Today is: Friday, March 24, 2017
Whist Restaurant Review
At the Whist, they present seasonally fresh, upscale California cuisine. Whether ordering a signature pizza at poolside, dining in-room or sampling selections at
their lively Sunday brunch, the Whist restaurant's dishes are truly flavorful.
Executive Chef Warren Schwartz's ardor for fresh local provisions and mastery of traditional French techniques is as deliciously abundant as Whist's stylish décor, he
has created an appealing menu of choices from culinary classics to a simple cuisine. Because of their commitment to individually prepared, savory dishes and
excellent service, the Whist at the Viceroy Hotel in Santa Monica is a
popular venue with both local residents and hotel guests.
The hotel’s stylishly designed indoor/outdoor restaurant presents the celebrated
cuisine of Chef Warren Schwartz. Whist's whimsical interior décor is the creation
of design maven Kelly Wearstler. Guests seeking a more dynamic dining experience are welcome to reserve one of Whist's charming Private Dining Cabanas. One
of Viceroy's signature features, the Whist dining cabanas are ideal spots for
intimate celebrations and offer a sophisticated alternative in a stylish environment.
The cabanas are located on Whist's patio and can accommodate
parties of up to ten people. Reservations are required.
Chef Warren Schwartz has created a dinner menu with a range of options that includes fresh entrée salads, soups, chicken, fish, meats, etc. For dinner, there is a California French inspired menu that features appetizers such as the delicious Twice Baked Eggplant, Soba meets Tofu, and Seared Ahi Tuna Tartar. Dinner entrees include Poulet Rouge Chicken, Roasted Elk Tenderloin, Braised Lamb Shank,
Alaskan Halibut, etc. Sides include Sauteed Mushrooms, Mac & Cheese,
Yukon Gold Mashed Potatoes, Parmigiano-Reggiano Fries, etc.
All of these are outstanding and delicious.
Just off the lobby, hotel guests, alike mingle in the hotel's airy, comfortable and casual Luxe Lounge. The lounge offers a full array of select boutique wines, beer and mixed drinks including seasonal cocktails such as a Key-Lime pie martini, or pomegranate martinis. A tasty sampling of small plates and appetizers is also available.
Twice Baked Eggplant
On the evening of our visit we were served by Jenny an extremely accommodating
and skilled waitress who expertly guided us through the ordering process. We followed her recommendation and began with a selection of appetizers. The
first one was the Twice Baked Eggplant, though simple in name, this dish
features feta cheese, pine nuts, chard, raisins, confit tomatoes and
basil. Robust yet refined, it was a smashing success.
Ahi Tuna Tartare
Next to arrive was the Ahi Tuna Tartare, which was surrounded by plantain chips, avocado, spicy coconut sauce, scallions and cilantro. The fine Tuna was wafer thin, but bursting with flavor while the condiments created the perfect foil.
Salad Stuffed Artichoke
Just as we had taken the last bite of our appetizers, Jenny arrived with a Crab
Salad Stuffed Artichoke. This light, complex, and delicious salad
was the perfect introduction to our upcoming entrees.
When Jenny returned to our table, she delivered a stunning rendition of Pan Seared Diver Scallops in a wine reduction, on a delicious bed of braised leeks with saffron, fingerling potatoes on a blood orange saffron sauce. The scallop/leeks
flavor profile proved to be an absolute delight to the palate.
Grilled Prime Angus Ribeye with Wild Mushrooms
We also sampled the Grilled Prime Angus Ribeye with wild mushrooms, braised bacon, shallots, This dish was replete with European influence, and was
every bit as flavorful as its description suggests.
Our other entree succulent was the Alaskan Halibut, those who are unfamiliar with beluga lentils, kumquats, and spring garlic morel should really give them a try.
The texture of the fish was spectacular, along with their dense, earthy
flavor paired exquisitely the rainbow chard.
Sides of Mac-n-Cheese and Mushrooms
At Jenny's suggestion our meals were offset by appropriately timed
glasses of a light, clean Chardonnay, and a rich, full-bodied Pinot Noir.
By the time our dessert was served we had been completely satisfied, but our breathtaking desserts; a tasting platter with chef’s selection of desserts and a
classic creme brulee, were the coup des gras of one of the finest,
most artfully conceived dining experiences in recent memory.
The Sunday Brunch combines a delectable offering of hot menu items and
dine on the sunny patio or inside on the restaurant’s cushy banquette.
A variety of tempting dishes awaits you.
Breakfast/lunch: 6:30 a.m. to 2 p.m.
Dinner served 5:00 p.m. to 10 p.m.
Sunday Brunch: 10:30 a.m. to 2:00 p.m.
For map and location click Here!
For more information please visit their website at www.viceroysantamonica.com
Article by: Mary Adams
Photos by: Chris Marx
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