Owners Matthew Hechter and Christopher Brandon (Select Hospitality & Design associates with proprietorship in Santa Monica’s Hinterland and New York City’s Hudson Clearwater restaurants) have most recently partnered with acclaimed Chef Diego Hernandez to re-envision the beloved Dominick’s Restaurant in West Hollywood, California. Following sixty-nine years along Beverly Boulevard, the painstaking planning and design engineering of the space spanned one entire year, with a mandate to honor and preserve what came before, as well as effectively utilize the entirety of the space, much of which has never before been enjoyed by the public. Fans of the old Dominick’s will immediately note that the entrance has been relocated from the front, indoor dining room to a side garden corridor that was previously utilized only as a service entrance. This long, graceful entrance corridor is flanked with lush new trees and plantings, offering a nod to the past with a glimpse of the original Dominick’s neon sign that rested atop the building for decades. The corridor sweeps guests into the main bar area, a uniquely recognizable area of the old Dominick’s, now offering a surplus of marble topped seating arrangements and ample gathering space for cocktails and small bites. The rear gardens now comprise the main dining room of Verlaine, a refreshing garden patio that celebrates the eternal sunshine of Southern California, with open skies and blooming, fragrant plants serving as the casually elegant backdrop to Los Angeles’ most anticipated new menus. Pinstriped banquettes are arranged in the fashion of old Hollywood, with brass design points merging with black marble, brick, antique floor tiles, and emerald green plaster of paris walls, seamlessly offering a fresh, vibrant vision of Hollywood new and old. The indoor bar and dining room is reserved exclusively for private functions and events.
Hechter and Brandon have partnered with Chef Diego Hernandez to bring an altogether new vision to the Verlaine table. Set in the beautiful surroundings of the Valle de Guadalupe in Mexico’s Baja California peninsula, Hernandez has led the kitchen of the acclaimed restaurant Corazon de Tierra for six years, celebrated among the World’s 50 Best Restaurants of Latin America (#39 #LatAm50Best), a coveted award that the restaurant has enjoyed for four consecutive years. Hernandez mentored alongside esteemed Chefs Enrique Olvera at Mexico City’s acclaimed Restaurant Pujol (#5 #LatAm50Best) and Chef Guillermo Gonzalez Beristain at Monterrey’s Pangea Restaurant (#19 #LatAm50Best). With Verlaine, Chef Hernandez introduces his first restaurant home in the United States. Hernandez plans Verlaine to speak to the philosophies of his award winning Baja dining room, offering an intensely focused celebration of California’s organic farming and fishing communities. Hernández’ motto is “organic, local, sustainable,” – his Baja restaurant grows herbs, fruits, and vegetables, producing olive oils and honey, with other ingredients supplied locally. As well, chef has established his restaurant among the most highly coveted by culinary tourists from Southern California and around the globe. Chef has spent much of the previous year establishing these close, personal relationships throughout the farming regions of California, with a unique vision of seasonality and artistry presented on each Verlaine dinner plate.
Hechter and Brandon tapped L.A. mixologist Aaron Melendrez to create and lead a similarly technique-driven bar and spirits program at Verlaine, offering a nod to the classics that were consequential to the history of the space, as well as a creative offering of signature and market driven offerings that reference the current renaissance of mixology and meticulously crafted cocktails. Previously of Walker Inn, Normandie Room, and Salazar Restaurant, Melendrez has long been working alongside Hernandez to create a beverage program that both complements the market ingredients of the Hernandez’ kitchen and the unbridled creativity of his bar staff.
Select Hospitality & Design was created in 2014 by partners Matthew Hechter and Christopher Brandon, the company behind Santa Monica’s Hinterland, and part of the team behind Hudson Clearwater Restaurant in Manhattan’s West Village. In partnership with Chef Diego Hernandez, the group will debut Verlaine Restaurant in the iconic former home to Dominick’s Restaurant in West Hollywood, CA on Tuesday, March 28, 2017. Additional chef focused restaurants, lifestyle and design projects are slated by the group to debut throughout Southern California in the coming months.
8715 Beverly Boulevard
West Hollywood, CA 90048
Hours of Operation
Dinner service in the main dining room only
Monday through Saturday, 5pm until 11pm
Cocktails and light bites in the bar, available nightly via reservation and walkup, 5pm until close.
High resolution images available upon request.
Chef Diego Hernandez Image: Please photo credit Alejandro Alarcon
Hechter/ Brandon/ Melendrez Images:
Please photo credit Select Hospitality & Design
The Verlaine Social Media Platforms