los angeles guest suites

 

pom couscous

pom steak

Bastide, in a class of its own

by Irene Virbila
Print Email

Under chef Walter Manzke, the Melrose Place restaurant's third incarnation is quite the experience.

champagne-cork-popping.jpg The blue door, shuttered for more than a year and a half, is open once again, and the stage is set for Act 3. Step in, and you're welcomed with the offer of an aperitif in the enchanting garden where a pair of gnarly olive trees cast lacy shadows on the wall, water falls into a basin, and the air is scented with lavender.

Order Champagne and the sommelier waltzes over with a double magnum of vintage Champagne one night, pours an unusual Sacy rosé another time. You might be served breadsticks with transparent gold potato chips and spiced nuts or slender, cheese-laced churros that taste like New World gougères. The effect is somehow so civilized, you find yourself relaxing into another rhythm.

Bastide is back.

Read article in the Los Angeles Times...

Add comment


Security code
Refresh

Restaurant News

Breaking Bread - UT
Utah
by Alexis Johnson

utahlionhouse.jpgFood is the epicenter of Mormon culture, which makes it seem like people rarely show up at church events – well, any event – without the expectation of noshing. No food is virtually a mortal sin...

Read more...
A Memorable Meal in the Berkshires
New England
by David Latt

berkshire1The road to John Andrews Restaurant twists and turns through woods and farmlands. We arrived at dusk while there was enough light to sit outside on the wooden deck that backed up against a grassy...

Read more...
The Best Pork Dish in America
New York
by Michael Tucker

m.-wells-dinette-300x225That’s a loaded statement so let me describe the dish before we go any further. It’s a pot of clam chowder — with a light cream base — with succulent, dinner-sized hunks of pork, rosy-pink and...

Read more...
Picca Peru
Los Angeles
by Maylynn Morales

picca-01.jpgChef Ricardo Zarate has proven once and again his blossoming creativity of modern cuisine, all while never losing sight of his roots.  I had the pleasure of meeting Chef Zarate back in April...

Read more...