The Montage Hotel Beverly Hills
225 North Canon Drive
Beverly Hills, California
Scarpetta
310. 860-7800

Joining with Scott Conant’s Scarpetta,

the Montage Hotel and restaurant opened its doors to a food selection that meandered in and out of the halls, the restaurant, the kitchen and outside by the garden.

The always friendly staff welcomed us and our friends who joined us today to an endless choice of cheeses (from the Beverly Hills Cheese Shop), meats, fish, pastries, breads and croissants, Conant’s world famous spaghetti,

shrimp and crab, French toast, pancakes, waffles, omelets, petit fours, champagne, juices, cafes, and the list goes on and on.

The restaurant was swarming with well-dressed kids and grown folks all enjoying an 80 degree day here in Beverly Hills.

In addition to a photo op with a very attractive Easter Bunny,

the kids (and some grown ups like the Dining Duo) enjoyed face painting and an egg roll on the hotel’s lawn.

Michael even joined in the fun with one of the Montage's really good sport, the handsome Matt.

Everything was absolutely mouthwatering, as always. We can hardly wait until next Easter, and we highly recommend you book for a delightful way to pass a holiday. By the way, we won’t wait for next year, there’s just way too much good stuff at Scarpetta’s for that!

We hope you all enjoyed a happy holiday, whatever you may celebrate.


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Coming Soon: The Dining Duo spends a long weekend in Las Vegas doing everything we enjoy, from luxuriating in a high end suite to dining at the best of the best and hanging at the pools; all without ever leaving the Wynn and Encore Hotels, THE address in Las Vegas.

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Do you have a "Best" selection?
Email to The Dining Duo and we'll post it once we taste it and agree.  FabDiningDuo@aol.com

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225 North Canon Drive
Beverly Hills, CA 90210
310. 860-7800

Elegance, Grace and Style

Walk the halls of the new Montage Hotel in Beverly Hills, and you’ll think it’s been there since someone planted the palm trees on Beverly Drive. Climb the stairs to what The Dining Duo believes to be L.A.’s only 4 star, white glove restaurant, and you’ll find an evening of incomparable proportions. This is not your typical hotel restaurant.

Upstairs from the lively lounge, this private and clubby room is complete with ornate low-coffered wood ceilings, rich dark mahogany wood paneling, and picturesque bottles of wine. A few tasteful oil paintings offset the crisp linen clothed tables, each set with a solitary red rose for a dash of vibrant color. With no more than 44 seats, Muse is intimate and personal; a quiet haven in busy Beverly Hills where one can enjoy elegant food and impeccable, unpretentious, friendly, flawless service.

The best bet here is to ask John Cuevas, the well-seasoned chef (formerly of the fabulous Loft and Studio Restaurant, at the Montage Laguna Beach), to create a multi-course meal for you and be surprised by his creativity and arrangements. Multiple runners deliver each course to your table at exactly the same moment so no one at the table ever waits a single second to be served. The handsome sommelier Mark Hefter, is beyond knowledgeable for his 31 years, about food, wine and all things having to do with dining (he cut his teeth at Le Cirque, amongst other top notchers). So ask him to pair tasty wine selections with your courses. One of our favorites, the Catena Malbec is THE Argentinean wine that is full bodied with a hint of spice to match the dish with which it was served ($42 bottle). We loved it so much we thought about pairing it with the entire meal.

You’ll start with a selection of several piping hot breads, including the winner of the triad and our favorite, the miche bread with caramelized onions and pecorino cheese; but be careful, there is a lot to eat here, so don’t fill up on bread. We loved the Ahi tuna tartar, which particularly pleased our palettes ($22). It was served in a “banana boat” on the end of chopsticks for easy access to our mouths and proved to be a tremendous burst of flavor. For a twist on Foie Gras, Chef’s take is never sweet, and there is no rich extracted sauce. It was a particularly scrumptious, creamy dish that was served with an unusual presentation of dipping sauce. Mark paired this savory dish with The Dolce sauterne-style wine from Napa ($35 per glass); the combo drove us wild for more.

Of particular notice, the lamb ($40) is simply superb and proved to be the best dish on the menu; if not perhaps the best lamb preparation we’ve ever experienced.
It is served medium rare with a topping of feta. The highest quality of the meat melted in our mouths. This is the stand up dish on the menu and after several visits, consistently proves to enliven our taste buds. So did Luke, the big, handsome, hunky Manager who makes eating the tablecloth seem worthwhile.

Even the purses are treated well here. The thoughtful hostess provided a small bench for our mother’s purse, so she didn’t have to put it on what one might think is “the dirty floor” (although, I can assure this place is so neat and clean, we probably could have eaten off the carpet). Nice, elegant touch. Equally elegant is not to be “nickel an dimed” by silly charges for water; either flat or sparkling water is served at no charge, and the sparkling water is interestingly called Antipodes. Not to be overlooked, Pastry Chef, Maren Henderson (formerly of Charlie Palmer and Montage) always delivers dessert creations that make us scrape the bottom of the plate.

For urban folks on the run and into a “scene”, the pacing of the meal may at first seem slow, however, for folks like the Dining Duo and Scott’s mom, they adored it and call it “Dining”. Bravo!  A sad post script: The day we published our piece on Muse at the Montge, they closed their doors as a restaurant. They will still service private parties, but sadly the economy has taken it's toll on such a fine and elegant venue.

We've been told that Parq downstairs now has the same wonderful Chef and fine food, but we'll have to check it out and report to you if this is indeed the case.

--The Dining Duo

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A LITTLE NOOKIE AT “THE NOOK”

11628 Santa Monica Blvd., West Los Angeles
310-207-5160

Sister restaurant
Bergamont Café
2525 Michigan Avenue
Santa Monica, Ca. 90404
310 828 4001

Everyone these days seem to have a great restaurant to share with The Dining Duo. But when our new friend Susanne who is an international “foodie” told us her favorite new hot spot in all of Los Angeles is THE NOOK, we just had to go. We packed our bags for a field trip west of the 405 freeway and met there for an early dinner on a Saturday evening. It was lucky we arrived at 6 PM because by 7 PM because there was already a line out the door.

Tucked into a corner of a nondescript strip mall in West Los Angeles, east of Barrington, is a small storefront of no consequence from the outside; but inside we discovered a clean, modern look with a slight Asian sensibility. With only a few booths, several tables and a long, festival-seating elevated table at the restaurant’s center, we feasted on new traditional California comfort food, which Michael adores and Scott eats hesitantly due to his slightly expanding waistline. No matter, everyone knows that size 34 is the new 31.

The host and co owner Brian Frith-Smith, is always warm and welcoming, and quite a looker too. The three partners, Brian, Jeff Stupler and chef James Richardson also are the proprietors of The Bergamont Café, at Bergamont station, which offers a similar genre of food (and is a superb lunch spot while shopping for art).

The Nook’s dinner selections offer up a Grilled Skirt Steak, which arrived perfectly prepared at the requested medium rare. Life would not be complete without a side of their scrumptious Macaroni and Cheese, which was cooked with three different cheeses (parmesan, cheddar and gruyere) and is definitely not your Mom’s old Mac & Cheese (not that Michael’s Mom even knew where the kitchen was located. You’ve heard us use superlatives before, but this dish was truly the best Mac and Cheese we have ever tasted, (we loved Vibrato’s too, but this is even better) and remains one of the menu items which keeps bringing us back for more. During lunch, this is served with a delicious Caesar salad as an entrée for a very reasonable $9.

As we have said before, Michael is the burger aficionado and the Nook’s Sterling silver beef burger (ADD THE PRICE) is accompanied by crispy slim fries, and if you like, even a homemade pickle that puckers just the right amount of sour. It would have made our top five list if we had tasted it prior to that review. A burger is so simple but requires a great deal of thought to prepare exceptionally and the Nook has it down pat(ty). Our pet peeve is when your hunk of meat (either the one on your plate or the one sitting across the table from you) arrives undercooked or overcooked. Michael demands his meat medium rare and on every visit, this burger with Gruyere cheese and fried onions was delivered perfectly. Scott demands his hunk of meat with big muscles and a tank top, but that wasn’t on this menu. Our best friend, “Kurt the Cyberguy”, asked for his burger medium well, and as if by magic, it was done just right.

Don’t overlook the desserts, particularly the Chocolate Pot de Crème with strawberries at $6; Scott the consummate chocoholic was in paradise as he moaned with pleasure over this densely chocolate finale. All this great food and moaning makes for a perfect recipe for a little after dinner nookie at the nook.

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Ingredients: Pappardelle; Mushrooms stock; Umbrian sausage; Olive oil; Red oinon; parsley; Chianti; butter; and Parmesean


Directions: Peel the skin of the sausage & crumble the sausage meat, start to brown the meat, finely slice the red onion. When then meat is starting to brown add the red onion and stir together, carry on frying until the onion starts to caramelize the add ½ a bottle of Chianti, bring to a boil & turn down to a simmer carry on cooking for about 1h30 mins until the wine has reduced by a ¼ or until the sauce is thick.

Cook the pappadelle & toss through the sauce serve with grated Parmesan and parsley.

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"Three of us (all women) want to get together next week for dinner and catch up with our lives so we want good food and the ability to carry on a conversation.


Recommendations????? Please!" -- P.S.

THE DUO: Cecconi's at melrose and Robertson where Morton's used to be located. ....It's new, fabulous, comfy, not pretensious, beatiful, and great food! You'll hang out for hours, and they won't rush you out. You'll love it!

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Porto's Bakery.


It's awful (good)!! If you are looking to commit suicide by chocolate mousse, try their Triple (Dining Duo note: who wouldn’t love anything “Triple”) Chocolate Mousse cake. That's what my son wanted for his birthday. He's been working down the street from Porto's in Glendale, and goes in their regularly for lunch. They also have a place in Bubank. They are a Cuban bakery. The cake that I got for my other son’s birthday was the Meringue Fruit Tort. It is not only festive looking and great for outdoor/tropical type parties, but it is light yet rich! -- FH, Simi Valley

Well FH, The Dining Duo is going to Dash out there for some of those sweets. Thanks for the delicious tip!

Glendale Location: 315 North Brand Blvd.Glendale, CA 91203 tel. (818) 956-5996fax (818) 956-0696Map it

Burbank Location: 3614 W Magnolia Blvd.Burbank, CA 91505(818) 846-9100 Map it

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FUSILLI with CHICKEN RAGU




Ingredients:



Chicken Ragu:

2 lbs. ground chicken

6 cups tomato marinara sauce

4 cloves garlic (mashed with a knife)

½ onion (diced)

1 carrot (diced)

2 stalks celery (diced)

2 bay leaves

¼ teaspoon oregano

4 leaves fresh thyme (reserve 1 tablespoon fresh thyme to add to sauce at end)

1 ½ teaspoon cajun spice (powdered onion, thyme, black pepper, paprika, salt)

Salt & pepper to taste



Pasta:

1 ½ lbs. fusilli pasta

16 cups water

1 teaspoon olive oil

Pinch of salt



In a large sauté pan, cook garlic, onion, carrots and celery together on high heat (350°) for 4 minutes until vegetables are brown and soft.

Stir in fresh thyme and bay leaves.

Add ground chicken, stirring until meat crumbles.

Add tomato marinara sauce. Continually stir together all ingredients.

Cook on high heat for 20 minutes. Turn heat down to low and simmer for 5 minutes.

Add 1/4 teaspoon oregano

Add 1 teaspoon fresh thyme

Add 1 ½ teaspoon Cajun spice

Add salt and pepper to taste.



In a large pot, bring 16 cups of water to a boil on high heat.

Add 1 teaspoon olive oil and a little salt to the water.

Add pasta.

Cook pasta on high heat for 8 minutes.

Drain and serve with chicken ragu.

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Born in New York City in 1954, Michael attended Scarsdale High School and Manhattanville College, he became the youngest Jaguar dealer in the country at nineteen, following his passion for automobiles; today, he is an avid car collector.


Michael founded System 800 International in 1986, which went on to become the largest reseller of 800-phone line service in the United States, and pioneered touch-tone technology for credit card processing. After going public in 1988, the company merged with Independent Entertainment Group, and produced pay per view events for cable.

A native Angelino, Scott was appropriately born in the year of the Monkey. He was educated at Beverly Hills High School, receiving his BA from Stanford University, and his JD from Loyola Law School. He lived in France for a year and speaks and “eats” French with zeal. He worked on Capitol Hill for Congressman Anthony C. Beilenson before jumping into his career as an Entertainment Attorney for both Television and Motion Pictures. His passions also include being an artist, photographer, painter, sculptor, writer, producer and world-traveler; and of course, he is passionate about eating and dining.Michael and Scott E. Schwimer together have been collecting photography for over twenty-two years. They have one of the largest glamour photography archives in the world, and are the publisher’s of George Hurrell’s work, as well as Mel Roberts’, Harry Langdon’s and Ian Wright’s photos. The Fabulous Dining Duo travels the globe and takes on the foodie scene in L.A. and other hot spots. Lovers of food, life and each other, who would know more about the restaurant scene than two partners who have eaten out 21 meals a week for over 22 years together?! Bon Appetit.

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"Cornet" of Marinated Atlantic Salmon "Tartare" with Sweet Red Onion Crème Fraîche Sesame Seed Tuile Serves 8




7 oz All Purpose Flour2.5 oz Granulated Sugar1 t Kosher Salt8 oz Egg Whites1 lb Butter, Unsalted1 T Black Sesame SeedsProcedure:1. In a medium mixing bowl, mix the flour, sugar and salt. In a separate bowl, whisk thesoftened butter until completely smooth. Using a stiff spatula, beat the egg whitesinto the dry ingredients until completely smooth. Whisk in the softened butter inthirds, scraping the sides of the bowl as necessary until the batter is creamy andsmooth. Transfer the batter to a smaller container.2. Preheat the oven to 400°F. Make a 4” hollow circular stencil. Place a silpat on thecountertop. Place the stencil in one corner of the silpat and holding the stencil flat,scoop some of the batter onto the back of an offset spatula and spread it in an evenlayer over the stencil. Then run the spatula over the entire stencil to remove anyexcess batter. There should not be any holes in the batter.3. Lift the stencil and repeat the process until the entire silpat is full, leaving 1 ½”between each tuile. Sprinkle each cornet with a pinch of black sesame seeds.4. Place in the oven and bake until lightly golden brown. Open the door of the oven andplace the sheet tray on the oven door. Flip the tuile over and place a 4 ½” cone moldat the bottom of the round. Fold the tuile over the cone mold and roll into a coneshape. Let rest around the mold to cool with the seam side down.5. When all tuiles are cool, return to the oven to bake for an additional 3-4 minutes toset the seam and the golden brown color.Salmon TartareServes 84oz Salmon Fillet1 t Extra Virgin Olive Oil1 t Lemon Oil1 T Chives, Finely Chopped1 T Shallots, Finely ChoppedTo taste Kosher SaltTo taste Fresh Ground PepperProcedure:1. Skin and remove any pin bones on the salmon and trim to a 4oz portion.2. With a sharp knife, finely mince the salmon fillet and place in a small bowl.3. Stir in the remaining ingredients and taste for seasoning.4. Cover the bowl and refrigerate the tartare for at least 30 minutes or up to 12 hours.Sweet Red Onion Crème FraicheServes 82 T Red Onions½ Cup Crème FraicheTo taste Kosher SaltTo taste Fresh Ground White PepperProcedure:1. Finely mince red onions. Place them in a small strainer and rinse with cold water fora few seconds. Dry them on paper towels.2. In a small metal bowl, whisk the crème fraiche for about 30 seconds to 1 minute, oruntil it holds soft peaks.3. Fold in the chopped onions and season to taste with salt and white pepper.

Adapted from The French Laundry Cookbook by Artisan

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The trash-talking reality chef Gordon Ramsay helps other restaurateurs turn around troubled restaurants, but his advice hasn’t helped him much with his own fine dining establishments. Four of his restaurants—in L.A., NYC, Paris and Prague—“were starting to hemorrhage” money last year, said Ramsay. An auditor recommended Gordon Ramsay Holdings Ltd. file for bankruptcy, while Ramsay, age 42, sold his Ferrari and considered listing his London home for sale. He’s exited Prague and given ownership of L.A. and Paris back to the hotels in which they’re housed. Check, please.

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STK is a hot scene; at least that’s what we’re hearing on the street, and everyone from L.A.’s royalty, the Beckhams to Cindy Crawford to Reese Witherspoon seem to agree. We won’t argue with them but we do take a few exceptions.

We’ll start with the best part and work our way down. The space is magnificent. The main room is composed of white and black booths, flanked by a heavily white painted brick wall which boasts giant “penis like” horns. Okay, so maybe it was the penis-like horns that got us all worked up, but the hanging lights that seemed to float above the tables also set the mood. The room is centered by some burst of branches and flowers that complimented the surroundings. You can’t help but be in awe of the setting.

Next best thing: Andrew, our waiter. He’s only 22, but carries himself like a seasoned professional. He knows what’s good on the menu, and what’s not. He knows about wine. He knows something about everything. He’s cute too. And single, in case there are any like-minded male readers who want to ask for his table.

Going down the priority list, but still on the “pretty darn good” side of the inventory, is the memorable foie gras French toast ($18). Okay, fine, so one half of the Dining Duo gave up foie gras for a nanosecond because of those poor little animals, but let’s face it, it’s back on the menu in Chicago, so it can’t be all that terrible. Just the combination of the names “French Toast” and foie gras” conjures up a taste sensation that truly delivers. It’s their flagship dish, and we understand why. Michael enjoyed his beef Tartar with truffle oil sauce ($16) because of its chunky texture, especially since it was paired with homemade potato chips, proving to be a unique preparation. STK’s tartar is tasty, but hasn’t matured its flavor such as our favorite for this dish, Mistral’s in Sherman Oaks (that review is coming soon).

The side orders were the most eventful part of the dinner. The Mac N’ Cheese with truffles ($8+$20 for the truffles) was amongst the best we have ever tasted; it was creamy and delivered just the right hint of truffle, without overpowering the dish. The Sweet Corn Pudding was exquisite, flavorful and filling but light at the same time; a sensational blend of corn and not overly sweet.

Then we fall to the other side of the equation, which is a cold shower when the costs are so high. The Jumbo Lump Crab ($17) with avocado and greens should be avoided, as it was relatively devoid of flavor and unimaginative. We would suggest that it needs some sort of a sauce to make it edible.

The fish of the day on one occasion was Halibut (very fairly priced at $28) and it was fresh but the chef—or whoever was really cooking it—was so heavy handed with the salt that it burned our tongues for most of the evening. The potato concoction and the asparagus, which accompanied it, were uneventful and uninspired.
We also felt that the meal fell apart at the desert stage. The Peanut Butter Cup was just okay, and the Bread pudding for $10 was unmemorable but tasty.

We’re nearing the bottom of the list now. When are upscale restaurants that charge a fortune going to train their bus-boys not to ask, “are you still WORKING on that”; we are out to dine, not work, so please don’t remind us of what’s waiting for us the next day and teach your staff how to deliver an evening out.

And so what was the worst part of our experiences at STK: their horrific valet parkers. The wait was long, the cost expensive and the reception non-existent (they should take a lesson from the Bastide valet across the street).

While we were waiting for our cars, a couple of people recognized us and asked what we thought of the place. We through the question back at them, and they said, “It was good, but we wouldn’t rush back”. No rushing in for us either.

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Bastide
8475 Melrose Place, Los Angeles, CA 90069

Out with the old, in with the new. What’s really new at this fine bastion of dining?

Although our disappointment over Chef Ludo Lefebvre not being part of the scene he helped establish, the new chef Walter Manzke, formerly of Patina, and new sommelier Pieter Verheyde, are both extremely accomplished and it shows every step of the way while dining at the reincarnation of one of our favorite restaurants.

From the moment you are greeted at the entrance of the restaurant, you know you are in for an extraordinary experience proving that Bastide continues to reign as the finest restaurant in Los Angeles. The new Bastide offers more than just superior French dining. We encountered hints of flavors from Thailand and Japan and in experiencing our seven-course meal--a bargain at $100--there was little we did not savor. Be prepared for the unusual, masterfully accomplished by Chef Walter. Also be prepared for an evening out that will often times lapse into three to four hours; no pushy waiters standing at your table so they can fit in a second seating, and no ill-trained bus-boys grabbing plates. At Bastide, it’s an evening swept away by food, wine and the company of good friends.

The Dining Duo started devouring the fabulous breads of four varieties that were lavishly offered to us. Then we tasted the Baja course which included salsa water with a tortilla chip, which was very light and comparable to a shot of a salsa, complete with all the flavors. A Tequila shot with a touch of sea salt naturally, accompanied it.

The tapa course was the only course we didn’t adore, probably due to Scott not being an Octopus fan and Michael’s distaste for sardines. Does anyone really like Sardines (or Octopus for that matter)? That being said, its presentation was artful and led to our Japanese course, which included a kumamoto oyster with green apple jelly. Beyond delicious, Michael could have consumed ten of these (and Scott wishes he had). You know what they say about oysters.

The carrot and coconut soup followed, creatively made with tapioca, crashed peanuts and king prawns. We both could have had a huge bowl as it was quite possibly, the most flavorful soup we’ve encountered and led perfectly into the fish course. Next we sampled the sautéed turbot with cabbage and a lobster truffle sauce and throughout each course a simple but complete explanation was provided, as it’s very easy to lose track.

Neither of us are terribly fond of suckling pig, but we have a new outlook since tasting the preparation by Walter. This crispy roasted pig served over lentils with a frisee salad and sunny side up organic egg was nothing short of incredible.

The coup de grace of our dining experience was the braised short rib splendidly prepared with chanterelle mushrooms and béarnaise sauce and then followed by roasted Sonoma duck with Italian black rice accompanied by spiced beet puree. .There is always room for desserts and there were two, which followed a small but elegant cheese course. Vanilla panna cotta with grapefruit-rosemary sorbet and tangerine soup was chased by Chocolate cake with a banana milk shake. The valets had our cars waiting for us at the curb, just to add the exclamation point on a superlative sentence

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The apple doesn’t fall far from the tree. Like father like son. It’s all too rare that a restaurant in Los Angeles can exist, even excel, for over twenty-three years; it’s even more rare that a son born into the business can spawn the next generation with finesse and panache. Such is the story of Mario and his handsome son, Sal, who have created Marino’s and Il Grano, respectively, both a few miles apart and yet light years different.

MARINO
6001 Melrose Ave, Los Angeles
Cuisine: Traditional Italian
The Scene: Roman Holiday
Must Try: Mafaldo Dominica
Star Rating: 3 of 4
Average Cost: $12-$23 Entrees

Every time we enter Marino, it’s akin to going home for dinner (without the screaming and yelling, of course). If we had a traditional Italian family, then it would be the Marino family. Michael practically grew up as a member of their family, having eaten there for 23 years, including preview dinners the week before they opened.

The sensational traditional Italian food is unparalleled and we have never been disappointed, having dined there well over one hundred times. Think Roma with the décor, which is appropriately dated with pink walls, popcorn ceilings and myriad oil paintings on the walls. Start with their Pizza bread (you have to ask for it as you won’t find it on the menu); it’s pizza without anything on it, but when you add some butter, you can’t stop eating it. Ask Chef Mario, 73 years old, who started at Chianti on Melrose at 22 years old, to create his off menu dish, Malfaldo Domenico, Michael’s favorite. It’s lasagna noodles smothered with warm Ricotta cheese in Marino’s perfect Marinara sauce for approximately $14. One of our favorite things about Marino is that they use only the appropriate amount of garlic and you don’t walk away smelling like you’ve been to the Stinking Rose or Maria’s. Another must taste is the Branzino (striped sea bass) de-boned at your table and prepared exactly as we tasted it in Italy, but better. Market price is $44 for two. Another favorite dish, Veal Parmagiana, is light and fluffy, which is unusual for the typical sauce laden Veal Parmagiana at other Italian destinations, and it’s well priced at $17.50.

Don’t forget to say hello to the Marino family because they will certainly remember you when you return. And if you tell them Michael and Scott sent you, well, you’re part of the family!





IL GRANO
11359 Santa Monica Blvd, West L.A.
Cuisine: Nouvelle Italian
The Scene: Intimate chic
Must Try: Fegato Grasso (Foie Gras)
Star Rating: 3 of 4
Average Cost: $24-30 entrees

After fighting the endless construction of the west side’s beautification, a walk into Il Grano is like taking a giant breath of fresh air. Small and intimate, the two rooms present a clean white backdrop offset by creamy banana colored booths and chairs of the same shade. Crisp white tablecloths with simple flowers at the center create a canvas for the food delights created by Sal himself. The dark hardwood floors make the entire room pop, and the full bar, albeit small, is offset by a simple spray of fragrant lilies.

Stefano, the Maitre D of Valeninto fame, is as much a welcoming presence in the front as Sal is in the back. Sal whips Italian into new taste treats such as the Rollata Di Proscuitto, Fegato Grasso D’Oca E Fichi, which is Parma Proscuitto, Foie Gras and Fig roulade, served up on a frisee fresh cherry salad; a personal favorite of Scott’s and worth every cent of the $18. The shaved Porcini Rugola is graced with an 18 month aged parmigiano salad that is delicious, although the portions were smallish for the $18 antipasti price. The Maine Lobster open ravioli (not ravioli, but a type of noodle that we’ve never experienced) on yellow corn and a dash of spinach pasta was presented in an artistic fashion that made the taste even more sensational ($19). In fact, so many dishes were unique and well presented, we recommend the Menu Degustazione, which is the Chef’s tasting menu of five courses for $65. Sal also provides a tasting menu of five courses for vegetarians for $49. With a Moscato D’Asti dessert wine in hand ($8), the Triple chocolate Marguise lightly graced with a ganache sause tasted even nicer than it looked.

With traditional and cutting edge Italian food just around the corner, it’s no wonder why this father and son keep their successes all in the family!

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The Nook
11628 Santa Monica Blvd., West Los Angeles
310-207-5160

Sister restaurant
Bergamont Café
2525 Michigan Avenue
Santa Monica, Ca. 90404
310 828 4001

Everyone these days seem to have a great restaurant to share with The Dining Duo. When our new friend Susanne who is an international “foodie” told us her favorite restaurant in all of Los Angeles is probably THE NOOK, we just had to go. We packed our bags for a field trip west of the 405 freeway and met there for an early dinner on a Saturday evening. It was lucky we arrived at 6 PM because by 7 PM because there was already a line out the door.

Tucked into a corner of a nondescript strip mall in West Los Angeles, just east of Barrington, is a small storefront of no consequence from the outside; but inside we discovered a clean, modern look with a slight Asian sensibility. With only a few booths, several tables and a long, festival-seating elevated table at the restaurant’s center, we feasted on new traditional California comfort food, which Michael adores and Scott eats hesitantly due to his slightly expanding waistline. No matter, everyone knows that size 34 is the new 31.

The host and co owner Brian Frith-Smith, is always warm and welcoming, and quite a looker too. The three partners, Brian, Jeff Stupler and chef James Richardson also are the proprietors of The Bergamont Café, at Bergamont station, which offers a similar genre of food (and is a superb lunch spot while shopping for art).

The Nook’s dinner selections offer up a Grilled Skirt Steak, which arrived perfectly prepared at the requested medium rare. Life would not be complete without a side of their scrumptious Macaroni and Cheese, which was cooked with three different cheeses (parmesan, cheddar and gruyere) and is definitely not your Mom’s old Mac & Cheese (not that Michael’s Mom even knew where the kitchen was located). You’ve heard us use superlatives before, but this dish was truly the best Mac and Cheese we have ever tasted, (we loved Vibrato’s too, but this is even better) and remains one of the menu items which keeps bringing us back for more. During lunch, this is served with a delicious Caesar salad as an entrée for a very reasonable $9.

As we have said before, Michael is the burger aficionado and the Nook’s Sterling silver beef burger at $12 is accompanied by crispy slim fries, and if you like, even a homemade pickle that puckers just the right amount of sour. It would have made our top five list if we had tasted it prior to that review. A burger is so simple but requires a great deal of thought to prepare exceptionally and the Nook has it down pat(ty). Our pet peeve is when your hunk of meat (either the one on your plate or the one sitting across the table from you) arrives undercooked or overcooked. Michael demands his meat medium rare and on every visit, this burger with Gruyere cheese and fried onions was delivered perfectly. Scott demands his hunk of meat with big muscles and a tank top, but that wasn’t on this menu. Our best friend, “Kurt the Cyberguy”, asked for his burger medium well, and as if by magic, it was done just right.

Don’t overlook the desserts, particularly the Chocolate Pot de Crème with strawberries at $6; Scott the consummate chocoholic was in paradise as he moaned with pleasure over this densely chocolate finale. All this great food and moaning makes for a perfect recipe for a little after dinner nookie at the nook, and keeps us going back, for lunch or dinner, time after time.

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