Today is: Saturday, March 25, 2017
Falcon Restaurant Review
Quality dining and value combine in the casual meets
upscale Falcon an award
winning restaurant that
specializes in California cuisine, with fresh seafood,
and some surprisingly exotic dishes. Located in
Hollywood, Falcon’s restaurant lounge and
great and charming ambiance into the sexy dining rooms
weekend dinners; yet Falcon is equally
inviting for a business lunch or larger
Now also offering the Early Bird for ladies and gentlemen,
from Monday thru Friday from 6:00pm to 7:30pm.
Falcon proves itself as a local favorite with
exceptional service, food,
and prices, all converged
in a tastefully adorned setting.
Caipirinha with Leblon
We started sitting at their fabulous bar, and of
course we had a couple of drinks
in the interested of
research. I had their famous Blackberry Mojito
started as fruity ended with a spicy kick.
My companion had a Caipirinha, with Leblon cachaca, fresh
limes, raw sugar,
and it was light and fresh. Many of
the cocktails were on the sweet side,
the ladies. In addition, the wine list was
comprehensive and many are available by the glass.
Dirty Sue Martini
We also tried the Dirty Sue Martini, and the Diamond,
which was not only delicious but it was served with a
charming edible flower, it was all simply fabulous.
Again, thanks to the generosity of our bartender, we
also had the pleasure of trying
the famous Long Island
Ice Tea and on the bubbly side.
Long Island / Veuve Clicquot
Our Fantastic Bartender
I tasted the Veuve Clicquot Yellow Label, France.
The bartender was simply divine; in fact, he was one of the best
bartenders we had in Los Angeles, capable
the best drinks and entertains guests at the same
Outstanding service was one of the hallmarks of our
evening. From our servers,
and the artful wine
pairings all the way down the line to the bus staff;
element of their cumulative performance was
executed as if it
had been done a thousand times
Executive Chef Jeff Marino
Outdoor Dining and Lounge Area
Then there is the food. Ah, yes, the food. Executive
Chef Jeff Marino is deceptively young looking for the
amount of expertise he has accumulated over the years.
Chef Marino has worked under a number of LA’s finest
master chefs for so
that he eventually gained a
reputation for having become one himself.
Wisely, the dining room’s menu features a compact
selection of appetizers and
entrées covering a wide
variety of preferences so that each dish benefits from
intense attention to detail before it is brought out
to the table.
Kobe Beef Appetizer
My guest and I started out with a selection of
appetizers chosen by Chef Marino.
We greatly enjoyed
them all, starting from Dishes, such as the Ahi Tuna
and Maryland Crab Cake, Kobe Beef and
Scallops, which offered subtle combinations of rich
flavors. Can’t say which one was the best,
truly loved them all.
Ahi Tuna Tartare
Maryland Crab Cake
When my Maryland Crab Cakearrived, I was impressed by
the striking presentation but even more overwhelmed by
its wonderful blend oftastes and textures. The
succulent Kobe Beef meat was absolutely fantastic. When
with asmooth, slightly fruity 2004 Navarro Gewurztraminer
Mendocino County, it was exquisite!
Sesame Crusted Steak
We were already quite impressed with the food and wine
prior to the serving of our entrées, but when our
server placed them before us we realized that the best
yet to come. My guest had the Sesame Crusted
Steak, and was in heaven with
the very first bite.
This generously thick portion of juicy, tender meat is
bred to be tastier and leaner than its counterparts
from the Southern Hemisphere.
He ended up savoring every
mouthful in between sips of a velvety 2002
Cotes de Beaunes from the French Province of Burgundy.
Sea Bass (Special of the Night)
On the other hand, I love fish, so I ordered the Sea
bass which was on the special of the night, a delicate
and mild, the Sea bass one of the most
‘gourmet-friendly’ fishes on our planet, and these
small succulent fillets were no exception to the rule.
Mac and Cheese
The Mac and Cheese was one of their side dishes,
which provided a delightful
textural contrast to the fish that was also packed with flavor and nutrition.
Assorted Dessert Platter
This was of great interest to us when it came time to
order dessert, but guess what, Chef Marino sent us an
amazing selection of their best sweeties in the house,
as Banana Beignets, their traditional Chocolate
Tart, and a mini Blueberry
Pie, all these desserts
were prepared to order for us and was
decadent, dense and delicious.
This masterful conclusion to our fine meal was
enhanced further by one of the most enchanting red
wines that has ever crossed my palate, a 2002 A.S
Diamond Mountain from California’s Napa Valley.
Dry, rich and as
smooth as brushed velvet, it was the
perfect foil to the sweet
chocolaty cake and the
perfect topper to our evening.
One thing is a given: if you are looking for a great
new restaurant to delight
your palate in the peaceful
twilight of an evening in Hollywood, The
at Falcon’s is the place!
For map and location click Here!
For more information please visit their website at www.falconslair.com
Article By: Mary Adams
Photos By: Chris Marx
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