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Red O Mexican Cuisine by Rick Bayless

Red O Mexican Cuisine by Rick Bayless

8155 Melrose Avenue, Los Angeles, CA, USA, 90046 | | $$$

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Venue Details

BrandIndependent Restaurants

Built2010

Restaurant price range$$$

Total meeting space-

Seating capacity300

Standing capacity400

Venue typeRestaurant

Restaurant Overview

Executive chefRick Bayles

Cuisines

American
Mexican or Southwestern
Steakhouse

Tax rate9%

Dress codeFormal

Dining style

Hip and trendy
Corporate or business
Elegant or upscale

Hours of Operation

Monday - Wednesday5:00pm-10:00pm
Thursday - Saturday5:00pm-11:00pm
Sunday10:30am-10:00pm

Industry Ratings

Zagat - Cost

Zagat - Decor

Zagat - Food

Zagat - Service

Awards

Industry awards

Red O Restaurant Mexican Cuisine by Rick Bayless features authentic Mexican cuisine as well as lighter California-style dishes. Named one of America’s “Best New Restaurant’s” with the “Best Design” by Esquire magazine in 2010. Chef Rick Bayless Most people know him from winning the title of Bravo’s Top Chef Master, beating out the French and Italian chef’s with his authentic Mexican cuisine. His highly rated on going series, Mexico-One Plate at a Time can be found on tv sets coast to coast, as well as his award winning six cookbooks. Chef Bayless’ second book, Mexican Kitchen won the Julia Childs IACP cookbook other the year award in 1996, and his fourth book, Mexico-One Plate at a Time, won The James Beard Best International Cookbook of the year award in 2001. His side by side award-winning other restaurants in Chicago were founded in 1987: the casual Frontera Grill and the 4-star Topolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast. On the local front, Rick and his staff began the Frontera Farmer Foundation in 2003 to attract support for small Midwestern farms. Each year grants are given to local farmers for capital improvements to their local farms. In 2007 he was awarded the Humanitarian of the Year by the International Association of Culinary Professionals for his work with local farmers. Chef Bayless and his team also launched Frontera Scholarship: a full tuition scholarship that will send a Mexican American student to Kendall Culinary College to study culinary arts. Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year, and Humanitarian of the Year

Amenities

Facilities

Space (outdoor)
Space (private)
Space (semi-private)

Facilities

Space (outdoor)
Space (private)
Space (semi-private)

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Meeting rooms

Space (private)

Available

Meeting rooms

Space (semi-private)

Available

Space (outdoor)

Available

Standing capacity

400

Seating capacity

300

Meeting rooms

Space (private)

Available

Meeting rooms

Space (semi-private)

Available

Space (outdoor)

Available

Standing capacity

400

Seating capacity

300

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Find the perfect room with setup charts and interactive 3D floor plans.

Location

Getting Here

Distance from airport

10 mi

Distance from airport 10 mi

Parking in the area

Valet parking

Red O Mexican Cuisine by Rick Bayless Frequently Asked Questions

Explore frequently asked questions from the Red O Mexican Cuisine by Rick Bayless regarding Health and Safety, Sustainability, and Diversity and Inclusion.

Sustainable Practices

Please provide comments or a link to any publicly communicated Red O Mexican Cuisine by Rick Bayless's sustainability or social impact goals/strategy.

No response.

Does Red O Mexican Cuisine by Rick Bayless have a strategy that focuses on the elimination and diversion of waste (i.e. plastics, papers, cardboard, etc.)? If yes, please elaborate on your strategy of elimination and diversion of waste.

No response.

Diversity and Inclusion

For US hotels only, is Red O Mexican Cuisine by Rick Bayless and/or parent company certified as a 51% diverse owned business enterprise (BE)? If yes, please indicate which one of the following you are certified as:

No response.

If applicable, could you please provide a link to Red O Mexican Cuisine by Rick Bayless's public report on their commitments and initiatives related to diversity, equity, and inclusion?

No response.

Health and Safety

Were practices at Red O Mexican Cuisine by Rick Bayless developed based on health service recommendations from public governmental entities or private organizations? If Yes, please list which organizations were used to develop these practices.

No response.

Does Red O Mexican Cuisine by Rick Bayless clean and sanitize public areas and publicly accessible facilities (i.e. meeting rooms, restaurants, elevator banks, etc.)? If yes, describe any new measures that are taken.

No response.

Please explain, if applicable, the carbon offsetting options you offer to corporations.

Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to sustainability and social impact goals and initiatives.

Has your hotel taken steps to reduce single-use plastics, such as removing plastic straws (except upon request for guests with disabilities), stirrers and cotton buds? If yes, please provide detail as to the steps you have taken to reduce single use plastics?

Does your hotel generate (onsite) or purchase (offsite) renewable energy (beyond your utility's standard offerings)? If yes, please describe your practices for generating or purchasing renewable energy.

Does your hotel engage in activities to protect & restore the natural environment in which it is located (i.e. trees planted, coral reef restored, etc.)?

What measures are in place to allow for social distancing in fitness centers (e.g. equipment configuration, staggered usage times)? If no fitness center, please put N/A.

Has the fitness room cleaning routine been adjusted/increased? If yes, what new measures are included? If no fitness center, please put N/A.

Will your hotel be imposing any additional fees for cleaning services? If yes, please specify those fees.

Are specific cleaning/disinfection routines in place for pillows, duvets and their covers, headboard, bathrobe etc.? If yes, please describe.

Does the property limit number of guests in restaurant, bar, or dining areas due to COVID19 or other pandemics? If yes, please provide details of how restaurant, bar, or dining areas limits capacity? If no restaurant or bar, please put N/A.

Has the public bathroom cleaning routine been adjusted/increased? If yes, what new measures are included?

Please include a link to your public report on community impact if applicable.

Please provide any other comments you wish to make regarding your efforts/initiatives to obtain certification in these programs.

Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to diversity, equity, and inclusion.

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