Elevating the dining experience quite literally is 71 Above, nearly 1,000 feet above Los Angeles in the Financial District, which provides the city’s most accessible opportunity to experience the breathtaking views inside the highest restaurant west of the Mississippi River. LA-born top chef Javi Lopez has been at the helm as Executive Chef of Downtown’s highest fine dining experience, the famed majestic 71Above—a downtown staple known for its panoramic views, golden-sunset happy hour, immaculate service, and delectable entrées, desserts, cocktails, and fine wines.
“High above the city” photo by Keri Freeman
At 71Above—who is higher? It’s a place where ears pop in the elevators on the way up, and that first glimpse inside surprises visitors with rows of wine, an open kitchen, and tables encased in the curvature of blue-tinted windowpanes that expose the secrets of almost every rooftop across the city. It’s here atop the massive iconic U.S. Bank Tower on 5th Street, encased within its gigantic concrete and glass curvature, where we squeezed in just a few moments between plates to ask Chef Javi Lopez the one burning question: How does it feel to be DTLA’s top chef?
Photo by Gary Leonard
In his heartfelt response, Chef Lopez opens up about the power of manifestation.
His answer: “The short story is, I believe in manifestation. I remember when Mom used to make her way to the Fashion District, and I would look up at the tower and think it would be kind of cool to have an office there. I wanted this as a young kid. I think you can will things into your life: positivity, affirmations, all sorts of things… like taking care of others, helping others, and yourself as well. But obviously, it’s a lot of work. I’ve been fortunate and blessed—being creative, having fun, and taking care of your team. To be able to do things in my life that I want to do.”
Photo courtesy 71 Above
At 38 years old, Lopez feels like he’s still got a lot more to give. And soon, that will come in the form of a menu expansion to accompany his already sought-after specialties, like the Japanese Sea Bream Crudo—a sake-cured chilled delicacy topped with melon, green salsa macha, sesame, coriander, lime, and ice plant—or his Grilled Center-cut Ribeye, coffee-rubbed under a cream of spinach purée, black garlic, fingerling potato, and jus. Who knew tender, rich grilled octopus could be found so high above the seashore, swimming in a sea of smoked chimichurri, sunflower seed dukkah, lemon, sweet peppers, zucchini, and purslane?
Happy Anniversary 71Above
This year marked the celebration of nine years strong for 71 Above, our town’s angelic plateau with the most stunning vistas of Los Angeles. 71Above’s tinted windows cast a soft blue glow over pristine white tableware, delivering unparalleled 360-degree panoramic views from Malibu to Laguna Hills.
Photo courtesy 71 Above
Seated high above the city, the bird’s-eye view pulls your gaze effortlessly from window to plate, making the experience more than a dream—it’s a glimpse of a city usually reserved for the angels. Chef Javier Lopez is on top of the world. Each visit to 71Above feels divine, from the moment you step off the elevator until that last extravagant bite.
Details & Credits: Located at 633 W. 5th Street, 71st Floor, Los Angeles, CA 90071. www.71Above.com
