Delphine Eatery & Bar

THE ORGANIZATION

Delphine is a venture of Innovative Dining Group (IDG), a visionary hospitality company that is continually shaping the restaurant scene in Los Angeles and beyond. With BOA, the company created the archetypical contemporary steakhouse, which has been copied across the nation, and its Sushi Roku concept was instrumental in transforming Japanese cuisine from staid to chic by incorporating modern, global elements diners have come to expect. IDG's Katana and Robata Bar take guests beyond sushi, introducing L.A. and the nation to Japan's healthy robatayaki style of cooking. Every IDG venue'ten in Los Angeles, two in Las Vegas and one in Scottsdale, Arizona'features extraordinary talent in the kitchen, unrivaled hospitality in the dining room and lounge, and cutting-edge design that inspires new trends.
THE CONCEPT

With Delphine, IDG breaks into Mediterranean cuisine, creating an inviting, unpretentious brasserie with a menu that reflects not only France's renowned Côte d'Azur, but also Spain's Costa Brava and the idyllic Italian Riviera. In addition to les fruits de mer from a bountiful raw bar, classic brasserie dishes such as escargots persillade, pissaladière, niçoise salad, steak frites with béarnaise, trout meunière, and cassoulet are joined by pastas, tapas and burgers on an extensive menu. The restaurant, whose open-air feel and vibrant colors celebrate a laid-back Provençal lifestyle, is a prized neighborhood retreat as well as the main culinary attraction at a world-class hotel, situated in a landmark development that recaptures the timeless glamour of Hollywood. Two additional IDG venues at the W Hollywood'The Living Room (a hip lobby lounge) and Station (a seductive terrace)'are combined with Delphine to provide 6,000 square feet of indoor-outdoor versatility, poised to accommodate Hollywood's hottest events.
THE CHEF

Sascha Lyon, Delphine's executive chef, is a young man with an extraordinary resume. At 20, the Culinary Institute of America graduate was on Daniel Boulud's opening staff of New York's renowned Daniel, thanks to a referral from France's Roger Vergé, the legendary Michelin three-star chef. Later, he was part of the opening team at Balthazar, the trendsetting brasserie that has become a Manhattan institution. Lyon also served as chef de cuisine at the Big Apple's other sizzling hot brasserie, Pastis, and opened his own establishment, SASCHA Restaurant, which immediately won over the tough New York critics. The opportunity for Lyon to work with IDG, creating a diverse Mediterranean menu in a modern Provençal setting, was a welcome opportunity for the chef to return to his native L.A.

• contemporary steakhouse
• Japanese cuisine
• Modern Dining
• robatayaki style cooking
• Fine Dining

		From	To	From	To	From	To
Monday	Open	07:00	11:00	11:00	15:00	17:00	22:30
Tuesday	Open	07:00	11:00	11:00	15:00	17:00	23:00
Wednesday	Open	07:00	11:00	11:00	15:00	17:00	23:00
Thursday	Open	07:00	11:00	11:00	15:00	17:00	23:00
Friday	Open	07:00	11:00	11:00	15:00	17:00	00:00
Saturday	Open					17:00	00:00
Sunday	Open					16:00	22:30