"As Hotel Figueroa marks its 100th anniversary in 2026, it proudly unveils its latest culinary gem: Florence by the Water. This elegant Mediterranean dining destination officially opens on February 13, bringing a fresh yet timeless experience to Downtown Los Angeles. Rooted in tradition and crafted for the modern diner, this new concept enhances the hotel's already impressive food and beverage program while honoring its rich history of creativity and cultural exchange."
"Florence by the Water is the brainchild of a talented team, including Francesco Zimone, Executive Chef Giuseppe Gentile, and the culinary visionaries behind the acclaimed Florence Osteria and L'Antica Pizzeria Da Michele. The latter is an iconic Neapolitan establishment that dates back to 1870 and has now found a home in the U.S. with utmost respect for its culinary heritage. At Florence by the Water, the focus broadens from traditional Italian cuisine to embrace the diverse flavors of the Mediterranean."
"Under the expert guidance of Chef Gentile, the menu at Florence by the Water is designed to be both approachable and sophisticated. Guests can start their culinary journey with small plates known as cicchetti, such as: Whipped Ricotta drizzled with harissa honey Gnocco Fritto filled with stracciatella and 24-month prosciutto di Parma Moving on to antipasti, diners can savor: Gamberi topped with Calabrian chili herb oil and lemon"
Hotel Figueroa marks its 100th anniversary in 2026 and opens Florence by the Water on February 13 as an elegant Mediterranean dining destination in Downtown Los Angeles. The restaurant was developed by a team including Francesco Zimone and Executive Chef Giuseppe Gentile alongside the teams behind Florence Osteria and L'Antica Pizzeria Da Michele. The concept expands beyond traditional Italian fare to encompass regional Mediterranean flavors, seasonal ingredients, and handmade pastas. The menu features cicchetti, antipasti like gamberi with Calabrian chili herb oil and lemon, skewers and grilled dishes finished with high-quality olive oil and fresh herbs.
Read at Food & Beverage Magazine
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