Cleo Mediterráneo, the acclaimed culinary concept from Chef Danny Elmaleh and sbe’s world-renowned Disruptive Group launches a new menu to commemorate the authentic Mediterranean style dining experience. Cleo’s exciting new mezze family-style menu will feature a variety of dietary friendly dishes to create a whole new dining experience for guests.
Cleo’s refreshed menu includes a range of gluten-free, vegetarian and vegan-friendly options prepared with as many organic ingredients as the market has available. Every ingredient is locally sourced and sustainable, reaffirming Cleo’s continuous dedication to responsible farming and reducing their global footprint.
“We are very excited to announce the launch of Cleo’s new menu. Each item was carefully curated to create a cohesive and delicious array of offerings to suit a variety of dietary preferences,” states Sam Nazarian, Founder & CEO of sbe. “I look forward to welcoming our guests to try the new menu around the world and be a part of Cleo’s continued international success.”
“Since opening Cleo, our gastronomic offerings and ambiance have been carefully and thoughtfully curated to create a synergy unlike any other dining experience,” states Danny Elmaleh, Executive Chef of Cleo. “The new menu items reflect this same ideal – we are elevating them to provide new, unique choices with a fresh take on our original plates. I am very excited to introduce these dishes to our clientele and continue providing the experience that so many have traveled far and wide to experience.”
Dive into Seared Snapper with Thai basil, mouthwatering Roasted Sea Scallops in a piquillo brown butter sauce, and Burrata and Heirloom Tomatoes with shallots, marmalade, and capers. Highlighted new dishes include Roasted Carrots and Hazelnut Dukkah, Watermelon and Feta Salad with shaved cucumber and mint, and Spicy Moroccan Merguez with garlic chili and black pepper. Enjoy dinner, happy hour and weekend brunch in a warm aesthetically pleasing environment with an airy open kitchen.
The original Cleo was founded in 2010 in Hollywood and is Los Angeles’ most acclaimed Mediterranean restaurant drawing from Chef Danny Elmaleh’s rich family heritage. Elmaleh, the culinary mastermind behind many of sbe’s most renowned restaurants, is best known for his award-winning concept, Cleo Mediterráneo. Elmaleh draws from diverse cultures to create richly textured shareable plates, which encourage a warm, social dining experience.
This announcement comes at a time of immense growth for the sbe brand. By the end of 2018, sbe will operate 25 hotels, comprising 7,498 keys with a majority in North America, 170 award-winning restaurants and entertainment venues in global destinations as well as new properties in the Middle East, Asia, and Latin America. It currently has an additional 20 hotels and residences around the world in the pipeline, as well as 59 standalone restaurants and nightlife venues. In addition, sbe has sold 1,500 branded residential units valued at $2 billion with over 2,500 units valued at $2.5 billion in its pipeline.
Cleo, an award-winning concept from sbe, with locations in Los Angeles, Las Vegas, Miami, The Bahamas, New York and Kuwait City. Named after the Egyptian queen, Cleo, helmed by Executive Chef Danny Elmaleh, showcases a modern twist on eastern and southern Mediterranean cuisine. Each Cleo location has its own distinct look and feel to complement its surroundings and encourage a social dining experience, all the while staying true to its Mediterranean roots. For more information, please visit www.cleorestaurant.com.
ABOUT Disruptive Group:
Disruptive Group is the leading restaurant company devoted to the development of visionary concepts and award-winning culinary experiences. A subsidiary of leading lifestyle hospitality company, sbe, Disruptive Restaurant Group incubates, operates and licenses globally renowned culinary brands. The company’s critically-acclaimed restaurants include Katsuya by Chef Katsuya Uechi, Cleo Mediterráneo by Chef Danny Elmaleh, Doheny Room, The Bazaar by José Andrés, Fi’lia by Michael Schwartz, Hyde Kitchen + Cocktails, Tres by José Andrés, Leynia by Chef José Icardi, The Restaurant at The Raleigh and Umami Burger. For more details, please visit www.sbe.com/restaurants.
Established in 2002 by Founder and CEO Sam Nazarian, sbe is a privately-held, leading lifestyle hospitality company that develops, manages and operates award-winning hotels, residences, restaurants and nightclubs. Through exclusive partnerships with cultural visionaries, sbe is devoted to creating extraordinary experiences throughout its proprietary brands with a commitment to authenticity, sophistication, mastery, and innovation. Following the acquisition of Morgans Hotel Group, the pioneer of boutique lifestyle hotels, in partnership with The Yucaipa Companies and Cain International (formerly Cain Hoy), sbe has an unparalleled global portfolio which will see 25 hotels and over 170 global world-renowned culinary, nightlife and entertainment venues by the end of 2018. The company is uniquely positioned to offer a complete lifestyle experience – from nightlife, food & beverage and entertainment to hotels and residences, and through its innovative customer loyalty and rewards program, The Code, as well as its award-winning international real estate development subsidiary, Dakota Development – all of which solidify sbe as the preeminent leader across hospitality. The company’s established and upcoming hotel brands include SLS Hotel & Residences, Delano, Mondrian, The Redbury, Hyde Hotel & Residences, and The Originals. In addition, sbe has the following internationally acclaimed restaurants and lounges under subsidiary Disruptive Restaurant Group: Katsuya by Chef Katsuya Uechi, Umami Burger, Cleo by Chef Danny Elmaleh, Fi’lia by Michael Schwartz, Leynia and Diez & Seiz by Chef José Icardi, Hyde Lounge, S Bar, Doheny Room Skybar, Bond, and Privilege. To learn more, visit sbe.com.