There's A New Restaurant In Towne Opening This Summer

Towne opens its doors this summer on the corner of 9th and Flower Streets, showcasing a stunning, 7,000 square foot custom designed space by Mark Zeff. The restaurant, owned by Armen Shirvanian of the beloved Mi Piace in Pasadena, will feature inventive, New American cuisine, a whimsical take on all-American desserts, and playful, modern cocktails under one roof. Executed by a team comprised of Chef Eric Hara of davidburke & donatella, The Oak Room at the Plaza Hotel, and Pier 9 in New York, Chef Ryan Morrison, previously Director of Culinary Development for Scott Conant, Pastry Chef Tamara Davis of Aquavit, Boule, and Bottega Louie, and Beverage Director Jason Bran of The Roger Room, Towne will be the ultimate gathering place for breakfast, lunch, dinner, and cocktails. The inviting space will be ideal for guests stopping by anytime, whether for coffee and pastries on their way to work, a leisurely midafternoon meal with friends, or dinner and late-night drinks.

Towne's chefs Hara, an award-winning, distinguished New York culinary maven, and Morrison, opening chef of Scarpetta in Toronto, New York, and Beverly Hills, have crossed paths multiple times throughout their careers in notable kitchens, starting in Lake Louise, Canada, and then moving to New York together to work at Chez Josephine and davidburke & donatella. Towne marks their first collaboration on a project from the ground up. Chefs Hara and Morrison will utilize the wood burning oven and grill for both lunch and dinner, and will be preparing a selection of whole fish, flat breads, pastas, roasts, and more. "Our menus are a reflection of our shared culinary background," says Hara. "We're making everything we can in-house, from yogurt to ketchup, to our jams and jellies, to our signature Lobster Smokies wrapped in housemade puff pastry. Ryan and I have both worked with a wide assortment of cuisines, and we are infusing several different techniques into our menu."

The dinner menu offers Snacks including Pastrami Pork Belly Sliders with Sauerkraut, Swiss Cheese, and housemade 1000 Island; Ceviche of Razor Clam with Cilantro, Mint, Piquillo Pepper, and Basil Oil; and Bone Marrow Matzo Ball Soup with Shitakes and Beef Consomme; Flat Breads are all made in the wood-burning oven and include Artichoke with Sheepsmilk Ricotta, Egg, and Bacon; as well as housemade Pastas including Cavatelli with Lobster and Oven Dried Tomatoes. Entr?es include wood-grilled prime dry aged meats, such as Crispy Pork Shank with Sweet and Sour Cabbage; and Beef Cheek Pot Roast with mini Popovers; as well as whole-roasted fishes and composed dishes like Skate Milanese with Cauliflower, Wilted Spinach, and Hazelnuts. Sides include Brussels Sprouts with Tamarind and Apples, and Roasted Corn on the Cob with Chorizo Butter and Feta. Lunch features the same selection as dinner, with the addition of Salads & Sandwiches including the Salmon Cubano with smoked and baked Salmon and Gruyere Cheese; Ground Brisket Burger with Onion Marmalade and Tallegio on a Pretzel Bun; Prawn, Arugula, Grapefruit, and Avocado Salad; and more.

Chef Tamara Davis, most recently of Bottega Louie, designed the pastry and retail programs at Towne. Featuring a playful twist on American classics, Davis' menu will include Rum Praline Ice Cream Sandwiches; Peanut Butter Candy Bars; Ice Cream and Sorbet Push Pops in flavors such as Ginger Caramel and Raspberry Thyme; and Bagged Donuts. Retail bakery items, which are also available for guests dining in, include an assortment of Housemade Twinkies, and Cupcakes and Macaroons in a variety of flavors, including Peanut Butter and Jelly, and Cherry Pie. For a distinctive touch, all to-go bakery orders will be packaged in small branded French-style hat boxes.

Towne's customized drink menu is created by Los Angeles-based bartender Jason Bran. A self-described "proponent of sophistication and responsibility,"