This August, The Hollywood Roosevelt debuts Gable, a new contemporary California restaurant in the hotel’s flagship dining space just off the lobby that has welcomed Los Angeles since 1927. Named for legendary Hollywood actor Clark Gable, one of the hotel’s most famed penthouse guests, the 82-seat restaurant is defined by timeless architecture and a live-fire hearth that anchors the dining room, creating a restaurant destination belonging to Angelenos and everyone passing through it.
Bringing the neighborhood spirit to life with a hospitality style that feels less like traditional restaurant service and more like a dinner party, General Manager Parker Sprow is responsible for welcoming guests from near and far. The restaurant as well as the 14-seat private dining room features inviting interiors that complement The Hollywood Roosevelt’s existing architecture. With layers of warmth, texture, greenery and collected artwork, the dining room hugs the guest with low pendant lighting and wood tabletops as well as a hearth hung with dried herbs and adorned ceramics and found objects.
Leading the culinary team is Culinary Director Chris Flint (Maude, Eleven Madison Park), who together with Chef de Cuisine Will Kelly, has created a menu shaped by the many cultures that define Los Angeles, focused on cocktail-friendly snacks, bright starters, pastas, and wood-fired pizzas and entrees. Snacks include tempura-fried maitake mushrooms with yuzu aioli and and ingenious pizza crust breadsticks served with either “pizza butter” or Époisses puree and red wine onion jam, alongside a fruit de mer platter of oysters with dashi mignonette, scallop crudo with tangerine and yuzu kosho, and fennel-pollen-poached shrimp with saffron aioli. Appetizers range from a little gem and chicory salad with “ranchovy” dressing and Caesar crumble to beef tartare with smoked bone marrow aioli, hazelnut, and celery root chips. The wood-fired pizza program spans the Runyon (red sauce, mozzarella, ground pepperoni), the Catalina (little neck clams, creme fraiche, garlic, Meyer lemon), and the 6th & Wilshire, layered with bulgogi, red sauce and kimchi with tableside torched mozzarella. And, the pastas include fennel cavatelli with mussels and clams, smoked tomato agnolotti with sun golds and ricotta salata, and a pappardelle with duck ragu and parmesan.
From the wood fire, the hearth grounds dishes like seared scallops with summer squash and lemon verbena, charred eggplant with wild rice and black garlic, half-chicken with corn puree and chanterelles, a dry-aged cheeseburger on a housemade bun, and a pork chop with anticucho glaze and grilled peach, alongside a whole grilled branzino served bossam-style with lettuce cups, herbs, and salsa macha, intended for the table to share. Pastry Chef Elenor Schlegel has created a succinct, craveworthy dessert menu spanning chevre basque cheesecake with raspberry lavender compote and Greek yogurt ice cream and a banoffee tart with passion fruit-banana caramel and cardamom ice cream.
Behind the bar, Beverage Director Chad Austin, most recently of Bar Benjamin and formerly of Palm Springs’ Bootlegger Tiki, treats technique with the same respect as the kitchen, building a cocktail menu organized into three themes: Spirited, Whimsical, and Bright. Spirited leans classic, reworked: Dirty Work builds a dirty martini from koji-washed vodka, aquavit, and olives three ways; and, Business Casual takes the Manhattan into darker territory with tahini- and sumac-infused bourbon, cognac, and a banana-brown butter syrup. Whimsical is where the clarification techniques show off, including Shoots & Ladders, an elote-inspired mezcal and Oaxacan rum drink built from a fully clarified corn base and served over a single block of ice, and Cosmic Joke, a pina colada riff shaken with fennel, guava brandy, and coconut. Bright rounds out the list with drinks like Yellow King, a margarita built on juiced yellow tomato and stonefruit liqueur, and Golden Child, a take on a vodka Collins brightened with kumquat, marigold, and rooibos tea.
Gable is located at 7000 Hollywood Blvd., Los Angeles, CA 90028, and will be open Tuesday through Thursday from 5–9:30pm, and Friday through Saturday from 5–10pm, with reservations available on OpenTable. For more information, visit gable.la and follow on Instagram @gablelosangeles.
