Bar Lis at the Thompson Hollywood
The roof of the newly opened Thompson Hollywood effortlessly transports guests to a retro-glam soiree in the south of France. Created by Ten Five Hospitality, Bar Lis offers cocktails and appetizers inspired by the Côte d’Azur carefully curated by renowned chef Lincoln Carson. Designed by Bernadette Blanc, the indoor and outdoor rooftop lounge is outfitted with blue velvet benches, blush accents, sparkling lighting, and 30 lush cypress trees along the 60-foot walkway. With unparalleled views of the Hollywood sign, a cocktail called the Jane Birkin, and a live music calendar, Bar Lis oozes Hollywood glamour.
Etta at The Shay
the Shaya new 148-room boutique hotel in Destination by Hyatt’s Culver City, has unveiled a new restaurant by Michelin-starred chef Danny Grant. etta is a creative culinary concept featuring a menu of favorites from the two Chicago Etta outposts, including wood-fired focaccia served with ricotta, honey and truffle, handmade pastas and seasonal pizzas. Centered around an open kitchen and custom fireplace, the restaurant is a warm and inviting dining venue on the ground floor of the hotel. Grant will also open a second eatery at The Shay that will serve a robust Mexican-style menu on the hotel’s stunning rooftop terrace.
Superba Food + Bread
Superba Food + Bread recently opened an expanded indoor and outdoor restaurant in Hollywood, a second for the brand. Designed by Studio Shamshiri, the restaurant includes 4,500 square feet of indoor space, a main dining room, a 14-seat coffee shop, and an oyster bar. The 2,000 square feet of outdoor space is a beautifully decorated courtyard centered around the original restored wishing well from 1928. “It is our vision of Superba fully realized and upgraded in every way, including space, design, cocktail program, full raucous bar and expanded new menu of products,” said Paul Hibler, founder of the US Gonzo Food Corporation. “Our team has worked hard to make this an epic experience for the community, and we can’t wait to share it with everyone. Superba Food + Bread is open seven days a week and offers non-stop service with brunch, lunch and dinner. The menu reflects Superba’s original location in Venice, with many new and exciting twists, including a full raw oyster bar and open kitchen equipped with a wood burning fireplace overseen by Chef Nigel Stephens Dinner highlights include enchiladas, fish and c hips and Milanese pork, while the lunch menu offers a selection of salads, main courses and standout sandwiches such as house smoked brisket dip and a candied white tuna. Brunch dishes include Superba classics such as Paul’s “Big Boy” breakfast, chilaquiles with fried eggs, and French toast with croissants.