With each passing season, dineLA manages to make its Restaurant “Week” longer and longer. This summer, hundreds of restaurants across Los Angeles are participating in the 14-day event (July 14-27) featuring prix fixe menus that showcase their best offerings. dineLA feels quite a bit different for me this year, working among the chaos on the other side, but on our shared day off, we just had to participate as diners! To celebrate Martin’s mom’s birthday on our double-date, we selected Chaya Brasserie, just off the main hustle and bustle of Beverly Hills.
Chaya Beverly Hills is a tiny hole-in-the-wall with a gorgeously decorated interior that includes (real!) bamboo plants reaching to the sky. A print of Van Gogh’s portrait hangs on the wall opposite a series of large framed mirrors, opening up the small space and making it seem much less claustrophobic than it would have otherwise been. The white tablecloth-clad tables and attentive but friendly service let us know we were in for a special treat. For just $45, Chaya offers a three course dinner and a wine pairing for an additional $20. Martin opted for it and we shared the 3-ounce tasting pours (a white cotes du rhone for the first course, a red blend for the second, and a sweet riesling for dessert).
Even the table bread was a delicious start — freshly warmed, the crunch of rustic bread with a warm fluffy center, slathered with softened butter. I always appreciate places that take the time to warm their bread, so Chaya was already getting brownie points from me.
Coconut Chili Soft-Shell Crab | Summer Squash, Cilantro.
Appetizer (M): Coconut Chili Soft-Shell Crab | Summer Squash, Cilantro. As food lovers we are well aware that it is currently soft shell crab season! I could not believe that Chaya had it on their dineLA menu, and Martin snatched it up, though I made him promise to share. Dipped in a tempura batter, deep fried, and served over a bed of zucchini and yellow squash, the soft shell crab was absolutely succulent with its sweet meat and an oh-so-edible shell.
Tricolor Sashimi Carpaccio | Tuna, Salmon, Tai Snapper, Ooba Pesto, Yuzu Jelly.
Appetizer (A): Tricolor Sashimi Carpaccio | Tuna, Salmon, Tai Snapper, Ooba Pesto, Yuzu Jelly. I’ll be honest, I think twice about ordering the same menu item as someone else when dining out in a group. Though it was inevitable with a party of four and three menu options from which to choose, I noticed that no one was getting the sashimi. I’m so glad I did because I love yuzukosho and its presence in the ooba (shiso) pesto totally made the dish, aside from the sexy plating of course. Crunchy watermelon radishes, tart yuzu jelly, and an assortment of microgreens were excellent garnishes to the fresh raw fish.
Spicy Lobster Risotto | Edamame, Grilled Corn, Asparagus.
Main Course (M): Spicy Lobster Risotto | Edamame, Grilled Corn, Asparagus. Martin immediately gravitated to this dish and I could see why — the risotto was perfectly cooked (not too dry, not too runny, with al dente rice) and the plating was a show stopper with a massive lobster claw adorning the center of the plate. Don’t worry though — it’s already peeled and ready to extract for easy eating! I stole a bite or two and though I would not call it “spicy” it was full of spices and had a bit of a kick.
Steak & Frites | Prime Hangar Steak, Wasabi Chimichurri.
Main Course (A): Steak & Frites | Prime Hangar Steak, Wasabi Chimichurri. We just celebrated Bastille Day with homemade steak frites last week, but spotting it on the menu, I wanted to try that wasabi chimichurri. The steak arrived just the right temperature (rare as requested), tender, and absolutely flavorful. The frites were crispy and a generous portion, plenty to share with my snacking companions.
Strawberry Mochi | Coconut Sorbet.
Dessert (M): Strawberry Mochi | Coconut Sorbet. It was Martin’s turn to be “different” and he opted for the strawberry mochi. Sticky rice flour wrapped around a whole strawberry, it would be more accurate described as daifuku. The coconut sorbet on the side was refreshing and reminiscent of the milk and pulp straight from a young coconut. Despite the “girly” plating (as he put it), Martin really enjoyed this dessert, especially the flakes of strawberry-flavored white chocolate which reminded him of his favorite Pocky.
Flourless Chocolate Cake | Caramelized Banana Gelato, Hazelnuts.
Dessert (A & M’s Mom): Flourless Chocolate Cake | Caramelized Banana Gelato, Hazelnuts. The presentation was stunning, and the first thing I did was grab one of the bits of hazelnut brittle. So good! The cake itself was rich with a thin layer of ganache (?) holding it together. I particularly enjoyed the ice cream as I am a big fan of the chocolate-banana combination. A great way to end the meal!
Sticky Toffee Pudding | Bourbon Ice Cream.
Dessert (M’s Dad): Sticky Toffee Pudding | Bourbon Ice Cream. I was glad he ordered this as I wanted to see how Chaya’s interpretation of this British classic holds up. The sticky toffee pudding here (as our server had warned us) is more like a dense banana bread and is drizzled with a light bourbon sauce. I liked that it wasn’t too sweet or heavy but it was not quite what I think of when I think of sticky toffee pudding. Not a bad thing, just different.
There is still a week left of dineLA, so if you’re looking for a great deal and a beautiful venue for date night, consider Chaya Brasserie!
We also have plenty of write-ups for previous dineLA restaurant weeks, though the menu may vary:
– Piccolo Venice (Venice)
– Catch American Seafood (Santa Monica)
– Blue Stove (Santa Monica)
– Stefan’s at LA Farm (Santa Monica)
So get out there and enjoy the many awesome restaurants in our City of Angels!
Check out Chaya Brasserie: thechaya.com/beverlyhills
8741 Alden Drive
Los Angeles, CA 90048
See their Yelp reviews here!
DineLA Summer 2014 – $$$ ($45/person) dinner
Parking: $6.50 for valet.