#centopastabar

The Culinary Scene in West Adams: A Balance Between Tradition and InnovationIn recent years, the West Adams neighborhood of Los Angeles has emerged as one of the top destinations for lovers of contemporary cuisine. This rise is particularly noticeable with the emergence of restaurants that enjoy both critical acclaim and community appreciation.Among these culinary experiences, Cento Pasta Bar has stood out as a prime example of this transformation. For years, it has remained one of the most difficult tables to reserve in the neighborhood. This reflects the growing appetite for new culinary concepts in the area.A Dual Experience by a Single ChefIn a striking development in the local dining scene, a new restaurant named Cento Raw Bar has opened right next door to the original establishment.What makes this addition unique is not only its proximity but also its ability to offer visitors two entirely distinct dining experiences in a single evening. Both experiences are curated by chef and co-founder Avner Levi.This blending of diverse culinary concepts—united under the vision of a single chef—illustrates a modern trend in the restaurant world. In this trend, multi-faceted dining becomes part of a place’s cultural narrative.Interior Design: When the Wave Becomes TangibleIn a visual experience that transcends the ordinary, designer Brandon Meragey—renowned for his work on Somni, Vespertine, and the Frieze Art Fair—was enlisted to shape the restaurant’s interior space.Meragey employed heavy plaster to coat the walls and ceilings, crafting wave-like brush textures that mimic the movement of water. This visual layering lends the space a calm, surreal atmosphere reminiscent of sea foam crashing onto the shore.Visual Continuity in the DetailsThe presence of waves doesn’t stop at the walls and ceiling—it extends into every surrounding element:- Simple metal chairs encircling the central bar- The fluidly curved ceiling- Even the plates on which the dishes are servedAll of these elements work together to create a visually and emotionally cohesive experience.Natural Materials and Artisan TouchesOne of the standout features of the space is the custom lighting fixtures—handcrafted in Ukraine by ClayP Studio. They use a mix of plant fibers, marble dust, and clay.This embrace of natural materials reflects a deep appreciation for craftsmanship and environmental awareness. It adds a tangible warmth to the overall experience.At Its Core: A Celebration of SeafoodAmid this carefully curated visual landscape, the food itself emerges as an extension of the aesthetic identity.Expertly selected seafood is served with a clear commitment to both quality and innovation.The Visual Character of the Dishes: Between Form and FlavorOn most tables, a recurring centerpiece captures attention: the Seafood Tower—a tiered serving dish shaped like a scallop shell, designed by Meragey himself.This tower arrives laden with a rich assortment of seafood, including oysters, jumbo shrimp, crab claws, and lobster.The design is far from random—it reflects a thoughtful harmony between the organic form and the dish’s marine content. This links the visual presentation directly to the food’s oceanic origins.Diverse Options: From Richness to RefinementAlongside the chilled selections, warm dishes cater to a range of tastes.For those who favor bold flavors, the uni pasta offers a rich, indulgent experience with its generous serving of crab meat. Others might opt for the melted lobster sandwich, a warmer and more approachable alternative.Those seeking precision and luxury will find it in the caviar sandwich—a concise yet refined tasting experience with every bite.Color as a Continuation of the ExperienceThe plates themselves are no less striking than the food they carry—vibrantly colored and full of life. They contribute to a visual ambiance that mirrors the diversity of flavors.Drinks follow the same philosophy: the cocktail menu features a variety of fruity options. These include a tropical Piña Colada that aligns both visually and atmospherically with the spirit of the space.A Visual Finale with a Taste of NostalgiaIn the dessert section, the mosaic cheesecake stands out more as a visual artwork than a traditional dish. It features small, colorful jelly cubes reminiscent of abstract expressionist pieces.By contrast, the chocolate cake taps into a different emotional register, evoking childhood memories through a nostalgic nod to the iconic Hostess snack. It strikes a balance between contemporary flair and comforting familiarity.✦ ArchUp Editorial InsightWhat Cento Raw Bar delivers rises to the level of a layered sensory experience—one that goes beyond food to encompass the space, presentation, and overall visual rhythm. This holistic vision is a credit to the restaurant, especially in a city increasingly driven by the “total impression” rather than flavor alone.On the flip side, some visitors might find that the intense focus on aesthetics and ambiance sometimes comes at the expense of spontaneity and simplicity. While the dishes are undeniably artistic in presentation, they don’t always carry a depth of flavor that matches the visual effort. And although the concept of two neighboring restaurants is certainly unique, it may also confuse guests who aren’t sure where to begin or what to expect.Overall, the experience here feels more like visiting an art gallery than dining at a traditional restaurant. It’s ideal for those seeking an immersive, meaning-driven encounter—but it may not appeal to those in search of a straightforward, no-frills meal.Explore the Latest Architecture Exhibitions & ConferencesArchUp offers daily updates on top global exhibitions, conferences, and professional art and design forums.Follow key competitions, check results, and stay informed through the latest news worldwide.ArchUp is your encyclopedic hub for discovering events and design-driven opportunities across the globe.https://archup.net/from-discarded-seashells-to-diverse-innovative-projects/ Read the full article