Nestled in lush-deprived downtown Los Angeles, the Ace Hotel finds inspiration in the city’s abundant fertility.
On Oct. 8, Loam opens for all-day service, providing breakfasts for tourists on the go or dinner for locals in search of a plant-forward dining experience.
“Loam is a place for things to grow — a place for building and nourishing our community. That means supporting the local family farms and independent businesses who are the heartbeat of this city — building on the best of everything they have to offer to cook up an easy, restorative menu for our neighbors,” chef Joshua Guarneri said. “It’s a warm space with room for things to thrive, where we can all come together, relax and reenergize."
The restaurant’s namesake derives from the nutrient rich soil most ideal for gardening and growing, fostering the notion that Loam draws inspiration from the city it’s rooted in. It furthers this concept with an approachable, sustainable menu that welcomes diners in an environment designed for the local creative community— the very people who make DTLA a fertile space.
From morning to afternoon, Loam operates as a counter-casual breakfast, then lunch spot with an informal, open atmosphere. Later and for weekend brunch, it pivots to full-service mode for a still relaxed, comfortable environment suited for catching up with friends or getting down to business.
Focusing on supporting local farms and independent businesses, Loam’s menu rests on its relationships with Weiser Family Farms, Autonomy Farms, Clark Street Break and Yokose Seafood, among others. At breakfast, early risers can opt for a pea pancake with coconut yogurt or a breakfast sandwich with braised kale. For lunch, choices include the beetroot reuben and grass-fed beef burger with caramelized onion, cheddar and bread and butter pickles. A dinner highlight features hanger steak with turnip, black garlic bordelaise and fermented plum.
Loam’s cocktail program also meets fresh-forward standards with a selection of low-ABV and zero-proof options, in addition to local craft beers, Stumptown coffee, fresh juice and California natural and organic wines.
Sealing the community-driven spirit of Loam, the restaurant’s mezzanine will serve as a collaborative crow’s nest for the local creative community. The space has a busy lineup of arts shows, music programming and local partnerships to highlight and power the wealth of DTLA’s talent. In the coming months, the mezzanine, which overlooks the dining room, will have its own bar menu.
Photography by: Cameron Strand/Loam