A greenhouse restaurant, sure, but in Los Angeles? Oof. I wouldn’t fancy Commissary‘s air conditioning bill thank you very much. Let’s hope the place off-sets its carbon footprint, or that there’s an ingenious cooling system at play that we aren’t aware of. Environmental concerns aside, the glass case is a lovely thing to look at and comes courtesy of Sean Knibb, who also did the impressive job on the restaurant’s parent venue. Commissary is on the second-floor rooftop of The Line Hotel in Koreatown, and it’s the latest addition to the growing portfolio of restaurateur of Roy Choi’s hospitality group.
Choi, along with his executive chef Diego Echavarria, has designed the place to be centred around a super-flexible menu that caters for every kind of niche diet from the most restrictive to the devil-may-care red meat eaters; the great selection of vegetarian and vegan dishes is reflected in Knibb’s horticultural design concept. One less virtuous addition to the menu comes from actor and director Jon Favreau, whose grilled cheese with tomato dipping sauce from the film Chef makes a guest appearance.