Some say it takes a celebrity partner for a restaurant to make it in Los Angeles. Others say it takes a celebrity chef.
The new Beso, scheduled to open in March, has both.
Acclaimed multiconcept operator and photogenic chef Todd English has partnered with the even-more photogenic actress and “Desperate Housewives” star Eva Longoria to launch the 150-seat Beso in Hollywood.
The name Beso means “kiss” in Spanish, and the menu will be a Latin-influenced version of the Olives concept that English first opened in Charlestown, Mass., in 1989. Now English operates six Olives locations across the country, as well as the restaurants Figs in Massachusetts and New York; Blue Zoo in Orlando, Fla.; Bonfire and Kingfish Hall in Boston; Fish Club in Seattle; Tuscany at the Mohegan Sun casino in Connecticut; and the restaurant Todd English on the cruise ship Queen Mary 2.
Beso is English’s first restaurant in Los Angeles. The venture is an equal partnership with Longoria, a native Texan of Mexican heritage who will contribute several of her own recipes. Los Angeles restaurateur J.T. Torregiani, a partner in the Dolce Group restaurants that include Geisha House and Ketchup, and nightclub concept man Jonas Lowrance of Rokbar Miami are also involved in Beso.
While being interviewed in Beso’s kitchen, English whipped up the artichoke guacamole recipe that appears in The Olives Table cookbook, one of several dishes he prepared for an appearance on “Jimmy Kimmel Live!” to promote Beso.
Why Los Angeles and why now?
I just needed the right opportunity. It’s a long way from the East Coast. I’ve been building more of a West Coast presence. I’m working on some new things in Las Vegas. Three deals are in negotiation, and I can’t talk about them yet. I can say one will be at the new CityCenter [an $8 billion MGM property under construction on the Las Vegas Strip].
FAST FACTS EDUCATION: Culinary Institute of AmericaBIRTHPLACE: Amarillo, TexasHOBBIES: Guitar, golf, tennis, skiingAGE: 47PERSONAL: Three children
How did you come together with Eva on this project?
Eva is a friend, and we have similar interests in food. She was very involved in the design, in creating the ambiance and the feel of the restaurant. People will like seeing her here. She’ll have her version of guacamole and a tortilla soup on the menu.
How are you going to position the restaurant from a pricing standpoint?
We’re looking at medium price ranges, with appetizers from $8 to $14 and entrées in the $20 to low-$30 range. Some dishes can be served family-style, and those will be a bit more expensive. We want people to feel they can come once or twice a week.
Do you expect to be in town often?
I like L.A. I can even see myself moving out this way at some point.
The culinary director here is Katie Hagan-Whelchel, who comes from Olives New York. Robert Gonsalves, our corporate opener, comes most recently from Olives Las Vegas.
Do you really need to consult your cookbook to remember that artichoke guacamole recipe?
I can’t remember every song I ever wrote!