Dominique Crenn is on a serious roll, with no signs of slowing down. Antoinette, the third restaurant in her growing empire , is readying itself to open next week. All the parts are falling into place for the classic French brasserie, and with that comes confirmation of the chef who will lead the kitchen, Justin Mauz.
While Antoinette is Crenn’s vision (and she will stay on as a consultant), it is Mauz who will be executing that vision and running day-to-day operations. Mauz joined Antoinette most recently from Joel Robuchon at the Mansion in Las Vegas. And, that’s just the latest on his fine dining resume: other bosses include the likes of L20's Matthew Kirkley (now executive chef of COI), George Perrier and Thomas Lentz. Supporting Mauz's efforts in the kitchen is chef Travis Hunter, whose was previously executive sous chef at Michael Mina's Bourbon Steak, The Restaurant at Meadowood, Alinea, L2O and more.
Together, Mauz and Hunter will be executing a brasserie menu (in full below) that’s heavy on seafood and French classics, like a whole roasted turbot sole, sweetbreads, escargot, frog legs en papillote, raw bar and a caviar service. Petit Crenn wine director Courtney Humiston consulted on the beverages, which are composed of French and California wines with plenty of Champagne; cocktails skew classic.
With the opening of Antoinette, Crenn is one step closer to her crusade to make hotel dining elegant again, in the style of the great restaurants found in European hotels. It’s all set to debut this Tuesday, February 9. And, since Antoinette is embedded within the all-day environment of the Claremont, it will be open for breakfast, lunch and dinner.