Manuela

The story

Crafted with passion, served with love

Where Art, Farm, and Table Converge

Manuela occupies a singular position in Los Angeles dining: a restaurant inside the Hauser & Wirth gallery complex in the Downtown Arts District, where the ambition of the surrounding art world quietly shapes everything on the plate and the wall. Designed by LA native Matt Winter and named for Manuela Wirth, the space is animated by specially commissioned works from Paul McCarthy, Mark Bradford, and Raymond Pettibon. As La Weekly put it, "There's something genuinely magical about stepping in off the street, into the antique warehouse, and down a wide hallway, and discovering an expansive space, open to the sky."

Executive Chef Kris Tominaga and the Seasonal Kitchen

The kitchen is led by Executive Chef Kris Tominaga, whose approach centers on seasonal ingredients sourced from the best farms and producers in Southern California. The menu is modern American in spirit, with regenerative agriculture and sustainability at its core. Vegetables, grains, fish, and game are cooked over a charcoal grill and in a wood-fired oven — smoke and acid are described as the heart of Manuela's cooking. An on-site garden supplies native plants, herbs, fruits, vegetables, and fresh eggs from the restaurant's own chickens, feeding directly into both the kitchen and the bar program.

Dishes from the current menu give a clear sense of the kitchen's range: Miyagi oysters with Nantes carrot mignonette, ocean trout tartare with colatura vinaigrette, Louisiana shrimp aguachile with chiltepin-lime, and cast iron cornbread with cultured butter and wildflower honey. Brunch brings peach cobbler French toast and cream biscuits alongside more substantial plates, while the dinner menu extends into grilled meats and seasonal market vegetables.

The Bar and the Bottle

The bar program matches the kitchen's care, with classic cocktails built on house-made bitters and tonics, and local beers on tap. The wine list — carefully selected to pair with the smoke and acidity that define the Californian cooking here — earned Manuela the Wine Spectator Award of Excellence in 2024, a recognition that speaks to the depth and thoughtfulness of Wine Director Brian Baeza's selections.

A Space for Every Occasion

Open for brunch, lunch, and dinner, Manuela offers several distinct atmospheres under one roof: the tranquility of the garden, the energy of the bar, and the dappled light of the courtyard. The full team — including General Manager Niki Kotantoulas, Pastry Chef Chadd Haratani, and Event Manager Vanessa Jackson — keeps the experience consistent whether you're dropping in for a weekday lunch or hosting a private event.