Helmed by chef brother duo, Alex (Executive Chef) and Chris Manos (Chef de Cuisine), Le Grand embodies a luxe yet relaxed feel and a menu replete with imaginative, ingredient forward dishes, homemade pastas and fresh seafood.
Greek chef and brother duo Alex and Chris Manos have brought their combined talents from stints at two-Michelin-starred Melisse and Providence to the corner of 7th and Grand downtown, for modern and elegant Mediterranean inspired seafood focused dishes
Designed by Yuna Megre of Megre Interiors, the 3,906-square-foot space has a relaxed and cozy feel incorporating a mix of bar, dining room (with indoor-outdoor vibe and lush greenery) and patio seating options, as well as a room for private events.
Fresh California cuisine
Housemade Greek oregano pita bread with whipped citrus, nori butter crème fraiche and fleur de sel; shrimp Saganaki with heirloom tomato, ouzo and fennel pollen and Aspen Ridge ribeye cap made with sunchoke, espresso, passionfruit, broccolini and shallots.
Little Devil made with mezcal, lime,cherry liquor, agave and smoked salt and the B.B.C, an upgraded take on the Aviation made with crisp basil, lemon juice, maraschino cherry and violet liquor.