From a raucous Hollywood club to an ill-fated and short lived gastropub, and now to a proper dinner and drinks spot named Sadie. This here is a full reveal inside the former Les Deux home, but after a complete overhaul the once outdoor nightclub has morphed into a civilized restaurant and bar run by a new team. GM Patrick Doherty hails from The Buffalo Club and Hotel Bel-Air, meanwhile chef Dave Schmit, too, has worked at the aforementioned venues, in addition to the Beverly Hills Hotel and Brentwood Country Club. At Sadie Schmit serves a style of cuisine he describes as “honest, new American fare,” nothing too crazy going on here, think Dry-Aged Prime Sirloin with Shallot Puree, Roasted Artichoke, Thyme Jus; and Roasted Chicken Breast with Spaetzle, Brussels Sprouts, Heirloom Cherry Tomatoes, and Grain Mustard Sauce.
Barman Giovanni Martinez, who has been on board since Les Deux's gastropub stint, also has spent time at The Buffalo Club, in addition to Fig & Olive. At Sadie he serves crafty cocktails like Kentucky Ninja (Japanese Single Malt Whiskey, Bourbon Whiskey, Fresh Lemon Juice, Lavender-infused Wild Honey, served in a Peychauds Bitters rimmed glass) and Oaxacan through Italy (Pechuga, Vermouth di Torino, Cynar served in a coupe with a singed Orange Peel).