LOS ANGELES

Mixing cocktails at The Maybourne Bar

RAISE A GLASS ,

SOPHISTICATED SPIRITS

The Maybourne Beverly Hills’ new lobby bar is a chic cocktail experience that combines elegance with innovation. The Maybourne Bar was created by world-renowned interior architect André Fu and helmed by head mixologist Chris Amirault. Fu’s first hospitality project in the U.S., The Maybourne Bar has been designed down to the smallest detail. Guests will find high bar stools in Yves Klein blue, bold tangerine, monochromatic art deco artwork and a bar carved from solid Turkish silver onyx and accented with polished nickel. Walnut walls are paneled in charcoal gray and ivory and adorned with black-and-white Hollywood photography captured by British photographer Mary McCartney. Cocktails feature classic ingredients or clever twists courtesy of Amirault. The Killer Joe, an espresso martini made with local coffee and homemade dulce de leche, showcases the bar’s loyalty to creative cocktails and its appreciation for local businesses. With a decadent design, killer craft cocktails and dishes like lobster rolls and Wagyu nigiri on crispy rice, The Maybourne Bar is an indulgent watering hole that truly caters to its guests and offers an unforgettable experience in Beverly Hills. maybournebeverlyhills.com

ROOM REQUEST

Inspired by the West Coast’s laid-back personality, the new Hotel June in Point Dume, Malibu, is a mid-century modern retreat off the PCH. The property, formerly the Native Hotel and the Malibu Riviera Motel before that, has been thoroughly restored under the ownership of Native Hotel’s Shaun Gilbert, Reem Al-Zahawi and Sam Shendow and Proper Hospitality. Each airy, minimalist bungalow features a private patio, original and restored composite concrete floors and local art. Amenities include deadstock African fabric robes, curated mini bars, Aesop bath products and first-rate food and beverage establishments. “Hotel June Malibu is a reflection of all the best elements from the property’s past, as well as what that past reveals about the spirit of our Malibu community,” says Gilbert. “Seeing it restored and reinvigorated in this intentioned, heartfelt way is inspiring for our entire team. We look forward to inviting travelers and our local friends back to this storied location to experience the full vision and experience of what this distinct pocket of Malibu offers.”

Beverly Wilshire, A Four Seasons Hotel, has played host to everyone from Elvis Presley to Warren Beatty since it opened its doors in 1928. The property has 395 guest rooms (including 137 suites) spread out over two buildings—the 10-story Wilshire Wing and the 14-story Beverly Wing—in the heart of Beverly Hills, just steps from Rodeo Drive. Beverly Wilshire is home to Wolfgang Puck’s award-winning, Richard Meier–designed American steakhouse Cut, as well as The Blvd for all-day dining and peoplewatching on its Wilshire Boulevard–facing

The lobby at the Hotel June A new suite at the Beverly Wilshire, A Four Seasons Hotel

terrace. The rooftop pool area boasts a café and bar and several cabanas and lounge chairs scattered around a perfectly heated pool. This summer, the property will unveil a top-down renovation project designed by David Collins Studio. The refurbished guest rooms and suites will offer hints of drama and old Hollywood glamour with an inspired contemporary twist. Dressed in soft pastels and grays, the rooms represent Rodeo Drive luxury and provide guests with a sanctuary of comfort. “The vision created by David Collins Studio and Four Seasons brings the guest suites in line with the brand, the location and the level of luxury expected from the hotel’s guests,” says studio creative director Simon

Food activist and culinary legend Alice EAT HERE Waters has opened a new restaurant in the courtyard of the Hammer Museum in Westwood. Lulu highlights local farmers and purveyors throughout the prix-fixe, three-course seasonal lunch NOW menu curated by chef and cookbook author David Tanis. Sharing the same values that have made Waters such a force in food, Tanis uses produce from local regenerative organic farms and regional markets to create sophisticated dishes that guests can appreciate for more than their delicious flavors. While the menu at Lulu changes daily based on ingredients, guests can expect options such as halibut carpaccio, lamb tagine with saffron couscous and even olive oil walnut cake with pomegranate for dessert. The a la carte menu at Lulu features lighter lunch fare like soups, salads and sandwiches—the perfect midday bite for museum-goers. lulu.restaurant

This spring, celebrated chef Lincoln Carson brings his culinary talents to Hollywood with the opening of Mes Amis. Drawing inspiration from the bustling cafés and brasseries of France while reflecting a decidedly Southern California sensibility, the menu reinterprets classic French dishes with an approachable bent, utilizing the freshest produce and ingredients from local farms and markets, including the world-renowned Hollywood Farmers’ Market down the street from the restaurant. Carson (whose Bon Temps opened in the Arts District in 2019) envisions Mes Amis

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Lulu at the Hammer Museum

BEAUTY BEAT ,

SCANDI STYLE

Swedish fragrance and beauty brand Byredo has landed its second Los Angeles location in Silver Lake. “I love this neighborhood and I am super happy that we can now be part of it,” says the brand’s founder and creative director, Ben Gorham. “The space is multifunctional—of course it’s a shop, but it’s also a space to hang out. You will find all of our usual Byredo design cues in store: contrasting textures, pops of color, high ceilings and our furniture.” The Silver Lake boutique, which boasts an elegant lava stone façade, will showcase the complete fragrance, home, body and makeup range. The space will feature custom furnishings like Italian terrazzo flooring, aluminum shelving to showcase product offerings, steel-cladded wall panels and bubblegum pink–lacquered mechanical tables, offset by bespoke pieces including a hand-knotted Moroccan carpet and a custom-made daybed. byredo.com

Egg salad at Yangban Society

BELOW: Potato taquitos at Ka’teen

as a convivial everyday gathering place for friends and locals to meet over great food, wine and inventive cocktails. “If this past year has taught us anything, it’s the power of social connection and the importance of spending time with those we love,” says Carson. “Mes Amis was born of my desire to create a restaurant centered around the vibrancy and intimacy of French café culture, where strangers, friends and family spend time enjoying each other’s company with simple, yet great food.” mesamisla.com

Katianna and John Hong, who helmed the kitchens at The Restaurant at Meadowood and The Charter Oak in Napa, are bringing their talents to Downtown Los Angeles with the opening of Yangban Society. The couple’s new restaurant venture showcases an autobiographical experience paired with a culinary menu inspired by Korean flavors. An adjacent 5,000-square-foot Korean-American deli and supermarket offers retail products, housemade pantry items and snacks like Korean fruit milks. The stand-alone mini mart focuses on the Hongs’ shared passion for fashion, streetwear culture and art. yangbanla.com Chef Wes Avila’s frequent adventures to the Yucatán Peninsula inspired the flavors and culinary techniques used at Hollywood’s new coastal Mexican restaurant Ka’teen. Through a tunnel, guests enter the 5,000-square-foot restaurant with a lush, lively outdoor dining area designed by Studio Collective. With basket chandeliers, hand-woven seating and artfully crafted cuisine and cocktails, Ka’teen is a colorful backdrop for long-awaited social gatherings in Los Angeles. “My intention with Ka’teen is to offer a gathering space to bring back the community we all longed for during the hardest parts of the pandemic,” says Avila. “The design of the space is spectacular. I want to recreate the festive atmosphere of people coming together to enjoy a meal that is meant to be experienced together in a setting unlike any other in LA.” Menu highlights include tacos made with seafood sourced from Baja California and a banana leaf–wrapped heritage pork cochinita pibil, made with traditional dried chiles and sour orange to celebrate a return to communal dining. kateenla.com