As soon as you enter the lobby you'll realize the Park Hyatt Hotel is different
from any other conventional hotel. From the welcoming and comfortable
lobby to the magnificent bar, no matter if you're traveling for business, pleasure,
or planning a meeting, Park Grill Los Angeles focuses on what it takes to make
your dining a successful and enjoyable experience. We also encourage locals to
go to this incredible restaurant.



Park Grill Lounge was our first stop, we wanted to try their refreshing stylish cocktails, along with a large choice of Champagne and Sparkling Wine, Wine, Cocktails such as; Mandarin, Black N’Blue, Hypnotiq Lychee, Oriental Peach, also large variety of beers and unique tequilas. If you want to enjoy the bar, and make some friends or watch tv, you can do that, and enjoying there great selections of appetizers, among many choices, they serve; salads, burgers, sandwiches and you also have a choice of their great Japanese Cuisine with all kinds of sushis, which we will experience and I guarantee you will go back again.



The restaurant is known as the World Cuisine utilizing French cooking techniques, our meal was prepared by chefs Vincent Muraco the Executive Sous Chef, which prepared the most amazing meal, we were extremely impressed by his cooking abilities.

  Long Island / Champagne                                  Terry York         

The service was impeccable and our waiter Terry York was not only magnific, but someone you will never forget, for treating us like royalties.


Truffle Capuccino

Chef Vincent wanted to surprise us, so he sent a delicious Truffle Capuccino soup, it was really good, tasting like sweet coffee with truffles’ flavor, what a super combination!


Tempura roll, Uni, Spicy Tuna Roll

The we started with selection of sushis that were perfectly made. We tasted the Uni, Blue Crab hand roll and Tempura roll. All of them were great choices, and they were freshly made. We felt like we were in a authentic Sushi Bar.


Seared Sea Scallop with Cavatappi Macaroni

Following these appetizers chef sent us the Seared Sea Scallop, made with Cavatappi Macaroni, Cauliflower sauce on a Tomato Confit, very tender and delicious, then we had the Black Truffle Risotto, with Braised Chicken, Chicken Cracklings on a Truffled Jus, it was perfect, and exactly like the one my Italian Mamma does at home, an authentic Risotto. Yes I wanted more, but we saved some space for what was coming ahead and then we got the Ricotta Gnocchi, on a Braised Oxtail, with Herbs Butter Glaze and Oxtail jus, this one also, was so tender, tasting like the home-made Gnocchi you eat at your own home. We did not know which one we liked better, because these were all great choice of appetizers that we enjoyed very much.

        Black Truffle Risotto                         Gnocchi with Braised Oxtail   

The entrees were also selected by Chef Vincent, and to start we had the Basted Filet Mignon, with Seasonal Mushrooms, Shallot Confit, Foie Gras filled Rigatoni on a Beef Jus, this was one of the most tender meats we tried and was simply a tremendous choice for any meat lover.


Filet Mignon with Seasonal Mushrooms

Since I was in the seafood mood, my choice was the Whole Maine Lobster, served on a Vegetable Ragout, with Butter Gala Apple on a Cranberry-Saffron Glaze. Superb Lobster meat, tender and sweet, this dish was superb! I love it and will go back for more, but this time I will bring my entire family along with my friends. You will not feel hungry I guarantee you.


Maine Lobster with Vegetable Ragout

Did I mention, we had the best desserts? Oh, yes, Chef of Pastry; Neil Piferoen prepared the best desserts in town, we got two of them, the Chocolate Goat Cheese Mousse, on a Fresh Raspberry, Pistachio Daquoise on a Red Wine Reduction very good, and very light, and the Pyramid of Chocolate Passion, with Passion Fruit Crème Brulee, Chocolate Mousse, Fuillitine Coconut Chocolate, on a Passion Fruit Sauce, this was truly the best Chocolate dessert I had in many years. It is hard to describe, because it taste like sweet and sour at the same time and has some crunchiness added to its texture and the flavor was simply to die for.


Chocolate Goat Cheese Mousse with Fresh Raspberry

Pyramid of Chocolate Passion with Passion Fruit Crème Brulee

In another words, the Park Grill Los Angeles is such an spectacular Restaurant located inside the Park Hyatt Hotel, but this restaurant should not only be visited by its guests, but I seriously recommend it for locals, it is a great place, with a comfortable friendly atsmosphere that everyone will certainly enjoy and go back for more.


Giorgio Arcamano & Chef Vincent Muraco

I want to give our special thank you to Giorgio Arcamano , the Italian manager who invited me to have this great dining experience. Grazie mille e ritornero a presto!


For map and location click Here!

For more information about the resort and reservations
please visit their website at http://parklosangeles.hyatt.com