WHY Dishes like duck salad with black-bean sauce and Chinese ‘polenta’ with shrimp, mushrooms and scallions, along with a wine list created by the oenophile chef to harmonize with his menu. WHAT The setting is sophisticated and so is the menu, reflecting a French chef’s panache and a Chinese gourmand’s sense of robust flavor. Don’t [...]
September 1, 2010 | Posted in
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WHY The elegance, the view, the impeccable service run by famed ma’tre d’ Dimitri Dimitrov… and the food’s good, too. WHAT Is it a movie set or a restaurant? This restaurant atop the Sunset Tower Hotel is a little of both, a dazzlingly glamorous set with equally dazzling city views; outside is a separate operation, [...]
September 1, 2010 | Posted in
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WHY The signature whole sizzling catfish with ponzu sauce, but don’t stop there-it’s all delicious. For a memorable experience, ask Chef Shiro to surprise you. WHAT Chef Hideo Yamashiro knows his seafood and the menu reflects it, with lots of fresh, interestingly sauced fish offerings. As competition has intensified in increasingly food-obsessed South Pasadena, Shiro’s, [...]
September 1, 2010 | Posted in
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WHY Because Studio City needs a civilized, elegant spot for lunch and dinner. WHAT Owned by the family that used to operate Bel-Air Bar & Grill, Raphael is an intimate bo’te with an eclectic yet traditional menu from chef Steven Barkulis, formerly of Water Grill. The interior, designed by Terry Raphael, is drop-dead gorgeous, with [...]
September 1, 2010 | Posted in
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WHY Customized, ‘couture’ cookies, brownies and teeny pots de crème for parties and gifts, and impulse treats to take home for yourself. WHAT This boutique gourmet cookie biz occupies a bare-bones commercial kitchen in still-untrendy west Culver City, with a tiny counter and no seating. But though the surroundings are spare, the product has all [...]
September 1, 2010 | Posted in
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WHY Belgian endive salad with Roquefort, whitefish fillet with brandade and a great roast chicken with frites, all served in a place right out of the 8th arrondissement. WHAT Pinot Bistro is the oldest and most reliable of Joachim Splichal’s Patina spinoffs. Avant-garde when it opened, this handsome, artfully lit bistro has evolved into a [...]
September 1, 2010 | Posted in
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WHY To pick up a great gift for a caviar lover-and it’s not all $364-an-ounce Royal Sevruga stuff, either. WHAT This Euro-moderne West Hollywood outpost of the Parisian fancy-food emporium has a caviar-and-crème fra’che décor, 1950s Hollywood glam photos on the dining room walls and two big communal tables in the shop for tasting the [...]
September 1, 2010 | Posted in
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WHY Parisian-style macarons, displayed like objets d’art. WHAT Parisian-style macarons are not the dumpling-style macaroons (normally made of coconut) that we see in the U.S. These are light, tender-crisp sandwich-style cookies that look rather like colorful, miniature hamburgers, except the fillings are luscious ganache. Try the Sicilian pistachio, salt caramel and Madagascar vanilla. 9466 Charleville [...]
September 1, 2010 | Posted in
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WHY Flawless French pastries with Japanese flair. WHAT Keiko Nojima’s creations are as cross-cultural as they are classic: delicate and refined pastries that seamlessly balance tradition and intercontinental innovation. Take the mactha roll, for example, alternating layers of green tea chiffon cake and chestnut cream topped with sweet azuki beans. Or the fabulous cream puffs [...]
September 1, 2010 | Posted in
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WHY Superb baklava of every variety, as well as the full range of French and Armenian pastries. WHAT An elegant temple of French and Armenian delicacies, done up in marble and mirrors. There’s another branch in Glendale. WHO Baklava junkies and brides-to-be looking for a beautiful cake. 5150 Hollywood Blvd., Hollywood, 323.661.0335, panospastry.com. Daily. MC, [...]
September 1, 2010 | Posted in
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