Tag Archives: Best Restaurants West Hollywood

Key Party

The Church Key
The Church Key is a restaurant full of surprises. While there’s a menu with diverse offerings from Potato Pierogies to Jidori Chicken “Tikka Masala,” a good part of your meal is likely to come from “dim sum” carts that cruise around the restaurant. Each cart has a variety of whimsical and unexpected small plate offerings such as Baja fish tacos, bahn mi sandwiches, falafel balls and even sushi. If you’re lucky, one of the carts will have Church Key’s “Cheetos,” which are fried chicharron-style pig ears dusted with cheese powder and seved with whipped avocado mousse. They’re amazingly good.

At some point in your meal, a woman will appear dresssed as a 1960’s airline stewardess with a Pan Am beverage cart. Don’t worry; she works there. She’ll offer you the chance to purchase “Otter Pop”-type cocktails, which she’ll prepare for you on the spot with liquid nitrogen. I suggest you accept.

But the biggest surprise at Church Key is despite all the theatrics and high-concept fun, the food is for the most part really good. The Tapioca Crusted Tai Snapper with Broccoli Rabe, Sushi Rice Cake and White Soy Vinaigrette is phenomenal. I also recommend the Cured Beef Bresaola with Plum Mostarda, House Pickles and Grilled Sourdough. The Salt and Vinegar Popcorn is like crack and free of charge. For dessert, go for the Brioche Donuts with Brown Butter Glaze and Cinnamon Caramel. You deserve it.

The Church Key is located at 8730 Sunset Blvd in West Hollywood.

Salt and Vinegar Popcorn

Salt and Vinegar Popcorn

Pig Ear Cheetos

Pig Ear Cheetos

Smoked Pork Ribs

Smoked Pork Ribs

Baja Fish Tacos

Baja Fish Tacos

Cheese Roll

Bacon and Cheese Roll

BBQ Pork Bun

BBQ Pork Bun

Osoky's Potato Pierogies with Peach Butter, Aged Gouda, Creme Fraiche and Chives

Osoky’s Potato Pierogies with Peach Butter, Aged Gouda, Creme Fraiche and Chives

Heirloom Tomato, Melon and Peach Salad with Sheeps Milk Gouda, Pickled Peach Vinaigrette and Watercress

Heirloom Tomato, Melon and Peach Salad with Sheeps Milk Gouda, Pickled Peach Vinaigrette and Watercress

Cured Beef Bresaola with Plum Mostarda, House Pickles and Grilled Sourdough

Cured Beef Bresaola with Plum Mostarda, House Pickles and Grilled Sourdough

Tapioca Crusted Tai Snapper with Broccoli Rabe, Sushi Rice Cake and White Soy Vinaigrette

Tapioca Crusted Tai Snapper with Broccoli Rabe, Sushi Rice Cake and White Soy Vinaigrette

Jidori Chicken "Tikka Masala" with Dehydrated Mango, Cilantro Raita and Basmati Rice

Jidori Chicken “Tikka Masala” with Dehydrated Mango, Cilantro Raita and Basmati Rice

Brioche Donuts with Brown Butter Glaze and Cinnamon Caramel

Brioche Donuts with Brown Butter Glaze and Cinnamon Caramel

Banana Toffee Pudding with Banana Cake, Toffee Caramel and Banana Creme Brûlée Foam

Banana Toffee Pudding with Banana Cake, Toffee Caramel and Banana Creme Brûlée Foam

Cocktails!

The Cocktails have names like “Nice Melons,” “Purple Finger Pirate” and “The Family Jewels”

The dim sum carts are full of surprises.

The dim sum carts are full of surprises.

Anyone for Liquid Nitrogen "Otter Pops" from a Pan Am beverage cart?

Anyone for Liquid Nitrogen “Otter Pops” from a Pan Am beverage cart?

A handy card to let the dim sum cart pushers know you're done

A handy card to let the dim sum cart pushers know you’re done

It's a party here.

There’s a party going on right here.

Church Key on Urbanspoon

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Filed under West Hollywood

Totally Bazaar


Serving creative small plates of culinary genius in an ultra-cool setting, The Bazaar is one of the best and most unique upscale restaurants in the city. Helmed by master chef Jose Andres, the restaurant is situated adjacent to the uber-funky and modern lobby of the SLS Hotel, and consists of two contrasting dining areas: Blanca (white) which is sleek and elegant and Rojo (red) which is dark and intimate, like a lively little restaurant in Spain. There is an open kitchen and the whole restaurant exudes a party-like atmosphere.

I suggest starting your meal with one of The Bazaar’s innovative libations such as the Magic Mojito, which is poured into a glass filled with cotton candy, or the Liquid Nitrogen Caipirinha, which is prepared tableside. An order of Sweet Potato Chips with Yogurt, Tamarind and Star Anise (pictured above) and the Pa’amb Tomaquet (Catalan-style Toasted Bread with Manchego Cheese and Tomato) are perfect complements to your cocktails.

Like the restaurant’s interior, the extensive menu at The Bazaar is bifurcated into two distinct sections. Half of your choices are expertly prepared traditional Spanish tapas, and the other half are “modern tapas” which include whimsical dishes, molecular gastronomy and other avant-garde offerings. I recommend ordering with a sense of adventure and getting a mix of dishes from both sides of the menu. On the traditional side, my favorite things are the Jamon Bechemel or Codfish Fritters and the Rossejat (Paella-style Pasta with Shrimp). On the modern side, the “Philly Cheesesteak” made with “air bread,” cheddar and Wagyu beef (or the vegetarian version with mushrooms called the “Hilly Cheesesteak”) is an absolute must-have. I also love the Tortilla de Patatas “New Way,” a deconstructed version of the typical Spanish dish made with potato foam, egg and caramelized onions, as well as the “Not Your Everyday Caprese,” a salad of cherry tomatoes and liquid mozzarella balls which dissolve in your mouth.

For dessert, you are moved (literally) to the Patisserie, which is situated in the rear of the hotel lobby and features a candy/pastry bar that looks like it’s right out of “Willy Wonka and the Chocolate Factory.” As with the savory part of your meal, the idea here is to order and experience an assortment of small bites, which includes tarts, cookies, bonbons and pates de fruits, as well as a few plated desserts. After dinner, it’s fun to explore the lobby’s unusual gift shop with museum-like displays of idiosyncratic art objects.

The Bazaar is located in the SLS Hotel at 465 S. La Cienega, Los Angeles (Mid-City near Beverly Hills and West Hollywood).

Jamon Bechemel Fritters


Catalan-style Toasted Bread, Manchego Cheese and Tomato


American Sturgeon Caviar Cone


Tortilla de Patatas “New Way” with Potato Foam, Egg 63 and Caramelized Onions


“Not Your Everyday Caprese” with Cherry Tomatoes and Liquid Mozzarella


Local Persimmon and Seaweed Salad with Olive Oil Yogurt and Sesame


Smoked Yellowtail and Crispy Rice with Yogurt, Grapes, Capers and Radish


Ceviche and Avocado Roll with Jicama, Micro Cilantro and Coconut


Sea Urchin with Avocado on Steamed Buns


Ottoman Carrot Fritters with Apricots and Pistachio Sauce


Rossejat (Paella-style Pasta with Shrimp)


Seared Squid with Artichokes and Chicken Escabeche


Seared Scallops with Romesco Sauce


Codfish Fritters with Honey Aioli


Baby Japanese Peaches with Di Stefano Burrata, Hazelnuts and Arugula


“Philly Cheesesteaks” with Air Bread, Cheddar and Wagyu Beef


Cava Sangria, which was prepared tableside


Apples “Carlota” — Bread Pudding with Saffron Sauce


Hot Chocolate Mousse with Pear Sorbet and Salty Hazelnut Praline


Bonbons, Mini-Tablettes and Pates de Fruits


Patisserie



The Bazaar By José Andrés on Urbanspoon

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Filed under Beverly Hills, Mid-City, West Hollywood