Faith & Flower Emulates 1920s in L.A.


Coastal Luxury Management (CLM) continues to make its mark on California’s culinary scene with Faith & Flower, the group’s first Southern California brick-and-mortar venture, slated to debut in early spring 2014. Executive Chef Michael Hung, formerly of San Francisco’s Michelin-starred La Folie, will oversee all culinary operations. 

Michael Lay (Restaurant 1833, Rose.Rabbit.Lie.) helms the bar program as lead mixologist, and Ben Spungin (Bernardus Lodge) serves as executive pastry chef.  Designed by AvroKO, the South Park establishment will pay homage to the two major renaissance periods—the 1920s and modern day—that have fundamentally shaped the Downtown Los Angeles community. The name celebrates the location: flower refers to the street on which the restaurant lies today, and faith for the street’s alleged name during the early 1920s.

CLM co-founders David Alan Bernahl II and Robert Weakley will join forces with influential Los Angeles restaurateur Stephane Bombet of Bombet Hospitality Group to bring Faith & Flower to Los Angeles.  Together, these powerhouses look to contribute significantly to L.A.’s dining scene, as Coastal Luxury Management continues to expand its hospitality portfolio with its first venture in Los Angeles as CLM. 

With more than 23 years of expertise in the hospitality industry, and as a co-founding partner of Picca (“Best New Restaurant in America,” GQ, March 2012), Mo-Chica, and Paiche (“Best New Restaurant,” Esquire, November 2013), Bombet has earned national acclaim based on his savvy business acumen and forward-thinking approach. Bombet will be involved in all aspects of the launch and ongoing operation of Faith & Flower, the first of many potential future collaborations.

Drawn to the area’s creative spirit and burgeoning food scene, hospitality entrepreneurs David Alan Bernahl II and Robert Weakley have had their eye on downtown Los Angeles since the inaugural Los Angeles Food & Wine in 2011. “There’s no doubt that downtown Los Angeles is one of the most flourishing culinary destinations in California,” says co-founder and creator David Bernahl. “Since long before we launched the first annual Los Angeles Food & Wine Festival, we were watching this amazing neighborhood evolve dramatically. When this restaurant space opened up, we couldn’t pass up the opportunity to become a part of this incredible dining scene and community of people.”

The partners are most excited about introducing their newest find, executive chef Michael Hung. 

“After 10 years with legends like Traci de Jardins and Roland Passot, we believe that Michael is primed to showcase his talents in a grand way. We couldn’t be more excited about the dishes he is creating in the kitchen,” Bombet says. 

Inspired by a global influence of flavors and techniques, complemented by the use of a wood-fired oven and pristine raw bar, Executive Chef Michael Hung has designed a menu redefining Californian rustic cuisine. While the menu will continually change with attention to Los Angeles’ ample bounty of seasonal offerings, dishes upon opening are expected to include San Diego Halibut Carpaccio with pomelo and ruby grapefruit, herbed crème fraiche, and brioche croutons; a Chinese chili-soybean Oxtail Agnolotti glazed in bone marrow butter, finished with a tangerine conserva; Duck Liver Mousse Tarts with grenadine-candied onion; and a salad of Roasted Young Carrots and Brassicas with smoked Greek yogurt, mustard seed crackers, and sherry-shallot vinaigrette.

The cocktail program celebrates the drinking culture spanning the Gilded Age and Roaring Twenties in downtown Los Angeles and is split into two parts. The first will feature classic libations from 1870-1930, experienced throughout the neighborhood’s vast speakeasies of the time. The second will be original recipes that represent a mix of modern and classic techniques. 


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

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