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EAST
HOLLYWOOD’S WEST COAST FLAVOR GOES EAST
Syndicate Hospitality Group’s First Premier Dining Destination Tempts with a Light and Healthy Twist on Asian Fare
A west coast nod to the storied cuisines of Asia, East’s unique fare and atmosphere will engage the senses while offering sophisticated dining for Hollywood patrons venturing further in the direction of the area’s rebirth. It also marks the first fine dining destination from David Judaken’s Syndicate Hospitality Group, which has been a notable force in the revitalization of Hollywood.
“Amid the astounding expansion and maturity of the Hollywood landscape, today’s guest is looking for a more refined dining experience and we’ve designed East specifically with that niche in mind,” said Judaken. “As residential and hospitality growth continues to flourish in the area, we consistently observe a void in high-quality restaurants that can lure diners from other districts. East’s innovative, world-class menu and stunning setting will give Angelenos a reason to head to Hollywood for dinner again.”
Executive Chef Keven Alan Lee, who formerly held the same position at Mobil Four-Star honored Lutèce in the Venetian Hotel (Las Vegas), has combined his passion for Asian gastronomy with a classical French foundation, enticing the appetite with a diverse menu that lets guests create a highly customized dining experience.
“We’ve incorporated a classic California approach to some of our favorite Asian-inspired ingredients, infusing Eastern flavors with an organic, light, healthy touch,” said Chef Lee, a Los Angeles native. “We hope the result will convey a whole new meaning to world cuisine, with decidedly Hollywood highlights.”
Diners may choose from a complete premium sashimi menu, raw bar and extensive choice of entrees. A menu of 40 different sauces, 10 salts and more than 10 types of oils are used to bring Chef Lee’s creations to life, letting guests further personalize each flavor to their individual palates. Furthermore, East’s shared plates concept brings a tapas-style foundation to the art of Asian cuisine, engaging guests with a comfortable, communal dining experience, and inviting them to linger over the environment and experience.
East’s signature dishes include a fried red snapper served whole with Persian cucumber and a spicy citrus tomato and pepper relish; caviar with truffle crème fraiche; “Habachi style” kobe steak; “Drunken” sake-infused tofu; salmon fire sticks with fresh shiso leaves and a toasted farm cashew tamarind sauce; and coconut Tahitian vanilla bread pudding.
The sashimi menu brings an atypical twist to the standard, introducing complementary oils, salts and unique garnishes such as homemade pickled onions, dried exotic roots, nuts, and micro-greens to fresh cuts of prime fish from around the world. The menu extends even further with dozens of homemade sauces created specifically for the sashimi offerings, including a chili garlic sauce served three different ways, miso mustard cream, black truffle ponzu with yuzu juice, and Chef Lee’s award-winning Parallel 30 barbeque sauce.
Chef Lee’s approachable, yet progressive menu is perfectly suited to East’s clean, Zen-like backdrop, designed by Dodd Mitchell, the renowned visionary behind the Hollywood Roosevelt Hotel, Thompson Hotel Beverly Hills, Teddy’s, and more. The restaurant, one of Mitchell’s first new projects in Los Angeles in more than two years, marks a departure from his signature style, with two distinct environments, an indoor lounge and enclosed patio, bathed in natural textures, tones and materials, that lend an airy quality to the intimate surroundings.
East is located at 6611 Hollywood Blvd and will be open in Spring 2009, Monday through Sunday from 6:00PM.
For more information on East, please contact Raluca State, SYNDICATE, raluca@syndicate-la.com or (310) 691-8575
