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Relaxing at Sunset Restaurant in Malibu
Picture
By Michael Hepworth

A night out in Malibu is always fun, and one restaurant I seem to have an affinity with is Sunset Restaurant in Zuma Beach, despite having missed regulars Pamela Anderson and Pierce Brosnan on each of my visits there. The restaurant admittedly has gone fthrough a number of changes in the kitchen and with management, but the atmosphere and ambience has remained one of extreme friendliness. The locals continue to come to try items on the extensive, but not overwhelming menu.

The Sunset is rather a secluded spot nestled between Zuma Cliffs and Zuma beach, creating a real relaxing vibe, and also rather a romantic spot. The two story building has a busy bar on the ground floor, and the restaurant is located upstairs. On weekends they have live music in the bar, but the sounds do float up rather easily. The band however sounded pretty good, playing rock hits from a lot of well known British bands in particular, so if you prefer to dine in quiet, make sure you get there early.

The chef in charge now is Guy Vasquez from the Pacific Northwest, and his specialty is Salmon, a dish he likes to prepare pan roasted, and accompanied very creatively I might add with catalini beans, cranberry beans, romano beans, carrot, foccacia toast points and lemon. Coming from a bistro background, the chef has quietly steered the focus of the Sunset Restaurant, and the combination of the salmon dish is a prime example of what really works, and at $20, great value as well.

Before this however, I would recommend the Braised Lamb Stuffed Piquillos ($9) in a sherry vinegar and smoked paprika, a very different style of appetizer. Piquillo’s are a small red pepper, not spicy at all, and a perfect complement to the lamb which is cooked for six hours. Salads here are also creative, with the Roasted Carrot Salad ($10) with orange, marcona almonds, red endive all in a lively citrus vinaigrette. The Arugula Salad ($12) was just as vibrant, and includes roasted beets, pink lady apples, Humboldt fog, pickled red onion all soaked in apple cider vinaigrette.

The restaurant is also open for lunch on Friday, and for Brunch on Saturday and Sunday 11am to 3pm. A comprehensive menu just as varied as the regular dinner menu features oysters on the half shell, shrimp, king crab and much more. The fact that the Sunset Restaurant is a regular stop off for many Santa Monica Farmer’s Market vendors on their way home ensures the freshest produce is always served here. 

6500 Westward Beach Road, Malibu, CA 90265
310-589-1007
www.thesunsetrestaurant.com
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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