ChefChef Fernando Darin’s body is in a state of ketosis. By consuming a strict diet of mostly fat and few carbohydrates, the chef is prompting his body to access fat stores instead of blood sugar for its energy. As the executive chef at Mother Tongue , the new restaurant […]
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ChefChef Fernando Darin’s body is in a state of ketosis. By consuming a strict diet of mostly fat and few carbohydrates, the chef is prompting his body to access fat stores instead of blood sugar for its energy. As the executive chef at Mother Tongue, the new restaurant perched atop the 75,000-square-foot, five-level fitness club called Heimat in Hollywood, Darin’s first-hand experience with the ketogenic diet, previous experimentations with veganism and vegetarianism, and career-long curiosity to understand how food can impact health will come in handy.
Mother Tongue, which opens on Monday, June 20 on North La Brea Avenue, is a partnership between RSG Group (the company behind multiple fitness and lifestyle brands, including Gold’s Gym) and TableOne Hospitality (an offshoot of chef Michael Mina’s eponymous restaurant group). Though Heimat’s facilities and services, which includes a premium gym and instructors, spa services, and communal gathering spaces, can only be accessed by club members paying $300 each month, the restaurant is open to the public daily. There’s even an elevator that takes diners straight from the underground parking lot to the restaurant’s private entrance, says Mina.
Designed by renowned architect Martin Brudnizki, the rooftop space includes a lounge pool and jacuzzi, in addition to Mother Tongue. The indoor dining room and bar seats well over 100 people, while the 1,500-square-foot patio and bar can accommodate up to 60 more. The space offers panoramic views across the city.
With nearly 40 restaurants across the U.S. in Mina’s extensive portfolio, including three existing concepts in Los Angeles (Bourbon Burger Bar and Bourbon Steak in Glendale, the Bungalow Kitchen by Michael Mina in Long Beach), the prolific chef could have easily dialed in the menu for Mother Tongue: grilled chicken breast, steamed vegetables, green juice, avocado toast, done. But instead, he tapped a 15-year hospitality veteran and former executive chef at Patina to take the reins in creating and executing the restaurant’s comfort food menu, which draws myriad influences from Asia, South America, the Middle East, and more.
Though Heimat promotes a very specific high-end wellness lifestyle that is “geared toward an experiential clientele,” says Mina, Mother Tongue is hoping to appeal to diners beyond the club’s crowd. “The goal was interesting, craveable, exciting food that has good technique behind it, has great product behind it, that has some foundation behind the thinking of how the dish was created.”
Darin’s diverse array of dishes range from approachable (like a vegetable couscous and chicken noodle soup) to more unexpected (like Thai larb and moqueca, a seafood stew from the chef’s native Brazil). Choices abound for those with specific dietary needs, including keto, anti-inflammatory, gluten-free, vegetarian, and vegan. “We are a very inclusive kitchen and a very inclusive menu,” says Darin. “We’re going to have a lot of plant-based [dishes], but we also have a good amount of meat dishes and fish.” (Mother Tongue’s dinner and dessert menus are below.)
Regardless of personal dietary preferences, all diners can anticipate dishes prepared using well-sourced ingredients. “I like to call us a responsible kitchen,” says Darin. The chef makes a conscious effort to source all of Mother Tongue’s ingredients locally, organically, and sustainably, wherever he can. That means pesticide-free produce grown in nutrient-rich soil and meat sourced from purveyors that “treat the animals correctly,” Darin says.
Beyond making Mother Tongue a commercial success, Darin’s chief goal is to create “a good working environment,” especially for his team of cooks. “I want to give them really great opportunities to express themselves,” he says. To create a more cohesive dynamic among all staff members, Darin eschews the traditional division between the front and back of house. All employees are on “one team,” he says. The cooks, who are employed by RSG Group, earn above minimum-wage pay at a level commensurate with experience. Dining room staffers, who are also employed by RSG Group, earn minimum wage with tips pooled and divided evenly. The staff can propose changes to the tipping structure “to create an environment that is fair and reasonable for all team members” after 60 to 90 days, says Robert Villanueva, the restaurant’s director of food and beverage. Health benefits are available to full-time staffers after 60 days of employment.
While it’s easy to get lost in the jargon surrounding the health and wellness industrial complex, Mother Tongue makes it easy to eat well without wondering whether a food is “super,” “clean,” or “whole.” Just drive to Hollywood, take the high-speed elevator to the topmost floor, and leave the rest to Mother Tongue’s team. “I was counting the other day, we have seven different languages being spoken in the kitchen,” says Darin. “If that’s not Mother Tongue, I don’t know what is.”
fishermen
MOQUECA CAPIXABA
*
M
pacifico striped bass transparentsea shrimp spicy coconut broth
36
WILD PACIFIC SALMON CHAN CHAN YAKI
*
K
white miso saucecaraflex cabbagehon shimejis
41ROSSEJAT DE FIDEOS FOR 2
M
2 lb maine lobsterpimenton de la verashaved fennel
125
spreads &
spelt flatbread
WHIPPED AVOCADO
K
algae salt, california olive oil
12ROASTED BEET HUMMUS
P
spicy chickpeas, za’atar
9TOASTED WALNUT MUHAMMARA
M
charred peppers, pomegranate molasses
9 SELECTION OF ALL THREE SPREADS 21ICE-COLD FARMERS CRUDITES
P
add to any spread
12
farmers
YAKISOBA NOODLES
P
fresh moringashredded vegetables
15RATATOUILLE NIÇOISE
K
zucchini flowers, fennel fino verde basil
14SEVEN-VEGETABLE COUSCOUS
I
tfaya, argan oilturmeric
28LION‘S MANE & CORN ORZO RISONI
M
brentwood corn, crispy onionsstracciatella
16
or
26
K
KETO / LOW GLYCEMIC |
P
PLANT-BASED |
M
MIND / COGNITION |
I
ANTI-INFLAMMATION
share or not to share
CHILLED MAINE SCALLOPS
*
K
passion fruit, hearts of palm, huacatay
24
MICHAEL MINA RESERVE CAVIAR
*
M
sour cream & onion mousseline, dill pickle potato chips
125
/
per oz
LUMPIANG SARIWA
P
shaved vegetables, caramelized coconut sauce
18SHIITAKE MUSHROOM LARB
P
toasted rice, tofu, lime, coconut
17
AGUACHILE DE CAMARÓN
*
K
transparentsea shrimp, crushed cucumber, spicy cantaloupe
21MOTHER TONGUE SALAD
P
coleman farms greens, coconut granola, pomegranate vinaigrette
16
HAND-CUT STEAK TARTARE
*
I
snake river farms hanger, pine nuts, turmeric, avocado, horseradish, salsify chips
23 JIDORI CHICKEN NOODLE SOUP
I
rich bone broth, dill, bloomsdale spinach maultaschen
16
The menu prominently features functional ingredients designed to support your wellness
intentions
ranchers
ROASTED PEKIN DUCK BREAST
*
M
chewy beets, bing cherries sierra morels, hazelnut dukkah
43 JIDORI CHICKEN
“TIKKA MASALA”
I
ginger, turmeric, jeera rice
34
*
steaks
K
girl & dug oca ‘bravas’ walnutschimichurri
8
oz
snake river farms hanger 49 6
oz
aspen ridge natural filet 58 8
oz
aspen ridge natural rib eye 72
A gratuity of 20% is included for parties of six or more.* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 2206014
Executive Chef Fernando Darin
2206010
HARRY‘S BERRIES STRAWBERRIES
P
cashew & organic berry panna cotta almond streusel, red shiso
BLACK FOREST TRIFLE
M
amatika chocolate, sumac & hibiscus geleespelt flour almond crumble, cherry foam
MT CARROT CAKE PUDDING
I
gajar ka halwa, sicilian pistachios, cardamom cream
Bountiful Sweets12
soft
serve sundaes
MATCHA
M
sage roasted peaches, honey oat crumbleagave almonds
EVOO
M
chia seed cake, olive oil, honeycomb
K
keto / low glycemic |
P
plant-based |
M
mind / cognition |
I
anti-inflammation
THE MENU PROMINANTLY FEATURES FUNCTIONAL INGREDIENTS DESIGNED TO SUPPORT YOUR WELLNESS INTENTIONS
2206010
lamill coffee
espresso 4double espresso 6americano 4cappuccino 4latte 5cortado 5valrhona mocha 6salted caramel latte 6 japanese cold brew 7
tea
moroccon mint 4royal english breakfast 4citrus chamomile 4 jinxuan milk oolong 4 japanese matcha tea latte 7masala chai tea latte 7tumeric tea latte 7
sweet
semillon + CRU BARREJEATS, sauternes, fr 01 35touriga nacionale + QUINTA DO INFANTADO ‘lbv‘ pt 15 19
amari
braulio amaro 14caffo vecchio amaro de capo 14ciociaro amaro 14fred jerbis amaro 16 14nonino amaro 14
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Mother Tongue
960 North La Brea Avenue, Los Angeles, CA 90038 Visit Website
