BOL Hospitality Group (BHG) announced that Common Room, a modern neighborhood American restaurant near Young Circle in Downtown Hollywood, and The Brooklyn Room, a curated speakeasy, are now open and accepting reservations. The restaurant offers elevated comfort food, from caviar-topped lobster rolls and refined pastas to crispy fried chicken, in a warm, inviting setting, complemented by a curated music program. With a hint of mystery, it’s both intimate and vibrant.
Located at 2032 Harrison St., Hollywood, FL 33020, in the heart of Downtown Hollywood, Common Room was designed to serve as a neighborhood anchor. Common Room’s philosophy centers on reliably delicious food and expertly crafted cocktails in a warm and energetic atmosphere. The Common Room team prides itself on hospitality, where guests become regulars. Its approachable dining experience, layered with a post-dinner experiential cocktail component, offers guests two distinct experiences under one roof.
Co-founder Eric Douglas coordinated a team of South Florida-based companies to assist him in this project. Jewel Toned Interiors designed the interiors, and the architecture and construction were led by Kaller Architects and Lombardi Development. Distinct floral coverings and brass-framed mirrors give the space a sense of nostalgia that anchors the guest experience before a single dish arrives. The intimate 2000 square-foot restaurant offers seating for approximately 65 guests in the dining room, with future outdoor seating planned.
Tucked discreetly inside Common Room, the restaurant’s hidden cocktail bar, The Brooklyn Room, is designed to feel like a true speakeasy discovery, by invitation only. It’s completely concealed from the dining room, tucked behind an inconspicuous bookshelf in the hallway leading to the restroom. But this isn’t just any bookshelf; it’s the door.
Guests in the know can pull on the bookshelf’s frame to reveal the hidden entrance, creating a fun, unexpected moment that feels like discovering a secret. Access is granted exclusively by the manager, adding to the sense of intrigue and exclusivity.
Entry is granted by invitation only, though regulars who make Common Room or any of BOL Hospitality Group’s concepts a habit tend to find their way inside. As a nod to the New York City Borough, once inside, guests can enjoy cocktails inspired by Brooklyn’s neighborhoods and iconic areas. Each night will bring a unique mix of beats, including old school hip hop and jazz.
The menu draws on the comfort of American classics. Ingredients are sourced fresh from premium suppliers, with quality as the consistent standard across every dish.
Menu highlights include:
- Yellowfin Tuna Tartare ($22): Hand-cut tuna, yuzu kosho, avocado, cucumber, Maldon salt
- Crispy Brussels Sprouts ($15): Garlic soy glaze, chef’s chili crunch
- Chicken & Caviar ($MKT): Crisp chicken, chives, crème fraîche, Osetra caviar
- Cavatappi Mac & Cheese ($18): Creamy three-cheese blend, golden crumb, prosciutto
- Short Rib Tacos ($22): Gochujang short rib, Fresno slaw
- Lobster Roll ($35): Maine lobster salad, toasted brioche, salmon roe
- Southern Fried Chicken ($38): Crispy ½ bird, honey-buttered
- Prime Rib French Dip ($35): Thin-sliced prime rib, provolone, toasted baguette, caramelized onion, horseradish aioli, rich au jus
- Prime Skirt Steak “Frites” Au Poivre ($48): Grilled prime skirt steak, French fries, green peppercorn bourbon sauce
- Tamarind Braised Short Rib ($55): Slow-braised short rib, mascarpone mash, roasted baby carrots, tamarind jus
- Wild Mushroom Pappardelle ($26): Hand-cut pasta, roasted mushrooms, brown butter, thyme, parmesan
- Spicy Rigatoni ($24): Rigatoni, Calabrian chili sauce, burrata, basil
- The Common Wagyu Burger ($24): House wagyu blend, aged cheddar, caramelized onion, Dijonnaise sauce, toasted challah bun (thick-cut bacon + $4.5; sunny side up egg + $3.5)
- Faroe Island Salmon ($27): Corn puree, roasted edamame succotash, zucchini, dill
- Crisp-Skin Branzino ($29): Mediterranean branzino, fire-roasted romesco, broccolini
The Supper Club-inspired cocktail program, designed by Miami’s Unfiltered Hospitality, pairs classic builds with original signatures, each grounded in fresh, quality ingredients and finished with the kind of Miami-influenced flair. The menu is thoughtfully designed to carry guests from happy hour through last call without missing a beat. Common Room’s martini service allows guests to have a martini their way – tailored, precise, and refined, for $18. Spirit-free cocktails are also available.
Cocktail highlights include:
- Limonata Highball ($18): Reyka vodka, pasubio, limoncello, lemon, plum bitters, Topo Chico club soda
- Tropic Like it’s Hot ($18): Patron silver tequila, Cointreau, hibiscus, habanero bitters, dragon fruit
- Dancing Flamingo ($20): Nikka gin, guava, grapefruit, lemon, saline, sparkling wine
- The Uncommon Lady ($18): Brugal 1888 rum, orgeat, mango,
spiced honey, lime, nutmeg - Late Night Feels ($18): Ketel One Vodka, Zucca amaro, espresso,
raspberry & vanilla bean
“We are proud to welcome Common Room to the Hollywood community, an intimate neighborhood modern American restaurant with a vibe,” said Douglas in a statement. “Common Room will be known for great food, an amazing vibe and excellent service. It’s where happy hour effortlessly rolls into great evenings, and great dinners turn into memorable nights.”
“While access to The Brooklyn Room speakeasy is by invitation only, becoming a familiar face at any of BOL Hospitality Group’s establishments doesn’t hurt your possibilities of getting an invite,” he continued.
BHG was founded in 2013 by Eric Douglas and Hai Nguyen, two South Florida hospitality operators who have built a reputation for their portfolio of high-energy, experience-driven concepts across South Florida. The group’s portfolio includes Bae Korean Grill, The BŌL Asian Cuisine and Davidoff of Geneva Cigar Lounge at Seminole Hard Rock Hotel & Casino Hollywood, and Social Room in Hollywood. Zhō, a new pan-Asian restaurant, is slated to open at Dania Pointe in Q4 2026. Douglas leads brand development and long-term growth initiatives, while Nguyen oversees operational strategy and concept execution.
Hours of operation are Wednesday and Thursday from 5 to 10 p.m., Friday and Saturday from 5 to 11 p.m., and Sunday from 5 to 10 p.m. Common Room will be closed on Monday and Tuesday.
For more information and reservations, please visit https://commonroomfl.com/.
