I like to spend more time on my computer sending emails, putting things in plans, charts and graphs. He’s very creative, he’s really into the aesthetics of what we do and the sort of the lighting, the sounds, the staff and the way things look. We have this sort of yin and yang thing going on, but as a team we tend to make the right decisions and what we know we learn from them.” What are the different strengths that you both have that really help in this partnership? He and I are very different in our approaches to everything and that also helps. We really don’t fight, we don’t always agree on things, but we find a way to. We started as like a child prodigy of something and we’ve grown it into a business like it’s never been done. In an industry that was like an unpaved road, and because we sort of paved it together, this is something we’re very proud of and we just share this passion for what we do. Second of all, we’re best friends, so we have a unique relationship, but I think the most important thing is that our partnership started so young. We’ve been equal partners on everything since day one. The bespoke furnishings and colorful palette of fabrics and feminine detailing channels summer on the Mediterranean and glamour throughout.Noah: “First of all, I’d say our interests have always been aligned. A mix of seating, including plush banquettes and tables anchored by a dramatic, flowering tree, allows for hosting both large parties and romantic dinners alike. LAVO’s horseshoe-shaped bar – a nod to the Italianate architecture – evokes an effortless elegance through luxurious materials and refined details. A bar-height velvet banquette at the entry is dotted with marble-topped cocktail tables and sits beneath a dramatic double-height skylight, complete with Italian, mouth-blown glass chandeliers. With over 230 bottles, LAVO’s robust wine program complements the restaurant’s Italian inspiration and West Coast locale, featuring a vast selection of Old-World wines, as well as wines from California’s iconic regions and producers.Ī collaboration between Tao Group Hospitality’s in-house design team, led by vice president of design and development Susan Nugraha, and Venice-based Studio Collective, LAVO Ristorante features an airy, 250 seat space that transports guests from the Sunset Strip to a charming seaside town in southern Italy. Highlights on the cocktail menu include an Italian-style Gin and Tonic served in a large Burgundy glass, a passion fruit-infused Sidecar, and a signature ‘Lavo-lini’ cocktail made with vodka, lychee, peach and white cranberry topped with house made berry caviar. The beverage program features dramatic iterations on the classics alongside bold signature drinks. The result of Chef Scamardella’s ethos and vision is a menu of fresh pastas made in-house pizzas made with whole grain, single-source flour and, an extensive offering of wood-fired steaks, chops, chicken al mattone, fresh salads and locally-sourced vegetables. The kitchen is helmed by Tao Hospitality Group Chief Culinary Officer Ralph Scamardella, whose menu balances dishes inspired by coastal southern Italy and influenced by Southern California produce while paying homage to LAVO’s signature Italian classics. The restaurant offers an elevated indoor and outdoor dining experience while boasting a spacious sun-drenched dining room, triple-height ceilings with a retractable roof, operable accordion windows, and luxurious Italian furnishings throughout. LAVO Ristorante is a coastal Italian restaurant designed for a lighter and brighter West Coast flagship with an unparalleled year-round alfresco dining experience.
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