Why The Henry matters.
The Henry is a polished all-day restaurant where Beverly Grove's design-conscious commercial culture meets Sam Fox's neighborhood-restaurant concept, a coffee-to-cocktails format and the hospitality group's expansion from Phoenix into Los Angeles.
Set along Robertson Boulevard near Alden Drive and just north of Beverly Boulevard, the restaurant occupies the ground floor of Robertson Plaza amid fashion showrooms, medical offices and the commercial blocks bridging Beverly Grove and Beverly Hills. The broad dining room uses evergreen leather banquettes, navy-and-gold walls, dark wood tables and lounge furniture to divide a large footprint into smaller seating environments. An exhibition kitchen opens food preparation toward the room as a long bar and coffee counter distribute activity across separate dayparts. Two patios extend the interior toward Robertson Boulevard and the building's upper terrace, giving the restaurant multiple outdoor zones within the dense commercial district. The result is a large restaurant organized to retain the visual warmth and varied seating scale of the neighborhood gathering place Sam Fox envisioned for the brand.
What defines The Henry.
The Henry is best known for Sam Fox turning the fifteenth concept developed by Fox Restaurant Concepts into an all-day flagship model that eventually became one of the company's principal national growth brands. Fox, a third-generation restaurateur, founded Fox Restaurant Concepts through Wildflower in Tucson in 1998 and subsequently developed a portfolio spanning North Italia, Culinary Dropout, Blanco, Flower Child and numerous other restaurants. The first Henry opened in Phoenix in December 2013 beneath the company's own headquarters, pairing a full-service American brasserie with a coffee bar and larder inside the building Fox called the “Big Kitchen.” Its original production program cured meats in-house, rolled and baked pastries each morning and centered the open kitchen on a wood-burning grill, making the restaurant both a public dining room and a working extension of the company headquarters above it. Los Angeles became the concept's second major market when Fox selected the former Newsroom Cafe at Robertson Plaza, a location associated during the previous decade with celebrity-heavy Robertson Boulevard dining. The Henry opened there on March 22, 2018, extending the Phoenix model into Southern California as Fox Restaurant Concepts accelerated expansion across multiple brands. Fox's standing within the industry had by then produced ten James Beard Award semifinalist appearances for Restaurateur of the Year and five consecutive appearances on Nation's Restaurant News' list of fifty influential restaurant figures. The corporate structure changed dramatically the following year when The Cheesecake Factory Incorporated acquired Fox Restaurant Concepts as part of transactions carrying $308 million in consideration at closing and another $45 million payable over four years. Fox Restaurant Concepts continued as an independently operated subsidiary under Fox, leaving The Henry inside a substantially larger public restaurant company without ending the concept-development structure that created it. By fiscal 2025, the group containing The Henry and FRC's other developing brands averaged $6.7 million in annual sales per location open for the full year, as The Henry expanded from its Phoenix and Los Angeles beginnings into markets across Arizona, California, Colorado, Florida, Illinois, Tennessee and Texas.
Pressed Yellowtail Sushi gives the contemporary kitchen one of its sharpest combinations, layering avocado with spicy yuzu marmalade, truffle chile crunch and Thai basil so raw fish moves between creamy fat, citrus, heat and aromatic herbs. Short Rib Potstickers take a slower-cooked protein into a crisp-edged dumpling format before toasted sesame, cilantro and ponzu cut through the braised beef. Korean Prime Skirt Steak builds another concentrated savory profile from beef and double-egg fried rice, then uses bok choy, snap peas, pickled shiitake, ginger, mint and cilantro to move the plate through char, acidity and fresh herbs. Scottish salmon follows a different construction through farro risotto, roasted beets, pomegranate molasses and Marcona almond pesto, giving the fish earthy grain, concentrated fruit acidity and nut richness. Bolognese pushes the menu toward deeper richness by folding traditional meat sauce together with truffle-mushroom butter and herbed ricotta, with garlic toast carrying the sauce outside the pasta itself. Hank's Espresso Martini extends the restaurant's coffee lineage into the cocktail program through vodka, Borghetti espresso liqueur, Licor 43 and spiced cold foam, converting the morning beverage component into an evening drink through coffee bitterness, vanilla-spice sweetness and aerated creaminess. The kitchen moves across Japanese, Korean, Mediterranean and Italian reference points through tightly constructed dishes whose sauces, pickles, herbs and fermented or concentrated accents keep the broad American menu from collapsing into interchangeable all-day restaurant cooking.
How The Henry fits.
The Henry works as the anchor for an outing through the western edge of Los Angeles connecting an interactive museum created in response to Holocaust denial, a film-industry structure transformed into one of Beverly Hills' strangest private houses and an early estate whose gardens developed alongside the city itself.
Begin at Museum of Tolerance, founded by the Simon Wiesenthal Center and opened in February 1993 after more than five years of development. The project emerged partly from concern over Holocaust denial and was conceived around interactive media and walk-through installations designed to connect Holocaust history with contemporary prejudice. Its dedication brought Simon Wiesenthal to Los Angeles alongside diplomats, politicians, religious leaders and Holocaust survivors, and the $50 million complex initially organized its principal sequence between a Tolerance Workshop and Holocaust exhibition. More than eight million people have subsequently entered the museum, including millions of students participating in its educational programming. Continue to The Witch's House, Harry Oliver's Storybook structure whose origins belong to the silent-film industry. Oliver designed the building as offices and dressing rooms for Irvin Willat's Culver City studio before producer Ward Lascelle arranged its relocation to Walden Drive during the 1920s. Curving walls, irregular rooflines, half-timbering and deliberately fanciful details carried cinematic set design into a permanent house, and later owners expanded the property. Years of deterioration eventually threatened the building before a sympathetic buyer undertook extensive rehabilitation, and Beverly Hills subsequently designated it Local Landmark 8. Conclude at Virginia Robinson Gardens, developed for department-store heir Harry Winchester Robinson and Virginia Dryden Robinson during Beverly Hills' earliest residential expansion. Virginia's father, Nathaniel Dryden, designed the reinforced-concrete residence after the couple acquired a five-acre parcel in 1911, creating what became associated with the city's first great estate. Its landscape evolved for decades through practitioners including Charles Gibbs Adams, Benjamin Morton Purdy and Morgan Evans, alongside generations of gardeners and Southern California nurseries. The property ultimately accumulated six acres of botanical and designed landscape and entered the National Register of Historic Places in 1978, preserving an estate where horticultural experimentation accompanied Beverly Hills' growth from subdivision into an internationally recognized residential enclave. The progression moves from a museum confronting twentieth-century persecution through Hollywood production design converted into domestic architecture and culminates in an estate where architecture, horticulture and the earliest development of Beverly Hills remain physically intertwined.
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