|
Getting your Trinity Audio player ready...
|
In 1926, when Hotel Figueroa first opened its doors, it stood as a trailblazing sanctuary in Downtown Los Angeles. Founded by the YWCA as a safe, exclusive haven for solo female travelers, the hotel immediately established itself as an institution of social progress, grit, and untamed creativity. Back then, its Spanish Colonial Revival architecture, vibrant art-filled spaces, and welcoming energy set a unique aesthetic standard for the neighborhood.
Fast forward to today, and that century-long legacy has weathered countless seasons of change. Restaurants at Hotel Fig have opened and closed, its inner spaces have been redesigned countless times, characters have come and gone, and locals have witnessed a revolving door of concepts that make the hotel feel beautifully unpredictable. Yet, over the course of 100 years the hotel has still managed to sustain its exotic mix with Hotel Figueroa becoming the perfect combination for beauty, and inclusivity.
A New Mediterranean Era: Florence by the Water
This spring the historic landmark marked its official 100th anniversary, by ushering in a brand-new addition that seamlessly pairs with its architectural heritage: Florence by the Water.
Florence by the Water is an outdoor coastal Mediterranean concept opening right at the edge of the hotel’s tranquil oasis pool.
The restaurant bridges the gap between old-world tradition and modern luxury, creating an inviting, energetic atmosphere where refined interiors meet the rhythmic vitality of live entertainment.
The concept is brought to life by Owner and CEO Francesco Zimone and Executive Chef Giuseppe Gentile. Francesco Zimone is the visionary CEO of L’Antica Pizzeria da Michele, a renowned Naples institution he once brought to Hollywood.
Working alongside him is Executive Chef Giuseppe Gentile, hailing from Locorotondo, Puglia. He discovered his passion for cooking on his family’s farm at the young age of fourteen, later refining his skills at Italy’s top culinary schools, prestigious establishments like the Grand Hotel Rimini, and a Michelin-starred restaurant in Paris.
At Florence by the Water, Giuseppe ensures authentic Italian flavors with high-quality ingredients and expert techniques, creating memorable dining experiences that reflect Italy’s rich culinary heritage. Together, they have broadened their focus to embrace the vibrant, clean flavors of the broader Mediterranean coast.
The Menu: Coastal Simplicity Meets Handmade Pasta
Chef Gentile’s menu focuses on a deep respect for ingredients, keeping execution simple and finishing dishes with premium olive oil, fresh lemon, and herbs. The experience is designed for lingering and sharing, starting with delicate cicchetti and antipasti. Guests can begin the evening with whipped ricotta drizzled with harissa honey, crisp gnocco fritto stuffed with stracciatella and 24-month prosciutto di Parma, or gamberi topped with a fiery Calabrian chili herb oil and lemon.
Handmade pastas serve as the absolute anchor of the kitchen. Highlights include a decadent fettuccine al tartufo finished with shaved black truffle, and linguine aglio e olio elevated with scampi tartare, preserved Meyer lemon, capers, and garlic confit. For showstopping larger plates, the restaurant features a classic, perfectly seared bistecca alla Fiorentina and a whole roasted Mediterranean branzino topped with a bright Meyer lemon herb relish.
Aperitivo Culture and Sophisticated Libations
The beverage program complements the menu with a sophisticated yet approachable selection rooted in aperitivo culture and modern cocktail craft. The cocktail list features inventive standouts like Il Postino, a bright, spritz-style cocktail featuring aperitif, prosecco, and fresh strawberries, and the Maldini, a savory, complex libation crafted with gin, olive vermouth, basil oil, and gorgonzola-stuffed olives. For wine connoisseurs, the list spans carefully curated regions across the Mediterranean and beyond, complemented by an elevated, botanical spirit-free mocktail program featuring spirit-free aperitifs and seasonal blends.
A New Ritual: High Tea at Cafe Fig
The celebration expands beyond the dinner hour into the daytime with the introduction of the Centennial High Tea. This sophisticated afternoon ritual is hosted inside Cafe Fig, the hotel’s stunning daytime restaurant space located just inside the historic main lobby building.
Inspired by the property’s storied past and cultural legacy, the curated menu features a refined selection of savory bites and delicate pastries, each thoughtfully designed to reflect moments that have shaped this iconic downtown destination over the last hundred years.
Centennial High Tea will be offered every Tuesday and Saturday afternoon, creating a new ritual for locals and visitors alike to gather over tea service in one of Los Angeles’ most historic hotels.
The experience is priced at eighty-five dollars per person, providing a flawless, high-class excuse to spend an afternoon lounging inside Cafe Fig.
Florence by the Water poolside restaurant is open Tuesday through Thursday from 5:00 PM to 10:00 PM, and Friday and Saturday from 5:00 PM to 12:00 AM.
Centennial High Tea is hosted on Tuesday and Saturday afternoons inside the cafe. All reservations for both dinner and tea service are available now via OpenTable. www.hotelfigueroa.com
