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2 days Ago
Downtown Dough. | Jakob N. Layman Downtown Dough debuts in the DTLA Hilltop cafe during nighttime hours starting May 3 The team that created Somerville, Hilltop Coffee + Kitchen, and Downtown’s popular Lost bar has a fourth project headed to Downtown on May 3, 2025.
Good Vibes Only Hospitality founders Yonnie Hagos and Ajay Relan will collaborate with actor, producer, and LA-native Issa Rae to debut Downtown Dough. The forthcoming restaurant on Hill between Sixth and Seventh Streets is a clever use of existing space: It will operate inside the Downtown location of Hilltop Coffee + Kitchen after the cafe closes at 3 p.m.
Rae is a partner of Hilltop Coffee and collaborator with Somerville, a role that she’ll continue at Downtown Dough with GVO. They’ll repeat the successful formula applied at Somerville and Lost, with a menu by culinary director and chef Geter Atienza, who will use an almond wood-fire open grill and pizza oven to churn out blistered Neapolitan-style pies and fiery grilled vegetables. The room seats 179 plus a private 22-person room.
A funky 1970s playlist and Atienza’s playful menu will set the mood for the restaurant’s evening transformation. GVO’s full bar, Lost, is on the top floor of the same DTLA building.Downtown Dough starters include cheese garlic bread, focaccia, chopped salad, and fried calamari dusted with Old Bay Seasoning (a staple condiment in the Black community).
They’ll throw branzino and organic chicken on the grill, as well as a 14-ounce bone-in New York strip steak served with a roasted cherry tomato salsa, garlic confit, and broccoli rabe. Atienza will source pasta from Inglewood’s Florentyna’s Fresh Pasta Factory for his spicy lobster marinara with bucatini, plus an irreverent fettuccine riff called Shrimpin’ Ain’t Easy. Desserts feature a banana pudding tiramisu, chocolate chip cannoli, sorbet, gelato, and affogato.
Jakob N. Layman Poppin Pep with Parmesan, oregano, pepperoni, Fresno chiles, and honey. Downtown Dough’s crust is Neapolitan-style, with a blistered, airy crust brushed with garlic oil and dusted with Parmesan.
Local produce and ingredients lead the way with a traditional margherita, plus a statement pie topped with a truffle cream fondue, cauliflower, and truffled Parmesan. The pepperoni pizza gets kicked up with Fresno chiles and honey, while the Revolution pie is a simple combination of marinara, garlic confit, basil, olive oil, and niçoise olives.Beverage director and Spring Street Bar veteran Steen Bojsen Moller developed drinks for Downtown Dough, including a full cocktail and spritz bar.
The spritz bar serves four drinks: Look out for the elderflower and pear spritz standout called Sweet Thang (a nod to funkstress Chaka Khan) with St. Germain, pear juice puree, prosecco, and soda. As for the cocktails, all bear tribute names to 1970s soul and funk artists.
Diners can try the Black Moses (Isaac Hayes’s fifth album title) with coffee-infused gin, sweet vermouth, and Campari.Starting May 3, Downtown Dough will operate Wednesday through Sunday from 6 p.m.
to 11 p.m. at 718 S.
Hill Street. Reservations are on OpenTable..
