Openings: Ray's and Stark Bar at LACMA; Berlin Currywurst in Silver Lake; Son of a Gun on 3rd Street [Updated]
Ray's and Stark Bar are now open at the Los Angeles County Museum of Art. Designed by Renzo Piano and named in honor of the late movie producer Ray Stark, the restaurant and bar are located across the courtyard from the Lynda and Stewart Resnick Exhibition Pavilion. Chef Kris Morningstar, who most recently cooked at District, has created a Mediterranean-inspired menu. And the dining room has floor-to-ceiling glass windows, the better to view the scene at next-door Stark Bar. (See more photos after the jump.)
Ray's and Stark Bar, 5905 Wilshire Blvd., Los Angeles; (323) 857-6180; www.patinagroup.com.
[Updated: An earlier version of this post misspelled the chef's first name as Chris.]
Son of a Gun, the seafood-centric restaurant from the chefs behind Animal, Jon Shook and Vinny Dotolo, has made its long-awaited debut on 3rd Street. Peel-and-eat shrimp, lobster roll, oysters on the half shell, Idaho trout, squid salad, king crab legs, alligator schnitzel ... are all served in a nautical-themed dining room featuring a center communal table and tufted banquettes. Plus, cocktails.
Son of a Gun, 8370 W. 3rd St., Los Angeles; (323) 782-9033; www.sonofagunrestaurant.com.
There's a new sausage place in town. It's called Berlin Currywurst and it's in Silver Lake, next door to Pazzo Gelato. It opened quietly about a week ago with a menu of moderately priced currywurst featuring antibiotic and hormone-free pork, beef, veal and chicken. For vegetarians, there is tofu bratwurst and kielbasa. Sausages come on German farmer's bread, much like you would find on the streets of Berlin (currywurst is a popular street food in Germany -- Berlin even has a museum dedicated to the stuff). Round your meal off with organic, homemade fries and chocolate milk. For now, there is no alcohol.
Berlin Currywurst, 3827 W. Sunset Blvd., Los Angeles; (323) 663-1989; www.berlincurrywurst.com.
-- Betty Hallock and Jessica Gelt
Photos by Betty Hallock / Los Angeles Times