Issue: Spring 2017
The Butcher, the Baker, the ...
High on the wish list of “somedays” is “someday I’d like to open a restaurant”. Such a venture is challenging enough for an experienced restaurateur, let alone a dreamer. Ask Ken Bernard, President of FTM Hospitality Group, who recently opened BBCM (The Butcher, The Baker, The Cappuccino Maker). The eatery is located at historic Sunset Plaza, just across the street from the company’s Chin Chin restaurant.
When we say, historic, the cluster of shops and restaurants on this stretch of Sunset has been so declared by West Hollywood’s Historic Preservation Commission. Located in the former Cravings Restaurant space, the newly designed double dining room restaurant had to pass stringent guidelines ensuring that the character of the building remained. The exterior remained intact but the interior was completely redesigned.
With immense attention to detail, the extensive redo provides a delightful casual space complete with a coffee bean roaster and bar, an intimate, dining room in soft earth tones with dramatic bursts of color, and a custom-tiled outdoor seating area that features 100-year-old olive trees.
“We wanted to provide an empowering, not overpowering décor where everyone feels comfortable enjoying their experience,” says Bernard, “whether it’s sipping on a specialty latte during brunch to savoring a great glass of wine with a wonderful dinner.”
The menu is described as new American with European influences and features local, seasonal ingredients through a collaborative effort of BBCM Executive Chef, Ren Nisenbaum, formerly of Jaleo, and Corporate Executive Chef Craig Hopson. Chef Hopson, honed his skills in Michelin-starred restaurants in France before helming celebrated New York City eating establishments including Le Cirque and Picholine.
Open breakfast though dinner, offerings include a range of delectable items from freshly baked gourmet galettes, hearty fare such as their fork tender beef short rib, and tempting brunch offerings including a seafood omelette with smoked salmon, crème fraiche, nori and salmon caviar. It’s a mix and match menu with something for everyone’s tastes and budgets served up with fresh ground coffees from around the world, craft cocktails and an extensive wine list.
While any restaurant venture is a challenge, when you have a historic location, superior ambiance and dining choices, and above all, the know how to put it all together, the future looks bright for Chin Chin’s new neighbor BBCM.