{"id":20881,"date":"2026-02-09T14:24:12","date_gmt":"2026-02-09T14:24:12","guid":{"rendered":"https:\/\/nationalgunowner.org\/index.php\/2026\/02\/09\/marcus-jernmark-opens-lielle-a-new-fine-dining-restaurant-in-l-a\/"},"modified":"2026-02-09T14:24:16","modified_gmt":"2026-02-09T14:24:16","slug":"marcus-jernmark-opens-lielle-a-new-fine-dining-restaurant-in-l-a","status":"publish","type":"post","link":"https:\/\/nationalgunowner.org\/index.php\/2026\/02\/09\/marcus-jernmark-opens-lielle-a-new-fine-dining-restaurant-in-l-a\/","title":{"rendered":"Marcus Jernmark Opens Lielle, a New Fine-Dining Restaurant in L.A."},"content":{"rendered":"
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Marcus Jernmark. Andrea Jernmark<\/span><\/figcaption><\/figure>\n

As the executive chef of Stockholm\u2019s three-Michelin-starred Frantz\u00e9n<\/a>, which was ranked No. 6 in the 2021 World 50 Best Restaurants list, Marcus Jernmark<\/a> cooked at the highest tier of fine dining.<\/p>\n

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But at Lielle<\/a>, the Los Angeles restaurant he\u2019s debuting on Thursday, February 12, at the former Bicyclette<\/a> space on West Pico Boulevard, he\u2019s thinking about satiation and sensibleness more than spectacle and showmanship.<\/p>\n

\u201cYou can go to Lielle<\/a> to be full,\u201d Jernmark tells Observer. \u201cYou don\u2019t go to most fine-dining restaurants to get full. You go there for the experience. I want to kind of bridge that gap.\u201d<\/p>\n

Lielle will no doubt be a high-end dining destination, but Jernmark wants to take things down a notch after spending years dining around Los Angeles and seeing what guests here enjoy.<\/p>\n

\u201cThe price point is important,\u201d says Jernmark, who plans to charge $150 for generous four-course meals instead of having the 42-seat Lielle be one of those tasting-menu restaurants that charges twice that for a progression of daintier bites. \u201cIt\u2019s an important tool for us to set expectations for the guests. I think that it\u2019s intriguing to be a part of redefining that potential of a new or maybe not-so-widely utilized tier of fine dining, where you take sort of a social dining format and bring a lot of quality and intentions behind that.\u201d<\/p>\n

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Vendace roe. Courtesy Andrea Jernmark<\/span><\/figcaption><\/figure>\n

Every Lielle meal will start with house-baked 36-hour Rouge de Bordeaux levain bread with house-cultured butter and items that might include vendace roe (a nod to Jernmark\u2019s background in Nordic cooking) with beer-poached Dungeness crab.<\/p>\n

\u201cThe bread is amazing, but it\u2019s been such a trip to learn how to bake it,\u201d Jernmark says. \u201cBread is complicated. The simplest things are the ones that are really hard. But if you do it really well, what people are going to take away from the experience is, \u2018Oh, that bread and butter.\u2019\u201d<\/p>\n

Baking in-house also pays dividends in the form of misos that Lielle is making with leftover bread.<\/p>\n

\u201cWe\u2019re doing soups with it,\u201d Jernmark says. \u201cWe\u2019re mixing it with walnuts and doing walnut miso. We\u2019re smearing it onto our squab. We just find so many different outlets for one product, and it\u2019s been really rewarding.\u201d<\/p>\n

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Abalone \u201cBBQ.\u201d Courtesy Andrea Jernmark<\/span><\/figcaption><\/figure>\n

At Lielle, Jernmark and chef de cuisine Matthew Bowden<\/a> (who previously cooked at fine-dining powerhouses Providence<\/a> and Manresa<\/a>) will showcase dishes like abalone \u201cBBQ\u201d with seaweed rice, Brussels sprouts and fermented hen of the woods sauce. Aged squab is served with yuzu pepper, sprouted walnut and bitter greens. There\u2019s spaghetti all\u2019assassina with spiny lobster, preserved tomato and sea urchin. The focus here is what Jernmark likes to call California bistronomy.<\/p>\n

Jernmark and his wife\/creative partner, Andrea, put this restaurant together after scouring California for the best ingredients. Andrea, who hand-sewed Lielle\u2019s napkins and worked closely with her husband and design studio Lovers Unite to reimagine the subterranean space that was previously home to Walter and Margarita Manzke<\/a>\u2019s Bicyclette, has joined her husband on drives up the Central Coast. There have been frequent visits to Buellton\u2019s Motley Crew Ranch and Marketplace, where Lielle is procuring proteins like mature beef.<\/p>\n

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Spaghetti all\u2019assassina with spiny lobster, preserved tomato and sea urchin. Courtesy Andrea Jernmark<\/span><\/figcaption><\/figure>\n

\u201cThey focus on 100 percent regenerative and biodynamic practices, and they\u2019re working with a cluster of producers around them.\u201d Jernmark says. \u201cWe go up there two or three times a month and actually buy all the food that we eat at home from there. But we\u2019re also working on a sausage with them.\u201d<\/p>\n

That sausage will likely be used for bangers and mash at Mar\u00e9e<\/a>, a California-Parisian wine bar above Lielle that Jernmark plans to debut later this year.<\/p>\n

In 2023, I happened to run into Jernmark while walking on the Bowery in Manhattan. I was on my way to Torrisi<\/a>, and he was heading to Estela<\/a>. We talked about our dining itineraries. He was doing a very specific kind of R&D. His hit list also included Torrisi, along with Claud<\/a> and The Four Horsemen<\/a>.<\/p>\n

Mentally, he was over 15-course menus. And as these things turn out, Torrisi has since earned a Michelin star while The Four Horsemen and Penny<\/a> (the upstairs seafood bar from the Claud team) made it into the inaugural North America\u2019s 50 Best Restaurants list<\/a>.<\/p>\n

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Jernmark wants Lielle to feel like a restaurant. Courtesy Andrea Jernmark<\/span><\/figcaption><\/figure>\n

As Jernmark gets ready to open Lielle, he\u2019s thinking about his favorite restaurants in the world, like Paris spots Maison Sota, Septime, Le Ch\u00e2teaubriand and Clown Bar in its heyday. There\u2019s a commonality here, clearly. Jernmark wants Lielle to feel like a restaurant, not like a friend\u2019s living room or a palace or a spaceship. He wants to serve world-class food without excessive frills.<\/p>\n

He also wants to shy away from performative formality. If it makes more sense for a sauce to be plated inside the kitchen, he\u2019ll avoid a tableside presentation. Instead of specific wine pairings, there will be a carefully curated by-the-glass selection that\u2019s highly influenced by the time Jernmark has spent with California sommelier\/winemaker Rajat Parr<\/a>.<\/p>\n

Jernmark wants his dining room to be a bit dark, but knows that it\u2019s important to properly see your dining companion and the food you\u2019re eating at the restaurant\u2019s custom cherry wood tables and wine-toned leather banquettes.<\/p>\n

Seating is \u201ccomfortable, but it\u2019s not over the top,\u201d Jernmark says. \u201cTables are not very spacious, but they\u2019re intentionally set up in a way where you have all the space that you need. You\u2019re very comfortable, but it\u2019s not excessive. You\u2019re sitting relatively close for fine dining to not dilute the human factor of what a busy restaurant should be.\u201d<\/p>\n

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Lielle. Courtesy Kort Havens\/Lovers Unite<\/span><\/figcaption><\/figure>\n

The human factor is driving the creation of Lielle, which is named after Jernmark\u2019s daughter, in many ways. Jernmark is working with small suppliers like Monterey Abalone Company and Petaluma\u2019s Andante Dairy. It\u2019s about building a like-minded network of independent purveyors and collaborators. Parr introduced Jernmark to Andante\u2019s Soyoung Scanlan<\/a>, and Jernmark is now working with her on cheese projects and an aged saison.<\/p>\n

There\u2019s clearly a seriousness to the way Jernmark thinks about food. But the point he\u2019s making at Lielle is that seriousness doesn\u2019t have to mean ceremony.<\/p>\n

\u201cAt some point, you need to relax a little bit,\u201d Jernmark says. \u201cI promise you there\u2019s going to be so little show that some people will request more show. But this is a restaurant for people who are well-traveled and have seen a lot of smoke and mirrors. And they\u2019re over it. We don\u2019t need that in our lives anymore. We want to bring it back to basics in that sense.\u201d<\/p>\n

Lielle is about forging a different path and letting go. Jernmark wants Bowden to be \u201cin a free role\u201d in the kitchen. Jernmark is there to support the kitchen, but he feels no need to be presiding over it. On many nights, you\u2019ll likely find him walking through the dining room, offering service that\u2019s warm and welcoming but not over-the-top.<\/p>\n

\u201cIf everything goes really well, I\u2019m probably going to be in a relatively nice ma\u00eetre d\u2019 situation,\u201d he says. \u201cI will be in the kitchen as well, but I need to look out for the entire operation.\u201d<\/p>\n\n

Lielle, located at 9576 W. Pico Blvd, Los Angeles, CA 90035, will be open for dinner seven nights a week, with seatings from 5 p.m. to 8:30 p.m.<\/em><\/p>\n

\t\t\t\t\"Marcus<\/p><\/div>\n