The historic, 268-room Hotel Figueroa in downtown Los Angeles debuted a poolside restaurant, Deme, by The Botanical Group, on Aug. 13. Inspired by Demeter, the Greek Goddess of the Harvest, the restaurant is also a nod to the hotel’s historic roots centered around empowering women. Built in 1926 and one of the longest-standing hotels in LA, Hotel Figueroa was designated as a safe haven for women travelers during a time when traveling without a male chaperone could be denied lodging.
Designed by female interior design duo Karina Fontes and Juliette Labelle, Deme’s interior draws inspiration from Mediterranean architecture with an indoor/outdoor aesthetic and a color palette that is representative of Turkish bazaar spice markets. Blending timeless elegance with modern touches, design details include burgundy velvet booths, custom red walnut millwork, and natural materials such as rattan, marble, travertine, and plaster—with pops of brass. The open layout and circular flow encourage a communal dining experience, and one of the walls features a hand-painted mural by local artist Tim Nguyen depicting an ethereal scene of Demeter and other Greek goddesses.
Under the culinary direction of Executive Chef Blake Shailes, Deme’s menu is rooted in the culinary traditions of Cyprus, the Greek Islands, Lebanon, and Turkey. It uses fresh California ingredients while paying homage to the sea-faring communities of the Mediterranean and the region’s rich flavors. Diners can enjoy authentic ingredients such as Kamut flour (one of the oldest staple grains in the world) and a variety of dishes including freshly made pita bread, house-made Mediterranean dips, skewers, and shawarma.
“Inspired by the rich traditions and robust flavors found within the Eastern Mediterranean and Aegean Sea, our approach to Deme’s menu focuses on paying homage to the local ingredients, vibrant dishes, and cooking techniques found in family kitchens throughout these regions, passed down from generation to generation, all with a fresh Californian approach,” says Shailes. “With Deme’s namesake being a nod to the ancient Greek Goddess of the Harvest and given Hotel Figueroa’s emphasis on women empowerment, our goal is for Deme’s menu to be bountiful and generous, focused on light, fresh, and seasonal offerings, with a heavy emphasis on vegetables, ancient grains, and specialty-sourced meats and seafood.”
Deme’s small plates and large-format dishes are meant to be shared and include a selection of dips ranging from whipped ricotta with caramelized Harissa honey to hummus and whipped cod roe. Among the menu highlights are marinated Greek olives, crispy lobster Kataifi, summer Fattoush salad, octopus skewers, slow-cooked duck shawarma, as well as Baklava (made daily in-house) and soft serve made from Turkish clotted cream and drizzled with sesame caramel and Cyprus black salt for dessert.
The team at Deme has also developed an innovative cocktail program that pairs perfectly with the menu, naming each drink after a different Greek goddess such as Aphrodite and Calypso. The cocktails are infused with traditional spices and ingredients like saffron-infused mezcal and Greek yogurt clarification.
“The bar program at Deme was carefully designed to complement the cuisine while being influenced by the poolside ambiance, offering a great mix of traditional and contemporary liquors, wines, and flavors that are bright, light, and easy to drink, contrasted by spices and citrus flavors,” saysMilosz Cieslak, bar director and lead mixologist. “Our cocktails feature unique garnishes and exceptional presentation to enhance the overall experience, including my personal favorite, the Luna, which incorporates saffron-infused mezcal, garnished with safflower, infusing a highly distinguished, representative spice originating from the Mediterranean region, creating a truly special, refreshing beverage.”
Located next to the hotel’s signature coffin-shaped swimming pool, Deme can accommodate up to 60 attendees for a group dining experience. Transitioning into the fall season, the outdoor pool area will be reimagined to feature pergolas, lush greenery, and canopied seating areas inspired by Mediterranean beach clubs for an al fresco dining experience, accommodating a total of 80 people with indoor and outdoor seating.
The restaurant is directly across from La Casita, the hotel’s poolside lounge and bar event space. The first floor (Lower La Casita) features 1,211 square feet of space and can accommodate 40 people seated or 100 people standing. The second floor (Upper La Casita) features 1,485 square feet of space, offers panoramic views of the hotel pool and LA skyline, and can accommodate 50 people seated or 75 people standing. On cooler evenings, a Spanish-inspired fireplace enhances the ambience for seated dinners and cocktail receptions. Deme is open for dinner Tuesday through Saturday from 5 p.m. to close.
In addition to La Casita, Hotel Figueroa’s other meeting and conference spaces include Gran Sala, a 2,091-square-foot executive meeting and ballroom space that can accommodate up to 150 people standing; Tangier, a 3,024-square-foot event venue on the hotel’s lower level that can accommodate up to 200 people standing; and the intimate Bar Alta and Casbah (1,087 square feet combined) that together can accommodate up to 64 people standing.
