Hollywood Boulevard is tricky.
Lose focus for a moment and you’re deep inside a Scientology center, lost in a towering tourist mall... or standing between a pair of cascading waterfalls, gazing into a mystical garden of sushi and pisco.
And you could really go for some mystical pisco right now.
Presenting Osaka, the years-in-the-making new restaurant and lounge from Adolfo Suaya (BoHo, Surly Goat), taking reservations now for its Thursday debut.
So in a few short days, here’s what you won’t initially see: a sign. Instead, look for those waterfalls on either side of a pond just off the street. Step across the jagged stone path over the water and you’ll make out the hostess standing in the darkness. That’s where you’ll see a red neon sign. You’ve arrived.
Start at the vast caipirinha bar beyond, under trees with iron fronds. Then, if you’re on a date, move to the ceviche bar in the rope-ceilinged dining room, where you’ll feast on a Peruvian-Japanese-ish spread of anticuchos (skewered beef hearts or octopus) and causitas (potato terrines topped with flounder or shrimp).
But if you’re here with a big group of industry friends, you’ll be more comfortable in a huge red booth in the outdoorsy pisco garden to the left. Behind the bar, they’re infusing pisco with everything from cinnamon to honey.
You catch more producers with honey.
Lose focus for a moment and you’re deep inside a Scientology center, lost in a towering tourist mall... or standing between a pair of cascading waterfalls, gazing into a mystical garden of sushi and pisco.
And you could really go for some mystical pisco right now.
Presenting Osaka, the years-in-the-making new restaurant and lounge from Adolfo Suaya (BoHo, Surly Goat), taking reservations now for its Thursday debut.
So in a few short days, here’s what you won’t initially see: a sign. Instead, look for those waterfalls on either side of a pond just off the street. Step across the jagged stone path over the water and you’ll make out the hostess standing in the darkness. That’s where you’ll see a red neon sign. You’ve arrived.
Start at the vast caipirinha bar beyond, under trees with iron fronds. Then, if you’re on a date, move to the ceviche bar in the rope-ceilinged dining room, where you’ll feast on a Peruvian-Japanese-ish spread of anticuchos (skewered beef hearts or octopus) and causitas (potato terrines topped with flounder or shrimp).
But if you’re here with a big group of industry friends, you’ll be more comfortable in a huge red booth in the outdoorsy pisco garden to the left. Behind the bar, they’re infusing pisco with everything from cinnamon to honey.
You catch more producers with honey.
