RtS: Chaya Brasserie

[Ghoulish Delight]

Rank the Swank - Restaurants and Bars


Overall Swank Rank

Chaya Brasserie
8741 Alden Dr.
Los Angeles, CA
8/4/2007
http://www.thechaya.com/bhindex.htm


The Lowdown
Hip location, great service, and outstanding cuisine.

Food
Decor
Service

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The Gig
Dinner

The Grub
GD - Banzai Roll (Soft Shell Crab, Kaiware & Cucumber wrapped with Masago
Spicy Ponzu & Wasabi Mayonnaise)
Sliced Venison w/chestnut puree and chamignon

CP - Duck and mango salas w/duck and veggie spring rolls
Grilled Colorado lamb chops

Both - Bottle of Foley vinyards 2005 Pinot Noir
Banana banana banana

The Scene
Plans for our 5 year wedding anniversary came late. Working around a bunny and a wedding the following day left us indecisive. It wasn't until the day before that we made reservations to stay the night at Elan Hotel Modern and dinner at Chaya Brasserie. The French/Japanese fusion it promised was new to us, which is always nice.

It may have been last minute, but the decisions couldn't have been better.

First a word about the hotel. A block over from the Beverly Center and the Sofitel (location of the wedding, amazing place itself), it's well within walking distance of some of LA's swankiest locales. Perhaps a few too many rooms to truly be called a boutique hotel, it definitely had that kind of feel. Beautiful mid-century modern lobby to lounge in with complimentary wine service every evening and continental breakfast in the morning. Room was small but stylish. Even just the single night left us feeling like we'd had a getaway.

Now, on to dinner. I'm going to start with the side dishes accompanying my meal. First was the chestnut puree. O...M..G. Candy. Delicious whipped candy, with texture similar to mashed potatoes. Much like Thanksgiving mashed sweet potatoes, but with a much more refined flavor.

Then the champingon. Very simple preparation, but what made it was the bits of bacon. Lent a very hearty smokiness to them that let the otherwise understated flavor stand up to the dish's other two components. Which brings me to the venison. You know, deer may be beautiful creatures...but sorry Bambi's mom, God made you delicious. Heavily peppered, and in some sort of reduction sauce (that put my "divine" sauce mentioned in the "what's for dinner" thread to shame) and cooked to perfection.

The banzai roll was full of interesting flavors, served with what seemed like a citrus soy. Even CP, not a sushi fan in the least, admitted it was good.

CP's lamb was outstanding, and served with rolls of what seemed to be goat cheese and foie gras. Rich in every sense and the rare plate of colorado lamb chops that would have even filled me up.

The duck salad portion of her appetizer was delicious. Unfortunately the rather pedestrian and bland spring rolls that accompanied it were the one knock on the whole meal.

The wine pairing, suggested by our very helpful and knowledgeable waiter, was perfect. Not the cheapest wine on the menu, but well worth the splurge.

And finally, couldn't resist Banana banana banana. A chocolate dipped frozen banana served over banana ice cream on a crisp banana tart, plus some berries for good measure. Banana banana banana indeed. And for a final touch, the kitchen topped it with a couple candles and a personalized "Happy 5th Anniversary" white chocolate wafer.

It was an elegant meal, with an elegant price tag to match. But well worth it for such rare quality all around.

Perhaps a few photos to come, of the hotel if nothing else.