At 950 feet above ground level, 71Above is the highest restaurant west of the Mississippi. Offering elevated modern American cuisine by Chef Vartan Abgaryan, 71Above boasts breathtaking ocean views from Malibu to Laguna Hills, along with spectacular views of the Los Angeles basin and the surrounding mountain ranges.
In addition to the magnificent views, 71Above was designed to provide a number of varying dining experiences. Guests may choose to dine within the buzz of the bar or in our adjacent lively main dining room. The Chef’s tables offer views of the open kitchen and transition into a semi-private dining area, offering a quieter and more intimate dining environment.
For diners seeking the ultimate in privacy, 71Above offers one large and two small private dining rooms overlooking Dodger Stadium.
A native of Los Angeles and among the pioneers in the renaissance of Downtown, Eyvazoff began in downtown’s hospitality and nightlife scene in 2004 with the development of Takami Sushi & Robata Restaurant and Elevate Lounge. Eyvazoff was approached by the ownership of the U.S. Bank Tower in 2013 to develop a unique restaurant concept for the 71st floor. Over the next three years, 71Above was born. Passionate about food and wine, Eyvazoff belongs to several societies, including the Chevaliers du Tastevin and Commanderie de Bordeaux.
Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell remarked, “Abgaryan’s food is composed above all else — the chef focuses as much on visual beauty as on taste.” In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower.
Alex Hasbany spent two decades in New York City while leading the acclaimed restaurants of Chef Geoffrey Zakarian’s Patroon, and Tom Valenti’s Butterfield 81 and Ouest. For 7 years, he served as General Manager for Chef Jean-Georges Vongerichten's Spice Market, creating the blueprint for Jean-Georges concept restaurants around the globe. After presiding over the famed Palm Steakhouse on the West side of Manhattan, Alex and his wife relocated to Los Angeles, where he assumed the role of General Manager at The Palm in Downtown Los Angeles, and most recently The Palm in Beverly Hills.
Catherine Morel currently holds an Advanced Diploma from the Court of Master Sommeliers, with the Master Diploma well within her sights. She has served as Lead Sommelier at Mina’s American Fish Restaurant and the famed Sirio Restaurant at the Aria Resort in Las Vegas. She was most recently the Lead Sommelier at Michael Mina’s Bourbon Steak LA.