The story
San Laurel, at 100 South Grand Avenue in Los Angeles, is a California kitchen with a Spanish accent, on the 10th floor of Conrad Los Angeles. Forbes Travel Guide awarded it Four-Star status in 2026, and the restaurant is also listed as Recommended by the Michelin Guide.
San Laurel is one of the flagship restaurants in chef José Andrés' collection at Conrad Los Angeles. He applies his forward-thinking approach to Spanish cooking to produce from Southern California's year-round farmers' markets. The kitchen is built around shared plates, so the menu rewards ordering a few dishes for the table.
The jamón ibérico de bellota is hand-cut from acorn-fed Spanish pigs and is also served at breakfast. Other menu highlights include Santa Barbara sea urchin with scallops, lardo and caviar, and wild mushrooms in Laurel cream topped with a fried farm egg. The bone-in wagyu ribeye comes from Blackhawk Farms in Kentucky.
The dining room uses earthy tones and natural wood, with richer colors that echo the Spanish flavors on the plate. Cocktail maestro Miguel Lancha gives classics like the Pisco Sour and Mai Tai a modern twist. The bar also offers original zero-ABV cocktails, and the wine list leans toward cool-climate bottles from California, the West Coast and Spain.
Recognition
Ambience
Details
History
For one of the most dazzling sunset views, book a table on the terrace. Setting sunbeams do backflips off the stainless-steel curves from the Frank Gehry-designed Disney Hall.The waitstaff and management aim to curate your experience. They really listen to your wishes, cater to your needs and deliver — be it a quick meal before a concert or a blowout celebratory dinner.If you love charcuterie, you must order the jamón Ibérico de Bellota starter (also available at breakfast). The José Andrés Group sources Spain’s finest cured pork from pigs who feast on an exclusive acorn diet. The results: Pure magic in your mouth.Performance art cocktails — complete with billowing smoke and props like beakers and treasure chests — set the tone for a night of impressive culinary feats. Order the Foggy Hill or Bergeron’s Secret Chest for the ultimate theatrics.One of the best dishes on the menu is the bone-in wagyu from Blackhawk Farms. The succulent cut comes with kale, maitake, mushrooms escabeche and truffle jus.
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