Executive chef Brian Malarkey and Enlightened Hospitality Group (EHGRP) partner and hospitality visionary James Brennan have debuted the Herringbone restaurant at Mondrian Los Angeles.
Designed by Santa Monica, California-based Thomas Schoos, Herringbone at Mondrian Los Angeles recalls the personality of old Hollywood mixed with fanciful details and contemporary elements. Provocative and fresh, the 7,500-square-foot restaurant evokes a contemporary California setting.
Design elements include natural textures, custom chandeliers, cultural artifacts, Italian Cypress trees, and Carrara marble tops. The centerpiece of the restaurant is one large dining table made from a gold-dipped root of an acacia tree-a more artful interpretation of the century-old olive tress found at Herringbone La Jolla. 

The launch of Herringbone LA marks EHGRP’s first restaurant in both a hotel and in the city of Los Angeles.
