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Emerging Chef-in-Residence: Chef Adolfo Perez, Modern Mexican Cuisine An ever-changing dining experience, Abernethy’s is a destination restaurant highlighting the cultures, people, and flavors of Los Angeles. With up-and-coming chefs and new menus for special limited engagements, this restaurant provides diners an opportunity to explore the diverse flavors and people of L.A. Parking available at The Music Center Garage for $9 after 4:30 pm.
Elegant space in the Music Center Plaza that gets a new chef & menu each quarter.
Address and Contact Information
Address: 220 N Hope St, Los Angeles, CA 90012
Phone: (213) 962-4867
Website: https://abernethysla.com/
Menu Photos
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Reviews
David Morales
Dinner and a show stopper! What a lovely restaurant! We came back 5 days later for a 2nd visit and I loved it even more. All of the dishes were worthy. But, my favorite was the charred broccolini and pane. I would eat both as an entree! My husband wouldn’t let me take a pic of the broccolini because he was too hungry…Men!
… moreBrenda Celis
First time dining here, sat at the bar. Service was great, Jason and Will were very attentive and friendly and took great care of me. Tried the agnolotti (stuffed with short rib) and it was delicious. Everyone from the host to the manager were very nice. Food came out quick! 10/10!
… moreLiz M
We love pre-show dinning. This time was & juliet! They did have a themed cocktail that was delicious. Chef did not change from last visit but menu was slightly altered. We tried the enchilada burrito and the tacos. It was good, not amazing burrito could have used a little more sauce. Pistachio brulee was swapped for a flan which was also just okay. Server was busy so everything took a min longer and we sat for a very long time waiting to add our dessert. We still love ❤️ and will return.
… moreGuillaume Bourcy
Nice little bistro in the Music Center’s plaza.
They do offer seatings both outside and inside, in case you do not have the reservation try at the bar. The outdoor patio is heated.
The menu is short but it ensures a fast service in case you have little time prior going to a show.
Their wine menu is pretty good with good diversification of origins.
Service is fast, and well executed.
… moreThey do offer seatings both outside and inside, in case you do not have the reservation try at the bar. The outdoor patio is heated.
The menu is short but it ensures a fast service in case you have little time prior going to a show.
Their wine menu is pretty good with good diversification of origins.
Service is fast, and well executed.
Gloria Echeverria
Good place to grab dinner if you’re going to the theater. Nice outdoor sitting. The server asked of we had a 8pm show. That made me comfortable to sit back and relax.
… moreAlyson Baumbach
Good food and staff, but oof…the interior lighting is terrible! It’s far too bright and poorly placed, casting some very unflattering shadows on the tables and taking away from the entire dining experience. We’d love to return if the ambiance improves, but the ‘interrogation room’ lighting has got to go! ♀️
… moreJohn
I sat down at the bar and had a good time. Didn’t have to wait long to be seated or to get what I ordered. The vibe was nice and the bartender was friendly.
… moreavey
Here’s what I sampled:
• blue corn cookies and coconut dulce de leche cookies -these cookies had a great texture. A more masa-like taste than a dessert or cookie, similar to a tamale. I was craving some milk after eating this. I drank all of my water.
• Déjà vu mocktail was prickly pear shrub, ginger beer, lime, and bitters blend. It was heavier on the bitters end. I’m not sure I’d order this again.
I am posting pictures of the Dark Winds cocktail- which is rum, rum fire, allspice dram, creme be banana, horchata, and pineapple. I did not drink this but my friend did. They do recommend it.
• Duck ham was smoked duck breast, duck skin chicharron, water cress and sorrel with radish and an orange and honey vinaigrette. small dish and big on taste and yum factor. I’d love to make an entire deli sandwich out of this duck ham. I should find their duck ham supplier.
• Tuna salad was a corn tostada served with pico de gallo, bell peppers, sesame seed and avocado (mushed up like guacamole). This tuna salad was served reminiscent of a ceviche, where you load up your own tostada.
• The corn husk steamed cod was a satisfying entree. Served with pickled corn puree, nopal pico de gallo, cilantro and lemon. A sort of sweet punch, versus spiciness. I think nopales/cactus is an underused dish in a lot of Mexican food.
• Roasted sweet potatoes are served up like giant French fries. Which is much more satisfying than pathetic thin sweet potato fries at so many other restaurants. The salsa macha the potatoes were paired with was dark and delicious, with a spicy kick that wasn’t overpowering. I like the garlic and peanut kick of this particular salsa.
——–
According to our server, menus are rotated every 6 months and curated by a featured chef. Right now the feature chef is Pyet Despain, serving foods that are indigenous and native to the Americas. Bison, salmon, cod, quail, duck, etc. and no steak, chicken, or eggs. That’s a good way cut out expensive eggs from a menu! A tip from our server was that everything on the dinner menu is in order of size, top-to-bottom and small-to-large. So the cod and bison meals are entrees that can be shared, although I feel like everything could be shared.
Good service here, too! Our server was attentive and mindful of time constraints. Our reservation was at 6:15PM, and we were on our way out of there by 7:35PM. Plenty of time to walk across the courtyard to the Mark Taper Forum for a performance of Fake It Until You Make It at 8:00PM.
The heaters in the outdoor seating tent are on full blast above each table, making the space warm and inviting. In fact, the table got hot to the touch and I started sweating at some point. I couldn’t believe other patrons were wearing coats and scarves.
Bottom line: what a cool restaurant! It is inside of the Music Center on Grand. If you’re attending a play, opera, or musical at the Dorothy Chandler Pavilion, Mark Taper Forum, or the Ahmanson, then you should make a reservation for Abernethy’s.
… more• blue corn cookies and coconut dulce de leche cookies -these cookies had a great texture. A more masa-like taste than a dessert or cookie, similar to a tamale. I was craving some milk after eating this. I drank all of my water.
• Déjà vu mocktail was prickly pear shrub, ginger beer, lime, and bitters blend. It was heavier on the bitters end. I’m not sure I’d order this again.
I am posting pictures of the Dark Winds cocktail- which is rum, rum fire, allspice dram, creme be banana, horchata, and pineapple. I did not drink this but my friend did. They do recommend it.
• Duck ham was smoked duck breast, duck skin chicharron, water cress and sorrel with radish and an orange and honey vinaigrette. small dish and big on taste and yum factor. I’d love to make an entire deli sandwich out of this duck ham. I should find their duck ham supplier.
• Tuna salad was a corn tostada served with pico de gallo, bell peppers, sesame seed and avocado (mushed up like guacamole). This tuna salad was served reminiscent of a ceviche, where you load up your own tostada.
• The corn husk steamed cod was a satisfying entree. Served with pickled corn puree, nopal pico de gallo, cilantro and lemon. A sort of sweet punch, versus spiciness. I think nopales/cactus is an underused dish in a lot of Mexican food.
• Roasted sweet potatoes are served up like giant French fries. Which is much more satisfying than pathetic thin sweet potato fries at so many other restaurants. The salsa macha the potatoes were paired with was dark and delicious, with a spicy kick that wasn’t overpowering. I like the garlic and peanut kick of this particular salsa.
——–
According to our server, menus are rotated every 6 months and curated by a featured chef. Right now the feature chef is Pyet Despain, serving foods that are indigenous and native to the Americas. Bison, salmon, cod, quail, duck, etc. and no steak, chicken, or eggs. That’s a good way cut out expensive eggs from a menu! A tip from our server was that everything on the dinner menu is in order of size, top-to-bottom and small-to-large. So the cod and bison meals are entrees that can be shared, although I feel like everything could be shared.
Good service here, too! Our server was attentive and mindful of time constraints. Our reservation was at 6:15PM, and we were on our way out of there by 7:35PM. Plenty of time to walk across the courtyard to the Mark Taper Forum for a performance of Fake It Until You Make It at 8:00PM.
The heaters in the outdoor seating tent are on full blast above each table, making the space warm and inviting. In fact, the table got hot to the touch and I started sweating at some point. I couldn’t believe other patrons were wearing coats and scarves.
Bottom line: what a cool restaurant! It is inside of the Music Center on Grand. If you’re attending a play, opera, or musical at the Dorothy Chandler Pavilion, Mark Taper Forum, or the Ahmanson, then you should make a reservation for Abernethy’s.
Cassandra Heredia
A bit overrated. They seemed understaffed and I feel like the price for a pasta dish, basically ‘peasant food,’ because there was a specific guest chef, wasn’t reflected in quality. I think I could have ordered something similar at any local Italian restaurant for less and would have been happier with the flavor.
Ambience was nice. Otherwise I would be rating two stars for food and ssrvice.
… moreAmbience was nice. Otherwise I would be rating two stars for food and ssrvice.
Rubin Pirveysian
My wife and I went to Abernethy’s for dinner before the opera, which was scheduled to start at 7:30 PM. We arrived at 5:50 and were seated by 6:00. Wanting to ensure we wouldn’t be late, we immediately ordered a couple of appetizers and two entrées.
It took about 30 minutes for the appetizers to arrive. By 6:45, I asked the server whether our entrées would be delayed because we needed to leave for the show. She assured us they were working on it and that the food should be out soon.
However, by 7:10, we still had no entrées. At that point, I asked to speak with the manager to cancel our order, as it was already too late. The staff was not apologetic and came across as rude. We also noticed that guests who were seated after us had already been served, yet no explanation was offered.
We barely made it to the show, and no complimentary discount or gesture was provided. Overall, it was a very disappointing experience, and we will not be returning.
… moreIt took about 30 minutes for the appetizers to arrive. By 6:45, I asked the server whether our entrées would be delayed because we needed to leave for the show. She assured us they were working on it and that the food should be out soon.
However, by 7:10, we still had no entrées. At that point, I asked to speak with the manager to cancel our order, as it was already too late. The staff was not apologetic and came across as rude. We also noticed that guests who were seated after us had already been served, yet no explanation was offered.
We barely made it to the show, and no complimentary discount or gesture was provided. Overall, it was a very disappointing experience, and we will not be returning.