Archives for category: Top Chef

Wild Game Tasting Menu
Whist at Viceroy
1819 Ocean Ave.
Santa Monica, CA 90401
(310) 260-7500

Joanna and I are both huge fans of Top Chef already, so when Contestant Chris Crary (@ChrisCrary) and Jo of My Last Bite (@MyLastBite) announced a Wild Game dinner inspired by episode 7’s elimination challenge, we immediately made reservations. We both have never been to the Whist for a normal dinner; this was our first experience, and we had so much fun.

Amuse bouche
Octopus with potato gratin

Roasted rabbit with carrot panna cotta, thai spices, peanut and lime

This was Joanna’s favorite dish of the entire night. We both definitely loved the thai spices and thought that panna cotta worked really well with the rabbit.

Venison neck & loin with coffee, huckleberry mustard, crispy shallot and forest herbs

Boar belly with root vegetable cassoulet, truffle and apple ephemere

Definitely my favorite dish of the night! I loved how the boar belly tasted with the sweetness of the apple.

Antelope osso buco with pearled barley, acacia honey, gremolata and goji berry

Duck egg flan with wild turkey, cardamom crumble and cajeta ice cream

I have never really had game meat before, and this was a great first experience both with game meat and at Whist. We both can’t wait for another dinner. Hopefully Chef Chris Crary will organize another one soon!

xox -


8360 Melrose Ave.
Los Angeles, CA 90069
(323) 651-5866
Dinner – Sunday, 09/25/2011

“Top Chef: Las Vegas” winner, Michael Voltaggio’s long-awaited restaurant opened this week next to his sandwich shop, ink.sack. As soon as reservations opened online, reservations for 30 days sold out in less than a day.

Jewel of Russia Vodka & Redbreast Whiskey

Hamachi w/ Parsnip Cream, Grapefruit, Jalapeno, Sesame

Blue Prawns w/ Green Papaya, Finger Lime, Coconut

Dungeness Crab w/ Smoked Mayo, Avocado

Beef Tartar w/ Horseradish, Hearts of Palm, Sea Bean Chimichurri
One of the favorite dishes of the evening.

Sea Bass w/ Lemon, Caper, Brown Butter, Romanesco, Anchovy

Bay Scallops w/ Cream of Dehydrated Potato, Bone Marrow, Potato Skins, Buttermilk-Shellfish Broth

Beef Short Rib w/ Sweet and Sour Mushrooms, Mushroom Chicharron, Black Garlic

Lberian Pork w/ Burnt Orange, Saffron-Salsify, Black Olive Oil

Seaweed Mashed Potatoes w/ Sea Grass, Sea Beans

Goat Cheese w/ Ash, Concord Grape, Arugula

Apple w/ Creme Caramel, Burnt Wood Sabayon, Walnut

The one thing that stood out the most to me was the service. Our server very knowledgeable about the different kinds of liquor at the bar, was very attentive the whole meal, and even offered to have our car brought around while we were paying our bill. I dine out a lot and after awhile, everything seems the same so if a restaurant can stand out by having impeccable service, they earn major points in my book.

xox –



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