Today is: Sunday, June 16, 2024

Breeze Restaurant and Xbar Review

The Breeze Restaurant sets itself apart from its Hotel neighbors in the Century City area. The modern, versatile Hyatt Hotel has Breeze; its wonderful restaurant,
also a nightclub, and a bar sports lounge, with a menu to suit all occasions.

The amazing food marries classic comfort with premium ingredients, offering a menu that runs the from down-home comfort to gourmet elegance you’ll find Jumbo Lump Crab Cake next to the Shrimp and Scallop Lemon Risotto. With an extensive bar
that includes bottle service and a separate sports room that morphs into a late-night
lounge, be careful you may come for dinner and end up staying all night. Breeze Restaurant is designed to communicate a feeling of movement with its form flowing pattern in the terrazzo floor, and bamboo leaves in glass dangling above the sushi
bar, Breeze restaurant is one of LA’s hottest restaurants. Spacious windows
open out to the patio offering outdoor dining and spectacular views of the
hotel’s lush gardens. Breeze’s striking green bar is divided by two, with one
half a sushi bar headed by fourth-generation master Sushi Chef Tanaka.
Breeze was open in January 2001, and it has consistently delighted guests and
critics with a flavorful, creative menu. We could not miss the Breeze Sushi
Bar, with an amazing variety of the most decadent sushi in town.


With no walls to separate this space from the bar and lounge, a meal here offers
fine-dining-caliber service and food set amid a hip, happening scene. This is not the space for a quiet meal; its high-energy vibe seems best-suited for first dates, groups
of friends, or even dining alone. Breeze Restaurant seems an ideal launching point
for a night out on the town in fact, after dinner, you don’t even have to leave the premises, you will find a wonderful bar with a nightclub scene, that also offers a
terrific menu, bar, desserts, and an outside patio that is ideal for parties, etc. In
fact, while having my dessert there, I met some celebrities, it is a fun place! The
Bar stays open until 2 a.m., serving food as well as drinks into the late night hours.


The Chef isn’t content to let guests dine within their comfort zonehe adds an
element of discovery to each dish, with unique twists on the traditional
that elevate the dishes from comfort food to creative fare.

Breeze's menus are short and sweet—one page each for the wine list, dinner menu, and lounge menu. The wine list is peppered with reliable selections, including the tasty 2006 Fleur Pinot Noir from Los Carneros and the multi-vintage Evolution blend from Skol Bolsser, both which proved elegant accompaniments to several courses.

We were first enticed by the Chef’s specialty Dynamite Roll, a
California Roll topped with Scallop, Shrimp, Crab and
Mushroom one of many colorful and playful starters.

The beauty and taste of this roll was simply amazing. The avocado were an
ideal marriage of flavor and texture, while the scallop, shrimp and crab added a
surprisingly sweet crispness, a burst of comfort in an otherwise classy dish.

We also tasted the Tiger Roll, and the Crab
Avocado roll, which were excellent as well.

Lobster Ravioli

As far as our entrées, our server, told us that we should not escape the tempting starters; so we tried their Signature Jumbo Lump Crab Cake, which I must
confess, was the best of the world! The taste and texture were
simply perfect, this is the best crab cake in town.

Pan Seared Scallops

Also the Lobster Ravioli, a house made ravioli with porcini mushroom sauce, I can’t comment on this one, you must try to see, it is simply the most amazing starter you
can imagine, because it is light and at the same time, deliciously done. I love it,
as well as the Signature Pan Seared Scallops, with red tomato fondant,
tarragon coulis, saffron bouillabaisse and asparagus tip.

Filet Mignon

The Filet Mignon featured with roasted garlic potato sauteed bloomsdale spinach in
a port reduction, is truly the most tender meat, each bite offering a burst of earthy savoriness. It’s tough to get more comforting than truffle mac-n-cheese, but Breeze’s version went over the comfort top. One bite of the mac-n-cheese sent me back decades; as the buttery pasta gave way to creamy cheese I found myself sitting at
my parent's kitchen table as a child whose velvety texture proved surprisingly sophisticated. The dish was luscious but light on the cream; by the time we
reached the bottom of the bowl our mouths were tingling with flavor,
but we were not overcome by heaviness.

Sides of Mac-n-Cheese and Spinache

Sea Bass

The Sea Bass was impeccable. With grilled artichoke, new potato roasted young fennel oven-dried tomato, dill vinaigrette-seafood consomme. The result was eye opening—rather than commanding the plate, a poised to showcase the acute
flavors of its bold accompaniments. Each forkful was a new experience as
we sought the perfect ratio of tender fish, creamy sauce, and intoxicating
flavors. It was proof that elegant fare can indeed be comforting.

By the time dessert arrived, we had been won over by the Chef; we gladly let ourselves be wooed by letting the Chef surprisingus. Like the rest of the meal, our desserts were a mixture of high brow and lowbrow, elegant and playful, refined and no-holds-barred decadent. The Strawberry with cream cheese was pure elegance.


But when it comes to dessert, refined elegance is no match for gratuitous decadence. The Chocolate Fondue-down the way to end the meal. It was childish and playful,
and a dessert that every adult should relish in, it was bliss in every bite.


Perhaps the best part of this childish revelry was the moment we were brought back
to the present, finding ourselves in an elegant space abuzz with a lively, jovial crowd. Looking around our sleek surroundings as we savored the last bites of our desserts, we were struck by the refreshing reminder that even as adults, there are still things
that can provide us with glorious moments of unabashed temptation.
Breeze is indeed the best restaurant in town.

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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