The Churchill is set to open Friday
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On Friday, West 3rd Street’s already vibrant shopping and dining district will get a welcome addition in the Churchill, a new restaurant at the Orlando Hotel with an American menu by chef Jason Tuley of Santa Barbara’s respected Square One.
Open seven days a week for breakfast, weekend brunch, lunch, dinner and late-night dining, the Churchill will focus on cured meats, fish, fresh pasta, pickled vegetables, breads and desserts made with local, sustainable ingredients. There also will be a take-away window on 3rd Street offering Intelligentsia coffee, breakfast, sandwiches, pizza by the slice and house-made ice cream.
In addition, a full bar will offer cocktails, 20 regional craft beers and a wine list with most bottles coming from California. A daily happy hour from 3 to 7 p.m. will go into effect immediately, as will a late-night happy hour from 10 p.m. to close on Sundays and Mondays.
The design is industrial chic, with large communal tables made from reclaimed wood, polished concrete floors, antique mirrors, Edison light bulbs and a vintage photo booth. A sliding-glass door in the dining room opens onto a garden dining patio with a fireplace for chilly nights.
The restaurant, which formerly housed Minestraio, is the work of Beau Laughlin and Brett Cranston, the same guys who launched the Hudson in 2009. For the Churchill, they have added a large special-events space for parties, private dinners and film screenings. It’s flexible enough to accommodate both high-end awards parties (it is that time of year already) and company holiday parties (it’s that time of year too!).
The Churchill, 8384 W. 3rd St., L.A. (323) 650-8384; www.the-churchill.com.
-- Jessica Gelt