Posts Tagged ‘risotto’

RH in WeHo

Posted in French on January 28th, 2011 by Yelena – Be the first to comment

January 26, 2011 @ RH in West Hollywood, CA – a group of 4 of us came here for dineLA.

Located on the lower level of Andaz Hotel, RH is a hip, sophisticated restaurant with a warm vibe of a chic, modern lounge. We were seated inside a round booth cushioned with decorative pillows overlooking a beautiful, large, open kitchen.  Oh how I would love a kitchen like that inside my house! And the glass showcase of wine bottles! Marvelous!

After our surprisingly casually-dressed waiter explained our menus, a plate of assorted veggies (radishes, carrots, cherry tomatoes) served with a side of ranch dressing, followed by slices of warm bread and butter. Honestly, the veggies were dry, bland and not extremely appetizing. We did enjoy the bread while we waited.

$40 bottle of Pinot Grigio and on to the food:

Appetizers:  I decided to order the Roasted Holt Farm Beet Salad. The colors of the salad were wonderful. Dark red beets, pink beets (at first they appeared to be tomatoes), fresh radish and light vinaigrette. I love beets; however, I wanted the salad to taste as great as it looked … I did manage to taste the other two appetizers on the menu. Both the Mussels and the Foie Gras left me craving more of the much needed authentic French taste.  Main Course: Field Mushroom Risotto with Black Truffle Sauce. Just hearing risotto and truffle sauce in the same sentence makes me salivate. I couldn’t wait to try this dish. Came topped with Parmesan cheese and arugula, the risotto hit the spot. Every bite accentuated the mix of truffle and cheese – pure genius! I also had the pleasure to taste the Perigord Cassoulet. More of a hearty dish – duck confit, pork sausage, pork belly, bean stew – yet so simple and elegant in presentation. I’m usually very picky when it comes to eating beans, but this stew of white beans was fantastic. Duck confit was falling off the bone, tender and juicy, which the sausage and pork belly giving the dish enough fat to satisfy all cravings. Wonderful, wonderful dish. I want the bean recipe!  Dessert: While usually my favorite part of the meal, the Chocolate Pie & Frozen Praline Bar fell just a bit short of my standards bar. It was ok. It was not awful, but it just wasn’t great. The presentation was simple and so was the chocolate mousse placed in a thin pie crust.