Lawry's Five Crowns To Launch Adventurous Dining Experience

 

It’s not uncommon for diners to watch an appealing dish arriving at a nearby table, and then exclaim, “I’ll have that!” But during Five Crowns’ new “Chef’s Supper” on Friday nights starting August 17, that may not be an option.  

New Executive Chef Greg Harrison will be in charge of creating a one-of-a-kind experience for eight to 10 people who attend this brand new dining adventure, which includes a bevy of interesting paired beverages—which may include beer, wine, cocktails, or even interesting juices.  

It’s only for those who gather up their friends and come together around 6:30–7 p.m. for an evening that will exceed expectations. Reservations are required for the experience priced at $100 per person (plus tax and tip, 8 persons minimum in your party).

The Chef’s Supper will capitalize on skills Harrison learned while working with some of the most recognizable names in the restaurant industry. He gained experience in Japanese precision and ultimate freshness at his last assignment at Morimoto Napa.  

Prior to that, Harrison soaked up training from the Mina Group at Michael Mina’s Aqua at the St. Regis Monarch Bay Resort, and at NobHill Tavern and SEABLUE Restaurant at the MGM Grand Hotel & Casino in Las Vegas.

During his time in Vegas, Harrison also served as executive sous chef at Fiamma Trattoria & Bar at the MGM Grand under the direction of James Beard Award-winning Chef Fabio Trabocchi and Chef Michael White, who has been awarded three stars by the New York Times.  

Harrison began his career at Roy’s Kahana in Maui, Hawaii, after earning a certificate of culinary arts from Le Cordon Bleu in Pasadena.

Adding to the Five Crowns culinary expertise is Sous Chef Steven Kling, who has experience in the kitchens of Mark Peel, Katsuo Nagasawa, and Thomas Keller.  

Also on the team is Junior Sous Chef David Moldovan, who has gained experience at a handful of popular local restaurants including K’ya Restaurant and Bar and the Sundried Tomato American Bistro.

In May 2011, the 47-year-old Five Crowns re-opened after an unprecedented month-long closure to renovate the interior and renew the menu. While classic dinner items remain available, diners now have the choice of more progressive cuisine.

Throughout the years, generations of loyal customers have returned again and again to celebrate special occasions at Five Crowns. Its greenhouse patio and beautiful English garden remain perfect settings for outdoor dining and festive events. SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” award, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street.

Five Crowns has earned the Automobile Club of Southern California Four-Diamond Award, the Mobil Travel Guide Four-Star Award, and the DiRoNA Award, marking it as one of the distinguished restaurants of North America.  

It has also received the Wine Spectator Grand Award, the Southern California Restaurant Writers’ Gold Award, and the Golden Bacchus Award for its wine list. It was singled out for “Best Hospitality” by Orange Coast Magazine. Five Crowns was selected to receive the WeddingWire Bride’s Choice Award for 2011 and 2012 as an outstanding wedding ceremony and reception venue.  

Five Crowns and SideDoor are members of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with locations in Beverly Hills, Chicago, Dallas, Las Vegas, Tokyo, Singapore, Taipei, and Hong Kong, and the Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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