Contemporary American fare is offered in a 10,000-square-foot space with an adjacent wine shop.
Openings: Dinner nightly
Features
- Dress code: Casual
THIS RESTAURANT IS CLOSED brix@1601 Restaurant Review:
Executive chef Michael McDonald, previously of Dakota restaurant at The Hollywood Roosevelt hotel, prepares a contemporary American menu with dishes like warm white asparagus with shaved foie gras; house-made pastas; Oregon black cod; and Sonoma lamb with Brussels sprouts mash, spinach and rosemary red wine sauce. Renee Ward, also coming from The Hollywood Roosevelt hotel, handles pastry duties. The space features multiple fireplaces, leather seating and brick archways.
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