Address:
1624 Cahuenga Boulevard
Los Angeles, CA 90028
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Designer Kristofer Keith moved from Charlotte to L.A. in March 2001 with no money, job or car. However, he did have a strategy to change the game for restaurant, bar and hotel design and construction. In a little over seven years, he’s managed to turn Spacecraft into a Hollywood-based design power, crafting several unique spaces, including Ortolan, Kitchen 24, La Buca (redesign), The Bowery and La Grande Orange Café (Pasadena). Now he’s become a restaurateur, partnering with Adolfo Suaya on Delux, an Art Deco restaurant and bar in the middle of the ever-evolving Cahuenga Corridor.
On Monday night, Keith and Suaya co-hosted a media preview. The space itself is spectacular, featuring a green marble bar backed by a 45-foot-wide stained glass mural. A fireplace divides backlit green glass, which depicts blimps, skyscrapers and mountains. Keith said he was inspired by Fritz Lang’s classic film “Metropolis” and the book jacket cover on Ayn Rand’s “Atlas Shrugged.” The high ceilings sport a row of six beaded chandeliers. There are two distinct areas of Delux, including a lounge and the sunken bar, which features banquettes and high-top tables. Upstairs, women are encouraged to luxuriate in the ladies’ lounge, which features red velvet curtains and sumptuous red leather seats. Rounding out Delux’s period look is the flock of fashionable female wait staff, who are adorned in sheer black flapper dresses.
Eric Greenspan, chef-owner of The Foundry on Melrose and Suaya’s long-time friend, is working to finalize the menu. He was in the kitchen most of the night, but said he decided to focus on shareable small plates. He’s currently considering a menu of 25-28 hors d’oeuvres, all designed to pair with alcohol, and many prepared with alcohol.
Greenspan previewed four possible menu items, including thin-sheathed arancini containing Scotch-soaked cheddar and mushrooms. Puff pastries sported Brie, fruit (figs and raspberries) and herbs, designed to pair with Champagne. Crostini hosted pristine ahi, cherry tomato and a dab of horseradish. Finally, Reubens came on pretzel rolls with whiskey horseradish.
Keith said Delux should debut in two weeks. Only one big question remains: whether to make Delux an exclusive velvet rope establishment or a free-for-all.
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a typical hollywood joint with good design and tiny little bites. like the deco-look.
I’d argue that Delux offers exceptional design and an original food concept from a talented chef: utensil-free dishes, all incorporating alcohol, from The Foundry’s Eric Greenspan.