Houston Brothers Unveil Mother Of Pearl At Level 8 In Downtown LA

So fresh…

Mark and Jonnie Houston, the Co-Founders of Houston Hospitality (aka The Houston Brothers) have introduced the latest and final addition to Level 8’s culinary menagerie: Mother of Pearl.

This picturesque al fresco oyster and champagne bar boasts a thoughtfully curated menu helmed by Michelin-starred and Mírate Chef Joshua Gil and is complemented by an enticing array of champagnes, cocktails, and wines. Located atop Level 8’s expansive outdoor terrace (across from The Crypto.com arena), Mother of Pearl invites guests to savor exquisite flavors while soaking in the breathtaking sunsets, creating an unforgettable dining and imbibing affair.

Passing through elegant wrought iron gates adorned with vibrant pink bougainvillea, guests are greeted with sweeping views of Downtown LA and the Hollywood Hills as they enter.

This alluring atmosphere sets the stage for a special culinary experience by Michelin-starred Chef Joshua Gil that highlights fresh seafood and locally sourced, premium ingredients. Each dish is crafted to harmonize Southern California tradition with the contemporary culinary expertise that Chef Gil is most known for. Featured dishes include:

  • Ocean’s Treasures Raw Platter served with lemon, black mignonette, mother’s cocktail sauce, kosho aioli, ½ Maine lobster, king crab legs, pacific oysters, Mexican white shrimp, Baja abalone and 1 oz ossetra caviar
  • Fritto Misto with abalone, squid, herbs and flowers and truffle aioli
  • Hearts of Palm Aguachile with sungold tomatoes, key lime, avocado and serrano
  • Mom’s Spaghetti & Meatballs  with squid ink spaghetti, lobster meatballs and parmigiano reggiano

The beverage program at Mother of Pearl is equally as enticing, overseen by Level 8 Beverage Director and Boujis Group alum, Melina Meza. With a background in crafting inventive cocktail and wine programs, Meza has thoughtfully chosen an extensive lineup of Champagnes. 

This meticulously curated program showcases prestigious tête de cuvée Champagnes, featuring esteemed names such as Cristal, Dom Pérignon, Tattinger, and Gimonnet. Furthermore, rare vintage Champagne verticals await, inviting guests to embark on a journey through time to savor the rich history and quality of each pour. To add a touch of luxury, guests can also indulge in the experience of a roaming Champagne cart, offering tableside service for an indelible evening.

Alongside the selective Champagne selection and a delicious Frosé, the cocktail menu at Mother of Pearl is a testament to true creativity and innovation. Meza masterfully uses top-tier ingredients to fashion original and delectable concoctions to complement Chef Gil’s dishes. Featured cocktails include:

  • Salty Siren made with Altos Tequila, Americano, Blood Orange, Key Lime, Sparkling Grapefruit and Salted Cadillac Foam
  • High Tide made with Gray Whale Gin, Blue Spirulina, Caribbean Pineapple,  Honeysuckle, Citrus, Yogurt Boba and Lemongrass
  • Mini-Tini made with Absolut Elyx Vodka, Shishito Pepper Dry Vermouth, Caperberry, Lillet Blanc and Verjus Blanc served with a bump of caviar

Designed to be reminiscent of a Spanish style gazebo, the bar exudes elegance with its intricately curved wrought iron and glass overhang. Beneath, the bar is adorned with hand-troweled stucco, accented by Talavera tiles featuring cobalt blue borders and intricate blue, yellow, and white floral patterns which shimmer in the glow of sunset.

Level 8 by Houston Hospitality and Lightstone first debuted in September 2023 drawing inspiration from the Houston Brothers’ extensive travels spanning decades. It offers a fusion of their adventures encapsulated within a sprawling destination, narrated through the lens of the venue’s fictional founder, Mr. Wanderlust. Embarking from Buenos Aires to Tokyo, guests are invited on a captivating voyage through a sophisticated playground.

Mother Of Pearl Details

1254 S Figueroa Street Unit #808, Los Angeles


Open Thursday – Saturday: 6 p.m. – 10 p.m.
Sunday – Wednesday: Closed
Reservations via RESY