New Spacecraft Project,
Gardner Junction, NOW OPEN
Spacecraft Design Group, high profile hospitality design and construction firm based in LA and founded by Kris Keith, announces restaurant opening for the long-awaited project, Gardner Junction.
Address: 1451 N Gardner Street, Los Angeles CA 90046
The Spacecraft Design Group team has created a space inspired by the luxury and pace of the transcontinental train travel. Merging an upscale Art deco experience with heavy industrial references throughout. This venue pays tribute to the historic location along the now defunct Pacific electric Hollywood train line that ran along Gardner junction through Hollywood.
The 2,200SF restaurant includes a large patio of 640SF. The Spacecraft team has used deep black colors mixed with warm reddish browns, yellow ceiling accents in the dinning room and full white bathrooms. Using brass materials as well as Mahogany, Leather, Carrara Marble, Steel, Glass, black subway tile and heated calacata stone for the bar top. The venue seats a total of 66 people. See full fabricator list below:
Uri Davilier
All design direction for custom pieces was led by Cara Mccconell
Spacecraft Project Manager: Chris Quiles
Chef/Owner Steve Brown a graduate of Le Cordon Bleu Pasadena, started his career in the kitchen as a dishwasher in Garmisch Germany at the age of 18. After graduating culinary school in 03, he spent time in many restaurants over SoCal. The Dessert Sage restaurant in LA Quinta, Brockton Villa in La Jolla, Inn of the Seventh Ray in Topanga Canyon, Monsieur Marcel at the Farmers Market and Santa Monica Promenade to name a few. Chef Brown also has a extensive background in catering high profile celebrity events.
Chef Brown’s concept for GJ is “Farm Driven Modern American” with a shared plate format. The menu consists of 21 items reading from lightest to heaviest like a tasting menu. Chef Brown’s inspiration is from the produce from the Santa Monica, Hollywood farmers markets and his ever growing organic garden. CHEF Brown’s Gardner is visible from the dinning room and spans over the neighboring property with over 50 different herbs, fruits and vegetables. The menu will change in full every six weeks but items can change everyday based on availability. Chef Brown’s focus is on the produce first and the octopus, short rib or foie gras second.
