Time flies and apparently it's been over three years since I went to BondSt at The Thompson Hotel for the first time. Now, the restaurant has been replaced with an entirely new concept, Caulfield's Bar and Dining Room. I hardly even recognized the space, which now has an enclosed patio area.Gone are the sushi and Japanese dishes, although Caulfield's "American" concept also encompasses crudo, pasta dishes, and bincho charcoal grilled meats.
Here's what I tried:
Pacific yellowtail crudo, pear, radish, coconut milk, finger lime, ginger ($16).
Burrata, butternut squash, dried figs and capers, balsamic vinegar, basil ($12)
Little angel pasta filled with artichoke, arugula and peas with butter, poppy seeds, Montasio cheese ($24)
From the binchotan grill: Marinated skirt steak, fingerling yams, soy, ginger, anticucho sauce ($31)
Cocktails here are the products of Jeremy Back, formerly of City Tavern, and are a definite improvement over what was offered at this hotel before. Expect different shrubs, like the one used in the Kentucky Kiwi (Pure Kentucky XO whisky, kiwi shrub, Bitter Truth Boston bitters, $13).
The most interesting one is perhaps the Bar & Dining Room (Maestro Dobel, fig shrub, cracked black pepper foam, finished with prosciutto dust, $15)
For desserts, we decided to go light with the fruit-based desserts. We tried the roasted pear with ginger gelato, which I really enjoyed. Especially the ginger gelato part!
Strawberry Pistachio is a popular one that was recommended by our server and it was certainly a good pairing.
Caulfield's Bar and Dining Room
9360 Wilshire Blvd
Beverly Hills, CA 90212
Disclosure: this meal was hosted