Today's Inside Scoop column leads with the name of the new restaurant set to replace Silks at the Mandarin Oriental. It shall be called Brasserie S&P, which stands for the hotel's cross streets: Sansome and Pine (not salt and pepper, like you thought). In the way of other new hotel restaurants like Parallel 37 at the Ritz and Trace at the W, the vibe will aim for casual sophistication.Former Nick's Cove executive chef Adam Mali will try to keep entrees under $30, and he already knows a few menu items. Baked Drake’s Bay Oysters with ginger and hijike butter—a nod to his Nick's Cove days, no doubt—local albacore tuna poke with macadamia nuts, sesame oil and red Fresno chilies, and a roasted Liberty Farms duck breast with cracked English peas were all listed in today's press release.
Michael Booth is designing the space, which will inhabit a different corner of the Mandarin Oriental than Silks did. Floor-to-ceiling windows, leather banquettes, velvet chairs and a curved white Italian marble bar will aim to set the desired approachable yet refined tone.
The cocktail program a la "mixologist" Priscilla Young will focus on gin and tonics, with lots of options to choose from, including house-made infusions and tinctures.
Silks will close on May 12 and Brasserie S&P should open soon thereafter.