mix of our heritage, our fine-dining training, our European cooking experience and the fresh California cuisine and produce that we love so much. We hope to shine a light on elevated modern Mediterranean food and contribute to the city’s incredible culinary landscape,” says Chefs Alex and Chris.
For starters, a must order for everyone is the Housemade Greek Oregano Pita Bread with whipped citrus, nori butter crème fraiche and fleur de sel. Smoked Ricotta with Meyer lemon, Buddha’s hand and fennel pollen, Black Garlic Tzatziki, and the Beetroot Dip made with walnuts, yogurt and wild arugula complete the idiosyncratic dip selection. To complete the modern mezze experience, he Feta & Honey made with black sesame, walnuts, lemon verbena, and orange blossom is in a class of its own.
Fresh seafood is the highlight of the menu. The Dungeness crab made with plums, crème fraiche, and squid ink aioli, and the Yellowtail Hamachi with ras el hanout, Harry’s Berries and amaranth tabbouleh are as picturesque as they are flavorsome.
Main courses such as the Maine Lobster Bucatini with saffron bisque, confit tomatoes and opal basil, the Ora King Salmon with parsnips and black trumpet soubise, and Fresh Scallops featuring peas, turnips, fava beans, lemon verbena, and kalamansi.
Meat lovers are neither forgotten nor ignored with Aspen Ridge Ribeye Cap made with sunchoke, espresso, passionfruit, broccolini and shallots, and the Chef’s Cut with options like Porterhouse, NY Strip and 40-day dry aged Straus Farms Ribeye.
While much of the design elements of the previous tenants remain intact, such as the mixed media textured walls, plush banquettes and pop-of-color red mid-century chairs, award-winning hospitality design firm Merge Interiors amps up the luxe ambiance with lush greenery and Mirō and Calder-esque lighting fixtures. The overall feel is one of relaxed sophistication that defines Los Angeles fine dining.
707 South Grand Ave, Los Angeles, CA