As the former head of once power-house hospitality group Cardiff Giant - behind West Hollywood gems such as The Hudson and Churchill - Beau Laughlin knows a thing or two about delivering exceptional restaurants. His latest project, along with business partners Brett Cranston and Jay Milliken, is a buzzing, laid-back seafood spot in Los Angeles neighbourhood, Silver Lake.
Together with designer Carlos Anthony Lopez, they have conspired to create a friendly space that opens up onto an essential outdoor patio which, laced with fresh herbs, creeping fig and olive trees and striking tile work underfoot, further highlights the restaurant’s informal atmosphere, making it the perfect spot to sample chef Alex McWilliam’s understated fare that includes tidbits such as delicious soft shell crab sandwiches served on squid ink bread.
Inside, exposed brick walls and reclaimed wood flooring are embellished with butcher block countertops and modern Windsor chairs, while hand-painted wall accents by local illustrator Carly Kuhn blend in with the flowered wallpaper, large handmade copper door and floor-to-ceiling windows.
If you overindulge, Clover cold-pressed juice bar is accessible through a connecting doorway, and soon, a new Italian concept will complete the trifecta.
