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Park Grill at the Hotel Intercontinental

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By Michael Hepworth

What do Sean Connery, Chris Rock and Usher have in common? For those of you who are interested in where celebrities stay and eat, these venerable icons all like to spend time at the Hotel Intercontinental (formerly known as the Park Hyatt) in Century City in the Royal Suite. They are also very fond of eating at the hotel restaurant, the Park Grill.  I was there last week on a relatively quiet weekday night, and was fully expecting to see groups of rowdy businessmen abusing their expense accounts, but instead saw a real mixed bag of guests. There were a few couples, some dressed in suits, others in tee shirts, a few families with very young kids in tow, and assorted others all there to check out the food. This is definitely not the place for young kids, and at least one had to be taken outside for a while, but the room is so spacious and serene, that not even a crying kid made much of an impact. The lighting is just about right, sultry, but not too bright as to diminish the atmosphere, and you can easily read the menu. 

The service is exceptional and from the old school, very easily paced, showing that the kitchen takes time in ensuring that every dish is prepared just right. The wine selection is primarily all California , and a bit more emphasis on the "new world" might be a smart move for the restaurant, but the Pine Ridge Cabernet 2001 from Rutherford Napa Valley was more than adequate for the occasion. The martini's here are top notch, and instead of my usual Apple Martini I went for the Park Hyatt Chicago special Looking Glass Martini ($12), a combination of Absolut Raspberry, Triple Sec, Duetz Champagne and White Cranberry Juice.  Chef Robert Alicea runs the French inspired restaurant, and the Chicago chef brings his Italian and Puerto Rican heritage to the cuisine that can loosely be described as Mediterranean meets South America with a touch of "Inner City Chicago." His entire career has been with the Hyatt Group, most recently his stint as demi chef de cuisine at Nomi Park Hyatt in Chicago . A typical signature dish from the chef would be the chilled appetizer of Blue Fin Crab Meat ($16) with cognac mayonnaise, osetra caviar, croutons & olive oil. He will then follow that up with Milk fed Veal Chop with summer tart, garlic mashed potatoes, lobster mushrooms & veal jus. 

Instead of starting with the Blue Fin appetizer I tried the Baby Greens ($14) with crisp Romaine lettuce, potato cup, tomato and a balsamic vinegar that did not overwhelm the dish, giving it and edge. There is of course an Asian fusion theme to some of the dishes, and that was the case with my next dish of albacore with peppercorns and oriental sauce, part of the sushi menu in the restaurant. The sushi or sashimi of the day is available Tuesday through Saturday till 9 pm in the lounge just outside the restaurant, and there is no telling who you might bump into in this elegant and sophisticated setting. Maybe some of the movers and shakers of Hollywood who hang out at Koi will start to discover this place. The Black Truffle Risotto ($20) with braised chicken is another of his signature dishes, and in this case the subtleties of the truffle oil gave the risotto in particular a lingering after taste. 

The Basted Filet Mignon ($38) was as tender as you could get, and the beef jus broth was similar to all the sauces served in the restaurant, organic in flavor and very light. The glazed fingerling potatoes however were not the perfect complement to the meat; it just seemed like a combination that lacked the right visual and taste appeal. I also had a taste of the Seared Halibut ($30) with a tomato and olive chutney, fennel sauce and cilantro oil, ingredients that gave the lightly coated fish a fragrant offering.   Desserts here are prepared by the hotel pastry chef, the most popular being the Chocolate Mousse Cake with an expresso center, crunch hazelnut and dulce de leche ice cream. I tried the ice cream with rhubarb strips, and as in most cases provided an excellent ending to the meal.Try the Park Grill if you are in the mood to be pampered, and let Chef Robert Alicea and his brigade show off their skills. 

2151 Avenue of the Stars 
Century City, CA 90067 
310-284-6500
www.intercontinentallosangeles.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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