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Tim Hollingsworth and Julian Cox Reveal Details About Downtown’s Broad Restaurant
The chef and barman duo dish on their upcoming Downtown project at L.A. Food & Wine
Chef Timothy Hollingsworth (French Laundry) and Barman Julian Cox (Rivera, Brillantshine) shared specifics on their upcoming projects during the duo’s sold-out “Cocktail Revolution” seminar at Los Angeles Food & Wine yesterday.
During the Q&A portion after the seminar, attendees asked where they could find the two nowadays in L.A. Cox talked about his new Santa Monica bar, Brilliantshine, which just opened last Tuesday (and whose cocktail program I’ll cover in an upcoming post). Hollingsworth went on to give details about his much-anticipated collaboration at the Broad Museum with restaurateur Bill Chait (Bestia, Republique), museum founder Eli Broad, and Cox.
Here’s what we now know about the Broad Museum restaurant:
1. The freestanding restaurant, which is expected to open in April 2015, will be cantilevered out over Hope Street
2. Hollingsworth is enrolled in Cox’s intensive cocktail class, which the barman requires his potential new bartenders to take. “He’s in his third week and he’s still there every day taking the class,” said Cox. “I was like, ‘What do you care about my cocktail class for?’ But it’s been kind of cool because now we’re in the situation where he’s really understanding me.” The two are working on the design of the Broad Museum restaurant bar together.
3. Actual parking in Downtown! “There’s going to be a lot of parking spaces so you can always come, you can always park,” said Cox. “We were really pushing really hard and finally got them to see it’s a good idea because it would be really beneficial for downtown.”
4. The name of the restaurant has something to do with a tree. “It’ll be the tree and the name that have a meaning together,” Hollingsworth said coyly. “If we’re able to get this tree, it could go onto the plaza. As you can imagine it’s a little bit difficult to plant the tree on a cement structure.” There are already 100-year-old olive trees slated for the Broad project. “They’re amazing to look at, the root structure, but we wanted a grander tree because we have a large volume of glass and you can see through the restaurant a little bit. Hopefully we hit a homerun with that one.”