Eat at L. Ron’s 

Wednesday, Nov 7 2001

At least twice a day for the past eight years, I’ve driven past the Manor Hotel, which houses the Church of Scientology Celebrity Center International. But it was not until last month that I noticed a plastic sign affixed to its outer wall: “Renaissance Restaurant — Open to the Public.”

I am perversely interested in checking out the place, but the friends I mention this to are less than enthralled. “Bring brass knuckles and Mace,” one friend helpfully suggests. Another wonders aloud whether the waiter will slip a personality test under my napkin. Funny.

I know from experience that their concerns — that I will be strapped to a chair and forced to listen to Chick Corea music, or watch Battleship Earth until its cockamamie creed makes consummate sense — are unfounded. Years ago, I was the assistant to a screenwriting Scientologist who practiced none of the church’s tenets while availing himself of every financial perk membership offered, and was hence constantly being called before church tribunals. He’d dictate long, complicated, bafflingly opaque letters pleading his case, which I’d deliver to some Celebrity Center pooh-bah, an iron maiden in pearls who seemed to regard me not so much as a potential parishioner as a blob of bronchial phlegm. Still, I sort of dug the Celebrity Center’s faux-grand Midwest-hotel ambiance and the preternaturally happy drones buzzing about in nautical regalia.

Location Info

Related Stories

  • Tom Cruise vs. the Internet: Readers Respond 4

    Cruise Control Last week, Film Critic Amy Nicholson offered a contrarian take on Tom Cruise's famous couch-jumping moment — arguing that the events of 2005 irrevocably changed our relationship with celebrity, and that Cruise's career as a serious actor was a major casualty. ("The Last Movie Star," May 23). In...
  • 620-Year Sentence

    A serial robber whose last crime, in Beverly Hills, was witnessed by cops who finally caught up with him was sentenced this week to a whopping 620 years behind bars. Despite that botched attempt in Beverly Hills that put him behind bars, Alonzo Harris, 54, was "extremely violent," prosecutor Jack...
  • Beverly Hills High Rap

    Beverly Hills was ostensibly inhospitable to boom bap. In the mid-'90s pop culture pantheon, 90210 was renowned for Dylan McKay and Cher Horowitz. The imagination conjured palm trees, Porsches and digital wardrobe selectors. The reality, however, was way less reductive. There was no Peach Pit, but there was Larry Parker's...
  • 5th L.A. Cop Lost 2

    An off-duty Los Angeles police officer was killed today at nearly the same spot where Nicholas Lee died on patrol two months ago, the LAPD's Rosario Herrera told us. Chief Charlie Beck was en route to the scene of the the accident in the 1000 block of Loma Vista Drive...
  • Fallen Cop ID'd

    The Los Angeles Police Department today identified the officer who died in an off-duty collision yesterday in Beverly Hills as Ernest L. Allen Sr., a 27-year veteran of the force. The 52-year-old Southwest Division detective was killed in almost the same spot as on-duty patrol officer Christopher Lee, who died in...

“Oh, I’d love to go to Ron’s restaurant,” says my friend Marc, who, at 220-plus pounds, has no fear of forced inculcation.

We make our way past the Range Rovers in the driveway and into a hall displaying gilt-edged awards from the city (“This one’s signed by Jackie Goldberg,” Marc points out). Behind a velvet rope is the purported office of founder L. Ron Hubbard, a soul-deadeningly dull den straight out of 1950s TV, with Ethan Allen–like appointments and a wall of locked bookcases holding what must be a ton of Scientology tomes whose spines don’t appear to have been cracked.

At the end of the hall is Renaissance. There are brass sconces on the trompe l’oeil walls, white linens on the tables, morning glories painted on the ceiling and a French maitre d’.

“Right this way,” he says, escorting us to a table overlooking several acres of garden, its foliage and tinkling fountain utterly buffeting the traffic on Franklin.

“This looks like the Bois de Boulogne with palm trees,” says Marc. “Who else can afford this kind of oasis in the middle of Hollywood? It’s probably the largest piece of open space between Griffith Park and Beverly Hills.”

I hadn’t held out much hope for the food — I had figured on lots of pesto in inappropriate places. I was wrong. Lobster salad comes with fennel and greens and black-truffle oil, risotto with wild mushrooms and two cheeses. There’s a 20-ounce grilled buffalo entrecôte.

“Let’s check out the wine list,” Marc says.

Tempted by a $500 bottle of Montrachet, Marc settles for cabernet by the glass, which the maitre d’ pours into a crystal balloon; Marc compliments the stemware.

“Yes, it is a beautiful restaurant,” the maitre d’ says. “Everything first-class.”

There are only two other diners at lunch on a Thursday, so he lingers.

“You know, when I take the job here, my father-in-law, he say, ‘No! You must put garlic around your neck and run the other way!’ Then he answers the question I am dying to ask. “But I am not a Scientologist.”

Are most of his customers?

“Yes, because they come here from all over the world to stay in the hotel, to do their business.” He nods as a waiter places our meals before us. “Bon appétit!”

There is an entire lobster nuggeted throughout my salad, which is massive and delightful.

“This is good,” says Marc, closing his eyes as he chews a cremini. “Not great, but very solid food.”

The maitre d’ pours Marc more wine, on the house, which I see as unremittingly generous, and also an indication that the place is trawling for new customers.

“How long has that sign been out on Franklin?” I ask the maitre d’.

“That is new,” he says. “People, you know, they don’t come; they think it is only for Scientologists. But it’s not; it’s a good restaurant, a beautiful restaurant. Dessert?”

I order Pommes Normande, a sizzling tarte tatin without the crust that comes with several cups of softly whipped cream. Marc and I play dueling spoons, vying for the last of the caramelized sauce. With coffees, the bill is less than $50.

“Please, you will come back for Sunday brunch,” says the maitre d’, handing us each a $5-off chit. “And if you lose the coupons, you tell them I have given them to you.”

“They must be hurting for cash,” I whisper to Marc. “Why do you think they even keep the place open?”

“I think it must be a flaunt thing. Scientologists are into that,” he says. “Good food, though. I’d come back.”

Me, too.

5930 Franklin Ave., Hollywood; (323) 960-3222. Open for dinner seven days a week, 5:30–10 p.m. Entrées start at $17; three-course dinner specials run between $25 and $30. Wine and beer. Parking on Bronson Avenue. AE, MC, V.

Related Content

Related Locations

Now Trending


  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.