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Latest openings: the Hoxton in LA, Wild by Tart and Le Comptoir Robuchon

29 October 2019 by
Latest openings: the Hoxton in LA, Wild by Tart and Le Comptoir Robuchon

The Hoxton Downtown LA

The ninth Hoxton hotel has opened in the US in the former Los Angeles Railway Building, once the headquarters of the LA Railway Authority in the 1920s.

The 174 bedrooms are designed by Ennismore Design Studio and come in four categories: Snug, Cosy, Roomy and Biggy.

The building features two drinking and dining outlets, Sibling Rival and Pilot, both in partnership with Sunday Hospitality, as well as a rooftop pool that is open to all.

On the ground floor, Sibling Rival, an all-day modern diner, offers American classics, with dishes such as ranch-fried chicken served with smashed garlic potatoes and chicken gravy. Sibling Rival is also home to the lobby’s coffee bar, with coffee by local roastery Tectonic Coffee and homemade pastries. By night it transitions into a soft-serve ice-cream bar.

On the rooftop, Pilot is an open-air restaurant and bar inspired by the Mediterranean coast. It is focused on live-fire cooking of local seafood and vegetables served with house-made pasta.

  • Opened 16 October
  • Bedrooms 174
  • Design Ennismore Design Studio
  • Starting room rate $179 (£139)
  • Websitewww.thehoxton.com

Chez Antoinette Victoria

Chez Antoinette Victoria is the second site for the brand, joining the first in London’s Covent Garden. The two-level, brasserie-style restaurant is decorated with French antiques collected by co-owner Aurelia Delclos’s grandmother, Antoinette.

Chez Antoinette Victoria
Chez Antoinette Victoria

  • Owners Aurelia Delclos and Jean-Baptiste Noel
  • Typical dishes Croque monsieur; blanquette de veau; roasted parsnip with carrot purée and hazelnut crumble
  • Websitewww.chezantoinette.co.uk

Lyon’s

Former Meraki general manager Anthony Lyon has opened a seafood and wine bar called Lyon’s in London’s Crouch End. The restaurant focuses on sustainable seafood from the British Isles, particularly oysters and underused cuts of fish.

Lyons
Lyons

  • Covers 46 with 16 bar and window seats
  • Head chef Talia Prince
  • Typical dishes Side of Var salmon with mustard glaze; Ibérico pork secreto with black garlic
  • Websitewww.lyons-restaurant.com

Plume@Feathers

The Feathers hotel in Ludlow, Shropshire, has completed the second phase of its refurbishment and opened a new restaurant, Plume@Feathers. The firm is investing more than £2m to reposition the hotel after buying it out of administration following an outbreak of Legionnaires’ disease two years ago.

Plume at Feathers
Plume at Feathers

  • Owner Crest Hotels
  • Typical dishes Peppered loin of venison; ballotine of chicken; wild mushroom ravioli with truffle cream
  • Websitewww.feathersatludlow.co.uk

Wild by Tart

The restaurant at Wild by Tart has opened, joining the deli, kiosk and event space in Eccleston Yards in London’s Victoria. The restaurant features counter dining at the open kitchen, communal tables and a lounge area, as well as a private dining room.

Wild by Tart
Wild by Tart

  • Founders Jemima Jones and Lucy Carr-Ellison
  • Typical dishes Pulled pheasant croquettes with harissa yogurt; clams, ‘nduja and cider linguine; smoked tomatoes, burrata and basil oil
  • Websitewww.wildbytart.com

Babber

Babber has opened at the White Horse pub in London’s Peckham Rye, offering charcoal-grilled kebabs, including chicken with harissa mayo, red cabbage and apricot relish; and lamb kofte with zhoug, courgettes and tahini sauce. Small plates include halloumi with pomegranate, and Scotch Bonnet chicken wings with blue cheese sauce.

Babber
Babber

Le Comptoir Robuchon

Le Comptoir Robuchon has opened in London’s Mayfair, one of two concepts executive chef Jeremy Page and his team are opening under the late chef Joël Robuchon’s name. The sharing menu is split into ‘La Saison’, offering contemporary dishes, and ‘Les Eternels’ – Robuchon’s classics.

Comptoir Robuchon
Comptoir Robuchon

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