Dominque Ansel recently opened a new Los Angeles restaurant called '189 by Dominique Ansel' in The Grove that is part grab-and-go bakery and part restaurant with a formal dining room. Unlike the Dominique Ansel Bakery in NYC from the French-born pastry chef and creator of the Cronut, 189 by Dominique Ansel is a full-service restaurant that serves brunch, lunch, dinner and drinks.
The upper dining room space boasts seating for up to 150 people, making it one of the most sizeable restaurants in the city. At this new space, diners can expect to find more savory creations from the famed chef, as he originally received training as a traditional chef before venturing into the world of pastry. Some of the dishes that can be found at 189 by Dominique Ansel include razor clams dish with chorizo, as well as pork spare ribs finished with pineapple juice.
Key Themes Behind This Trend
- Hybrid Bakery-restaurants
- Combining the concepts of a bakery and a restaurant to offer a comprehensive dining experience.
- Grab-and-go Bakery
- Creating bakery establishments that provide convenient grab-and-go options for busy customers.
- Savory Creations
- Exploring the incorporation of savory dishes in bakery menus for a unique culinary experience.
Where This Applies
- Food and Beverage
- Opportunity for bakeries and restaurants to collaborate and tap into new customer segments.
- Hospitality
- Incorporating bakery concepts in traditional restaurants to diversify offerings and enhance the dining experience.
- Culinary Arts
- Innovation in pastry and culinary techniques to create inventive and unexpected flavor combinations.
