Do you remember that one restaurant concept that had rotating chefs? What was it called?…started with a…and had like that weird table thing with the….NOPE! You don’t remember. We don’t remember! That’s because it’s a damn near impossible thing to pull off. It just isn’t done.

Well, we’re doing it. And while we went into this hesitant, we slowly built our confidence by getting the right things in place to make this work. Like, having it quarterbacked by an organization that knows a thing or two about performance and artistic evolution, The Music Center. Getting it built by one of L.A.s most community-connecting architecture firms, Rios Clementi Hale. All guided by a board of culinary “hall-of-famers” such as Curtis Stone, Susan Feniger, and Nikki Nakayama. Then, staffing it with the best in the game, Patina. And finally, having it branded by Los Angeles’ top hospitality agency…oh hey, that’s us!

As part of The Music Center’s $40-million Plaza renovation at the top of Grand Park, we boosted Bunker Hill with 3 new food and beverage concepts. 1. Go Get ‘em Tiger, a rapidly expanding neighborhood caffeine dealer. 2. The Mullin Wine Bar, hosting food-trucks and a parade of tipple talent starting with Christiaan Rollich (Lucques, A.O.C., and The Tavern) and Lou Wine Shop. And finally, 3. the flagship restaurant, Abernethy’s, “L.A.’s Grand Pop-up.” This airy dining destination features a curation of rising local chefs from Shirley Chung to Jason Fullilove (no joke, we’re transitioning from Chinese-American cuisine to Modern-Soul). And it’s not just the food that’s getting a facelift. Along with new plates comes new menu design, website, packaging, and environmental design. That’s right, we’re doing ALL the things to complete the concept.