review forthcoming?
His new menu will rely on live-fire cooking and rustic technique, envisioning a range of traditional Basque dishes made with California ingredients: white beans in local-vegetable broth; gratin de crabe caught from the California coast; sébaste au Español, or a classic roasted California rockfish with garlic and lemon and tomatoes in green olive oil; and ttoro, a fish soup with squid and shellfish and local fish cooked somewhat like a bouillabaisse.
wOw! That is pretty exciting. Damn. Had no idea this was coming and I follow him on Instagram 
Very exciting. Ate Le Coucou probably 4/5 years ago very good.
Wonder if the hotel lured Rose to come here to brand the food program, or did Rose choose the hotel as his restaurant space? There’s a difference.
That would be cool to have real, authentic, QUALITY Basque food.
Bakersfield has a bunch of Basque places since there’s a significant Basque population here (or the remnants thereof, after so many generations it changes) but the restaurants are uniformly horrible IMO, basically mid-west food of low quality with a side of beans and pickled tongue being the only things seemingly defining them as Basque
It’ll be interesting to experience the difference between Spanish Basque food and French Basque as filtered through Rose’s perspective. I had dinner at Spring in Paris in 2015 and was very impressed. He’ll be a welcome addition to the DTLA dining scene.
I love Basque-American restaurants, but they are old-school in both good and bad ways, and the food’s pretty farr from modern Basque cuisine.
Seems likw he doesn’t have a direct relationship with the hotel.