"I've been hearing nothing but amazing things about this place and once I finally had the change to go, I completely understood why."
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"...say hello to the chickens at onsite restaurant Manuela's urban garden, and grab a restorative Mule cocktail in the bar overlooking the walkway that cuts through the space."
Condé Nast Traveler
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"Along with the main gallery’s exhibitions (through May, L.A. artist Jason Rhoades), there are two bookshops and Manuela, a restaurant with a Texan twang."
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"Manuela, named after owner Manuela Wirth, is like a gallery in its own right, with artwork that rotates often and materials largely sourced from the 1930’s building and surrounding warehouses."
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"The cornmeal pancakes are gritty and buttery and so good you'll realize that syrup's a sham. Here the pancakes are bare and legit with fresh berries on top."
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"...the restaurant's design features important works by internationally-acclaimed artists Paul McCarthy, Mark Bradford, Mary Heilmann and Raymond Pettibon..."
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"Must-order: The Redneck, a plate of warm butter biscuits with ham, pimento cheese, deviled eggs and pickles; Texas toast with ricotta and jam..."
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"...created by the gallery’s co-Presidents Iwan and Manuela Wirth and uses artisanal techniques including in-house smoking, fermenting, preserving and pickling for most of its menu items."
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"This is more than a bar, more than a restaurant - Manuela is sort of a full-service play space for adults."
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"This gorgeous restaurant tucked away inside an Arts District gallery feels like its been there for years."
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"Chef Wes Whitsell has conceived a menu rooted in his rural Texan childhood."
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"The focus at this sprawling new restaurant is farm-fresh produce with a bit of Southern charm. Look no further than the kitchen's own on-site vegetable farm..."
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"In keeping with the Wirth's decades-long dedication to contemporary art, the restaurant's design features unique artistic elements, including important works by internationally acclaimed artists... In other words, this place is both a feast for the eyes and the belly."
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"With rustic-chic decor and a huge patio, it's a draw for lingering lunches during the day and cocktail-fueled dinners at night."
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"The beautiful al-fresco dining room (it is covered) flows to a patio and the main gallery courtyard. Manuela can host events from 14 people (in the cozy private room) to 1,500, making it a flexible choice."
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"Diners can find dishes like a deer burger, blackberry cobbler and chilaquiles, along with beer, wine, cocktails and homemade kombucha."
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"And the food? More cheeky winking to the south, with raw and cured offerings including a meat plate called Redneck Sampler..."
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"In addition to the beautiful open dining room, complete with vintage accents and reclaimed fixtures found in neighboring buildings, the open-air courtyard and terrace is surrounded by trees, art and sculpture."
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“Smoked meats, fermented vegetables, and timeless art.”
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"If you're going to open a restaurant inside a big-deal art gallery in the Arts District warehouse, it better be ridiculously good looking. Luckily, the Southern-ish spot Manuela more than satisfies this requirement..."
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“The restaurant is part of the Hauser Wirth & Schimmel gallery and will draw on Whitsell’s North Texas roots with a gamey menu including a deer burger and elk tartare.”
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“Texan-born chef Wes Whitsell returns to Los Angeles after years away… and promises three square meals a day plus a garden, live animals, and lots of outdoor seating. Expect Whitsell to lean on a really cool smoker he’s got, too.”
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"In an indirect way, the art community, notably Paul Schimmel, is what brought me here, so in that fact art has every influence on the food. The restaurant will be at the center of the gallery and therefore will coexist with the art in a beautifully interesting dynamic."
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"No matter how big and popular LA is, you'll never stop stumbling upon hidden gems. Manuela is one of those places. Hidden in the back of Hauser Wirth & Schimmel, the place is nothing short of stunning."
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"With all of the contemporary art surrounding it, expect a few things to take inspiration from current exhibits, including The Medina, made with vodka, pressed blueberries and French peach liqueur. Yes, that is a glow stick floating inside of it, an ode to the very Instagrammable neon art from Jason Rhoades."
Vintage Designs and Colourful Murals Give Manuela an Artistic Credibility
"The restaurant looks and feels like it's been around for decades - antique materials mixed in with Winter's bespoke furnishings make the space feel warm and comfortable, and the modern art pushes it all to a new level."
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"Cocktails are concocted with house-made bitters and tonics, while menu standouts include grilled quail with labne and pomegranate, pulled-pork sliders with fermented jalapeño..."
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"The vintage, art-filled space is composed largely of materials reclaimed from the 1930s mill or surrounding Arts District buildings, and the result is a homey, approachable vibe."
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"Chef Wes Whitsell has injected Southern charm into the culinary landscape of Los Angeles’ Arts District with Manuela"
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"Drinks here don't disappoint. From speciality cocktails like their Somerset with Black cow vodka, celery, green apple, mint and lime...the bar program focuses on using fresh ingredients to give cocktails a light but powerful taste."
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"These guys do haute southern cuisine right."
Manuela adds a chef's counter
"Want a new way to experience Manuela, chef Wes Whitsell's artsy new restaurant in Downtown? Try the chef's counter, a limited-seating Wednesday-only option from six to nine enterprising diners."
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"The expansive restaurant located inside the Hauser Wirth & Schimmel complex in the Arts District features seasonal dishes with a strong Southern twang..."
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"Hauser Wirth & Schimmel's enormous campus-like branch in a former flour mill showcases work from Maria Lassnig. Even better, the latter gallery's much anticipated al fresco restaurant, Manuela, is finally open..."
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"You can take the chef out of Texas, but apparently you can't take the Texas out of the chef. Wes Whitwell brings his rural Texan roots - including an in-house smoker - to the Hauser Wirth & Schimmel arts complex downtown with his new restaurant Manuela."
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"Located inside the gallery's sprawling acreage, designer Matt Winter of M Winter Design has created a space that washes a Beaux Arts Paris bistro as imagined by Alphonse Mucha viewed through a mid-century lens over the industrial heritage of the building."
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"While the space itself is stunning, the food comes via Chef Wes Whitsell, with a rustic approach that leans on seasonal ingredients..."
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"Decked out with salvaged chandeliers, glass and woodwork from the 1930s-era building and nearby Arts District warehouses, the restaurant complements the adjoining gallery with murals and other artwork..."
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"...serving a Texas-style lunch and brunch for the past month, with mouthwatering dishes like fried quail, deer burgers and fall-off-the-bone ribs."
U: To Do - Los Angeles
"Manuela offers guests a sophisticated yet unpretentious menu of seasonal dishes, created from locally-sourced and homegrown ingredients, influenced by Chef Whitsell's upbringing in rural Texas."
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"Manuela is the latest farm-to-table restaurant to hit LA, but it's surely one of few with its own on-site garden and coop."
First Look: Manuela in the Arts District
"...the perfect setting for Whitsell's Southern- and Texas-tinged fare, which is based around seasons and his love for preserving, pickling, butchering and smoking."
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"...this Arts District spot is simultaneously warm and industrial with exposed brick, cozy banquettes and a garden that includes a chicken coop (yes, really)."
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"Indulge in a sinful white-gravy-and-biscuits brunch at Manuela and then stroll around the rest of the Hauser Wirth & Schimmel warehouse."
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" …seasonal dishes with a strong Southern and Texas twang, many comprised of ingredients grown right at the restaurant – even eggs from its dozen on-site chickens. There will be a strong beer, wine and cocktail list, and a great patio for which to sip them."
Chef Wes Whitsell to Bring “California Southern” Cuisine to Life at Manuela
“Manuela will be the first time I’m able to stay true to my upbringing, and it feels great to break free and to cook the flavors I was raised on."
A True Work of Heart
“The beverage program, like the food, will be riddled with home-grown and locally sourced tinctures, shrubs, herbs and garnishes.”