Wednesday, June 15, 2011

BoHo Gastropub: A Little Life in Hollywood and Highland

When BoHo moved to their new location on Hollywood and Highland, they also placed a new chef in charge and revamped their menu. I remembered enjoying the oyster po' boy sliders and their desserts in my visit to the old location, but this new incarnation apparently holds a nice surprise from the current executive chef Wesley Pumphrey (previously a sous chef at the first BoHo and had worked at The Bazaar before that).

I had missed their opening event, but they invited me for a tasting of their menu. The restaurant is tucked behind The Grill and had maintained the same bohemian look as the previous location. After chatting with the general manager, we decided they should just send out what they think are the highlights of the menu.

Our first dish was perhaps my favorite:
Veal sweetbreads, gorgonzola bread pudding, red wine demi-glace ($14)

Sweetbread on Bread Pudding
The gorgonzola bread pudding was moist with a strong cheese flavor, but it was light and airy enough. And one might think that combining two rich items like sweetbread and bread pudding would be overkill, but the sweetness of the demi glace brought the two together perfectly.

Their list of 20-something craft beers on draft ($6-9 per pint) are organized under "light and easy", "bigger and bitter", and "bold and dangerous". Feeling challenged, I started with a Hofbrau Maibock from the third category and then moved to a Unibroue Ephemere (a Belgian wit with apples) from the first.

Among their pizzas, the most interesting is probably The Greek, with lamb sausage, spinach, lettuce tomatoes, red onion, garlic, mint, and kalamata olives ($14)
Greek Pizza

The topping that stood out here is the slivers of mint sprinkled over, adding a kick in each bite.

For a lighter entree, you can't go wrong with the Fresh Scottish Salmon, brown sugar glaze, asparagus ($19)
It's amazing how much a little change can make something that much better. The brown sugar glaze added a light sweetness, a light crunch in each bite. I loved it so much I tried making it myself the next week (it was not only easy, it was great!). The salmon came with some incredibly fat, sweet asparagus. It must be asparagus season? These are not those flimsy, skinny off-season asparagus from South America.

Thick Cut Pork Chop, roasted brussels with lardon, mustard jus ($20)
Pork Chop
I was worried that such a thick pork chop would be tough and dry but I worried for nothing as it was moist and tender.

For dessert, go with the Peanut Butter Bread Pudding, homemade peanut butter cream, vanilla ice cream
Bread Pudding
As with the gorgonzola bread pudding earlier, the PB bread pudding is airy and not too heavy.

I had only been to the original BoHo once, but my visit to this new location is undeniable much more memorable. The chef had some basic dishes to cater to the Hollywood crowd (yes, they have burgers) that are done well, and he finds room to play around and create more interesting items like the sweetbread with bread pudding. When I find myself eating in the Hollywood and Highland Center, it would be here.

BoHo Restaurant
6801 Hollywood Blvd #411
Los Angeles, CA 90028
(323) 465-8500
BoHo on Urbanspoon



i personally would have never thought to pair bread pudding with veal sweetbread. was the sweetbread fried? how interesting! i can't wait to try it. thanks for the post!


peanut butter bread pudding.


also, love their organization of beer. that has now encouraged me to start organizing my fridge like that. hahaha

so i was the guy who came super late at the end of your party yesterday. just wanted to say thanks again and i posted my review of it :)

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