Swedish chef Marcus Jernmark has opened Lielle, a 42-seat restaurant in Beverlywood, Los Angeles. The restaurant uses California ingredients prepared with Nordic cooking techniques and operates off a four-course menu ($150 per person). The chef and chef de cuisine Matthew Bowden have scoured California's seasonal ingredients, including abalone and seaweed from Monterey Abalone Company and cheese from Petaluma's Andante Dairy. The wine list is overseen by Phil South, former beverage director of The Lonely Oyster. The chef plans to offer a more casual sister restaurant, Mareé, later this year.