Posted: Sep 01, 2020
With COVID-19 restrictions and precautions creating demand for more outdoor dining, restaurateurs are getting very creative. At Mozza and Chi Spacca in Hancock Park, an area previously used for staff parking has been converted into “Piazza Mozza” with the aid of red market umbrellas, a vibrant checkerboard pattern painted on the asphalt, Edison string lights, and walls made of plywood initially used to board up the restaurant during the protests for racial justice.
“I want diners to have the feeling I get when I walk into the piazza of my favorite little town in Umbria,” says chef Nancy Silverton of the conversion, which took roughly two weeks and cost nearly $8,000.
At Akasha in Culver City, large potted olive trees, strands of lights, music via a Bluetooth speaker, and an overhead lattice create ambience on asphalt. “It’s very rustic chic,” says chef Akasha Richmond. The stylish outdoor space didn’t come cheap: Richmond says she spent about $5,500 on it—“way more than I wanted to . . . but people really like it.”
In Silver Lake at Bar Restaurant’s outdoor transformation—Bar Restaurant Valet Parking—potted plants are also key for both aesthetics and making diners feel safe.
“We placed tables 8 to 10′ away and added olive trees between tables so customers felt an extra layer of privacy while dining,” explains general manager Pierluc Dallaire.
By Haley Eber
September 01, 2020
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