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#1 in Receiving: California Butcher Block's New Manufacturing Plant for the Restaurant Tables All made in Southern California capable of manufacturing 250 tables weekly.
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CALIFORNIA BUTCHER BLOCK's End Grain Walnut Tables.
Please see more on the Los Angeles Page, a complete photographic story from start to finish the journey of our Walnut Lumber from Pike Lumber.


Toward the end of last week, Public Kitchen & Bar within the Hollywood Roosevelt Hotel fired up its stoves for the first time since Dakota shuttered almost a year and a half ago. The restaurant welcomed in friends and family alike for an inaugural soft run of its new American brasserie menu headed up by Domaine Restaurants (25 Degrees) Tim Goodell who, on Wednesday night, spent equal amounts of time patrolling both the kitchen and dining room making sure guests were enjoying his food.

Common Name: Walnut
Latin Name: Juglans Nigra
Characteristics of the Tree: It grows to a height of about 30m (100ft) with a trunk about 1.5m (5ft) in diameter.
Characteristics of the Wood: The tough, moderately durable wood has an even but course texture. The grain is straight but can be wavy and show other types of figure. It has a light colored sapwood with a rich dark brown heartwood. It is usually steamed before kiln drying to darken color.
Common Uses: Furniture, cabinetry, flooring, gun stocks carving, musical instruments, plywood, and veneer.
Workability: It can be worked well with hand and machine tools and accepts glues well.
Finishing: It can be polished to a fine finish.
Average Dry Weight: 660kg/m3 (41lb/ft3)

Under oversized antique gold chandeliers guests sampled chicharrones with chili and lime, burrata layered with pesto and vine tomatoes in a glass jar, and crispy oxtail galettes served with a poached farm egg and frisee, by way of example. Entrees include the usual suspects like a burger, and a few different steak preparations, in addition to offerings from the ocean, like mussels and monkfish, and then out of left field came an entree omelette served with asparagus and morel cream.

Cocktails and design over here. >>

While next door neighbor Library Bar has garnered a cult-like following for barman Matt Biancaniello's seasonal elixirs, his mentor, Vegas mixologist Gaston Martinez, created Public's beverage list, essentially modernized classics. There's a refreshing cucumber collins with a hint of heat, a daiquiri with bacon, and a pisco creation that calls for yuzu juice, raspberries, and peach bitters. Just to name a few.

Moving along to the design, Studio Collective, who also configured The Spare Room upstairs, conceived the above-pictured aesthetic reminiscent of the 1920s with glass orb sconces, tufted banquettes (the large booths were reupholstered from Dakota days), and the white marble bar. Chalkboards still need to be installed, in addition to some more art and foliage. And speaking of plants, there's even a living wall. As of yesterday Public has started to accept reservations (323-769-8888) for its grand launch on February 28.
·All Public Kitchen & Bar Coverage [~ELA~]


The Roosevelt's Public Kitchen & Bar Open in February 2011

Friday, January 28, 2011, by Kat Odell

2011_1_public.pngPublic Kitchen & Bar within the Roosevelt Hotel is just about complete. Last night Eater took a tour through the space which, since its Dakota days, has been completely gutted. The entire look and feel of the restaurant has changed thanks to Studio Collective (also designed upstairs newbie The Spare Room), remember how Dakota was separated from the hotel's main lobby? Well now those walls have come down and Public's bar will actually be part of that lobby area to hopefully entice patrons to grab a drink at Public's bar and hang in that center area which is generally pretty dead. While renovating the space, construction crew discovered original decorative ceiling art dating back to the 1920s, thus management hired art historians to recreate the designs. As for edibles, chef/partner Tim Goodell is working on his American menu, and within the next few weeks upstairs The Spare Room will start to serve bites out of the Public kitchen (different menu, same chef) as late as 4AM (booze till 2AM). Target opening: two weeks, estimated real time opening: three weeks.
·Dakota at the Roosevelt Hotel Becoming Public Kitchen & Bar [~ELA~]

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