2 posts tagged “los angeles area dining”

http://aswelikeit.vox.com/
Cuisine=*(0-20) Ambiance=!(0-5) Price=$(Simple-Full)
Approximate Price per person excluding tax, beverage + tip=$. Simple=appetizer + main course; full= best available multi-course meal.

As We Like It has been serving the gastronomically enlightened community since 1989.

    Beverly Hills, CA

     Piccolo Paradiso *(18) !(3) $(22-70) Tel.=310-271-0300, Fax=310-271-1233 www.giacominodrago.com.  150 S. Beverly Drive, Beverly Hills, Lunch Monday-Friday, Dinner nightly.
    We found this part of the Giacomino Drago dining empire (Panzanella, Il Pastaio, Il Buco Ristorante Paninoteca, Shu Sushi, Via Alloro) on our last trip to Beverly Hills and were very pleased with the ambiance, service and cuisine. The lively, contemporary decor sparks an upbeat energy to the place. We enjoyed the beet salad and the polenta with mushrooms. Terrific pastas included tagliolini with scampi and fettuccinis Bolognese and carbonara. The branzino (sea bass) and risotto with lamb chops were wonderful. We chose a young but delightful bottle of 2004 Gaja Sito Moresco Langhe at $132 (3 times retail) to complement the dinner. Corkage is a reasonable $15 if you bring your own bottle. Valet parking is $7.00.

Cuisine=*(0-20) Ambiance=!(0-5) Price=$(Simple-Full)
Approximate Price per person excluding tax, beverage + tip=$. Simple=appetizer + main course; full= best available multi-course meal.

As We Like It has been serving the gastronomically enlightened community since 1989.

    Cut Steak Restaurant, Los Angeles Area

    Cut *(18.5) !(4) $(42-220) Tel.=310-276-8500 Fax=310-276-8502 www.wolfgangpuck.com/restaurants/finedining/cut/beverlyhills/.  9500 Wilshire Boulevard at Rodeo in the Regent Beverly Wilshire Hotel, Beverly Hills, Dinner Mon.-Sat= 5:30-10:00 P.M.
    This is the finest steakhouse we’ve found, definitely a “cut-above" the others. The dual level dining room has elegant, subdued, contemporary decor with just the right lighting to balance visual needs with atmosphere. High class table settings and the presence of über-chef Wolfgang Puck walking around the restaurant add to the ambiance. Popular music was played a bit loud, but that may have been related to the fact that we were there on Grammys weekend in LA-LA Land. The bread selection is addictive. Starters included a delightful bone marrow flan with mushroom marmalade and parsley salad, a well balanced dish of Austrian oxtail bouillon with chive blossoms, chervil and bone marrow dumplings, and a fine prime filet mignon “carpaccio” with celery hearts and shaved French black truffles. Skip the overpriced, warm organic asparagus, poached egg with excess vinegar over a soggy toast base. The steaks were all of the highest quality, and individuals each preferred their own cuts and beef types. We sampled the following steaks, grilled over hard wood & charcoal, then finished under a 1200 degree broiler, and all were fabulous:
U.S.D.A. Prime, Illinois corn fed, aged 21 days ($3-5/oz.) bone-in rib eye and bone-in filet mignon,
American Waygu/Angus “Kobe style” beef from Snake River Farms, Idaho rib eye, 10 oz. ($8/oz.),
American Waygu/Angus “Kobe style” beef from Mishima Ranch, California filet mignon 6 oz. ($10/oz.)
A tasting of NY Sirloin ($120) Including 2 oz. Japanese Waygu from Kagoshima Prefecture, 4 oz. American Waygu/Angus “Kobe style” beef from Snake River Farms and 4 oz. U.S.D.A. Prime dry age from Nebraska.
Sauces were an extra $2.00 each, and completely superfluous for such delicious steaks.
We enjoyed the on-the-side dishes ($12-19 each) which included: French fries with herbs, Yukon gold potato purée, tempura onion rings, creamed spinach with fried organic egg, butternut squash with celery root and medjool dates, black trumpet mushrooms with artichokes and baby leeks, and a potato tarte Tatin. Be sure to leave room for desserts. Bruléed “baby banana” chocolate cream pie with vanilla ice cream was a winner, as was the dark chocolate soufflé with whipped creme fraiche and gianduja ice cream. The inside-out profiteroles with coffee ice cream, almond dacquoise and golden spun sugar was uninspired. Their wine selection is comprehensive, with something for everyone, and corkage is $35.00 if they don’t have your wine on their list. Our own bottles of 1988 Dom Perignon Champagne, 1990  L. Latour Batard Montrachet and 1938 Gruaud Larose were magnificent complements to the dinner. Service was knowledgeable, attentive and professional with some of the best wine service in California. This place is extremely popular, so reserve well in advance.