Mark Peel (Campanile) is taking over from friend and old colleague Kazuto Matsusaka (Beacon), with a thoughtfully redesigned space and menu. The concept is as straight-forward as it gets. Simply, a lunch spot providing quick grab 'n go options with an online order option and delivery service to the workers in Hayden Tract. The eatery itself will also accommodate a few tabletops, but foot traffic won't be a dependable way to get folks in, as light rail construction on National Blvd continues to make traffic to the restaurant difficult to navigate. The space, designed by Campanile general manager Jay Perrin, is bright and welcoming with tons of maple wood, high ceilings, and large deli cases to provide plenty of eye candy. The design pays homage to the architectural DNA of Eric Owen Moss (who designed the building that houses The Point), highlighting original elements like exposed beams and a rounded brick wall.
On the food side, the menu is 100% Mark Peel. At first glance, the sandwiches & salads are familiar: Iceberg Wedge, Tuna Salad, Beet Salad, Rueben, and Grilled Cheese. However, all of the food items are meticulously crafted, and Peel's attention to detail makes the menu anything but bag-lunch boring. For example, the albacore for the tuna salad is a confit made on the premises, tossed with house-made mayo, served with cornichon and pickled onions. The Autostrada (Italian sandwich with spiced meats, cherry peppers and provolone) is pressed with prosciutto on top in a panini grill, making for a extra crispy crunch from the outside in. All sandwich breads are sourced from La Brea Bakery and pastries from Campanile will also be available for purchase. In addition to weekday breakfast and lunch, there will also be a neighborhood happy hour from 5-7p . Beer, wine, and apertivos will be available, along with all of their deli offerings. The Point is finalizing the menu this week, with a tentative opening scheduled for early to mid-October.