The Shirley Brasserie chef, who worked at New York’s legendary Le Cirque, pours his heart into his own restaurant venture, serving roast chicken, steak au poivre and more
Chef Craig Hopson
(Photo by Jakob Layman)
Photo: (Photo by Jakob Layman)
If you’ve ever dined at Hollywood’s Shirley Brasserie — where 30-year industry veteran Craig Hopson helmed the kitchen as chef de cuisine — you’ve already been won over by his decadent takes on comforting French classics, from French onion soup to the 24-hour marinated beef oxtail bourguignon with pomme purée.
And you’ve been equally impressed (though not surprised) to learn these memorable dishes coming out of the Hollywood Roosevelt’s ground-level bistro were courtesy of a former chef at New York’s legendary Le Cirque restaurant.
Hopson’s French onion soup at Shirley Brasserie
Jakob Layman
Hopson’s had some practice: The native Australian honed his skill with French cuisine by working at Paris’ three-Michelin-starred Guy Savoy and one-starred Lucas Carton, and calls food legend Alain Senderens a mentor. In New York, he helmed hot spots including Picholine and Sirio Maccioni’s aforementioned Le Cirque. After moving to Los Angeles, he served as executive chef at The Strand House in Manhattan Beach before coming to the historic Hollywood hotel.
But now, he has own restaurant — and he’s pouring his whole heart into it.
Shirley Brasserie
Jakob Layman
Photo: Jakob Layman
Enter Mar Vista’s newest addition: Electric Bleu. With candlelight, cozy banquettes and a warm chestnut color palette, Hopson and creative director Mai Sakai’s relaxed but elevated bistro marries luxe French flair with laid-back Californian chill. It aims to be equal parts refined and rebellious (down to the punk rock-inspired bathrooms).
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Most defining in the decor — conceived of by Hopson and Sakai, an Emmy-nominated art director and longtime production designer and event producer — is the International Klein Blue color conceived of by French artist Yves Klein, that’s commonly known as “Electric Blue.”
Hopson’s Electric Blue opens in Mar Vista
Courtesy Craig Hopson
Photo: Justin Stephens
At his new bistro opening its doors today, Hopson will serve a roast chicken (that promises to be so good, you won’t try it home) — alongside fan favorites like chicken liver mousse with caramelized onion crackers and steak au poivre with green peppercorn cognac sauce.
He’ll utilize fresh California produce in creations like Brentwood corn soup with crab and basil beignets and heirloom tomato salad. And he promises you’ll still be thinking about the passionfruit tart long after you’ve left. Check out the opening menu here.
Roast chicken from Shirley Brasserie
Courtesy Shirley Brasserie
Photo: Courtesy Shirley Brasserie
Pair dishes with a tightly curated selection of wines, beers, sake and vermouth, sourced largely from France and California. Champagne lovers will also delight in the selection of bubbles (poured heavily during brunch on Sundays).
More French charm comes by way of formerly Paris-based general manager Benjamin Phan, who’ll oversee the floor during its operating hours (Wednesday through Saturday from 4 p.m. to 10 p.m. and Sunday from 12 to 8 p.m.).
Electric Bleu
Courtesy Craig Hopson
Photo: Courtesy Craig Hopson
Hopson’s been waiting for this moment since the spring. “Got the keys to our restaurant on May 1 and walked into the space,” he wrote in a social media post about the space that formerly housed Rustic Kitchen Restaurant & Wine Bar. “No electricity. No gas. No sound. But the place felt big and blank enough for all of our ideas and dreams.”
His promise? Good food, good wine and good times, with no pretension and all heart. All wrapped in venue that’s welcoming, unexpected and exciting … and what one might call “electric.”
3523 S Centinela Ave., Mar Vista, electricbleu.com, reserve now on resy.com
Dining and Cooking