The dining room at Brix@1601
Photo: Rachel Coleman
Opening its doors on Monday after months of buzz, Brix@1601 will offer 300-plus wines and "West Coast cuisine" (that means the likes of Dungeness crab salads, braised oxtail sandwiches, and 14-ounce veal chops) in a 10,000-square-foot restaurant with multiple fireplaces, leather seating, brick archways, and a cross-vaulted ceiling. An adjoining wine retail space, Brixwine, will include a tasting room.
The tasting room, plus a couple of additional small private areas within the restaurant, are available for buyout. The retail and restaurant combo is the brainchild of Hermosa Beach developer Gene Shook, and will also offer an event catering component, launching with the restaurant next week.Former Roosevelt hotel executive chef Michael McDonald, whose work there included management of the Dakota restaurant, leads the culinary team. Executive pastry chef Renee Ward, a French Culinary Institute graduate whose resume includes stints at Mix, Le Cirque, and Circo in Las Vegas, plans to introduce a line of fine chocolates to be sold exclusively at Brixwine.
The tasting room, plus a couple of additional small private areas within the restaurant, are available for buyout. The retail and restaurant combo is the brainchild of Hermosa Beach developer Gene Shook, and will also offer an event catering component, launching with the restaurant next week.Former Roosevelt hotel executive chef Michael McDonald, whose work there included management of the Dakota restaurant, leads the culinary team. Executive pastry chef Renee Ward, a French Culinary Institute graduate whose resume includes stints at Mix, Le Cirque, and Circo in Las Vegas, plans to introduce a line of fine chocolates to be sold exclusively at Brixwine.
