From Grinding on the Dance Floor to Grinding Meat in the Kitchen: Les Deux Soft-Opens Tonight As a Gastropub

Pepper-crusted salmon with market succotash
Pepper-crusted salmon with market succotash Photo: Claire Thomas

Could trendy club-goers have turned into trendy foodies this fast? Les Deux, the recently shuttered stomping grounds of hard-partying celebs and their wanna-bes, will resurface this Friday as a neighborhood gastropub with organic beverages, meats grinded in-house, and craft beer, as engineered by the property’s longtime owners, Joe Simon, Faris Simon, and Rick Selby. The re-envisioned space has floor-to-ceiling windows, circular booths, green wooden chairs, and natural wood flooring, as designed by Ralph Gentile and Candice Goodwin. Now, what’s to eat here?

Chef David Schmit, formerly of Santa Monica’s Buffalo Club, is sourcing from farmers markets for dinners that include hush puppy toast points with Norwegian smoked salmon, Black Angus burger wedges, Jidori with brussels sprouts and bacon lardon, cider-brined pork chops with garlic mashed potatoes and caramelized apples, and pepper-crusted salmon with market succotash. The drink department is covered by beverage director Giovanni Martinez, who is waiting for a rooftop herb and spice garden to bloom for cocktails that will change with the seasons and include house-made syrups. That’s right, who’s trendy now, bee-atches?! A soft-opening occurs tonight, with a grand-opening this Friday.

Les Deux, 1638 N. Las Palmas Ave. Hollywood. 323.467.0200.

From Grinding on the Dance Floor to Grinding Meat in the Kitchen: Les Deux