Bayless' new L.A. spot, Red O

This press release just came in regarding Bayless' new L.A. spot, Red O:

RED O, LOS ANGELES’ FIRST RESTAURANT WITH MEXICAN CUISINE BY INTERNATIONALLY ACCLAIMED CHEF-RESTAURATEUR RICK BAYLESS,

DEBUTS APRIL 2010

The restaurant is sure to turn heads with its bold, dramatic décor

including one of the most stunning building façades in the city



(LOS ANGELES, CA; February 2010)—RED O By Rick Bayless—featuring modern Mexican fare from Rick Bayless, the chef responsible for changing the image of Mexican food in America, and bold, cutting-edge design created by the teams at Dodd Mitchell Design and G+ Gulla Jonsdottir Design—is scheduled to open along a bustling stretch of Melrose Avenue in April 2010. This is the first Los Angeles restaurant with cuisine by Bayless, and his only venture outside of Chicago. He will be creating and updating the menu seasonally, training kitchen staff, and overseeing the beverage program, including compiling the tequila list, with his extensive knowledge of pairing spirits with Mexican cuisine. “I’m flattered that they would want my food and culinary vision in Los Angeles,” says Bayless.

Most people know Bayless from his ongoing, highly-rated PBS Series, “Mexico-One Plate at a Time,” and from his six cookbooks. In 1987, he founded side-by-side restaurants in Chicago: the casual Frontera Grill and the sophisticated Topolobampo. In 2007, Frontera Grill was awarded Outstanding Restaurant by the James Beard Foundation. The organization has also honored him as Midwest Chef of the Year, National Chef of the Year, and Humanitarian of the Year. His most recent book, Mexican Everyday, was also nominated for a James Beard Award. In August 2009, Bayless was crowned the winner of Bravo’s “Top Chef Masters,” beating out 23 other world-renowned chefs, including Hubert Keller, Suzanne Tracht, and Ludo Lefebvre.

For RED O, Bayless is designing a menu that will feature both authentic Mexican and lighter “California-style” dishes to appeal to Los Angeles’ diverse clientele. The “Bright Bites” section will feature Ceviches and Tostadas offered on a choice of Traditional Crisp Tortilla Chips, Toasted Baguette Slices, Plantain Chips, or Crispy Jicama Slices. “Cazuelas to Share” will be larger plates meant for sharing, highlighting various regional Mexican flavors presented in a contemporary way, such as Albondigas al Chipotle with Beef & Pork Meatballs, Smoke Chipotle Tomato Sauce, Caramelized Onions, and Yukon Gold Potatoes. The “Enchiladas & Tacos al Carbon” category will focus on a few classic offerings that are the cornerstone of Mexican cuisine, while “Specialties” includes Bayless’s take on three iconic grilled entrées, such as Striped Bass Zarandeado with a Roasted Garlic Baste, Veracruz-Style White Rice, Sweet Plantains, Arugula Salad, and Salsa.

RED O will also offer a selection of “Savory Snacks,” including Pork Belly Sopes with Corn Masa, Salsa Negra, Black Beans, and Sesame, and Woodland Mushroom Queso Fundido with Vella Sonoma Jack Cheese, Grilled Red Onions, and Dark Beer. Salads, such as the RED O Salad with Romaine, Arugula, Watercress, Roasted Garlic-Lime Dressing, Crispy Tortillas Angel Hair, and Pickled Red Onions, will be substantial enough to share or enjoy as a main dish. The restaurant’s desserts are built around American classics, but with a contemporary Mexican touch. Options may include Creamy Goat Cheese Cheesecake with Caramel Corn and Mexican “Root Beer” Sauce; and an Ice Cream Cone Platter of three Homemade Cones filled with Mexican Vanilla Soft Serve and choice of toppings, such as Tequila-Infused Blueberries with Sweet Corn Crisps, and Mexican Hot Fudge with crushed Malt Balls.

Whether it’s for a leisurely sit-down dinner with a large group or catching up with a friend over a few small bites and cocktails, every guest will find a cozy area in RED O to suit the occasion. The teams at Dodd Mitchell Design and G + Gulla Jonsdottir Design created an open floorplan, enabling one to survey the entire scene from almost any spot in the restaurant, with each space flowing seamlessly to the next. Guests will step through the main entrance into a dining courtyard crowned by two 14-foot chandeliers hand-made by Mexican artisans. Bronze-tinted glass is used in massive garage doors open to Melrose Avenue on one side, and the main dining room on the other. A 14-foot communal table made of solid walnut and bronze sits in the main dining room alongside a bar surrounded by hand made leather swings in which guests can gently sway while enjoying a cocktail made with fresh, organic juices. Across the room, a sofa-style banquette sits underneath a wall clad with over 400 antique brass temple bells, with a semi-private dining room tucked into another corner.

A glass tequila tunnel, showcasing an extensive selection of premium tequilas, winds from the dining room to RED O’s Tequila Lounge. Here, guests can sit at the bar made from solid boulders, underneath the canopy of a palm tree surrounded by a small pool filled with floating candles, or next to the 25-foot long fireplace with a view of Melrose Avenue through the glass backing. Most of the furniture and accents, such as a bird bath converted into a fire feature and a column covered in linen roses, are custom creations.

Vice President of Operations Jorge Pultera, who comes with more than 20 years of experience managing some of Los Angeles’s most high-profile restaurants, such as KOI and the Ivy, will be the driving force behind RED O’s efficient operational style. With his dedication to service, coupled with an award-winning chef, innovative custom design elements, and a thoughtful beverage program with an emphasis on tequila, RED O will offer something for everyone.

RED O is located at 8155 Melrose Ave., just west of Crescent Heights Boulevard, and will open April 2010. Initially, RED O will be open for dinner nightly, and hours of operation will eventually expand to include lunch and brunch service. For more information, visit http://www.redorestaurant.com or call 310.310.3003.

I believe that Bayless has clarified elsewhere that he is simply being paid to consult on menu creation here.

Kennyz wrote:I believe that Bayless has clarified elsewhere that he is simply being paid to consult on menu creation here.

Perhaps his role has expanded: "He will be creating and updating the menu seasonally, training kitchen staff, and overseeing the beverage program, including compiling the tequila list, with his extensive knowledge of pairing spirits with Mexican cuisine. “I’m flattered that they would want my food and culinary vision in Los Angeles,” says Bayless."

He says it's his food and vision, but that, too, may be open to interpretation. It may be his food, but I'd be surprised if he's actually going to be there (on anything like a regular basis) making it.

David Hammond wrote:

Kennyz wrote:I believe that Bayless has clarified elsewhere that he is simply being paid to consult on menu creation here.

Perhaps his role has expanded: "He will be creating and updating the menu seasonally, training kitchen staff, and overseeing the beverage program, including compiling the tequila list, with his extensive knowledge of pairing spirits with Mexican cuisine. “I’m flattered that they would want my food and culinary vision in Los Angeles,” says Bayless."

He says it's his food and vision, but that, too, may be open to interpretation. It may be his food, but I'd be surprised if he's actually going to be there (on anything like a regular basis) making it.

I believe he said he'll be there something like once a month for the first year. Details are sketchy in my mind, probably because I'm embarrassed to admit that I think I read it on Twitter.

On behalf of the tl;dr crowd, I gotta ask: did the press release mention what "Red O" means?

The business license list the name as "The Red Onion," which happens also to be the name of a mini chain of Mex-American restaurants in So Cal. This new venture sounds way different from those relatively downscale operations, but I have to believe it's related in some way.