WILD BEAST at Verlaine


Matthew Hechter and Christopher Brandon announce the debut of WILD BEAST on Wednesday evening July 19, 2017.  Discretely tucked alongside the entrance of Verlaine restaurant, WILD BEAST signals a return to  fashionable Parisian salons and secluded Hollywood drinking dens. The intimate indoor space, previously a sheltering Hollywood celebrity enclave, has been re-imagined as a lush, design driven haven for the celebration of proper cocktails, light bites, music, art, and social engagement.

Hechter and Brandon tapped mixologist John Neumueller to lead the WILD BEAST spirits programs. Previously of the highly regarded bar teams at Los Angeles restaurants Tasting Kitchen and Scopa Italian Roots, Neumueller initiated his tenure with the recent debut of an all new, seasonally inspired drinks menu for Verlaine. Neumueller describes his plans for WILD BEAST as a “thoughtful, classically minded, comprehensive beverage program.” Summertime offerings will bring a core of meticulous hand crafted classic cocktails that pay homage to the history of the space, with seasonal tonics and spritzes bookended by market driven daily offerings and a carefully curated menu of quality and rare spirits. With an eye toward impeccable, detail oriented service and craftsmanship, WILD BEAST is designed to complement the flavorful simplicity of the elevated Baja street foods on offer from Verlaine Chef Diego Hernandez, a compact menu of bites that will evolve nightly with the local markets.

Look for the black door.


8715 Beverly Boulevard

West Hollywood, CA 90048

Wednesday – Sunday, 7pm until 2am

Closed Monday & Tuesday

WILD BEAST will soon begin accepting reservations.


Photos: Carla Choy Photography

Filed under: front page,IN THE NEWS — admin



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.

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.

Chef Portrait


8715 Beverly Boulevard

West Hollywood, CA 90048



Hours of Operation

Dinner service in the main dining room only

Sunday through Thursday, 6pm until 11pm

Friday & Saturday, 6pm until 2am

The Verlaine Social Media Platforms






Filed under: IN THE NEWS,NEWS — admin



I welcome 2017 with one positive resolution:

Share the table more often with good friends and loved ones,

And surround myself with brilliant people of good heart and mind -

The thinkers, artists, writers, musicians, chefs, and entrepreneurs

That make our world a better place for all.

The DCPR holiday gift list this year includes

Donations in your honor

To the following  organizations:

St. Jude Children’s Research Hospital


Southern Poverty Law Center

Sierra Club

Planned Parenthood

Human Rights Campaign

Lambda Legal

Wishing a safe, happy and healthy holiday season to all!

Dan Cox

COMMERSON Debuts Mid Wilshire Neighborhood Bistro & Bar




Chef Sascha Lyon Debuts Mid Wilshire Neighborhood Bistro 

(With A Slight French Accent)

After quietly enjoying a recent soft opening along a busy stretch of La Brea Avenue, just south of Wilshire Boulevard, Chef Sascha Lyon announces the grand opening of the chef’s very personal passion project, COMMERSON Restaurant on Thursday, December 15, 2016.  Each guest arriving Thursday evening will be greeted with a complimentary glass of champagne to welcome new friends, neighbors, and diners to the COMMERSON table.

A native Angeleno, Chef Sascha Lyon began his career early, working in the L’Ermitage kitchen of Chef Michel Blanchet at the young age of fourteen.  He attended the Culinary Institute of America, going on to mentor alongside Chefs Michel Richard and Alain Giraud at L.A.’s iconic Citrus Restaurant. At the recommendation of Chef Roger Verge, Lyon was hand selected to join twelve young cooks to open Chef Daniel Boulud’s four-star Restaurant Daniel, where he remained for three years. Lyon cooked in London and Miami, returning to New York City to serve as Sous Chef for the grand opening of Keith McNally’s celebrated restaurant Balthazar. McNally later named Lyon Chef de Cuisine for the opening of Pastis, the game changing Manhattan dining room where the young chef devoted the next six years. As Lyon reminisces, “It was a very special time when I was training. All of those great chefs – Blanchet, Boulud, Verge, Richard – they were all in the kitchen cooking every night, they were hands on, they were perfecting their craft and training their cooks every single day. They had yet to begin empire building, and the experience of working alongside them every service was priceless. It was a very different time, when craft, skill, and execution were demanded, and perfection was the aspiration.”  Lyon eventually departed McNally’s team in 2006 to open his own Manhattan dining room, SASCHA Restaurant and Bakery, receiving critical acclaim for years before selling his restaurant and relocating to Los Angeles. Most recently Chef Lyon debuted Delphine Brasserie at Hollywood’s W Hotel, and serving as culinary consultant on numerous projects throughout Southern California.

Named for the French botanist Philibert Commerson, a practicing physician that was among the first to circumnavigate the globe, where he studied and discovered a wide variety of botanicals, nature, and wildlife, COMMERSON presents Chef Lyon’s personal vision of cooking and dining – pristine ingredients, presented simply, and properly executed.  Lyon’s bistro menu is designed to reflect the offerings of the seasonal local markets, yet retain iconic dishes to allow locals to enjoy a sense of continuity, comfort, and familiarity. Large blackboards displayed throughout the restaurant will detail bar menu offerings and daily, market driven specials. Diners will discover new favorites and old classics, combined with the intense French training and execution that remains Chef Lyon’s hallmark, as well as one of the sole restaurants in the city to now offer dining service into the late night. As with Lyon’s mentors, he purposefully conceived the size of the dining room to enable him to remain in his kitchen cooking, every day, and every service behind the stoves alongside his culinary team.

The COMMERSON interiors were an intimate collaboration with Chef Lyon and his wife, artist and designer, Rita Lyon.  “I tried to create a restaurant space that transitions magically from morning to night, an unobtrusive, pleasant place to gather and dine, a raw space that isn’t overly designed yet somehow feels luxurious and elegant. The space naturally echoes the openness of California landscape, while quietly referencing french modernism and functionality with intimate details like the Ada sconce (inspired by Charlotte Perriand) by Brendan Ravenhill and lighting by Workstead. The floors are left concrete, the walls unembellished. The pride of place is in the integrity of furniture, lighting and menu. I chose every material, finish and fixture carefully and manipulated them so as to celebrate each one. The back bar for example is maple ply and designed in a way that highlights it’s beauty and strength. The walls are plaster of Paris, the benches built efficiently in solid ash. I worked with a wonderful craftsman to build the wood and leather benches and the back bar who has been in business in L.A. for over 60 years. Sascha’s relationships with farmers and purveyors are of the same nature and significance. We both believe strongly in collaboration, involving skilled passionate craftsman and artisans in our work.”

Lyon has surrounded himself with an impressive roster of hospitality professionals in both the front and back of house, including:

Pastry Chef Liz Sencion – Following culinary school, Sencion mentored with Chef Malika Ameen at Chateau Marmont, leading to pastry stints at the Beverly Wilshire and Four Seasons Hotels with Chef Lee Smith, The Peninsula Hotel, and Executive Pastry Chef at Hollywood’s W Hotel with Chef Sascha Lyon. Sencion prepares all of COMMERSON’s desserts from scratch, as well as the daily baking of the restaurants many breads, buns and pastry products.

Sommelier Sam Rethmeier mentored alongside Bobby Stuckey at Boulder, CO Frasca Food and Wine, L.A.’s Chi Spacca, and Santa Barbara’s Les Marchands with Eric Railsback and Brian McClintic.  “Each wine is sourced from a producer that is making their wine with the tenets of organics and biodynamics. They’re smaller producers, most revolving around several generations of winemaking skills, passed down one generation to the next. I wanted wine that doesn’t require this extended time of smelling, discovering. I want you to be able to get the glass in front of you, smell it, taste it, drink it, think ‘Oh my god, that’s delicious,’ and then go right back to your time with your friends and family. The wine shouldn’t steal the show, rather add to the beauty of the evening. I hope guests leave and only think ‘that was awesome.’”

The COMMERSON bar and spirits program is led by Judson Stone, a veteran of Steven Starr’s Parc Restaurant in Philadelphia, most recently serving as a brand ambassador for Pernod Ricard and Avion Tequila, with an expertise of the tequila distilleries of Jalisco, Mexico. Stone’s menus reflect the fresh simplicity of the restaurant, utilizing only freshly squeezed organic juices. Say Judson, “We believe that less is more…a great spirit prepared with the freshest ingredients creates the best libation experience. Our drink offerings pair perfectly with the rich flavor subtleties that can be found in chef’s cuisine.”

To celebrate Thursday’s Grand Opening of COMMERSON, Chef Lyon and his staff will welcome diners with complimentary champagne to toast the arrival of the neighborhood’s newest gathering place and dining destination.


COMMERSON Restaurant  | 788 S. La Brea | LA, CA 90036

323.813.3000 | www.commersonrestaurant.com 

Hours of operation: Tuesday – Sunday 5pm until 1am

Reservations: www.opentable.com and 323.813.3000

Valet parking is currently available

Friday – Sunday, 5pm – 11pm, $5.00.

Two hour parking validation is offered

for complimentary garage parking,

with entrances on 8th Street and Sycamore.


Brunch and lunch will arrive in the coming weeks.

Filed under: IN THE NEWS — admin

71Above Debuts High Atop US Bank Tower

The West Coast’s Highest Dining Destination Is Now Serving


Soaring 950 feet above 5th Street in downtown Los Angeles, high atop the U.S. Bank Tower, 71Above celebrates the diversity of culture and landscape in the City of Angels. Owner Emil Eyvazoff named Chef Vartan Abgaryan and General Manager Alex Hasbany to lead Los Angeles’ most highly anticipated new dining adventure, a restaurant ‘of’ and ‘for Los Angeles.’ Chef Abgaryan’s menus offer a contemporary modern American cuisine that references the ethnic makeup and cultural traditions of the sprawling metropolis; L.A. based Tag Front architecture and design studios employ strategic architectural elements and contemporary decor to both honor and highlight the iconic landmarks and geographic landscape of the extended city; and General Manager Hasbany has teamed with a host of talented L.A. hospitality professionals to bring the crown jewel of the iconic Los Angeles skyline to realization.

71Above diners will revel in extraordinary unobstructed scenery, expanding for miles in all directions.  Tag Front partnered with SageGlass Company to create a seamless view protected from the elements by technological engineering that automatically darken and lightens the glass panes surrounding the restaurant, offering shading in the light of day, while magically lightening as dusk and nightfall arrive. Upon entering the restaurant from the lobby of the US Bank Tower, guests arrive on the 71st floor in a centralized enclosed area that dramatically expands outward as the full restaurant and views are revealed. Tag Front brilliantly references the geography of the landscape below, as well as the flight patterns above through the use of various design motifs.  The 71Above logo on the front entrance floor extends outward in every direction, landing at table tops capped by a compass, alongside artistic directionals beautifully positioned on mirrored partitions that highlight the closest local, and farthest international destinations. Table tops of polished white oak blend with extensive use of white oak columns and mirrored pillars.  Acoustic ceiling pods reference a hexagonal design motif found within the curvature of the rounded building, and reoccurring within multiple design elements including handmade ceramic tile on the walls of the entry lobby and face of the bar counter.  The structural layout of the space affords an unusual mix of seating options, including “quieter dining” for private events or those that prefer to be outside the noise and bustle of the busy restaurant; the chef’s tables, which offer up-close views into the open kitchen; the lively main dining room and the robust atmosphere of the adjoining bar and lounge. Guest may opt to select their preferred dining atmosphere during the TOCK reservations process.

Eyvazoff, Hasbany and Chef Abgaryan have assembled a world class team of hospitality professionals for 71Above.  Master Sommelier Reggie Narito leads a wine team that includes sommelier Catherine Morel, simultaneously building a new program for 71Above and a training ground for those working toward Master Sommelier certification. Mr. Narito’s expertise and mentorship, as exhibited in the documentary “Somm,” is in high demand by wine students the world over. His mastery is witnessed in the wine menus of 71Above, the extensive wine pairing programs, and the ongoing mentorship of the 71Above sommeliers seeking MS certification.  The sprits program is offered in collaboration with Proprietors, LLC and 71Above lead barman, Darwin Manahan.  Guests will discover an extensive mixology program in the bar and lounge areas, as well as curated cocktail selections designed to pair with each course of the dining experience.  Chef Abgaryan created a dining journey that includes a two course lunch ($35.00 pp), three course dinner ($70.00 pp), guided chef’s tasting menus, along with curated wine and cocktail parings ($40.00 pp).  Each menu offering concludes with an array of extraordinary dessert offerings by Executive Pastry Chef Gregory Baumgartner.

Dinner service is offered from 5pm until 10pm nightly, with lunch served Monday – Friday from 11:30am – 3:00pm. Bar menus are offered from 11:30am until 11:00pm daily, with bar and lounge beverage service continuing into the late night hours. Weekend brunch will be added in the coming days.


71Above (NO spacing between “71” and “Above”)

The U.S. Bank Tower

633 W. 5th Street, 71st floor

Los Angeles, CA 90071

213.71above (213.712.2683) | www.71above.com

Hours of Operation:

M-W 11:30am – 11pm

TH-F 11:30am – 12am

Sat 5pm – 12am

Sun 5pm – 11pm

Valet Parking is available street level at the U.S. Bank Tower lobby entrance on 5th St, between Grand and Flower. $10.00 with validation (for up to three hours).

For all private dining requests, groups and events, please contact Cara Kovacs:

213.300.4809 | cara@71above.com

Facebook, Twitter, Instagram @71Above


Emil Eyvazoff


A native of Los Angeles and among the pioneers in the renaissance of Downtown, Eyvazoff began in downtown’s hospitality and nightlife scene in 2004 with the development of Takami Sushi & Robata Restaurant and Elevate Lounge.  Eyvazoff was approached by the ownership of the U.S. Bank Tower in 2013 to develop a unique restaurant concept for the 71st floor. Over the next three years, 71Above was born.  Passionate about food and wine, Eyvazoff belongs to several societies, including the Chevaliers du Tastevin and Commanderie de Bordeaux.

Alex Hasbany

General Manager

Alex Hasbany spent two decades in New York City working in acclaimed restaurants with Chef Geoffrey Zakarian at Patroon, and Tom Valenti at Butterfield 81 and Ouest.  For seven years, he served as General Manager for Chef Jean-Georges Vongerichten’s Spice Market, creating the blueprint for Culinary Concepts by Jean-Georges restaurants around the globe. After presiding over the famed Palm Steakhouse on the West side of Manhattan, Alex and his wife relocated to Los Angeles, where he assumed the role of General Manager at The Palm in Downtown Los Angeles, and most recently The Palm in Beverly Hills.

Chef Vartan Abgaryan

Executive Chef

Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell remarked, “Abgaryan’s food is composed above all else — the chef focuses as much on visual beauty as on taste.” In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower.

Gregory Baumgartner 

Executive Pastry Chef

Chef Baumgartner mentored with the Michael Mina Group at the Four Seasons in Baltimore, MD. He oversaw multiple Mina venues, including Wit and Wisdom, PABU, and LAMILL as Pastry Sous Chef under Chef Lincoln Carson. Baumgartner relocated to Los Angeles, where he joined the opening team at Chef Mina’s Bourbon Steak.  Most recently, he served as Executive Pastry Chef on the opening teams of EP+LP Restaurant in West Hollywood and Spring Restaurant in downtown Los Angeles.

Reggie Narito

Wine Program Architect

Reggie Narito is one of few people in the world to hold the prestigious title of Master Sommelier.  He began his career in the restaurant industry at the age of seventeen and has worked in notable Bay Area restaurants including Star’s in San Francisco, Le Papillon in San Jose and the Plumed Horse in Saratoga.   At 71Above, Mr. Narito was enlisted to create a world-class wine program and a pathway for aspiring sommeliers to become future Master Sommeliers. He appears in the documentary “Somm” and the Esquire TV series “Uncorked.”

Catherine Morels

Lead Sommelier 

Catherine Morels currently holds an Advanced Diploma from the Court of Master Sommeliers, with the Master Diploma well within her sights. She has served as Lead Sommelier at Mina’s American Fish Restaurant and the famed Sirio Restaurant at the Aria Resort in Las Vegas. She was most recently the Lead Sommelier at Michael Mina’s Bourbon Steak LA.

Darwin Manahan,

Lead Bartender

Originally self-taught via the definitive texts of classic bar men Gary Regan and David Wondrich, Manahan enjoyed wide recognition and acclaim as head bartender at Corazon y Miel and PUNCH Bar. His time there proved transformative, both for himself and the restaurant, celebrated as one of Esquire’s Best Bars in America.  Manahan was also named in Zagat’s prestigious 30 Under 30 list of outstanding culinary talents. The creative mind behind the beverage programs at L.A.’s Osso and Cliff’s Edge restaurants, Manahan discovers inspiration in everything from his Filipino roots to the ice cutting techniques of Tokyo’s Hidetsugo Ueno.


Filed under: IN THE NEWS — admin



Coming soon to downtown Los Angeles, high atop the US Bank Tower

Check out a sneak peek of 71Above

via our friends at The LA Downtowner

Filed under: IN THE NEWS — admin




Los Angeles Magazine gets the scoop




Cameron Slaugh was born to a farming family in rural Utah.  Together they raised everything that the family consumed, including the produce, poultry and livestock. Chef began his restaurant career at the very young age of twelve, working his way through every front of house and kitchen position at a local ski resort, where his father also happened to serve as food and beverage director.   Slaugh enrolled at New York’s French Culinary Institute, where he graduated first in his class, as well with every top honor afforded by the school.  The school’s externship program offered the opportunity to cook and mentor weekly with the country’s most celebrated chefs at The James Beard House, eventually leading him to begin his career at The Park Avenue Seasonal Restaurant and the group’s openings throughout Manhattan. An invitation to join the Culinary Institute’s grueling Bocuse d’Or competition team lead to a “culinary stage” apprenticeship at Alinea Restaurant in Chicago, two experiences that would introduce him to his future mentors at Eleven Madison Park Restaurant in Manhattan, a career move and culinary education that would forever alter his life and career.  Through years of dedication and working his way to the position of sous chef in Eleven Madison Park’s world-renowned kitchen, Slaugh was a vital member of a culinary team dedicated to the pursuit of perfection… and Michelin stars.

Upon Slaugh’s arrival in Los Angeles, the team at La Buca commissioned farm land in West Los Angeles, where they are now growing and harvesting the vast majority of the produce that is used on the restaurant’s menus.  Until this farm is capable of providing all of the restaurant’s needs, chef sources from local farming contacts that share his extraordinary vision. This young chef’s menus are no longer dictated merely by the offerings of the local farmers markets.  Instead, Slaugh is purposefully engaging with heirloom seed companies to grow and offer produce not seen elsewhere in the city.  As crops are planted, menus are planned around harvests, with daily offerings created entirely upon what might be ripe and plucked just hours before landing on the plates of La Buca, elevating the food of Osteria La Buca to new heights and transcending the “Farm To Table” moniker.

Images courtesy of Stephen Sakulsky Photography

Filed under: IN THE NEWS — admin

71 Above Coming Soon High Above Downtown Los Angeles

Screen Shot 2015-08-08 at 11.30.09 PM


Click here or image above for video

Filed under: IN THE NEWS — admin



The New Yorker

The Food Issue | November 3, 2014 edition

Now available ONLINE

for those that have not subscribed year, after year, after year…

Like we have.

Filed under: IN THE NEWS,WHAT WE'RE READING — admin


It is with great sadness that we announce the passing of legendary Beverly Hills “Restaurateur To The Stars,” Jimmy Murphy.

The following biography has been released by the family of Mr. Murphy.

Obit Pop Pic


Jimmy Murphy, the founder of “Jimmy’s”, one of Beverly Hill’s most glamorous and popular restaurants, for over two decades, has died. He was 75. Jimmy died peacefully at home, surrounded by his extended family. He had been suffering from an extended battle of pancreatic cancer.

To see the number of high powered celebrities and politicians who made “Jimmy’s” their home away from home in Los Angeles was to witness the natural ease and grace with which Jimmy and Anne made guests feel at home, with all the elegance of the time. Entertainment and hospitality were in Jimmy’s blood from the outset. Born in Kilkenny, Ireland into a family of 8 children, Jimmy left home at 14 to start work at Dooley’s Hotel in neighbouring Waterford. Within a few years, he moved to London, where he began working and training at The Savoy Hotel, where he had his first brush with celebrity in the form of Charlie Chaplin and his wife Oona. (Several decades later, Jimmy would go on to produce the Broadway musical “Chaplin”, which is now touring the world.)

When Jimmy met his future wife Anne Power at a dance in Leicester Square in 1963, she was already planning to move to California. They fell in love quickly and Anne persuaded him to join her in Los Angeles, which he did before the end of that year. With the confidence of his experience at the Savoy under his belt, Jimmy quickly found work at the Bella Fontana restaurant at the Beverly Wilshire Hotel. He moved from there to The Bistro, where he was Maitre D’ for 14 years. Johnny Carson, Bob Newhart and Don Rickles were customers of The Bistro, who persuaded Jimmy to go out on his own. Eventually, Jimmy and Bill Gould put together an investment group and leased a 10,000 square foot car park in Beverly Hills, which Jimmy and Anne went about designing as his signature restaurant, “Jimmy’s”.

The doors opened in 1978 and “Jimmy’s” instantly became a big hit among socialites, business executives and the entertainment industry. Frank Sinatra, Richard Burton and Elizabeth Taylor became regulars, so did Ronald and Nancy Reagan. It was a place where anything could and did happen and where people came and spent the whole night, from early evening cocktails to after dinner piano bar.

Always true to his Irish heritage, Jimmy hosted many emerging and established Irish stars making their way in Hollywood. The producer Noel Pearson, director Jim Sheridan and actors like Liam Neeson, Richard Harris, Roma Downey, Pierce Brosnan, Gabriel Byrne came to the restaurant. The American Ireland Fund made “Jimmy’s” their West Coast HQ. Jimmy started the first annual St Patrick’s Day parade in Beverly Hills, which he and Anne led for years. Such was their generosity to Irish newcomers and older Irish Americans like the Reagans, that a portion of the legendary Blarney Stone was given to Jimmy as a gift, which he put outside the front door of the restaurant.

The elegance of the French themed food and the classic surroundings at “Jimmy’s” were hallmarks of another era, but the friendliness and lack of pretension among the very discreet and diplomatic staff remained timeless and essential.

Jimmy and Anne were such natural hosts, at ease with everyone they met. Restaurant trends and fads came and went in Los Angeles, but Jimmy Murphy never wavered from the high standards of service, cuisine, friendliness and elegance that made Jimmy’s so iconic and welcoming for 22 years. He stood by his motto of “Elegance will never die.”

In 2000, he sold “Jimmy’s”, deciding to change direction. After decades of catering to the world of show business, Jimmy decided to invest in a musical on the life of Charlie Chaplin. This came to fruition in September 2012 and is now touring the world.

In an interview with The Daily Mail last year he said, “I’ve been connected to show business all my working life, catering to everyone form A list actors to American presidents. When I was a very young man in the Savoy in London, Chaplin would come in and I had no idea his story would come to play a big part in my own life. It’s been fascinating and challenging and I love the way it’s all unfolded.”

Jimmy was an active member of the Good Shepherd Church and was involved with numerous Charitable Causes, St. Vincent Meals on Wheels Foundation, Saint John’s Health Center which included the Jimmy Stewart Relay Marathon and The John Wayne Cancer Foundation and served on the board of the American Ireland Fund. He was honored with the Restaurant Industries’ 1983 Good Scout Award which benefitted the L.A. Area Council of the Boy Scouts. Jimmy’s response really hit the target of the Boy Scouts philosophy, “Work hard and make your dreams come true.”

Jimmy Murphy is survived by his wife of 50 years, Anne, their three children Geraldine, Sean, Jamie, son in law Chuck Weiner  and grandchildren Brandon and Charlotte.

In lieu of flowers the family is requesting donation be made on behalf of Jimmy Murphy to Sister Alice Marie Quinn, St. Vincent Meals on Wheels Foundation. 2200 West Third Street, Suite 200; Los Angeles, CA 90057-1935.

Please Note: Service arrangements are as follows

Rosary Vigil
Friday, Feb 7, 2014
Good Shepherd Church
505 North Bedford Drive BH, CA 90201

Funeral Services
Saturday Feb 8, 2104
Good Shepherd Church
505 North Bedford Drive BH, CA 90201

Followed by burial at Holy Cross Cemetery, Culver City CA


Filed under: IN THE NEWS — admin
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