Matsuhisa (Beverly Hills, CA)

Matsuhisa
129 N La Cienega Blvd
Beverly Hills, CA 90211
Dining date: 8/7/14

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Nobu Matsuhisa’s massive empire currently stretches 5 continents with over 30 restaurants; he’s easily one of the most successful high-end chef/restaurateurs today. However, it all began here in 1987, where Matsuhisa would establish a name for himself and where he met some powerful partners that helped him expand the brand worldwide. Almost thirty years later, Matsuhisa is still going strong on La Cienega’s restaurant row.

I was first introduced to Matsuhisa’s food at the original Nobu in New York many years ago and loved it. I’d frequented his restaurants in LA when I first moved here (and Las Vegas too), but it’d been many years since this latest visit.

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Scarpetta (Beverly Hills, CA) [2]

Scarpetta
Montage Beverly Hills
225 North Canon Dr.
Beverly Hills, CA 90210
Dining date: 10/19/13

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It’s been two years since my last visit to Scarpetta (it really doesn’t seem that long ago at all) and three years since my first opening night visit – still one of the more memorable dining experiences of my life. Scott Conant is still the face of the restaurant, but day-to-day oversight of the kitchen has transitioned to new executive chef Freddy Vargas as of May (who took over from the short tenure of Alex Stratta). This past weekend, I was invited back into the restaurant to get a taste of what’s new. This would be my fourth visit overall.

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The dining room is huge but the best seats in the house are the five at the end of the kitchen. Dubbed the ‘Chef’s Counter,’ it offers a front row seat in the kitchen and interaction with the chefs. As one can assume, it’s a completely different type of experience. My understand is that this isn’t tasting menu-only; a la carte is possible…but some sort of tasting would seem to be the best way to get the full experience.

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Nozawa Bar at SUGARFISH (Beverly Hills, CA)

Nozawa Bar
SUGARFISH Beverly Hills
212 North Canon Dr
Beverly Hills, CA 90210
Dining date: 5/18/13

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SUGARFISH, the streamlined sushi concept from Nozawa, has been rapidly expanding across LA since opening its first location in Marina Del Rey five years ago. This Beverly Hills location is the 6th in the chain (a 7th in Calabasas is already planned with rumors of a NYC project next year), though this one’s not quite like the others. This location is home to something called the Nozawa Bar, a reservation-only 10-seat sushi bar in the back of the restaurant serving an omakase-only menu of various sushi/sashimi. Whereas SUGARFISH focuses on more of the “typical” cuts of fish, the Nozawa Bar promises a more adventurous foray into sushi with its ~20 course meal. Another big difference is that the sushi is prepared right in front of the diner (like a typical sushi bar) rather than in the back (something all SUGARFISH locations share).

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Lunch and dinner reservations are taken online only (here), at $130 and $150 per meal, respectively. Having never been to Nozawa I was excited to dine here, which seems like the closest thing still in existence (though, a completely different concept). This would also be my first true omakase sushi experience since returning from Japan late last year.

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Red Medicine (Los Angeles, CA)

Red Medicine
8400 Wilshire Blvd
Beverly Hills, CA 90211
Dining date: 3/30/13

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Red Medicine is easily one of the city’s most controversial restaurants and it doesn’t really have anything to do with the food. Indeed, I think the outing of LA Times food critic S. Irene Virbila and the public admonishing of no-show diners has brought the restaurant nationwide attention, but it has likely overshadowed the food. More quietly, I’ve heard that the food coming out of Red Medicine’s kitchens are some of the more interesting, beautiful and delicious in the city, finding an ideal balance between Vietnamese influences and more modern American cuisine.

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I first sampled Red Medicine at the debut of revolving pop-up Test Kitchen in 2010, just before its opening in November of that year. Soon after the opening I stopped in for lunch, but it took me just over two years after that last visit to stop in for a proper dinner meal. I’ve been many times for dessert, but a full dinner was long overdue.

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Lawry’s (Beverly Hills, CA)

Lawry’s The Prime Rib
100 N La Cienega Blvd
Beverly Hills, CA 90211
Dining date: 8/12/12

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Lawry’s an institution in L.A., nestled in the middle of La Cienega’s ‘restaurant row’ since 1938. That location was the first of many for the chain, which now has restaurants internationally. Growing up in San Francisco, I visited the House of Prime Rib a number of times and always heard comparisons when I moved to Los Angeles. I first came while in college with my dad and found the restaurant eerily similar to my S.F. comparison. For what it’s worth, Lawry’s opened first.

The food at Lawry’s is not complicated or fussy. Sure there are some fish and other meat options, but most people opt for a slice of prime rib (sizing varies from a petite boneless cut to an almost obscene bone-in chunk of meat), served with horseradish, Yorkshire pudding, and mashed potatoes. Sides such as creamed spinach, creamed corn, sauteed mushrooms, baked potatoes, and asparagus are extra.

One of my favorite parts about Lawry’s is waiting for a table (imagine that!). In the waiting room are meatballs in a marinara sauce and house-fried potato chips. I must say they’re pretty tasty and it’s always a struggle not to eat too much. I always end up with a couple of small plates, though.

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Famous Original Spinning Bowl Salad crisp romaine and iceberg lettuce, baby spinach, shredded beets, chopped eggs and croutons, tossed with exclusive vintage dressing

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A large salad bowl is put on ice and literally spun, as dressing is poured into the bowl from high above.

Whipped Cream Horseradish grated fresh horseradish and seasoned whipped cream

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When it’s time for the main course, large silver carts are wheeled around filled with racks of prime rib. Yes, please.

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Five ‘sizes’ of prime rib are available ($35-$53); below are the three largest.

The Lawry Cut traditional and most popular cut

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The Diamond Jim Brady Cut an extra-thick portion that includes the rib bone

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The Beef Bowl Cut a double-sized cut with the rib bone

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A large slab of beef is put on each plate, topped with au jus, and served with the sides of choice. It’s quite a sight, for sure. I think the cooking temperatures were pretty spot-on and consistent (easier to do with prime rib than steaks), and I found the prime rib to be tender and juicy. There was a good beefy flavor and I particularly liked their au jus (ask for extra on the side). Total comfort food for me, particularly with the creamy mashed potatoes and gravy.

Lobster tails were available to add to the meal – $16 for one and $24 for two.

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While I thought the lobster tails were reasonably priced, I didn’t think they were anything special. You get what you pay for, I suppose. Save the money and upgrade for a larger cut of beef.

Similar to previous visits, I left my meal at Lawry’s content and full. Prime rib and mashed potatoes happen to be two of my favorite foods, so it’s hard to go wrong. However, prime rib is a relatively easy thing to make at home and I wouldn’t say the beef here is that much better than what a typical home cook can do. But hey, it’s still pretty delicious, good for large groups and has a sense of timeless nostalgia; for that, I’ll be returning here for many years.

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5×5 Chefs Collaborative @ Bouchon (Beverly Hills, CA)

5×5 Chefs Collaborative Dinner
Bouchon Beverly Hills
238 N Canon Dr
Beverly Hills, CA 90210
Dining date: 8/20/12

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I attended the first 5×5 dinner of the season at Melisse, but have unfortunately missed the last two due to some conflicts (Providence & Angelini Osteria). I was glad to be able to attend this latest one, which happened to be one of my most anticipated L.A. meals of the year. Having an all-star cast of L.A. chefs was part of it, sure, but there were four other opportunities for these 5×5 dinners. The difference-maker for me was the rumor that Thomas Keller (one of my favorite chefs, duh) would be around to survey the kitchen and meet & greet guests.

The guest chef for this dinner was Richard Rosendale of The Greenbrier in West Virginia. Rosendale will be representing the U.S. at the upcoming biennial chef competition Bocuse d’Or, something Thomas Keller has been strongly involved with. In preparation for the competition Keller has been taking Rosendale around the country to broaden experience and exposure. This was their latest stop (Rosendale revealed the next would be a stint at The French Laundry).

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Similar to previous 5×5 dinners, each chef prepared one course, while the home restaurant’s pastry chef created a seventh.

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We started with a few cocktails (left to right).

Moscow Mule 
Basil Basil Basil Hayden Bourbon, Normandin Mercier Pineau des Charentes, Fever Tree Soda, Fresh Lemon, Fresh Basil, Basil Simple, Highball
Blackberry Bramble Nolet’s Gin, Lucien Jacob Creme di Cassis, Fresh Lemon, Fresh Blackberries, Rocks

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We generally found the cocktails to be fairly watered down, which may have been partially caused by us waiting until all three were served (it took some time for the last one to come).

“Gougères” sauce Mornay with preserved black winter truffle

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The first thing to come out of the kitchen was this strong amuse bouche. The gougeres were similar to one of the signature starters at The French Laundry, albeit this one had a strong truffle flavor that really separated this bite. Hard to go wrong with cheese and truffles.

Sterling White Sturgeon Caviar Vidalia onion soubise, Hobbs Shore bacon, rye panna cotta & red ribbon sorrel (Rory Hermann, Bouchon)

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Next was home chef Rory Hermann’s dish. The caviar and sweet onion flavors were what stood out most, and I found the rye panna cotta to be very interesting – essentially a rye bread in smooth custard form. The flavors came together pretty well in this light starter.

A trio of breads were available this evening: the signature epi, brioche and multi-grain. I went with the first two; the epi was reliably good but I enjoyed the soft, buttery brioche even more.

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Cuttlefish Salad sea bean-green goddess, espelette, cuttlefish cracklings (Michael Voltaggio, ink.)

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Voltaggio’s dish featured a duo of cuttlefish – one in pasta-like ribbons and the other as fried “cracklings.” I really liked the texture between the delicate chew of the cuttlefish, crispy fried cuttlefish and crunch of the dehydrated dressing. The spring peas added a welcome sweetness to the overall plate.
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Santa Barbara Prawn roasted rosa bianca eggplant, shellfish & green zebra tomato jus (Josiah Citrin, Melisse)

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Perfectly cooked spot prawns, clams and mussels were smothered in a complex broth with earthy olive tones and a duo of sweetness from the tomatoes and raisins.

Pave of Leek & Halibut spiced “carrot”, truffle ribbon, sea cress, crystal lettuce, raisin purée & smokey leeks (Richard Rosendale, The Greenbrier)

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Guest chef Rosendale’s dish was a major disappointment. The layered halibut and  leeks was a good pairing, but way over-salted. On the opposite side of the spectrum, the accompanying carrot, tomato and “truffle ribbon” were rather bland and tasteless. While I hoped that the over-seasoned and bland would offset each other to create a perfectly seasoned bite, this just wasn’t the case.

“Risotto alla Milanese” stewed ossobuco & lemon pistachio gremolata (Gino Angelini, Angelini Osteria)

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Angelini reliably creates something rather simple and delicious in meals like this, and this was no exception. An al dente saffron risotto was topped with a tender piece of veal shank, while the gremolata provided a little bit of fresh citrus to counter the richness. A great balance of flavors – I just wish the portion wasn’t so tiny.
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Liberty Farms Duck Breast gratin of Weiser Farms tromboncino, smoked tromboncino purée & black mission figs (Michael Cimarusti, Providence)

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Cimarust’s duck dish was the final savory course. The duck was cooked a nice medium-rare and Cimarusti was able to imbue it with a pretty strong smoky flavor. It was complemented by sweet figs and some frisee; I’m not sure if the tromboncino squash made it to the plate.

“Le Vacherin aux Pêches Verveines” Frog Hollow Farms peaches, lemon verbena & chamomile bubbles (Allen Ramos, Bouchon)

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Dessert was a very simple, yet satisfying dish. Sweet peaches were paired with a meringue and a foam with floral and lemon flavors. Light and refreshing.

As a parting gift, we were given earl grey and pistachio macarons as well as a canele.

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I thought the food overall was good, but not great, and didn’t meet the expectations suggested by previous 5×5 dinners or the $150 price tag. I just didn’t think anything really stood out, and flavors didn’t quite come together as well as anticipated. I understand that even with an all-star cast of chefs, dishes often don’t come out as refined during a one-night special event in a foreign kitchen – it won’t detract me from attending future 5×5 dinners. Plus, my experience was definitely made up for by the fact that Thomas Keller was there working the dining room. I just hope that leek & halibut dish doesn’t make its way anywhere near the Bocuse d’Or judges’ table.

Chef Keller signing an apron. An apron with a bunch of notable chef signatures happens to be a great conversation-starter.

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