Meruelo Signs a Restaurant for the Union
DOWNTOWN LOS ANGELES — Just as Men's Style reports on LA's new bank vault bar trend, featuring two someday-to-open spots in Downtown, Meruelo Maddux has put out a press release saying that they've got a restaurant lined up for the Union Lofts at 8th and Hill. The deal with Los Feliz, LLC, includes 6,000 square feet on the ground floor and 5,000 square feet for a lounge in the former bank building's vault and safety deposit area. I've poked around the web to see what else "acclaimed restaurateur John Valencia" has done, but so far I've come up empty.
It's great to see yet another stretch of unassuming street become lively. With the Golden Gopher and Colori Kitchen on the next block west and the Chapman bringing revitalization one block east, 8th street is really showing its potential.
Now all we need is for the CRA and the purchaser of the Hotel Bristol to settle their lawsuit so that work on that building can finally begin.
TommyPastramiLA
TraderVics
213DowntownLA
lacitabar
Scott Mercer on July 24, 2007, at 07:23PM – #1
Men's Style is a little out of it. They question what could possibly be causing this trend?
The answer: an abandoned financial district with multiple former banks lying empty for 40 years, and tons of new Downtown residents in converted loft buildings that need more places to drink. Kind of an obvious answer if you are aware of what's been going on Downtown for the past 10 years.
I mean, what else can you do with an empty bank vault? Other than turn it into a bank again? Either a restaurant, bar, dance club, or some combination thereof.
You're not going to open up a pet grooming business in there.
1 from the vault on July 24, 2007, at 09:35PM – #2
Or another ralph's or Trader joes
Naturallawyer on July 25, 2007, at 09:59AM – #3
Since I live nearby, it is encouraging to see development of 8th Street east of those two monstrous parking lots between Olive and Grand (now if we can just get rid of those...). Also, the Colori Kitchen has been a nice addition to the community. When I was last there, the cashier calculated the bill with a calculator while counting out loud--in Italian.
And for those of you touting the benefits of local ownership, Colori Kitchen has helped to convince me. The DT News recently did a mostly-positive article about Colori Kitchen, but mentioned their sub-standard bread. I went in last week and they had already changed the bread to something much better. I know I wouldn't see that in a chain restaurant.