When all 388 rooms in your hotel have floor-to-ceiling windows with sweeping panoramas of the hollywood sign, Griffith Observatory, and bustling Koreatown below, you don’t need much else to attract guests. But that didn’t stop the team behind The Line, which opened in January of 2014, from investing in the thoughtful extras that make a stay memorable. Chef Roy Choi’s lobby restaurant, POT, serves inventive Korean dishes on par with the fare that made his other L.A. eateries and food trucks such hits, while his restaurant in the second-floor greenhouse, Commissary, focuses on seasonal produce. And the installations scattered throughout The Line from local designer Sean Knibb—a T-shirt installation plasters the lobby ceiling; an upside-down shopping cart is perched above the main entrance; and bold neon accents appear in various spots—are intriguing enough to compete with that spectacular view.
When all 388 rooms in your hotel have floor-to-ceiling windows with sweeping panoramas of the hollywood sign, Griffith Observatory, and bustling Koreatown below, you don’t need much else to attract guests. But that didn’t stop the team behind The Line, which opened in January of 2014, from investing in the thoughtful extras that make a stay memorable. Chef Roy Choi’s lobby restaurant, POT, serves inventive Korean dishes on par with the fare that made his other L.A. eateries and food trucks such hits, while his restaurant in the second-floor greenhouse, Commissary, focuses on seasonal produce. And the installations scattered throughout The Line from local designer Sean Knibb—a T-shirt installation plasters the lobby ceiling; an upside-down shopping cart is perched above the main entrance; and bold neon accents appear in various spots—are intriguing enough to compete with that spectacular view.
