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Then there’s a spelt pastry appetizer stuffed with braised mortadella, stracchino cheese, sweet tomato jam, pickled mustard seeds, and brovada, and called “pig in a blanket.” First, Abbot Kinney Boulevard exploded. Now, if Superba Food & Bread owner Paul Hibler has his way, nondescript Lincoln Boulevard will be the next Venice strip in the spotlight. Executive chef Jason Travi—formerly of Spago Beverly Hills—oversees the menu, which includes an upscale take on the breakfast sandwich (linguiça, slow-cooked egg, and braised kale on a housemade bread), plus daily dinner specials: rotisserie-cooked rib-eye on Saturdays and fried chicken on Sundays. The restaurant’s spacious courtyard is dominated by a massive Bischofia javanica tree, which shelters long red banquettes and bistro-style chairs, all softly illuminated by candlelight.
Upgrades include a sailing-inspired lobby with wood flooring and a new infinity swimming pool.The 164 guest rooms—including eight suites—have been updated as well, in soothing tones of sand and gray, with contemporary wooden furniture, stonetile showers, and dandelion yellow accents.When all 388 rooms in your hotel have floor-to-ceiling windows with sweeping panoramas of the Hollywood sign, Griffith Observatory, and bustling Koreatown below, you don’t need much else to attract guests.But that didn’t stop the team behind The Line from investing in the thoughtful extras that make a stay memorable.Chef Roy Choi’s lobby restaurant, POT, serves inventive Korean dishes on par with the fare that made his other L. eateries and food trucks such hits, while his restaurant in the second-floor greenhouse, Commissary, focuses on seasonal produce.
Heartier fare (burgers, salmon, chicken panzanella) is available too, as is weekend brunch.