Showing posts with label weho. Show all posts
Showing posts with label weho. Show all posts

Friday, June 21, 2019

Alice Eatery at 1 Hotel West Hollywood

The 1 Hotel West Hollywood is now open on Sunset Blvd, a rebrand of the previous Jeremy Hotel, and with it comes new restaurants! Alice Eatery is an all-day restaurant and marketplace concept run by The h.wood Group at the 1 Hotel.

The food and cocktails at Alice Eatery are from Chef Lord Maynard Llera and bar director Justin Campbell from The h.wood Group while the chef de cuisine overseeing the day to day operation is Broken Spanish alum, Geter Atienza.

The menu is French American. Since 1 Hotel is an eco-friendly luxury hotel brand, the restaurants of course also use locally-sourced, seasonal ingredients. During my recent visit I tried the Grilled calamari, cucumber, green apple, red bell pepper, green papaya ($17)
Alice Eatery
This was a nice appetizer on the lighter salad - basically a salad with grilled calamari which had a great texture.

On the heavier end of the appetizer is the Beef tartare with smoked egg yolk, violet mustard, tomato ($24)
Alice Eatery

Wednesday, August 31, 2016

Roku Sunset, IDG's Newest Flagship Restaurant in West Hollywood

by Bryan Tsunoda @btsunoda

West Hollywood or “WeHo” has become an interesting intersection for me. More of my co-workers select WeHo as their place to call home. In addition, I have been receiving way more invites to dine at WeHo restaurants. I was fortunate to be invited to one of the hottest restaurants, Roku Sunset.

Due to the large front windows, the interior is full of natural light. Combined with the fact that their is spacious seating available, Roku Sunset is extremely welcoming. It’s certainly bodes well for someone trying to impress their date.

I typically lean towards sake when I eat Japanese seafood. After perusing the drink list, I decided it was only fitting to start with a sake flight. After all, it was an easy way to sample different types of sake.
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The traditional sake sampler consisted of three premium samples: Ken Sword Daiginjo, Yuki No Bosha, and Shichi Hon Yari. The Ken Sword Daiginjo was probably the driest of the group. The Yuki No Bosha was fruity and had notes of banana and strawberries. The Shichi Hon Yari was the most interesting as it was very rustic and earthy.


I began my meal with the bluefin tuna.
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 It was combined with diced avocados, tomatoes, shaved parmesan and shaved truffles. I was initially skeptical about mixing bluefin with parmesan, but overall the combination of flavors worked very well.

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