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RESTAURANTS

La Cachette Restaurant
10506 Santa Monica Boulevard
Los Angeles, California 90025
(On Little Santa Monica Blvd., 3 blocks west of Beverly Glen)
Telephone. 310.470.4992
Fax. 310.470.7451
Website. www.lacachetterestaurant.com
Email. info@lacachetterestaurant.com

L a Cachette restaurant has attracted a diverse clientele by creating dishes that are light and delicious. Dishes of the famed hideaway restaurant are made with stocks and reduction instead of heavy cream and butter.

C hef/Owner Jean Francois started his journey as a chef at a very young age at the three-star Troisgros restaurants in Roanne and his search for excellence led him to such restaurant as Le Chapou Fin in Bordeaux, L'Archestrade and Chiberta in Paris.
H onors and awards garnered by Jean Francois Meteigner are many, including one of the Top 10 out of 100 restaurants in Buzz magazine, "best French cuisine" from Zagat Guide for four consecutive years, Los Angeles Times Magazines list of the city's Top 40 restaurants and "one of the ten best new restaurants in the United States" in Esquire Magazine. In 1997, Jean Francois received the "Chef of the Year" award from his peers of the Southern California French Chefs Association.

Chef/Owner Jean Francois Meteigner's amazing culinary skills and unique menu along with an intimate, elegant ambiance create the perfect setting for any special occasion.
La Cachette can accommodate 120- 140 people comfortably. For smaller more intimate event needs, they have "The Den" where they can seat up to 40 people and as few as 8.

La Cachette's Party coordinator specializes in creating, along with Jean Francois, a set menu custom tailored to all customer's particular needs, tastes, and budget. There are many options at La Cachette, and they pride themselves on making each and every event in this special place an event to remember.


Water Grill

is the ultimate example of fine dining in Los Angeles. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill has consistently offered dazzling fish preparations of superior quality and freshness.

The atmosphere is world class - fine wood, soft lighting and an intimate table arrangement - and it creates warm, inviting, and friendly spaces to dine. The staff is completely dedicated to your dining experience. The wine cellar is superb.
Water Grill is at the pinnacle of dining experiences in Southern California - something you have to experience to believe.

"What sets Water Grill apart, I think, is our ingredients. We have the best fish in Los Angeles, period. There's no doubt about it in terms of quality of the raw materials. I think that's probably our biggest selling point. Then we prepare it in a simple way using the best ingredients so as not to mask the flavor of the fish. We don't do crusts or big spice mixes. It's more about presenting the fish in a simple way so that you can really enjoy what the fish actually tastes like. "


Spago

176 N. Cañon Dr. (Wilshire Blvd.) Beverly Hills, CA, 90210
(310) 385-0880
Valet parking. D, DC, MC, V. Reservations essential.

T his is the restaurant that propelled owner/chef Wolfgang Puck into the international culinary spotlight. He deserves every accolade for raising California cuisine to a totally tantalizing gastronomic experience, using only the finest West Coast produce. The proof is in the tasting: roasted cumin lamb on lentil salad with fresh coriander and yogurt chutney, fresh oysters with green chili and black pepper mignonette, grilled free-range chickens, and grilled Alaskan baby salmon. The biggest seller is not on the menu, so ask: It's known as the Jewish pizza, with cream cheese and smoked salmon as toppings. As for Puck's incredible desserts, they're on Weight Watchers' Most Wanted List. This is the place to see People magazine live, but you'll have to put up with the noise in exchange. Be safe: Make reservations at least two weeks in advance.
Fodor's Guide

A "classic" that's "constantly evolving", this Beverly Hills "flagship of the Wolfgang Puck empire" is "synonymous with LA glamour and Californian cuisine", staying true to its culinary roots with chef Lee Hefter's "inventive" cuisine and pastry chef Sherry Yard's desserts that "continue to amaze"; fans "go for the foie gras three ways" without worry, since all the "cardiologists of BH are nearby", and "even a nobody is made to feel like somebody" in this "power hangout."


Dal Rae

Address: 9023 E. Washington Blvd., Pico Rivera, CA 90660.
Tel: 562-949-2444
Web site: www.Dalrae.com

44 years in business.
Famous for their pepper steak. Fresh fishes & lobster daily. Tableside cooking.
Large menu. Great food and live entertainment nightly
The Dal Rae is the Southern California restaurant where 1950s classics still reign. Lobster Thermidor, Pepper Steak, Chateaubriand, Prime Rib, Fresh Fish, Rack of Lamb, Steak Diane and Cherries Jubilee prepared tableside are among more than 100 items on a truly retro menu, complete with some of the city's best martinis.
O pened in 1958, the Dal Rae has maintained its original atmosphere, too, right down to a piano bar with live entertainment and a dance floor. And, most important, it has preserved a tradition otherwise found only in private clubs -- knowing its customers by name and treating them like the most important people in the whole wide world.
Inn of the Seventh Ray
128 Old Topanga Canyon Rd.
Topanga, CA 90290, USA
Tel: 310-455-1311 Fax: 310-455-9992
President, Owner: Lucile Yaney
Executive Chef: Michael Landsberg
Email: Chefmichael@innoftheseventhray.com
Website: innoftheseventhray.com
Hours: Lunch Monday thru Friday 11:30am - 3:00pm
Saturday 10:30am - 3:00pm
Sunday Brunch 9:30am - 3:00pm
Dinner 5:30pm - 10:00pm
The Inn of the Seventh Ray is open 364 days a year
(Closed on Christmas day.)
T he Inn of the Seventh Ray
is set in the mystical mountains of Topanga Canyon, 20 minutes from Santa Monica and Malibu.
Outdoor dining in an enchanting creed-side setting under pines and sycamores provides for magical dinning highlighted with classical and meditative music. N atural organic cuisine, created by four star trained chef, highlights dairy free, vegan, raw dishes with fish, natural meat and poultry. Open 7 days, lunch, dinner, and Sunday brunch. Reservations: 310 455-1311.

Romantic, candlelit tables overlook a quiet brook creating a truly unique dining experience. Inventive vegetarian, macrobiotic and organic specialties are featured here. The many salads, seafood dishes and pastas are all appealing and made with only the freshest organic ingredients.


"The patio is lush and green and will make you feel like you're miles away from the smoggy city--which, in fact, is not far from the truth. Aside from the idyllic setting, people come for the los Angelesmade bread, vegetarian and raw-food specialties, and even a few non-veggie dishes such as filet mignon from grain-fed beef. The filet and a few other staples, such as the portabello mushroom appetizer and the fresh halibut, are menu staples. The ever-evolving raw-food menu focuses on exotic vegan fare prepared at temperatures under 118 degrees. One thing you can always find is the micro-greens salad. From May to September, the restaurant sees a lot of wedding traffic on weekends, but one side is always open to regular diners."

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