Openaire

Native Angeleno and two Michelin-star chef Josiah Citrin has taken over the kitchen at Openaire, a greenhouse and tented garden oasis with baskets of fragrant plants and abundant sunlight on the second floor terrace of the LINE hotel. His menu celebrates California bounty and the diversity of culinary influences across Los Angeles, with an ambitious variety of dishes served all day especially impressive for a hotel restaurant. Opposite the Openaire greenhouse by the pool deck is a private outdoor gathering space that seats up to 50. A full restaurant buyout provides seating for 110.