Today is: Saturday, January 23, 2021
Dakota Restaurant Review
Dakota Restaurant – located at the Roosevelt Hotel in Hollywood is pure heaven.
No raucous birthday parties or pounding heavy-metal soundtrack. No standing
around waiting for our table, whacked by passing monolithic handbags. I don't
have to fight my way in or worry that the reservation desk has lost our
reservation. I don't have to wonder whether the chef is in or not,
because either way the food is consistently delightful and original.
I'm forever suggesting Dakota Restaurant to anybody who loves to eat but also wants to spend time in an amazing ambiance, surrounding by famous celebrities over dinner. It's a great restaurant for entertaining and quiet enough to talk. The atmosphere is sophisticated, contemporary and the restaurant still holds up history. I loved the
comfy upholstered booths; the soothing palette of taupe, cream and dark
wood; and the intimacy that this wonderful place brings.
As soon as you sit down, a basket of crusty different kinds of breads arrive in a coiled reed banneton, the basket French bakers use to proof their dough. What a pleasure. Everything about Dakota is so, well, civilized.
The cooking from Chef de Cuisine Jeremy Strubel has a strong point of view. It's filtered through a
California sensibility, sensuous and direct.
Truffle Fries and Onion Ring Stack
Chef Strubel doesn't cook with an eye on fashion. He just cooks. And her food is
very personal, very seasonal. I would say that you go to Dakota
Restaurant for its sophisticated comfort food.
It is kept simple. It's such a relief to slide into one of Dakota' plush, curvy booths
and be handed a single-page menu and discover that every dish sounds delicious.
Instead of scouring a long, verbose menu to find even one dish I
want to order, here I could happily order anything listed.
At this time of year, you'll find winter greens dotted throughout the menu.
Shellfish Grand Plateaux and the Braised Short Rib Cannelloni
are Chef's signature, along with the Bone-in Filet.
There's something for everyone -- carnivores, vegetarians, adventurous eaters and fraidy-cats who aren't comfortable venturing beyond lamb chops and potatoes.
And that's exactly why Dakota is such a good choice for entertaining.
On a cold Saturday night, two of us order practically several delicious items from
the menu. The restaurant is half empty when we arrive, then bit by bit fills up with
an urbane grown-up crowd -- women in suits or interesting dresses, men in
buttery black leather jackets and black T-shirts or turtlenecks.
You don't see a lot of baseball caps worn backward.
Service is always warm and professional. The wait staff knows practically everything about the food, and if there's a question a server can't answer, someone will go
and ask. Without hovering or intruding, servers are there when you
need them, watching over your table in the best possible sense.
Chilled Maine Lobster
To start, there's a perfect Chilled Maine Lobster, the presentation is
wonderful and it is also light and delicious. Everybody at the
table wants more, the flavors are so beguiling.
Big Eye Tuna Carpaccio is terrific too, thin slices of raw tuna with pickled cucumber and sansho oil, a variation that I truly enjoyed on a brilliant contrast to the crudo.
The Duo of Crab, was simply divine, the Jumbo Lump of Crab cake, that's all
about texture, but what's equally intriguing is the flavors of of the peekeytoe
salad in a ruby grapefruit - the combination is sublime.
Braised Short Rib Cannelloni
The Braised Short Rib Cannelloni was also something that really stands out.
Goin's starters are always so strong that I'm tempted to make two
or three of them a meal. And sometimes do.
Sides of Mushrooms and Corn
WITH so many new restaurants opening this year, older, very good restaurants sometimes get lost in the stampede to check out the latest hot spot. But for an important dinner, let me remind you that the trendy new places are still works
in progress: You never know what you're going to get on any given night. One
time, everything could go like clockwork. Another night, everything's off.
But at Dakota, you can count on the fact that you're
going to have a first-rate experience.
For entrees, my choice was the Bone-in Filet, another very rich dish, and the meat was simply melting in your mouth. My guest ordered the French Fries and the
Sweet Corn Gratin, both great and perfectly to eat along with the filet.
It's also fun to come in after 9:30 on weeknights, after 10 on the weekends, and
order appetizers from the bar menu. The French Fries with parmesan &
black truffles are hot and golden. What could be more satisfying?
Spiny Lobster on a Beurre Foundue
From the Fish & Shellfish menu, my choice was the Spiny Lobster on a beurre foundue, again the sweet lobster was tender and melting in your mouth. I love it
every piece of it. I order the Sauteed Spinach with Bacon, mixed Mushrooms and Tempura Onion rings, all of them were excellent choice to pair with our meal.
Chocolate Malt Bars
Amazing desserts that is quite impossible to decide. So, we opted
for the Chocolate Malt Bars and the Buttermilk Panna Cotta
with strawberry gelle on a balsamic sorbert.
Buttermilk Panna Cotta with Strawberry Gelle on a Balsamic Sorbert
Dakota has also expanded its service to the Tropicana Bar so that guests can dine
al fresco in the midst of the Hollywood scene. Teak tables will be lined amidst
the swaying palm trees and fire pit at the foot
of Tropicana Bar. To top this
off, Dakota has added some shared plates options that continue to
redefine his modern interpretation of the classic steakhouse.
Owners have done the nearly impossible: created an original, beloved
restaurant that is every bit as good, if not better, than when it opened.
Special thanks for the amazing Chef de Cuisine Jeremy Strubel, the Restaurant Manager: William (Bill) Haig and Jan Egge, the Assistant Food and
Beverage Director for your amazing hospitality.
For map and location click Here!
For more information please visit their website
Article by: Mary Adams
Photos by: Chris Marx
|© 2013-2015 Buzz of Los Angeles (All Rights Reserved)