On the Sunset Strip, talent is currency — and Galerie on Sunset just made two of the most strategic hires in West Hollywood dining. The 1970s-inspired restaurant and cocktail lounge, sitting across from the storied Chateau Marmont, has named Justin Feliciano as executive chef and Brynn Smith as beverage director, signaling that the buzzy young-Hollywood magnet intends to be taken seriously as a culinary destination, not just a scene.
It’s a familiar playbook for operators watching the Los Angeles market: lead with design and energy to open the doors, then lock in kitchen and bar credibility to keep guests — and their spend — coming back. Galerie is doing exactly that.
A Market-Forward Kitchen Under Chef Justin Feliciano
Feliciano arrives with a serious New York pedigree: former head chef at Monkey Bar and Zero Bond, and a sous chef stint at Cote. At Galerie, he’s taking a market-forward, seasonally evolving approach that leans into French technique, Mexican flavors and fresh California produce — a snapshot of what LA diners actually crave right now.
Sourcing is where operators should pay attention. The revamped menu is built on locally sourced market produce, locally caught seafood and high-quality meat, including ground beef from Cream Co., drawn from sustainable and regenerative ranches. That regenerative-sourcing story has become a genuine differentiator for restaurants courting values-driven guests.
The lineup pairs comfort with precision:
Refined small plates — Bluefin Tuna Tostada with salsa macha; Caledonian Blue Prawns with chimichurri; Kanpachi Crudo
Vegetable-forward dishes — Tomato & Stracciatella with sungold tomatoes and sourdough croutons; Cucumber Caesar with crispy leeks; Grilled Asparagus with seeded mustard béarnaise
Signature mains — the Galerie Burger with Gruyère and French Onion sauce; seasonally stuffed agnolotti and Bolognese using pasta from The Cheese Store of Beverly Hills; Dry Aged Ribeye; and Wagyu NY Strip Steak Frites
Shareable desserts — warm freshly baked Chocolate Chip Cookies and a towering Banana Split
Brynn Smith Brings 50 Best Bar Credibility Behind the Stick
On the beverage side, Galerie landed Brynn Smith, the acclaimed mind behind Bar Next Door — ranked among the best bars in North America by the 50 Best organization — along with other iconic Sunset Strip cocktail programs. Her updated concept mirrors the kitchen’s seasonal sensibility, favoring fresh ingredients, balanced flavors and striking presentation.
The theatrical centerpiece is the tableside-prepared Rose Gold Martini, made with ultra-premium Seventy One Gin, Dry Vermouth and Meletti Amaro, stirred and served in a chilled coupe spritzed with rosewater and garnished with rose petals. The rest of the list upgrades the familiar:
Pornstar Martini — vodka, passion fruit purée, Passoã and vanilla
Lychee Spritz — with depth from Amaro Montenegro
Dirty Shirley — reimagined with blanco tequila and Luxardo Cherry Morlacco Sangue Liqueur
Lost on Sunset Boulevardier — Woodinville Whiskey, Cocchi Americano and Braulio Amaro
Toffee Cream Carajillo and a café-inspired Matcha Martini with gin, oatmilk and rosewater essence
Programming That Turns Dinner Into an Evening
Galerie has leaned hard into recurring programming to drive repeat traffic — a smart hedge for any restaurant battling the Strip’s crowded nightlife market. The venue hosts Thursday Vinyl Nights, weekend DJ sets and a martini-friendly happy hour, with Wine Wednesdays and guest chef collaborations with Michelin-rated partners on the way.
Founded by Angelenos Trae Meyer-Whalley and Simon Pompan on a site that was formerly a 24-hour coffee shop, a Japanese restaurant and, most recently, The Den, Galerie operates with the intimacy of a private members club — without the membership. In under a year it has drawn high-profile guests including Kylie and Kendall Jenner, Sydney Sweeney, Lewis Hamilton, Diplo, Shaun White and Willow Smith.
Why It Matters
For restaurant owners and hospitality operators, Galerie’s two hires are a case study in sequencing. A standout design and a built-in audience will fill seats early, but kitchen and bar talent is what converts a hot opening into a durable business. Bringing in a chef with Cote, Monkey Bar and Zero Bond on his résumé and a 50 Best–caliber beverage director is a clear signal that Galerie is investing in retention, not just launch buzz.
There are concrete takeaways operators can act on:
Lead your sourcing story. Regenerative and locally caught sourcing — like the Cream Co. beef — is increasingly a reason guests choose where to spend.
Build tableside theater into beverage. The Rose Gold Martini is a high-margin, highly shareable moment engineered for social media and check averages.
Program the calendar. Vinyl Nights, happy hours, Wine Wednesdays and guest-chef collabs give guests a reason to return on otherwise slow nights.
As the Strip’s dining scene keeps evolving, watch how other operators follow suit — pairing scene with substance. For more on hospitality’s rising talent and concept moves, see our coverage of Caviar Club’s maximalist Las Olas bet and Chef Brian Archibald’s return to Playa Largo Resort & Spa.
Have you dined at Galerie on Sunset or made a similar talent play at your own venue? Drop your take in the comments — we want to hear how you’re pairing scene with substance.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
