Today is: Monday, July 15, 2024

Doug Arango's Restaurant Review

There is always a crowd at Doug Arangos, which moved from Palm Desert, CA to West Hollywood. This is a very, very pleasant restaurant ambience and empty tables never remain empty for long.


The drinks are great and their menu is truly magical — Thin Crust delicious pizzas, Homemade pastas, Hamachi, and salads.  The clientele is multi-generational, multicultural, metrosexual, and cool. Modernistic décor, and happening bar scene. While you wait to be seated, sip a martini (or chilled sake), or choose from a large menu of the very best of their wine list. The wine list in the restaurant contains on average 500 selections to choose from, and fantasize about the imaginative Progressive Scallop tasting that lie ahead. It is all good, fresh and delicious and you will be back, I guarantee you! If you want to eat at the bar, they also serve you there, so you can easily enjoy and have a very casual dinner, and make some friends. You never know what can happen.


The service is impeccable, and our waitress Heather Soto de Oliveira was guiding us on our incredible dinner menu. From Alaskan Halibut Nicoise to Beef Tenderloin to Veal Tagliatelle, Chef Christopher Bennett, cooks food that's uncommonly creative, delicious, and beautiful.

Heather Soto de Oliveira

Our choice of appetizers were the Cured Beef Tenderloin Carpaccio with pickled gold beets and spicy pique sauce, Coromandel Oysters, served raw on the half shell with chef’s accompaniments of spicy sauces, the Spicy Tuna, crispy rice cake, avocado, crispy onions and balsamic-ginger drizzle. All of these were absolutely delicious and the taste was truly to die for. The Spicy Tuna was simply the best one in town! Unfortunately the pictures of our food cannot do justice to the flavors; you must go there to see for yourself.

Beef Tenderloin Carpaccio                         Veal Tagliatelle Pasta     

Coromandel Oysters, served raw on the half shell

Spicy tuna on a crispy rice cake with avocado and onions

For salad, we choose the Wild Arugula, Burrata and Roasted peppers, with lemon vinaigrette and kalamata olives. We also tasted the unusual and delicious Progressive Scallop Tasting, with five preparations of Scallop from simple to complex. Simply a delicious way to enjoy Scallops, I loved it, never had it served this way before. Also, please, don’t miss their unforgettable Thin Crust tomato and Basil Pizza. It is the kind of pizza that I could have for breakfast, lunch and dinner, I can’t describe how delicious and how much we enjoyed it.

    Wild Arugula Salad                                   Thin Crust Pizza        

 Progressive Scallop Tasting
We also had as an appetizer the delicious and spicy Hamachi, consisting of yellow tail sashimi with ponzu sauce, Serrano peppers, green onion and red sea salt, if you love sashimi, this is a winner.

Spicy Hamachi, consisting of yellow tail sashimi with ponzu sauce

In my opinion wine inspires food and food inspires wine, so for our main course,
I choose the Domaine Stim – Riesling “Brand” Grand Cru, what a great choice
to go with my meal, I choose the Alaskan Halibut Nicoise, served with green
beans, fingerling potatoes, tomato, Nicoise olives. Great fish, simple, fresh and delicious, also Chef Christopher Bennett kindly send me a sample of their Veal Tagliatelle, a slow roasted veal sauce tossed with hand rolled tagliatelle and fresh porcini mushrooms. Could not be better. Nothing is better than homemade pasta,
and this one was really good.

Alaskan Halibut Nicoise

Another great choice, if you are a meat lover is to order their Beef Tenderloin, charbroiled with peppercorn crust, Chanterelle mushrooms, grilled asparagus and cauliflower-horseradish root puree. Tender, juice and simply a marvelous choice.

Beef Tenderloin, charbroiled with peppercorn crust, Chanterelle mushrooms

We had a dessert feast surprise served in our table, Chef Chris sweetens the deal with transcendent versions of Pistachio Crème Brule, Chocolate Cinnamon Pave Crème, Baked Alaska and 3 choices of Sorbet: Blueberry Banana, Peach and Raspberry. A memorable evening is all but assured.

Pistachio Crème Brule

Chocolate Cinnamon Pave Crème                      3 choices of Sorbet  
Doug Arango’s is one of those restaurants that might not be on every Angelenos' speed dial, but deserves to be, especially when a quiet, refined celebration is in order, or even a casual and elegant dinner is desired.

Baked Alaska

I wanted to say our special thanks to the adorable team: Julie and Chris Bennett,
co-owner and Chef of this amazing restaurant whom made our
night and dinner unforgettable.

For map and location click Here!

For more information please visit their website at       

Article By: Mary Adams
Photos By: Chris Marx

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