Ray's and Stark Bar
Permanently Closed
Mediterranean dining & handcrafted drinks with a modern outdoor patio
Mediterranean dining & handcrafted drinks with a modern outdoor patio
"Ray's & Stark Bar is the ground floor restaurant at LACMA and the kind of place you would assume is violently mediocre, but in reality, is very solid. The menu has everything from a kobe burger to margherita pizza to hamachi crudo, which basically means the whole group is going to find something to eat. Their outdoor patio is massive and the perfect spot to get some fresh air during lunch. Warning: They’re closed Wednesdays." - Brant Cox
"Located at the LA County Museum of Art behind the Urban Light installation, Ray’s and the adjoining Stark Bar are the places for a cocktail and a gourmet burger alongside your museum visit; the house-made potato chips are not to be missed. The roped-off patio seating is a great spot to people-watch." - Huge
"Ray’s & Stark Bar is the ground floor restaurant at LACMA, and the kind of place you would assume is violently mediocre, but in reality is very solid. The menu has everything from a kobe burger to margherita pizza to hamachi crudo, which basically means the whole group is going to find something to eat. Their outdoor patio is massive and the perfect spot to get some fresh air and contemplate your cubicle life. Warning: they’re closed Wednesdays." - brant cox
"Ray's & Stark Bar, Miracle Mile. Located at the LA County Museum of Art behind the Urban Light installation, Ray’s and the adjoining Stark Bar are the places for a cocktail and a gourmet burger alongside your museum visit; the house-made potato chips are not to be missed. The roped-off patio seating is a great spot to people-watch."
"At a museum restaurant-bar, Martin Riese debuted a signature fine-water program: a 20-item menu of global mineral waters (priced roughly $8–$20 per 0.75 L) that included volcanic and Greenlandic selections. The curated offering and accompanying media push (including a late-night TV appearance) helped water sales jump about 500% in the first year, reframing bottled water as an item to be tasted, paired and appreciated rather than taken for granted." - Katherine LaGrave