Caldo Verde Restaurant and Bar
Kelly Wearstler and omgivning worked together to marry a vintage style with a modern approach for Caldo Verde Restaurant and Bar at the Los Angeles Proper Hotel.
In conjunction with the opening of Downtown L.A. Proper, Proper Hospitality and James Beard Foundation award winning food and beverage partners Suzanne Goin and Caroline Styne (a.o.c., Hollywood Bowl Food + Wine, Larder Baking Company) unveil two distinct dining experiences that reveal their shared vision and nuanced approach to hospitality. Set in a reimagined landmark building adjacent to the Fashion District, these culinary outposts showcase the work of two internationally renowned restaurateurs within an overall design narrative by internationally acclaimed designer Kelly Wearstler – one which blends vintage elements from the property’s historic roots with modern influences.
Caldo Verde, Downtown L.A. Proper’s lobby level signature restaurant and bar, is a focal point within the hotel. A menu equally as warm as the design, Caldo Verde offers Portuguese and Spanish inspired dishes through the lens of Southern California. The 2,329 square foot restaurant invites locals and hotel guests to enjoy a leisurely meal at the tables and banquettes outfitting the interior or pull up a seat at the expansive bar. Patio dining located on South Broadway is also available.
During breakfast hours, guests can enjoy offerings such as carnitas + sweet potato hash with green chile and poached eggs; huevos divorciados with black beans and tortillas, and pastries that include strawberry oat scones and monkey bread. Lunch fare showcases market inspiration in dishes such as a Portuguese chopped salad; market fish with chickpeas, peppers, tomato, green olives and saffron aioli; and tosta mista on bolillo with spigarello, black olives and fresno chiles. Weekend brunch features the chef’s unique twist on favorites such as piri piri avocado toast on grilled pumpernickel; Alex’s heirloom potato cakes with smoked salmon and lemon crème fraiche and schaner farm omelette with trumpet mushrooms and gremolata.
Shareable dinner plates include dishes such as prawns with heirloom garlic and arbol chile; stuffed rabbit with morcilla and cavolo nero; braised beef cheeks with avocado crema and green chile; and fried sunchokes with PX aioli and toasted sunflower seeds. Showstopping large plates such as the namesake Caldo Verde—an elegant and abundant rendition of the traditional Portuguese soup staring local rock cod, mussels, potato and grilled linguiça and Piri Piri Chicken Confit with french fries and grilled lemon create a festive mode and spirit. On the beverage front, Styne culls boutique, esoteric wines from small producers hailing from Spain, Portugal and California, as well as an extensive craft cocktail program.
The dynamic bar program is echoed across Cara Cara, the property’s rooftop restaurant and lounge offering sweeping and unobstructed city views. Goin’s all-day menu is similarly grounded in inspirations from sunny coasts around the world. Crafted to complement Downtown L.A. Proper’s unrivaled rooftop and poolside experience, dishes include piri piri fried chicken; vegan antipasto with smoked eggplant, beet purée, autumn vegetables and pine nut pistou; seasonal focaccias from the wood-fired oven; tacos; and rustic dishes such as arroz de mariscos.
In addition to the restaurant experiences, Proper Hospitality and Goin and Styne introduce in-room dining service that brings their world-class culinary offerings directly to hotel guests, as well as overseeing events and catering.
Design: Kelly Wearstler and omgivning
Photography: The Ingalls
