Hotel Per La is celebrating the grand opening of its new decadent ground-floor restaurant, Per L’Ora. The new dining experience brightens downtown Los Angeles with warmth and extravagance.
Per L’Ora offers a fusion of classic coastal Italian flavors with a Los Angeles touch and serves simple, yet complex dishes with unique flavor profiles. Executive chef Courtney Van Dyke, an esteemed Angeleno chef with an impressive background (Four Seasons Beverly Wilshire), and her talented team create meals for guests looking to nourish their bodies in a delicious way.
The Hotel Per La restaurant pays homage to an old-school lobby feel and acts as an almost grand entryway. The space opens up with a coffered Italianate 20-foot ceiling. Furthermore, the area works together with a light and airy color palette that perfectly completes the golden hues of the room. From the extravagant accent pieces to the marble tabletops and terracotta pottery, the decorations create a blend of the old and the new similar to how the menu combines traditional Italian cooking with a modern twist.
Start your meal off right with the Arancini Hamachi and Beef Crudo that melts in your mouth. Meanwhile, the specialty pastas are delicious and fresh: order the Radiator— a pork sugo with Sichuan peppercorn, tofu and scallions—or the Orecchiette, a birria oxtail ragu topped with scallions and manchego. Must-try main courses include Spatchcock Chicken, Cioppino and Bone in Veal Milanese.
Director of bars Coleen Morton and director of wine Rick Arline bring their acclaimed experience to Per L’Ora, offering guests refreshing, carefully handcrafted drinks selected to pair harmoniously with every dish.
The lively ambiance of the restaurant makes for a great gathering spot that both locals and hotel guests will love. Open Wednesday through Sunday, the bar services start at 4 p.m. and go till 10 p.m., while dinner reservations are available from 5 p.m. to 10 p.m.
Visit the Per L’Ora website for a complete list of menu items and more information or to make a reservation at this budding new restaurant.