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Two Floors of Fun at Rolling Stone Restaurant and Lounge

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Elizabeth Daniels 12/10

Whoa, here it comes. The behemoth that encompasses Rolling Stone restaurant and lounge at Hollywood & Highland (aka RS/LA), the first-ever licensing of the Rolling Stone name for an American restaurant. While the soft opening isn't scheduled until next month with the official launch happening over Grammy weekend, RS/LA held a pre-soft launch on November 21, hosting the VIP afterparty for the American Music Awards. Up above, a glimpse into the colorful multi-floored space designed by Gavin Brodin of Brodin Design Build (Crown Bar, The Abbey), as one might expect it's chock full of rocker photography that has characterized the musical magazine for decades.

RS/LA was conceived by Aaron West, CEO of An American Dream (entertainment company), in partnership with Dwight Freeney of the Indianapolis Colts. Also aboard this operation comes Salvatore Feli, former VP of operations for The ONE Group, Stacy Colbert Feli hr/market exec for luxury brands, and producer/songwriter Jason Edmonds.

The team has devised a two floor space, guests enter on the mezzanine level into the 5,900-square foot dining room stocked with those tufted red booths in addition to four tops plus a separate bar/lounge area. By the bar there's also a balcony which overlooks the downstairs bar and lounge.

What's on the menu? Pretty much what one would expect. Chef Chris Ennis (Fig & Olive, One Sunset, Stout, Crown Bar, Essex) serves a small plate fusion menu with dishes bearing influence from Asia and Europe. Snacks include warm bleu cheese popovers with caramelized shallot butter; soft pretzel knots with beer cheese fondue; and three cured meats, cornichon, olives, three mustards, herb salad and grilled country bread. Starters range from tuna tartar with crispy potato, pineapple, coconut and spicy avocado; to sweet potato agnolotti with toasted marshmallow and pecan brown butter; to glazed pork belly and grilled shrimp with corn pudding and tamarind sauce. Also expect an assortment of salads and grilled flatbreads.

As for mains, there a pan-roasted wild striped bass with preserved lemon, capers and raisins; an organic herbed chicken, cannellini beans, pancetta and spinach, among others. The aforementioned menu is served at the upstairs restaurant while a short bar menu is available in the downstairs lounge.

The downstairs lounge is pretty much the party zone, think Dj, dance floor, table-bottle service type deal. For anticipated VIPs, a covert back entrance was built (up above), in addition to a private party room with its own bar.

Once fully launched, the restaurant will be open Sunday, Monday, Wednesday from 11:30AM-midnight; Tuesday, Thursday, Friday and Saturday from 11:30AM-3AM. The lounge is open Tuesday, Thursday, Friday and Saturday from 9PM-2AM. [EaterWire]

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