Republique Restaurant

Ottawa Restaurant

Bestia

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Craft

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Republique
624 South Brea Avenue, L.A. 
310.362.6115

The building that houses République is both timeless and unique. Built in 1928 by Charlie Chaplin and designed by architect Roy Sheldon Price, it was initially conceived as a mixed-use space -- with shops on the ground floor and office space above -- surrounding an idyllic tiled courtyard. It first became a restaurant in 1989, when Chefs Mark Peel & Nancy Silverton made extensive updates and opened the seminal La Brea Bakery and, six months, later Campanile.

Campanile closed in 2012, and the building was updated yet again to make way for République...though this time, the primary aim of the design was to strip layers away--down to the original brick, tile and ironwork--and return the space to the airy, open feel of the original construction.

Bestia
2121 7th Ave. Los Angeles CA
90021
213-514-5724


The concept for Bestia juxtaposes decorative contemporary elements against a raw, industrial space dripping with character. This approach pays homage to sophisticated modern-day Italian spaces, which often integrate contemporary interiors into centuries-old structures. Strong, traditional building materials such as tile, steel, marble, and wood also provide pops of festive color. The name Bestia (Italian for “Beast”) echoes throughout the space via hard-edged design elements, such as the wall covering’s pattern of bar-fight weapons, intimidating meat-hook chandeliers suspended from soaring steel tracks, and bathroom tile work that reads as unfinished. The repeated use of chevron and hexagonal patterns, tulip pendant lighting, warm amber tones, and airy booth seating help soften the aggressively industrial space with a bit of whimsy. The distinctive booths, engineered and built by District Millworks, feature seats that appear to defy gravity. A raw-copper bar top provides a canvas that will be ever-changing throughout its lifetime as it reflects the craft of creating artisanal cocktails.

Craft
10100 Constellation Bouevard
Los Angeles, C.A
310-279-4180

After six successful years in New York, chef Tom Colicchio brought Craft’s pioneering approach to dining to Los Angeles in 2007.   Meant to mimic the experience of dining in someone’s home, pristine seasonal ingredients are simply prepared and served family-style to the center of the table, allowing guests to build their own plates.

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