NEW PATINA OPENS AT DISNEY HALL OCT. 28.Byline: Natalie Haughton Food Editor Joachim and Christine Splichal opened Patina, flagship restaurant of the Patina Group, in 1989. It will relocate from its current spot on Melrose Avenue Melrose Avenue is a well-known Los Angeles street that starts from Santa Monica Boulevard at the border between Beverly Hills and West Hollywood and ends at Hoover Street in Silver Lake. Melrose runs north of Beverly Boulevard and south of Santa Monica Boulevard. to the new Disney Hall downtown, with the opening scheduled Oct. 28. The new 4,000-square-foot space, designed by Santa Monica-based architect Hagy Belzberg, will be adorned with carved walnut wall panels, dark carpet, terrazzo terrazzo Type of flooring consisting of marble chips set in cement or epoxy resin that is poured and ground smooth when dry. Terrazzo was ubiquitous in the 20th century in commercial and institutional buildings. at the entry, an amber-tinted acrylic illuminated wine display at the bar and a patio. The fine-dining restaurant, seating 100 and featuring a Chef's Table A chef's table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons are served a tasting menu prepared and served by the head chef. Restaurants usually require a minimum party (e.g., six guests) and charge a flat fee (e.g., $75 per plate). for up to eight guests, will be open for lunch 11:30 a.m. to 2:30 p.m. Monday through Saturday and for dinner (a la carte or prix fixe prix fixe n. pl. prix fixes 1. A complete meal of several courses, sometimes with choices permitted, offered by a restaurant at a fixed price. 2. A fixed price charged for such a meal. 3. ) 5 to 11 p.m. nightly (until 10 p.m. on Sunday). Lunch will range from $20 to $40 per person, dinner $60 to $130 per person. The executive chef is Theo Schoenegger from Rock Center Cafe in New York's Rockefeller Center. For reservations, call (213) 972-3331. The Patina Group will also operate the casual 5,000-square-foot Concert Hall Cafe, designed by Belzberg, seating more than 150, offering a variety of breakfast items, sandwiches, salads, and hot and cold items from 7:30 a.m. to 8 p.m. daily. The cafe, also scheduled to open Oct. 28, will feature a sweeping cathedral ceiling and inviting open interior with illuminated patterned glass panels, stainless steel stainless steel: see steel. stainless steel Any of a family of alloy steels usually containing 10–30% chromium. The presence of chromium, together with low carbon content, gives remarkable resistance to corrosion and heat. , terrazzo floors, Douglas fir ceiling panels, acrylic counter tops and veneer plaster wall finish. Patina Catering is responsible for the inaugural gala party menus on Oct. 23 (a sit-down dinner for 2,000 on Grand Avenue in front of the hall), Oct. 24 (opening party for 2,000 with different international food stations inside the new hall) and Oct. 25 (a tented tent·ed adj. 1. Covered with tents. 2. Sheltered in tents. 3. Resembling a tent. dinner party for 2,000 in front of the hall) - and of course Splichal will be cooking. The Patina Group also runs the The Fifth Floor in the Dorothy Chandler Pavilion The Dorothy Chandler Pavilion is one of the halls in the Los Angeles Music Center (which is one of the three largest performing arts centers in the United States). The Music Center's other halls include the Mark Taper Forum, Ahmanson Theatre, and Walt Disney Concert Hall. at the Music Center. That space was recently redesigned by Engstrom Design Group, San Rafael. It is available for private events and also serves a pretheater buffet prior to all scheduled opera performances. Call (213) 972-7565. In addition, Kendall's Brasserie bras·se·rie n. A restaurant serving alcoholic beverages, especially beer, as well as food. [French, from brasser, to malt, brew, from Old French bracier, from Vulgar Latin (formerly Otto's), the Grand Avenue restaurant at the Music Center (also run by Patina Group), is scheduled to open mid-November. Reimagined as a European brasserie by the Engstrom Design Group, it will feature a rich, informal interior with an eclectic collection of artifacts artifacts see specimen artifacts. from France. Open for lunch, dinner and late suppers, it will seat 120 with sidewalk dining an option. For information, call (213) 972-7565. Chef profile ... Joachim Splichal Age:49 Profession: Chef/founder of Patina Restaurant and the Patina Group, which now operates more than 25 restaurants, including two opening in the new Disney Hall later this month. Hometown: Spaichingen, Germany (south of Stuttgart, near the Swiss border). Food background: Splichal's family was in the restaurant business in Germany; he grew up helping out at the establishment, which served German country-style food. At age 18, he left Germany for Holland to work in the hospitality industry. Soon after, he went to Switzerland to develop and hone his culinary skills. Eventually he landed at the Hotel Negresco in Nice, France, where he worked for four years as a sous chef with Jacques Maximin Maximin, d. 238, Roman emperor Maximin (Caius Julius Verus Maximinus) (măk`sĭmĭn), d. 238, Roman emperor (235–38). , his mentor. Splichal came to Los Angeles in 1981 as executive chef of the Regency Club. In 1984, after a stint at the Seventh Street Bistro in downtown Los Angeles Downtown Los Angeles is the central business district of Los Angeles, California, located close to the geographic center of the metropolitan area. The sprawling, multi-centered megacity is such that its downtown core is often considered just another district like Hollywood or , he became chef at Max Au Triangle in Beverly Hills. When the restaurant closed, he became a hotel consultant for a couple of years until he and his wife, Christine, opened Patina Restaurant in 1989 - and subsequently several other restaurants, including six Pinot restaurants, several restaurants and cafes in museums and more. Patina Group joined Compass Group in 1999 when it merged with New York-based Restaurant Associates. Cooking style: It ranges from California French and home-style French to traditional steakhouse cooking and casual healthy cuisine (salads, sandwiches and plats du jour) depending on the restaurant. Most popular dishes he makes: Sauteed Santa Barbara shrimp with mashed potatoes, potato truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. chips and fried leeks (Patina); endive salad with caramelized walnuts, parsley and Maytag blue cheese Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa (the home of the Maytag Corporation). In 1941, Iowa State University developed a new process for making blue cheese from pasteurized milk (instead of traditional sheep's milk). (Pinot Bistro, Studio City); lemon meringue pie (Nick & Stef's Steakhouse, Los Angeles); pumpkin-filled tortelloni (Zucca, Los Angeles). Three favorite foods: Steak, any cheese, good pasta simply prepared. Favorite junk food junk food n. Any of various prepackaged snack foods high in calories but low in nutritional value. junk food : A good burrito. Foods he hates: Raw sea urchin; foods not properly prepared. Secret food passion: Chocolate, ice cream. Favorite kitchen gadgets: Good Japanese knives and a copper casserole pan. Ideal vacation: Tahiti (he was there last year) - sitting on the beach, boating, playing with his twin sons and doing nothing. Favorite restaurant: The Michelin three-star Martin Berasategui in Lasarte-Oria, Spain (San Sebastian area). Favorite thing to cook and eat: Greasy and heavy food like suckling suckling In mammals, the drawing of milk into the mouth from the nipple of a mammary gland. In human beings, it is referred to as nursing or breast-feeding. The word also denotes an animal that has not yet been weaned—that is, whose access to milk has not yet been pig, pork belly and sausage, which he shouldn't eat anymore. What does he do when not at the restaurants or working?: He works out four or five times a week, plays tennis, snow skis and collects art and wine. If he couldn't be a chef, what would he be?: A winemaker. Worst kitchen disaster: When the mashed potatoes for 3,500 arrived at the party site and had gone sour (a major television network was covering the catered food from start to finish). After discovering it, some of the kitchen crew were sent to several supermarkets to buy all the cream, milk and potatoes available so they could whip up more. Then 40 people peeled potatoes until they had enough to serve. ``I lost 5 pounds that night.'' If he could dine with anyone (current or historical) who would it be?: Actress Marilyn Monroe, financier Warren Buffet, artist Jasper Johns. CAPTION(S): 2 photos, box Photo: (1 -- cover -- color) At home and on the job with Patina founders Joachim Splichal (2) Twins Nicolas, left, and Stephane, 7 1/2, help their dad, Joachim Splichal, make pizza. Gus Ruelas/Staff Photographer Box: Chef profile (see text) |
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