About Le Grand

Downtown Los Angeles’ diverse dining scene continues to flourish with the opening of Le Grand, a modern Mediterranean inspired restaurant with a focus on fresh seafood with a coastal California touch on April 25th, 2019. Helmed by chef/brother duo, Alex (Executive Chef) and Chris Manos (Chef De Cuisine), Le Grand embodies a luxe yet relaxed feel and a menu replete with imaginative, ingredient forward dishes, homemade pastas and fresh seafood

le grand interior

The Chefs’ Mediterranean background shines through in the larger shareable starters like the Feta & Honey made with black sesame, walnuts and honey lemon verbena ice cream, the Shrimp Saganaki with heirloom tomato, ouzo, fennel pollen and grilled rye, and a traditional family recipe for the Spanakopita made with spinach, feta and fine herbs.

Fresh seafood continues to steal the show through housemade ocean-inspired pastas such as the Squid Arabiatta Gnocchi Sardo with fennel, pollen and saffron, the Main Lobster Linguine with luxurious saffron bisque, trout roe, confit tomatoes and basil, and the Santa Barbara Uni a la Guitarra with turmeric dashi, shiitake and scallions. Large format dishes like the Dover Sole Meuinere and the Sea Bream “Plaki” served Greek style, smoked and baked, will be available for the table, alongside meat options for the voracious carnivore such as the Aspen Ridge Ribeye Cap and a Daily Chef’s Cut featuring Straus Farms 40-day dry aged, “never ever” program steak. Finishing on a sweet note, guests can take their pick from a variety of delicious desserts such as the Anthea served deconstructed with almond, brown butter, bee pollen and milk ice cream, Passion Fruit Crème Brulee with pistachio ice cream, and the Baklava with pistachio tuile and coconut sorbet.

Freshest seafood

Le Grand’s menu features dishes that showcase the seasons’ best local produce, fresh seafood and high-quality meats. To start, guests can choose from appetizers like the Loup De Mer Ceviche with passion fruit, shiitake and basil blossoms, the Yellowtail Hamachi with ras el hanout and Harry’s Berries tabbouleh, Housemade Pita Bread with whipped citrus, nori butter crème fraiche and fleur de sel, and the Taramasalata with dashi and smoked trout roe. Artisanal cheeses, charcuterie, housemade paté and Caviar served with fresh accoutrements will also be available for those looking for an upgraded traditional appetizer experience.

Our projects

Mediterranean cuisine in Saint-Petersburg

Porto Maltese – chain of restaurants in Eastern Europe

Balkanian streetfood

Blkn – balkan street food

La Langouste. Restaurant Méditerranéen

Le langouste – mediterranean cuisine in Nice, France

Chacha – georgian cuisine in Moscow

Porto Maltese – chain of restaurants in Eastern Europe


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