Today is: Saturday, January 18, 2020
Cicada Restaurant Review
Cicada restaurant is one of the most thrilling dining experience in downtown Los
Angeles is La Cicada World-renowned and talented chef Suzay Cha, who prepares a
diverse collection from the best flavors and Italian cooking techniques. The distinctive
décor, the ambience color is a deep magenta, silk walls hangings, the crimson-topped
dining table, the glazed plaster bathroom walls the shade of cinnabar. There is
even a Sadier et fils-designed bar, its pale woods contrasting with bar stools upholstered
in zebra skin combined with wood and lalique. The quirkiest room in the penthouse
which today is open only for private parties—has to be the replica of a Pullman-car
stateroom, but even that is outdone by the two-story rooftop resort.
neon clock was the first of its kind in the city;
over the holidays, chimes played
La Cicada includes sumptuous delicacies ranging from Phyllo wrapped scallop
smoked salmon with vodka crème fraîche and black caviar, or Herb infused
with half a Maine lobster tail, porcini and lobster mushrooms and white
Grilled veal chop with sweet potato gnocchi and braised red cabbage in
its own juice
a delectable array of specialty desserts and pastries. A selection of
desserts and pastries along with a collection of exotic martinis,
as well as wines
and cocktails, and if you love Grappa, they
have it as well, and a great selection
of Ports as well.
For our dinner menu we had the privilege of having the chef preparing a
variety of appetizers; so we could have a taste of everything,
which I would certainly
recommend, we started with the:
Shrimp Stuffed with Crab
Tiger Shrimp Stuffed with Lump Crab Wrapped in Ktaifi (Angel Hair Pastry
with Trio of caviar, if you like shrimp, you can sure appreciate it!
Polenta-Crusted Sea Scallops with Oven-Dried Tomatoes
Then we were served this delicious Polenta-Crusted Sea Scallops with Oven-Dried
Tomatoes, Cream Corn and Shitake Mushrooms, I can say that this was
really a not
to miss appetizer, you must taste to agree with me.
Maine Lobster Tower
Capellini Wrapped in Filo
As far as salad, we tried the Maine Lobster Tower salad, with Avocado and
and 50-year-old balsamic vinegar, I would certainly
order it again, do I need to
Blue-Nose Bass with Green Grapes and Artichoke Crisps
Then, as our entrée, we asked our friendly waitress to guide us, so we ordered
Capellini with Porcini, Shitake and Oyster Mushrooms Wrapped in Filo
Truffle Cheese Sauce, made me remember my mother’s
home cooking, very well done
and simply delicious.
Filet Mignon with Mashed Potatoes and Baby Spinach in Port Reduction
I love seafood, so my choice was the Blue-Nose Bass with Green Grapes and Artichoke
Crisps in Basil Olive Oil Sauce and my guest had the amazing Filet
Mignon with Mashed
Potatoes and Baby Spinach in Port Reduction.
Yes, we had a little place for desserts… and it was fabulous, again, we needed
guidance, and again our waitress suggested that we should try the amazing
Crème Brulee with essence of water rose, and the delicious Basic
Ice cream. Yes,
we were in heaven, thanks Chef Cha for you amazing
dinner and hospitality, we will
certainly return again.
Vanilla Ice Cream
Executive Chef Suzay
La Cicada service was personal, knowledgeable and appropriately attentive. One of
the best dining experiences we've had in downtown Los Angles city this year. I must
say that I truly enjoyed this dining experience, we were extremely satisfied, and
will certainly return at La Cicada for another unforgettable dining adventure.
For map and location click Here!
For more information please visit their website
Article by: Mary Adams
Photos by: Chris Marx
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