Commissary and The Line Hotel Pool Rendering, Koreatown
Roy Choi's work on the vegetable-centric Commissary on the second floor of The Line Hotel in Koreatown is nearly complete, with an opening scheduled for sometime in mid-August, if not sooner, reports Food & Wine. Built into the Greenhouse on the Mezzanine that overlooks Wilshire Blvd, here are seven tidbits on the upcoming eatery:
1) The space itself is a collaboration between landscape architect Sean Knibb, who also designed parts of the Line Hotel, and David Irvin, who also worked on the hotel's design.
2) Matthew Biancaniello is doing the cocktail program again, which will stand out from the one he put together at POT Bar. Biancaniello's specialty is infusing unique fruit and vegetables into his drinks, so he's incorporating a heavy juice program along with muddled herbs and aromatics. Says Choi: it'll be like spiked agua frescas.
3) While Commissary may or may not be a response to Choi's blog post about no longer eating meat, Choi's committed to enhancing the perception of veggies. For example, Choi says he "could use vegetables from a can, I could use raw vegetables, or I could braise them like they just came off a Chinese menu."
4) It'll have an off-kilter country-club vibe. Like Royal Tenenbaums meets hip hop. Imagine Snoop and Pharrell noshing over crudites.
5) The goal is to make things approachable, especially vegetables. Choi thinks only a small percentage of restaurants in the country are approachable.
6) One proposed cocktail by Biancaniello: Yellow Nectarine, blending mezcal and yellow nectarine. Simple yes, and probably damn delicious.
7) Set next to the pool, the Commissary will have a menu presented in a letter while the check comes with packets of seeds. The menu won't have words, just hand-drawn pictures of fruits and vegetables.
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