LOS ANGELES —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Los Angeles is the country’s second largest city and has what some describe as a recession-proof core industry: entertainment. The region is known as a “chef heaven” with its ready access to top-quality, locally grown produce. And Los Angeles has terrific weather—though an occasional rainstorm might cause mudslides on fire-denuded hillsides. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Yet this city also has its challenges, operators say. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Because Greater Los Angeles is so spread out and traffic can be hellish, location is key. Skyrocketing real estate prices, a state minimum wage of $7.50 that will jump to $8 next year, and legislation that threatens to squeeze the cost of health care reform out of employers are cited as examples of the high cost of doing business here. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Still, Los Angeles offers culinary inspiration at all levels, from such humble institutions as Pink’s hot dog stand, where customers stand in line day and night, to the ultrahigh-end steakhouse Cut in Beverly Hills, opened last year by Wolfgang Puck’s Fine Dining Group. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
One of the most difficult reservations in town to get lately has been a seat at the restaurant duplex Pizzeria Mozza and Osteria Mozza, a partnership between local chef Nancy Silverton and New York-based celebrity restaurateurs Mario Batali and Joseph Bastianich. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
On one side, it’s all about the wood-fired pizzas. Next door, it’s an osteria with more hearty dishes. Still, both menus offer simple Italian fare that critics say is deliciously executed, with such dishes as grilled octopus, burrata with brown butter and pig’s trotters drawing rave reviews. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
However, other operators are hoping to steal the thunder of Silverton, Batali and Bastianich. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
The West Hollywood restaurant Bastide reopened earlier this month after a two-year hiatus for reconcepting. Previously, the restaurant was known for push-the-envelope, modernist French cuisine, but owner Joe Pytka has hired chef Walter Manske, former executive chef of L’Auberge and Bouchee in Carmel, Calif., to create something entirely different. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Manske offers two versions of a “menuless menu,” four courses for $80 and eight courses for $100, or more with wine. Selections are described simply as “Thai street food” or “bento box,” with seasonal dishes varying each night. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Pytka describes the cuisine as “retro-contemporary, classically influenced, anti-fusion, anti-molecular, socially conscious, wine-friendly, environmentally sound, good and good for you—with no foam.” —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
David Myers, chef-owner of the acclaimed fine-dining restaurant Sona, at the end of September also is scheduled to debut a new, more classically focused concept called Comme Ça, a 142-seat French-style brasserie offering breakfast, lunch and dinner. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
A truly French-style brasserie is one thing Los Angeles has lacked, Myers contends. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
“Previously, when I wanted a brasserie experience, I’d have to fly to New York to Balthazar,” he says. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Comme Ça will feature bread and pastries made at Boule, another now-expanding concept Myers operates. The two-year-old Boule bakery, which also features high-end chocolates, earlier this month moved to a new production facility and flagship location near Sona in West Los Angeles that will be renamed Boule Atelier. A second Boule retail outlet is scheduled to open soon in Beverly Hills, and Myers said he is looking to grow the Boule concept in other cities, such as Las Vegas and possibly Tokyo. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Perhaps because of Los Angeles’ geographic micromarkets, the city has been kind to operators who open multiple units of one brand. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
SBE Restaurant & Nightlife Group opened the chic sushi restaurant Katsuya in the Brentwood neighborhood of West Los Angeles last year, a collaboration with chef Katsuya Uechi. This month, SBE plans to open a second Katsuya in Hollywood, and the group also is planning a third location downtown to open next year. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Los Angeles-based Innovative Dining Group, or IDG, also has had success with locations of its flagship concept Sushi Roku in West Hollywood, Santa Monica and nearby Pasadena, as well as two local locations of the company’s BOA Steakhouse. IDG also operates locations of both concepts in Las Vegas, as well as the robata and sushi bar Katana in West Hollywood. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
IDG partners are about to unveil two new concepts in Los Angeles: a sushi restaurant called Luckyfish in Beverly Hills, scheduled to open later this year, and Robata Bar, a Japanese-style pub next to Sushi Roku in Santa Monica, scheduled to open in October. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
At the other end of the spectrum, Los Angeles is awash in Korean-style frozen yogurt concepts, thanks in part to the cult of Pinkberry, which opened its first unit here in 2004 and has grown to more than 25 locations in California, with a handful in New York. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Though questions have been raised about whether Pinkberry can legally be called frozen yogurt in California, one of several states that regulate use of the term, the concept has sparked a flood of competitors. Among them is Korea-based Red Mango, which opened in Los Angeles earlier this year. Another nine units are expected to open before the end of 2007. The company also has more than 130 locations in Asia. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Adding to the frothy mix of locally grown restaurants is a growing number of East Coast chefs who are moving into town. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Boston-based chef Todd English is planning to open in Hollywood in October Beso, a concept he describes as “a Spanish version” of his flagship concept, Olives. The restaurant will be English’s 18th restaurant—other concepts include Figs, Tuscany, Bonfire, Kingfish Hall, Fish Club, BlueZoo, Riche and the jazz club 528. Like many Los Angeles restaurants, Beso has the backing of a local celebrity—“Desperate Housewives” star Eva Longoria. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
London-based chef Gordon Ramsay also is scheduled to open a restaurant at the soon-to-be-remodeled London Hotel in West Hollywood. The camera-ready star of shows such as “Hell’s Kitchen” also is reportedly looking to open a second Los Angeles venue with soccer star David Beckham and Beckham’s Spice Girl wife, Victoria. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
New York restaurateur Tom Colicchio earlier this year opened the sixth location of his Craft steakhouse concept in Century City. The restaurant is in the new headquarters of one of the city’s largest entertainment industry agencies, setting it up as the power-lunch spot du jour. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
“It’s the first restaurant we’ve opened with a gangbuster lunch business,” says Katie Grieco, vice president of operations and development for Craft restaurants. “Most of our restaurants don’t even open for lunch, but we’re doing 160 covers during lunch in L.A.” —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Because the restaurant is tucked into a high-rise office district, however, dinner hasn’t drawn quite the same level of traffic as other Craft locations, she notes. Nonetheless, the dinner daypart still accounts for the majority of sales because of higher spending on alcohol and more expensive dishes on the dinner menu. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
“We’re pleased at how well dinner is doing, and I expect it will do better,” Grieco says. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Unlike in New York, however, blog reports about Craft in Los Angeles have focused more on celebrity sightings than the food. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Perhaps in recognition of this city’s love of celebrities and restaurants, New York chef Daniel Boulud is hosting the second series of his show “After Hours with Daniel” in Los Angeles. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Scheduled to premier in October on the high-definition cable channel Mojo, “After Hours with Daniel” will take viewers into 10 Los Angeles restaurants where chefs and guest celebrities will share a behind-the-scenes late-night feast. Host restaurants include Pizzeria Mozza, Hatfield’s, Father’s Office, Sona, Ford’s Filling Station, Providence, Grace, Simon LA, Campanile and the home of Patina Restaurant Group founder Joachim Splichal. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Splichal and Wolfgang Puck are often credited with putting Los Angeles on the culinary map when they each redefined California cuisine at their respective restaurants more than two decades ago. Though both restaurants have moved from their original locations, Puck’s Spago in Beverly Hills and Splichal’s Patina at the Walt Disney Concert Hall downtown remain among the city’s most beloved fine-dining venues. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Both chefs, however, continue to grow their respective empires. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Puck’s companies include the glamorous Los Angeles-based catering division that feeds the stars at the Academy Awards, the now Las Vegas-based Fine Dining Group with 14 restaurants, and the more than 80-unit fast-casual Wolfgang Puck Gourmet Express chain. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Though the Puck brand is rapidly spreading across the country with catering contracts and restaurants at museums and other cultural centers, Puck continues to open restaurants in Los Angeles. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
In addition to the relatively new steakhouse Cut in Beverly Hills, the brasserie Vert in Hollywood, and the Asian-influenced Chinois on Main in Santa Monica, Puck’s catering division also recently opened Red Seven in West Hollywood’s Pacific Design Center. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
“The Asian-influenced menu will feature fresh, locally produced, in-season ingredients, carefully selected from Southern California purveyors,” said Puck in announcing the new venue. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Another Puck concept is rumored to be going into the massive L.A. LIVE “entertainment district” under construction downtown, the project’s developers say. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Splichal also is keeping busy with mergers and acquisitions. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
Last year, Splichal and New York-based Restaurant Associates’ leader Nick Valenti formed Patina Restaurant Group in partnership with Tokyo-based foodservice conglomerate Shidax Corp. The company, which includes all of the former RA restaurant holdings, several East Coast foodservice locations and all of Patina Group’s West Coast restaurants and cultural-venue catering accounts, was acquired from London-based contract giant Compass PLC for about $90 million. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
In late August, Splichal and Valenti, along with private-equity firm Bunker Hill Capital, completed a $94.7 million acquisition of New York-based Smith & Wollensky Restaurant Group. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.
The $11-per-share buyout gives the acquirers ownership of Smith & Wollensky steakhouses in Miami Beach, Fla.; Chicago; Las Vegas; Washington, D.C.; Philadelphia; Houston; Boston; and Columbus, Ohio. The arrangement calls for the upscale properties to be managed by Patina. As part of the deal, SWRG’s remaining New York restaurants and management contracts were sold for $6.9 million to a newly created company called Fourth Wall LLC and Alan Stillman, founder and chief executive of SWRG, at the time the company was acquired. —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference to be held Sept. 30 through Oct. 3.