Influenced by the Hotel Figueroa’s original Spanish architecture and design, Chef Casey Lane turned to the Western Mediterranean for inspiration at Breva, Hotel Figueroa’s signature restaurant.
Starting with roots in Spanish cooking and tapas culture, Breva’s menu follows the Mediterranean shoreline to Southern France and the Italian Coast. Regional flavors and ingredients such as crispy fried potatoes with Spanish romesco and lamb meatballs with Moroccan harissa are served alongside potted French foie gras and burrata cheese from Italy.
Showcasing the natural affinity between California and Mediterranean cuisines, Chef Lane uses seasonal and locally sourced ingredients throughout Breva’s menu. Vegetables are picked at the Santa Monica Farmers Market, fish is procured from DTLA Marine Products and Breva’s steaks are dry aged Huntington Meats.
Breva’s flexible menu features Pinchos prepared at Bar Figueroa, a broad selection of small plates, as well as Whole Grilled Branzino, Huntington Ribeye and a Whole Chicken Tagine, all of which may be easily be shared tapas-style or served to each guest.