Gable Opens Live-Fire Restaurant at The Hollywood Roosevelt
Gable opened August 18 inside The Hollywood Roosevelt at 7000 Hollywood Boulevard, pairing culinary director Chris Flint's live-fire Los Angeles menu with beverage director Chad Austin's cocktail program in an 82-seat dining room.
Gable is now open on the ground floor of The Hollywood Roosevelt, replacing the former Shirley Brasserie space with an 82-seat restaurant built around a live-fire hearth. The restaurant takes its name from Clark Gable, one of the hotel's best-known former guests.
Culinary director Chris Flint leads the food program, with Chad Austin overseeing drinks. Dinner is served Tuesday through Thursday from 5 PM to 9:30 PM and Friday through Saturday from 5 PM to 10 PM. Menus and reservations are available at gable.la.
Built Around the Hearth
The menu uses live fire across familiar dishes and Los Angeles references. Opening dishes include tempura-fried maitake mushrooms with yuzu aioli, bulgogi and kimchi pizza with tableside-torched mozzarella, hanger steak with broccoli-cheddar pomme dauphine and sauce choron, and bossam-style grilled branzino.
Additional dishes include pizza-crust breadsticks with Epoisses puree and red wine onion jam, fennel cavatelli, and a drinks list built around classic formats with technique-forward changes.
Hollywood History, Neighborhood Intent
The restaurant pairs the hotel's Old Hollywood history with a room intended for hotel guests and local diners. Low pendant lighting, wooden tables, collected artwork, and the hearth replace the former brasserie's visual identity.
Flint's background includes Maude and Eleven Madison Park, while Austin previously led Bar Benjamin. The official site also credits chefs Will Kelly, Alvaro Vega, and Elenor Schlegel.
The move here is to order across the room's two personalities: something from the hearth, then one of Chad Austin's more technical cocktails. The bulgogi and kimchi pizza is the obvious conversation piece, but the maitake mushrooms and breadsticks are the better test of whether the kitchen's live-fire idea holds together.