Los Angeles’ The Line hotel unveils new culinary concept with interiors to match

The Sydell Group’s ability to iterate has never been more clear than in the refresh it has recently given The Line hotel in Los Angeles.
The hotel’s recognisable greenhouse restaurant space has been handed over to chef Josiah Citrin, a native Los Angeleno with Michelin stars to boot. Focusing on a cornucopia of Californian ingredients, the new Openaire restaurant showcases shareable seasonal dishes, with a slight Asian predilection. Citrin’s approach is informed by the generous, soulful spirit of meals prepared in his home, which he has infused with various global influences.
To complement its new culinary direction, designer Sean Knibb has also transformed the space, which is located next to the pool deck, with burgundy mohair banquettes, baskets of fragrant plants like Jerusalem jasmine and rose geranium hanging overhead, and a marble bar that has been finished with mirrored details. Custom-made marble crates containing liquor and apertifs bring a playful spirit to the setting.
Citrin’s reach continues in the hotel’s lobby bar, where a diverse menu of small bites and snacks is in keeping with what’s available at Openaire. The lobby area has been updated with Persian rugs, communal tables, mohair banquettes again, and a new site-specific installation created by designer Henry Taylor. A new mural, created by artist-in-residence Brendan Monroe, for the design shop Poketo’s storefront also brings a new energy to the space. The bar owes its comprehensive beverage menu to Happy Hour agency, a collective that’s locally known for their inventive cocktail pop-up parties.
Balancing inventiveness with a refined palette, the Line’s newest attributes are set to go down a treat
The hotel’s recognisable greenhouse restaurant space has been handed over to chef Josiah Citrin, a native Los Angeleno with Michelin stars to boot
To complement its new culinary direction, designer Sean Knibb has also transformed the space with burgundy mohair banquettes, baskets of fragrant plants, and marble bar
Citrin’s reach continues in the hotel’s lobby bar, where a diverse menu of small bites and snacks mirrors what’s available at Openaire
The bar owes its comprehensive beverage menu to Happy Hour agency, a collective that’s locally known for their inventive cocktail pop-up parties
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Pei-Ru Keh is a former US Editor at Wallpaper*. Born and raised in Singapore, she has been a New Yorker since 2013. Pei-Ru held various titles at Wallpaper* between 2007 and 2023. She reports on design, tech, art, architecture, fashion, beauty and lifestyle happenings in the United States, both in print and digitally. Pei-Ru took a key role in championing diversity and representation within Wallpaper's content pillars, actively seeking out stories that reflect a wide range of perspectives. She lives in Brooklyn with her husband and two children, and is currently learning how to drive.
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