Today is: Saturday, April 29, 2017






The Langham, Huntington Hotel & Spa Review



The Langham Hotel is a luxury, five-star hotel, located in Pasadena and surrounded
by 12 acres of lush, tropical gardens, exotic flowers, and private walkways. Providing privacy and tranquility in a truly residential setting.The The Langham Hotel is within easy access to the business and entertainment centers of Paseo Colorado, and
many of the Pasadena great attractions. The enchanting Langham, Huntington
Hotel & Spa is located at the base of the picturesque San Gabriel
Mountains, just 15 minutes northeast of downtown Los Angeles. 

 

The 380-room hotel offers two restaurants, 24-hour room service, The Bar, The Lobby Lounge and The Club Lounge. Recreational facilities include three tennis
courts and outdoor swimming pool and whirlpool. Lush gardens highlight the 23
acres of hotel grounds and include The Horseshoe and Japanese Gardens. The
hotel offers approximately 30,000 square feet of meeting space. From the
11,220-square-foot Huntington Ballroom to one of the three private
boardrooms or two historical meeting rooms, the hotel is the
perfect location for banquets, receptions or meetings.

   

I find also that this hotel is a place to see and be seen, to catch glimpses of famous faces, or to revel in splendid luxury. What makes The Lagham Hotel stand out is
its superlative combination of service, a location that offers guests privacy, yet in
the heart of a city, and a refreshed facility that, while faithful to the hotel's
architectural and interior design traditions, is more dramatically
beautiful than ever. Stunning. Delicate. Exquisite.

 
 

I could go on, but then I’d be gushing, and the tastes and
flavors at their fabulous Restaurant are something you should really experience
for yourself. The Dining Room welcomed new Executive Chef Craig Strong,
whose culinary approach, techniques, and philosophy seem to
be slowly revolutionizing the Dining Room experience. 

 
Great spaces for wedding parties

My guest and I visited The Dining Room, where Chef Craig Strong was present and gave us the pleasure of tasting his amazing menu. We ordered an aperitif in anticipation of Chef Strong’s meal, then, sipping on a glass of Chardonnay from Russian River Valley, sat back to enjoy our surroundings. The dining room was refreshingly
intimate, decorated with a look that was both sleek and comfortable. Soft
colors swept through the room; with amazing pink and rose orchids,
while bursts of green and gold and framed textures. 

 
Chef Craig Strong                                     Beringer Alluvium

In November 2007, Chef Craig Strong and his team earned The Dining Room its first Michelin star; the only hotel restaurant to earn the prestige rating in Los Angeles. The honor follows The Dining Room’s recent “Best Service” accolades and extraordinary scores in the 2008 Zagat Los Angeles/Southern California Restaurants Guide survey.

Chef de Cuisine Craig Strong’s menu, rooted in his classical training, is influenced
by his experiences working with award-winning chefs from France, Germany and Spain. He prepares his cuisine using a variety of both contemporary and classic techniques with a Mediterranean flair and then combines them with a
blend of the finest local ingredients and international products. 


Fresh Calamari

Highlights of Chef Strong’s menu include: Seared Diver Scallops with an Asian Black Bean Sauce, Red Pepper Coulis and Avocado Orange Salad; Sea Bass with Fideua Pasta, Royal Trumpet Mushrooms, Fava Beans and a Boullabaisse Sauce; Seared
Ahi Tuna and Foie Gras with Baby Spinach, Beets and a Red Wine Raspberry
Sauce; Grilled Cote de Boeuf, Braised Beef and English Peas filled with Yorkshire Crepe, Morel Mushrooms, Baby Carrots and a Red Wine Sauce. Desserts include
a Yogurt Sponge Cake with Crèma Catalana Foam, Marinated Black Berries
and Extra Virgin Olive Oil Ice Cream and Hazelnut and Poached Pear Crunch
Cake with Dulce de Leche Mousse, and Crème Fraîche Ice Cream.


Scallop Special

From daily tasting menus - available with expertly selected pairing wines - to wine dinners, each experience is unique. In addition to his seasonal menus, Chef Strong enjoys designing individual meals according to guests’ preferences, showcasing his creativity and exceptional flavor combinations. The Dining Room is also proud to
host top wineries and winemakers to create memorable evenings with innovative
menu pairings. Also a live talented guitar player, that was simply
marvelous, playing my favorite Gypsy Kings songs.  

     
Osetra Caviar
 
The arrival of the first course marked a turning point in our evening, when we went from simply enjoying ourselves to being stunned. The Osetra Caviar, served along
with freshly made Crepes, Toasted Brioche, and along with all the traditional garnishes, was a fabulous way to start our splendid meal! 


Dungeness Crab and Avocado Salad

The Dungeness Crab and Avocado salad offered a truly royal commencement of our meal: a plump, commanding Pink Grapefruit, on Honey Sherry Vinaigrette, crowned by a luscious slice of Dungeness crab and micro greens. The first bite sent us into a world of heightened sensuality, the texture of the crap meat was delicious. We
eagerly relished each understatedly complex and savory bite, realizing there
was no turning back this would prove to be an astonishing meal.   

 
Liquid Polenta                                              Scallops     

Next, the Liquid Polenta and Truffles presented a delicate flavor, with Shaved Perigord Truffles, were arranged so carefully on the plate. The brilliance of the dish was the integration, which somehow allowed each ingredient to remain distinct. 


Maine Lobster

Our first entrée, The Maine Lobster was impressive even before we took a bite. The colorful dish featured bright pink Lobster meat roasted with toasted Vermicelli, Bok Choy, Shiitake Mushrooms, accompanied by Thai Spiced Carrot Sauce. It was a perfect example of the varied influences that seemed to seep into Chef Strong’s cuisine, combining European and Asian ingredients as well as modern and classic technique. The lobster was perfectly tender, and offered a wonderfully complex, almost meaty flavor that left me wanting more. The shiitake mushrooms were juicy
and nutty, and the sauce creamy and bright. The dish was both delicate and rich, subtly combining flavors and tastes so that no one element seemed overpowering.


Trio of Colorado Lamb

As if sensing the complexity of the last dish, Chef Strong sent out a soothing,
refreshing counterpart: The Trio of Colorado Lamb. The dish was immensely fragrant with aromas of white beans and lamb jus. Fragrance was followed by delicateness, as
each element from the meat offered an almost elusive distinct flavor. The meat itself was firm with a sweet mild taste that seemed defined by the bold ntire taste.
Together, the dish tasted wholesome but light, with a mysterious
complexity that was at once familiar and exotic.  

We sampled a smooth and mellow Cartlidge & Brown Pinot Noir from Napa with
this dish, although it was the dish, not the wine that we would remember. Our sommelier John Matthew Lathan was simply fantastic! We could not have
had a better person guiding us through out our meal.

 

As our plates were cleared, hints of tastes from our meal still lingered, and I relished the tingling sensation on my tongue. Chef Strong sent out an intermezzo to clear
our palates, a melon-ball scoop of house made chai ice cream, bursting with
spice and vanilla and tantalizing our palates with the promise of dessert.


Chocolat Spanish Olive Cake

The dessert itself was a masterpiece; although simply titled a warm Chocolat Spanish Olive Cake, and the Spanish Virgin, both were quite intricate. A harmless-looking form of glistening milk chocolate sat on the plate, hiding a treasure of delicate flavor inside. The milk chocolate shell gently broke open to reveal two distinct creams separated by a thin sliver of white chocolate. A bite was rich with flavors but not heavy or burdensome, a theme that had carried itself throughout our entire meal.



We left the Dining Room with smiles on our faces, feeling like we had just
experienced a delightful surprise. While we had expected a good meal, there was something about our dining experience that we could not have anticipated. It
was just a detail not the quality, or the service, or the ambiance but some
combination of the Chef’s enthusiasm; the well thought out intricacies of
each dish; and the lightness and delicateness not only of each element,
but of the combination of elements on the plate.

Somewhat elusive, it was this that had instilled us with a sense of wonderment, each dish calling for our full attention so that we explored and delighted in its subtle complexity. In an increasingly populated sea of restaurants, it is sometimes
that are certain magic places that set one apart from the rest.

The Dining Room From daily tasting menus - available with expertly selected pairing wines - to wine dinners, each experience is unique. In addition to his seasonal menus, Chef Strong enjoys designing individual meals according to guests’ preferences, showcasing his creativity and exceptional flavor combinations. The Dining
Room is also proud to host top wineries and winemakers to create
memorable evenings with innovative menu pairings.

The Dining Room is open for dinner Tuesday through Thursday 6:30 p.m. to 9:30 p.m.; Friday and Saturday 6 p.m. to 10 p.m. Entertainment is provided nightly.
For additional information or to make a reservation, guests may call
Restaurant Reservations at (626) 585-6218.

 
Desserts and Breads

I also must say that you can not miss their Sunday Brunch served Al Fresco in The Terrace Restaurantat The Langham, Huntington Hotel & Spa.Southern Californians celebrate Sundays with a Champagne Brunch in The Terrace at The Langham, Huntington Hotel & Spa, with inside or al fresco dining.

 
Assorted Dishes                                       Wonton Soup Bar

Guests select from an extensive buffet table beginning with an assortment of appetizers, smoked and fresh seafood, sushi, dim sum, domestic and imported cheeses, fresh fruits and cold salads. Traditional items include Eggs Benedict, breakfast sausages and homemade blintzes. Hot items are made-to-order and
include pasta, omelet and waffle stations. Desserts include assorted French
pastries, freshly baked breakfast breads, tortes and cakes.

  
More Desserts and Omelet Bar

Served Sundays 10 a.m. to 3:00 p.m., Sunday Brunch is $75 for adults including Champagne, freshly squeezed juices and coffee, and $35 for children under 12. The Terrace serves breakfast and lunch Monday through Saturday and dinner nightly.

 
   Hot Dishes                                         Chef John Quin

For reservations, call toll free (800) 591-7481, a travel professional, The
Langham, Huntington Hotel & Spa directly at (626) 568-3900 or
visit the website at www.langhamhotels.com


For map and location click Here!

Article by: Mary Adams
Photos by: Chris Marx


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