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Katsuya Restaurant

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By Michael Hepworth

The extremely popular KATSUYA chain has opened up at LA LIVE, and the restaurant brings its high quality Japanese/Oriental fusion cuisine to Laker fans and anybody else who ventures down to the Staples Center. Master chef Katsuya Uechi has brought many of his signature dishes to the restaurant such as Crispy Rice with Spicy Tuna and Spicy Albacore with Crispy Onions.

The service at the new location is brisk and professional and the young hip crowd were enjoying selecting from the vast array of martinis on offer at the bar. As for the food I decided to go for the Katsuya tasting menu ($65), a six course tasting extravaganza that features many of the chef’s specialties. 

That included the Katsuya Ceviche with sashimi and citrus ponzu and the very special Crispy Rice with spicy tuna, a dish that helped Katsuya really make a name for himself. Included in the tasting menu is a version of the excellent Kobe Filet with Foie Gras that is smothered with a highly concentrated plum wine reduction. If you were to order this separately on the menu it costs a reasonable $29.

Of course the sushi here is highly rated, and the sushi sampler is part of the tasting menu or can be tried separately ($30). It’s all here, tuna, albacore, yellowtail, salmon, halibut, shrimp, octopus, water eel and egg served with a California roll. Freshly prepared and exceedingly tasty, the sushi here is a sure fire winner.

Sea food lovers should go for the Miso Marinated Black Cod ($22) with the sweet miso enhancing the cod flavor to another level, and if you are really hungry the Stripped Baze ($55). This standout of two large fillets of striped bass served Szechuan style is considered the chefs most dynamic dish.

Other standouts include the Raku Mori “Japanese Seafood Platter” at $55 for two that includes King crab legs, amaebi, tuna/octopus poke, kiwi scallop, oysters and mussels.

Other branches of KATSUYA are in Brentwood, Glendale and Hollywood. At the time of the review the restaurant was not open for lunch, but that situation has now changed with their August opening.

800 W.Olympic Blvd, 
Los Angeles, CA 90015
(213) 747-9797
http://katsuyarestaurant.com
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By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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