first look: bottega louie
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Formerly known as Louie Restaurant & Gourmet Market, the rebranded Bottega Louie is a unique hybrid of dining and retail coming to the Brockman at 7th and Grand this summer.
The restaurant/market was renamed to reflect the qualities of a more traditional Italian cafe, as the term “bottega” meaning “shop,” simply implies.
Bottega Louie’s highly anticipated gourmet market will front Grand Avenue and takes cues from Dean & Deluca — though at 2,500 square feet, the selection of items will be much more restrained than the acclaimed New York grocer.
Still, cooking aficionados will be pleased with the small collection of hand-picked goods that are currently unavailable in Downtown: artisanal cheeses, infused cooking oils, pastas, sliced meats, homemade sauces, honeys, coffees, wines and other high-end items expected to line the shelves.
A sizable patisserie will be overseen by head pastry chef and chocolatier Tamara Draper, formerly of Boule on La Cienega Boulevard. Draper spent over a year in research and development creating the right mix of sweet and savory baked goods to fit with the Downtown crowd.
A fresh pastry assortment and selection of 40 different prepared foods cater to on-the-go urbanites who appreciate sophisticated fare. But for those who choose to linger, cafe seating and an espresso bar will put you in the mood to grab a newspaper and enjoy the lively scene.
The Classics
Looking for a more proper dining setting? Bottega Louie’s 7,500 square-foot, 220-seat restaurant and kitchen will be serving up “simple and authentic Italian classics.”
“We’ll do it better than anywhere else,” says owner Keat Bollenbach, who realizes that reinventing the wheel isn’t always necessary to be successful.
Early-morning hours and a late closing time of 11:30pm indicates a desire to create universal appeal, a strategic move by Bollenbach whose extensive experience with back-end restaurant financing and answering to corporate shareholders is evident.
In addition to all the right management choices, a cherry-picked culinary dream team led by head chef Sam Marvin of Piero’s in Las Vegas will ensure the restaurant can put the food where its mouth is. Marvin has dedicated the last two years to polishing the perfect menu for all you finicky eaters.
Pastas will be served on a plate 3/4 the size of standard dishes, encouraging diners to select one of twenty petite sides to accompany the main entree.
A pizza oven overlooking the main dining space will churn out the pies, especially for the hungry post-event spillover from Staples and Nokia.
Contrasting Bottega Louie’s pizza with chains such as California Pizza Kitchen, Bollenbach explains that an authentic Neapolitan recipe, along the lines of NYC institutions such as Lombardi’s and Grimaldi’s, will be used.
With a Wood Stone oven and a commitment to “superior quality” ingredients, the 10-15% premium planned over CPK prices is justified.
No Expenses Spared
Bollenbach, enthusiastically dashing through a list of architecture details and design choices, states that he worked with Michael Rominske of View Design Studio to compose Bottega Louie’s refined interior.
Marble floor tiles measuring 18 by 36 inches, French moldings, modern banquettes and an antique British Regency-style bar — parts of which are being restored prior to installation — will be the backdrop for the cafe, a nod to the Brockman Building’s historic status.
Marble-topped bistro tables and Louis XIV-style chairs round out the dining area. Careful not to replicate the drama of a baroque-rococo palace, contemporary touches will juxtapose against traditional elements to balance the look.
If that doesn’t illustrate Bottega Louie’s dedication to excellence, know that each team member behind the enterprise has been working 60 hours a week since January 2006 to realize the vision. Those concerted efforts are starting to show, as construction kicks into high gear to meet the mid-summer opening goal.
So why Downtown LA?
“I want Downtown Los Angeles to be an urban center,” said Bollenbach, born in Thousand Oaks but raised in Memphis and New Jersey.
“LA needs a cosmopolitan, metropolitan center that’s on par with New York City.”
Come this summer, we’ll be that much closer.
Bottega Louie
700 S Grand Avenue (In the Brockman Building)
Los Angeles, CA 90014
bottegalouie.com
Planned hours: 6:30am to 11:30pm
Opening Summer 2008
42 comments
I like his reasoning for choosing DTLA. Sounds like it’ll be a really classy place.
When I was a young person, I worked at Dean & Deluca in New York, directly under Giorgio DeLuca. I met John Dean a few times too. It was a summer job in my second year of college.
It would be amazing to have this place succeed downtown. Just like D&D transformed the up and coming Soho in the late 70s, Louie can be a leg up for DTLA.
Welcome to Downtown Los Angeles! We’ve been anxiously awaiting your opening and can’t wait to visit what appears to be a lovely establishment.
This looks very promising. Very excited about the potential of this place.
Hey, Bartlett, when are you guys gonna move in? And what’s the parking situation in your building?
I’m personally very excited about this one, more so than any other restaurant that I know of coming to Downtown. But the kicker for me is the gourmet market… I’m a huge fan of Dean & Deluca and have always wanted something similar here.
Great news and as always, excellent coverage.
I love the owners enthusiam. Although I highly doubt they will be the best italian eatery or gourmet shop in town, they are sure to make a splash.
I am sure the space will be beautiful, and the food offerings well above average.
Their beer list sucks, but hopefully their wine list and coffee offerings will be very solid.
Im looking forward to this finally opening.
Trader Joe’s? We don’t need no steenking Trader Joe’s.
Not with this place. Keep in mind with the pizza though, you have a significant number of people here raised in the New York area, and know what real New York pizza is. They have set a high bar for themselves, but if they make it, I will become an unshakably loyal customer. A five block walk from home for me.
Now this is a exciting addition! I work at One Wilshire so this will be a treat as there are no sit down cafes on this block. Cant wait for the deserts!!!!
According to the website for The Brockman, it sounds like they’re planning to have concierge service available for the restaurant.
So tell me: Why would I ever leave home if I lived in this building? Well done!
So is Bottega Louise going to be open for business before the residential units are ready? Kinda looks that way…
I will personally walk up from 11th St. to have dinner here and shop once a week if the hype lives up to the product. Very excited for this to open because I think this will act as a cornerstone to other offerings in this area.
With Sam Marvin in charge of the food, this place is going to be amazing !!!! He put all the other Las Vegas chefs to shame. I will be traveling to Los Angeles often to get my fix of this amazing man’s creations…
thinking about trying to get a job there - anyone have some insight?
i really am hoping i can work in a place as wonderful as this. i hope you guys call me back..
the place looks great i am so looking forward on working here. i hope u guys call me back. =]
does anybody know the number i can call for this restaurant? i received a second interview call back but they didn’t leave a number and it was an unknown number!
Go in there today. It’s the last day for interviews I think?
Why is everybody talking about interviews and job applications on angelenic? Shouldn’t you be chatting with Bottega Louie about opportunities and interview follow-ups?
Hello I love the look of the Bottega it’s so Regal! I actually been on 2 interviews and don’t know the exact opening date. So could anyone email me the start date info/details.
Thanx for your consideration Michael
Ohh i also interviewed with Michael the first interview.
Me too, I wonder if we worked together?
Bert Green { 03.20.08 at 12:31 am } When I was a young person, I worked at Dean & Deluca in New York, directly under Giorgio DeLuca. I met John Dean a few times too. It was a summer job in my second year of college.
It would be amazing to have this place succeed downtown. Just like D&D transformed the up and coming Soho in the late 70s, Louie can be a leg up for DTLA
this place is all hype. Over priced food, not the biggest selection of food. Not worth all the hype. i say this restaurant will be out of business in a year!
This place is the biggest joke I have seen. The food outright SUCKS BIG TIME! this place is more of a scene place then actual restaurant and food. Everything is small portions, the sandwiches are like pencil dick size. small and narrow. food portions are very small. Everything is a rip off. this place will be out of business in less than a year. the managers and the owners should all be fired right away for being dumb and stupid. Dishes are over $15, 20 and $30 for meat. You a re better of going to a real restaurant. the building is in foreclsoure and I would say this organization “Loue” will be foreclosed too. This place is the biggest joke!! Dont get ripped off! SCUM ALERT!!! BUYER BEWARE BIG TIME!!
Just had lunch there!! Service was superb, food was delicious and I had a wonderful birthday lunch. Will go again.
I give them less than 6 months and they are going to close. I passed by 5 times yesterday and most of the place was empty. The bar doesnt even have a TV. the food is very small portions and super expensive. This place is more like a museum than a restaurant. LOL for the stupid owners!
DT.Man,
Your an idiot, good thing you don’t live in New York, it’s full of places like that.
Ate dinner and desert there the other night. Prices were just fine…They have highchairs, but no changing table.
Atmosphere was very warm. I liked it…wanna go back!
Hey Anonymous… Your an idiot too.
I must agree with EDH, anonymous and DT>man are total idiots. I had breakfast there on monday and dinner there last night and the place is great. The food and pizza on point, the service was great and the place is just lovely. The cost of the meal was $35 for the two of us plus a glass of wine. I’m just pleased that they chose to open downtown. I’m sold.
Thank you Angelica,
Being from NYC I’m so glad there’s a place like this in my own new neighborhood, I haven’t been there yet but going for Easter Brunch, I hope there opened.
Just went to Bottega for the first time - FANTASTIC. Clam pizza, portobello mushroom fries and meatballs. Satisfied and definitely going back bc of the service.
I went to Bottega Louie this evening for drinks and dinner and must say this place is just plain wonderful, were the negative reviewers even at the same restaurant or are they just envious competitors. Came in alone and was treated like a star from the moment I sat down at the beautiful bar. Jamison the bar tender is the best, the cocktail are superb. My clam pizza was sooo good. The louie salad great and the souffle heavenly. This place is great to come to alone but can’t wait to come back with my friends. Just go.
This place sucks!
This restaurant is awsome. I could not find one thing that displeased me and I’m picky. The food was yummy. Clam pizza amazing, the portobello fries so tasty and not greasy, louie salad perfect and light. Chocolate cupcake a must. The space is beautiful and elegant, the service caring and quick. I will be back to explore the menu again and again. Im just glad that I live two blocks away.
Dear Pastry Chef Tamara,
I just heard you are at Bottega Louie, congrats! Having come from NY, I’m looking forward to seeing your place. People say it reminds them of Dean & DeLuca. Knowing your talent, the pastries have to be the main attraction. Best of luck. I’ll talk to you soon.
Sincerely,
Jon
Well, I must say, this place looks quite beautiful from the outside. It’s a nice aesthetic compliment to the redevelopment of downtown L.A.. I’ve heard of Dean and Deluca, but have never been. I had a feeling it was a pattisserie, but at any rate, it looks very inviting from the outside and I hope to stop by one day and sample everything! I only hope it’s not too expensive. I hope the business succeeds!
Incredibly good! My new favorite place. The owner came over to the table and offered every desert on the menu for free. We shared with all the other patrons and created an instant party that was supreme!
So inexpensive. Great service!!! Amazing space. Proper drinks are poured. There can be a loud and vibe. I love this type of atmospher. Just sit back and people watch.
Is this really in LA…..
this place is amazing! the food is great and the atmosphere feels right. I love it! the green juice is so perfect…makes the day. the best red velvet cupcake i ever had…puts Sprinkles to shame. now i have a place to go when i am at the garment district.
to d.t. man, and halaseh if you want big portions for cheap go to chilis or dennys. sounds like your kind of place. it is quality not quantity. i would hate to eat at your house…bring on the kraft mac and cheese and cheetos crowd, i’m sure!
Went there this weekend and had a fantastic meal at a good price. No reservations and we had to wait longer than expected as the inexperienced hostesses were seating new arrivals before us…BUT we will definitely go back. The food was uniformly good & flavorful. (Hopefully they will add white tablecloths to help cut down on the noise a bit.) We took home a mix of pastries…all were excellent (and I am a pastry snob) I wish them well. Oh, and the room is beautiful.
The service at the place is just amazing!!! I had the chicken milanese which was good but not great. The red velvet cupcake was another story though… it’s great. The service is the star here. I’ll come back for sure and all my friends I brought to try this place out with me said they’ll all bring their other friends in. I think Bottega Louie will be around for a while.
Arrived from the valley on the Red Line, for Sunday Brunch..Great food, MATURE, excellent service, friendly manager conversed, UNHURRIED. Fun “people watching”. Also had orechetti take out..DELICIOUS.
Would really like “good old days”, white tablecloths, perhaps under glass? Will absolutely return!