Alma at the Standard 24/7 will now span breakfast, lunch, dinner and Sunday brunch served in the restaurant, an All Day menu at the Pool Deck and the Room Service menu.

After a successful 6-month stint, Ari Taymor and Ashleigh Parsons will be expanding their relationship with The Standard, Hollywood, by taking over the entire food and beverage program at the property. The pair will bring their hallmark creativity and focus on seasonality and sustainability to a menu of poolside favorites and hotel classics. All menus will be a la carte and will feature ingredients thoughtfully sourced from local Southern Californian farmers, a natural wine list and craft cocktails. Their new All Day menu is inspired by classic Americana country club menus, only brighter and created with higher regard. For example, chickpea fries with pickled chile, a lobster roll with a house-made brioche, and, of course, a burger. The Alma at The Standard All Day Cheeseburger is ground with bacon and topped with a decadent béarnaise sauce. Ari and Ashleigh’s take on Room Service delivers guests comforting, simple dishes that are both delicious and nourishing after a day of meetings or a long flight. The menu includes a sopa de lima with Jidori chicken and seasonal vegetables, a smoked chicken club, and a crushed avocado and cabbage salad with grapefruit and smoked almond. Ari will continue to present playful interpretations of traditional and modern techniques on his dinner and Sunday brunch menus, the same style that helped garner him national and international recognition.

About Alma

Alma at The Standard is inspired by the landscape and terroir of Southern California. Alma, in its original location, was named America’s “Best New Restaurant” by Bon Appétit magazine in 2013. Chef Ari Taymor was named Food & Wine’s Best New Chef in 2014 and received a James Beard Foundation Award nomination for Rising Star Chef two years in a row in 2014 and 2015. Alma started as a pop-up in 2012 and was founded by Ari and Ashleigh Parsons.




Hay-roasted potatoes, sorrel, lovage, hazelnuts
pork, pumpkin, cherry tomatoes, succulents
english peas, morel mushrooms, mint

chickpea fritter, meyer lemon, garlic
selections from the flower avenue garden
slow-cooked egg yolk with sunchoke soup