The inventor of the Cronut and other innovative pastries looks to take the flair that has made him so successful in New York, London, and Tokyo, and bring it to Southern California. Dominique Ansel’s latest project has officially debuted in Los Angeles.
On November 10, Dominique Ansel Bakery Los Angeles officially opened its doors. The bakery welcomed visitors to its beautifully-designed indoor and outdoor seating venue, complete with the famous Dominique Ansel pastries and a full coffee bar.
The real highlights, according to Ansel, are all-new items — more than 30% of the menu — that are made exclusively for Los Angeles. Some of the creative treats featured at the new bakery include an Avocado Toast Ice Cream Sandwich; a mousse dessert that looks like a California sushi roll; a Ruby Tart that has pomegranate seeds, lychee ganache, cherry jam and almond frangipane in a vanilla sablé tart shell; and a White Peach Amaretto and Muscovado Sugar Cronut.
Located on the 1st floor at The Grove (upstairs is 189 by Dominique Ansel), the bakery has open seating both indoors and outdoors for 70.
Chef Ansel’s first full-service restaurant, 189 by Dominique Ansel, comes with a serendipitous story. The number 189 references the original bakery address in New York (189 Spring Street), which coincidentally was the same street address in Los Angeles (189 The Grove Drive). “It was meant to be,” Ansel says.
Situated on the second floor above the bakery, the menu is driven by casual, honest, and with a bit of surprise. The menu is rooted in traditional French techniques. Flavors range from different cultures, and fresh California produce is highlighted.
On Saturdays and Sundays, Weekend Table at 189 by Dominique Ansel turns the tables on what brunch can be, with an interactive communal feast of seasonal dishes served family-style. There are no menus. Instead, each table features cutting boards at the center. As an array of savory and sweet dishes come out of the kitchen, guests can add items onto their boards for their meals. Each table receives a brunch card that’s stamped with each item ordered, as dishes are passed throughout the room by servers.
By John Unrein