When Church & State originally opened its doors in 2009, it was a trailblazer: one of the first chef-driven restaurants in the Arts District, one of the first to inhabit a restored industrial space and one of the first to turn up the music to eleven. Perhaps most importantly, under its original chef, Walter Manzke, it was one of the first LA restaurants to fully express the essence of the straight-from-Paris bistronomie movement, which saw Michelin-starred chefs opting out of their sleek three-star kitchens and moving into the more humble confines of the neighborhood bistro, where they could present their refined technique and uncompromising approach to quality in a more convivial, casual context.

For ten years, Church & State never wavered from this modern bistro identity, and though the chefs changed, its reputation as a destination for authentic, delicious French fare persisted.  

In 2019, famed LA restaurateur Bill Chait purchased the restaurant, and partnered with Chef David Féau to refresh the space and reinvigorate the menu, and provide LA diners with an updated expression of Church & State's neo-bistro approach, one more suited to our city's now transformed dining landscape.

Under Chef Féau, a Michelin-starred disciple of the great Guy Savoy, the new Church & State provides a lighter, fresher perspective -- still undeniably French at the core, but inflected by more Mediterranean influences, as well as accents from further afield. With a warm, approachable service style and a festive, unfussy vibe, the new Church & State is a neighborhood restaurant very much of our age: fun, casual and quality-driven above all else.