Commissary at The Line Hotel, Los Angeles Commissary at The Line Hotel, Los Angeles
Commissary at The Line Hotel, Los Angeles Commissary at The Line Hotel, Los Angeles
Commissary at The Line Hotel, Los Angeles Commissary at The Line Hotel, Los Angeles
Commissary at The Line Hotel, Los Angeles Commissary at The Line Hotel, Los Angeles

Greenhouse dining: Vegetables are the stars in new hotel restaurant

12 : 08 : 2014 Flexitarianism : Los Angeles : Greentopias

Los Angeles – The latest restaurant to open at The Line is very different from the other three eateries in the Koreatown hotel.

Commissary is on the rooftop terrace, and unlike the Pot, Pot Café and Pot Lobby Bar, which all have a distinctly Korean food focus with unctuous dishes and decadent cocktails, Commissary takes a more health-conscious approach.

Roy Choi – the chef who masterminded all of The Line’s restaurants – wanted to focus on vegetables for the rooftop restaurant. As a result, vegetables are the star ingredients in most dishes. While the menu includes meat, it is not the main focus – a sensible approach for the increasing number of consumers who are adopting a Flexitarian lifestyle.

The interiors of the restaurant reflect this ethos, with glass walls and ceilings and plenty of greenery to create a greenhouse setting. Even the mineral water is served through a garden hose and many of the plants produce the ingredients that end up on diners’ plates.

For more on urban settings going green, read our Greentopias microtrend and see a similar aesthetic at the 25hours Hotel Bikini Berlin.

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