Knife Pleat was conceptualized as a site-specific destination for fine French cuisine, next door to luxury fashion boutiques such as Oscar de la Renta, Christian Louboutin and the Louis Vuitton Atelier. The couple envisioned the restaurant as “elegant yet approachable,” designed to complement the center’s contemporary style while incorporating elements of tradition. A single door swings open to reveal a dramatic 5,000-square-foot space featuring an airy dining room wrapped with floor-to-ceiling translucent windows that slide open, and a plein air patio accented with vines and succulents. The bar provides views of the exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – are decidedly understated, with a high fashion aesthetic and a soft palette.

The cuisine of Knife Pleat reflects Esnault’s modern interpretation of classic French techniques, drawing from 25 years of his fine dining experience in Europe, New York, San Francisco and Los Angeles.  For the inaugural menu, Esnault created memorable courses such as chilled Langoustine with radish, green papaya, coconut espuma and lemongrass; the Crescent Duck featuring breast and leg confit with Swiss chard, Tokyo turnip and pickled rhubarb; and a Vegetable Mosaic starter composed of tomato, zucchini, watermelon radish, kohlrabi and fresh chickpea, highlighting California’s well-known seasonal produce.