One of the most well-regarded restaurants in Downtown LA (besides Bottega Louie) is the French bistro Church & State located in the burgeoning Arts District. Since opening in 2008, Church & State has become one of the best culinary success stories that has helped center Downtown LA on the foodie map (LA Times food critic, Irene Virbila, gave it an impressive 3 out of 4 stars). The location near 7th and Mateo St at the Biscuit Lofts, once completely isolated and unknown to the rest of the world, is now frequented continuously by diners. And now, the founders of Church & State are planning to open up another French concept called “Spring” at the historic Douglas Building at 3rd and Spring.
I spoke to the co-founder and general manager of Church & State, Yassmin Sarmadi, who provided more exciting details about Spring, which will occupy the majority of the ground floor space at the beautiful Douglas Building built in 1898. Spring has leased out about 15,000 square feet and will be built out in two phases.
The first phase of the restaurant will consist of 7,000 square feet, and will include the shuttered Origami Bistro & Bar at the corner as well as the interior atrium area within the Douglas Building. The second and final phase will take over the area that was once the bakery and Lot 44 cafe space that fronts Spring Street.
According to Sarmadi, the food at Spring will be “contemporary French cuisine, not the traditional French bistro at Church & State. Stylistically, more Southern and Mediterranean French. Always seasonal, very market driven.” The chef has not been announced yet.
The lease was signed in June 2012, construction should begin within the next few months, and Spring will hopefully open by next summer if all goes well.