The José Andrés Chef’s Table Comes to San Laurel At The Conrad


Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)Asparagus and chile de arbol, trout roe and herbs (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven) hiramasa crudo with buttermilk leche de tigre, baby corn and burnt onion ginger oil (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven) Idiazabal Brioche with smoked bay butter (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)Palate cleanser: Pisco Sour Snowball (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)Black bass with tomato, tamarind, harissa, and squid ink (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)A4 Miyazaki wagyu with celery root dijonaise (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)Apple and celery for dessert (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)San Laurel Chef's Table (Michele Stueven)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)San Laurel Terrace (Courtesy The Conrad)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)Agua Viva (Courtesy Conrad Los Angeles)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)The San Laurel Foggy Hill (Katrina Frederick)Harry’s Berries strawberries with ricotta, lemon and basil (Michele Stueven)

Nestled inconspicuously on the 10th floor of the Conrad Los Angeles in downtown L.A., famed chef José  Andrés opened San Laurel a year ago, showcasing his blend of California and Spanish cuisine. With dramatic views of the Walt Disney Concert Hall, and artfully designed within the landscape of The Broad and The Museum of Contemporary Art, San Laurel will introduce Andres’ chef’s table program to the elegant restaurant on Sunday, Oct. 1.

With two tables of 10 available, one on the terrace, and one in view of the bustling kitchen helmed by kinetic executive chef Jeffry Chen, the reasonable $150 experience starts with a welcome cocktail, followed by a seven-course tasting menu (wine pairings that include some exceptional Spanish offerings come at an additional cost.) Chen has worked closely with Andrés since his stint as executive sous chef at The Bazaar and prepared thousands of meals during COVID at Dodger Stadium as part of the Spanish chef’s noble World Central Kitchen program, which provides healthy food to families and individuals touched by disasters.

 José Andrés

Asparagus and chile de arbol, trout roe and herbs (Michele Stueven)

Highlights to kick off the new seasonal menu starts with a salad of Harry’s Berries strawberries with ricotta, lemon and basil, and an asparagus bomb prepared in Andréssignature reverse spherification technique, served with chile de arbol, trout roe and herbs. Next up, a hiramasa crudo with buttermilk leche de tigre, baby corn and burnt onion ginger oil. As an intermezzo to the main event, a flaky individual Idiazabal Brioche is presented with smoked bay butter. Main courses include black bass with tomato, tamarind, harissa, and squid ink, as well as an out-of-the-ordinary A4 Miyazaki wagyu with celery root and dijonaise — a perfect pairing to the Vega Sicilia Alion Tempranillo blend.

Named one of the “Best New Hotels in the World” in both Travel + Leisure’s It List and Condé Nast Traveler’s Hot List, the Conrad Los Angeles opened last year as part of The Grand L.A. complex designed by Frank Gehry with an interior design from London-based Tara Bernerd & Partners.

Set back off Grand Avenue in what was once residential Bunker Hill, the 305-room luxury hotel’s rooms have floor-to-ceiling windows. The Grand Avenue Suite includes a private terrace with views of the city, an elegant dining room, a formal living room with a built-in bar, and a sprawling master bedroom with a five-piece bathroom and walk-in wardrobe.

José Andrés

San Laurel Terrace (Courtesy The Conrad)

The hotel’s indoor/outdoor lobby along with the restaurant on the 10th floor with wraparound views of downtown and beyond,  also houses a spa, private pool deck and Andrés open-air, rooftop concept, Agua Viva, featuring a Latin and Asian-inspired menu including brunch.

The Chef’s Table tasting menu is available for booking now, with reservations beginning Sunday, Oct. 1, and can be booked through OpenTable.



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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