José Andrés has created two signature restaurants for the Conrad Hotel in Los Angeles. St. Laurier serves breakfast and dinner, with modern Spanish cuisine influenced by Californian style. The restaurant’s menu highlights the region’s year-round farmers’ markets with dishes such as “Beefsteak Tomato Tartare”. It also draws inspiration from Andrés’ Spanish roots, serving starters such as “Gambas al Zahara”, a head and garlic prawn dish. Aqua Viva, the property’s second full-menu restaurant, combines Asian and Latin American flavors in dishes designed to be shared. The two-story open-air restaurant serves lunch and dinner, where Spanish gazpacho shares the menu with ahi poke.
Andrés is also responsible for several cocktail lounges and a poolside restaurant on the property. The Beaudry Room serves Spanish tapas with an avant-garde cocktail menu that combines classics like bee kneesa prohibition-era cocktail traditionally served with gin, honey and lemon, now with the addition of Sherry Olorosoa fortified wine from Andalusia in southern Spain. Sed offers a limited menu of dishes using Andrés innovative techniques, such as spherification, clarification and vaporization. Finally, pool guests can take advantage of portable options at Airlight.
The new restaurants are added to the 31 establishments already operated by Andrés and ThinkFoodGroup (more grandpa, his food truck). Still not done, the chef announced the Twitter his plan to open a restaurant in the old DC post office, a 30-year dream about to come true.