Auburn is a Convivial Sanctuary in Los Angeles
When it came time for Chef Eric Bost, who most recently headed the kitchen at Los Angeles' celebrated French-California mainstay République, to lead the design of his own Los Angeles eatery, he had a few imperatives in mind.
The chef—whose CV is punctuated with jaunts at international concepts by Guy Savoy and Alain Ducasse—knew he wanted a dining space that balances old with new and maintains an approachable atmosphere while making guests feel like they're dining someplace special.
Perched along West L.A.'s Melrose Avenue, the site formerly housed a number of revered restaurants. Most recently, it was Karen and Quinn Hatfield's beloved namesake outpost, and was also home to Citrus by Michel Richards in the late 1980s.
Local firms Oonagh Ryan Architects (ORA) and Jon and Maša Kleinhample Architecture/ Klein Agency collaborated to reconfigure the existing space as a homey, rustic eatery that strips away fine dining formality and strikes the delicate balance the team desired. Fitted with honest materials by local makers, the interiors reflect refined craftsmanship throughout.
Largely inspired by the dinner parties husband and wife duo Jon and Maša Kleinhample hosted at their home in Belgium, white oak and walnut woods paired with vegetable-tanned leather warm up the neutral-hued dining space.
Delicate details, such as custom made furniture and hardware by Klein, artwork by Eike Konig, and sculpted divisions between the ceiling and walls, add visual interest to the soft aesthetic.
The venue is configured as a series of dining rooms, which collectively seat 105 guests. Adjacent to the main interior portion, five large incisions loom over the patio to stream natural light into the room. Beneath each window plane, planters fill the space with greenery and create the impression of dining in a rural landscape within city limits.
Another intimate, tucked-away dining room is set for 10 guests, and a pair of sliding oak doors connect diners to the city's cool evening breezes. An oversized cutout was made into the roof for a fledgling tree to eventually grow through.
Auburn's menu is rooted in California cuisine. A centerpiece steel-cut hearth turns out flame-grilled dishes, such as charred leeks and 30-day dry-aged ribeye, made to be enjoyed alongside verdant small plates such as morel mushrooms and white asparagus.
Designed to encourage freedom, the menu changes seasonally, and is offered in a multi-course format that allows for flexibility (four for $75, six for $105, or nine for $150, with optional beverage pairings.) For those stopping in for a drink or quick bite, the bar will offer an à la carte selection.
"The name Auburn stems from the vibrant and iridescent colors emitted from the fire of the hearth, the vehicle around which much of the cooking at Auburn will revolve, invoking conviviality and warmth," said the restaurant in a statement.
Auburn is open for dinner Tuesday through Saturday, with plans for an a la carte lunch forthcoming.
