Los Angeles’ The Line hotel unveils new culinary concept with interiors to match

Los Angeles’ The Line hotel unveils new culinary concept with interiors to match

The Sydell Group’s ability to iterate has never been more clear than in the refresh it has recently given The Line hotel in Los Angeles.

The hotel’s recognisable greenhouse restaurant space has been handed over to chef Josiah Citrin, a native Los Angeleno with Michelin stars to boot. Focusing on a cornucopia of Californian ingredients, the new Openaire restaurant showcases shareable seasonal dishes, with a slight Asian predilection. Citrin’s approach is informed by the generous, soulful spirit of meals prepared in his home, which he has infused with various global influences.

To complement its new culinary direction, designer Sean Knibb has also transformed the space, which is located next to the pool deck, with burgundy mohair banquettes, baskets of fragrant plants like Jerusalem jasmine and rose geranium hanging overhead, and a marble bar that has been finished with mirrored details. Custom-made marble crates containing liquor and apertifs bring a playful spirit to the setting.

Citrin’s reach continues in the hotel’s lobby bar, where a diverse menu of small bites and snacks is in keeping with what’s available at Openaire. The lobby area has been updated with Persian rugs, communal tables, mohair banquettes again, and a new site-specific installation created by designer Henry Taylor. A new mural, created by artist-in-residence Brendan Monroe, for the design shop Poketo’s storefront also brings a new energy to the space. The bar owes its comprehensive beverage menu to Happy Hour agency, a collective that’s locally known for their inventive cocktail pop-up parties. 

Balancing inventiveness with a refined palette, the Line’s newest attributes are set to go down a treat.§

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