New Chef Shines at Bond St. Restaurant (CLOSED)
By Michael Hepworth
The owners of Bond St restaurant in Beverly Hills have pulled off a small coup by hiring new chef Brian Redzikowski to run the Japanese/California style eatery located in the boutique Thompson Hotel. I have no idea what the previous guy was like, but Redzikowski has taken it to a superb level with a series of unique dishes that demand a second visit as soon as possible.
The original Bond St opened in Manhattan over 10 years ago quickly making a name for itself, and in 2001 a second version opened up a Morr’s Townhouse hotel in Miami Beach. Now dominating the lobby and lounge area at the Thompson Hotel, you can just go in for a drink and sample the hot and cold appetizers like the Big Eye Tuna Cubes with Wasabi Kizame or the Ama Ebi Hura Maki with spiced Eucalyptus Honey and soy.
The new chef hails from Long Island, and the 27 year olds resume includes Le Cirque in New York, Matsuhisa in Aspen, and Mansion and Yellowtail in Las Vegas. The workaholic chef has now inherited an excellent spot in Beverly Hills where his talents have created an eclectic menu of Japanese/American creations, many unique to his style.
Standouts include the Szechuan Yellowtail Sashimi with Yuzu, Soy and Chilli Oil that is about as fresh tasting as you can get. I also loved the Big Eye Tuna Tarts on a crispy cake, a beautiful and savory blend. That same theme can also be found in the Tuna & King Crab Crispy Rice with Chipote Aioli and Micro Cilantro.
The Wild Alaskan Roasted Cod was coated in a succulent sweet sauce that made this dish also a contender for the best item on the menu. The same could also be said for the Washugyu Beef with a Wasabi Dijon and Pickled Chantarelles that was cooked to a perfect state of tenderness.
Keeping at the high level of excellence, the Sushi Rolls with a spicy curry sauce are as fresh tasting as they come, and the only dish I tried that was slightly below par was the Jidori Chicken with organic root vegetables. It is a popular menu item however, but to me it seemed rather out of sync with the rest of the tasting menu.
The service can best be described as an example of youthful exuberance, but absolutely fitting for the ambience and the food. A group of seasoned travelers on the next table were a little upset about the loud music which seemed perfectly fine to this writer, but this is a great place for a date or even a friendly or casual business meeting.
9360 Wilshire Blvd, Beverly Hills. CA
310-601-2255
The owners of Bond St restaurant in Beverly Hills have pulled off a small coup by hiring new chef Brian Redzikowski to run the Japanese/California style eatery located in the boutique Thompson Hotel. I have no idea what the previous guy was like, but Redzikowski has taken it to a superb level with a series of unique dishes that demand a second visit as soon as possible.
The original Bond St opened in Manhattan over 10 years ago quickly making a name for itself, and in 2001 a second version opened up a Morr’s Townhouse hotel in Miami Beach. Now dominating the lobby and lounge area at the Thompson Hotel, you can just go in for a drink and sample the hot and cold appetizers like the Big Eye Tuna Cubes with Wasabi Kizame or the Ama Ebi Hura Maki with spiced Eucalyptus Honey and soy.
The new chef hails from Long Island, and the 27 year olds resume includes Le Cirque in New York, Matsuhisa in Aspen, and Mansion and Yellowtail in Las Vegas. The workaholic chef has now inherited an excellent spot in Beverly Hills where his talents have created an eclectic menu of Japanese/American creations, many unique to his style.
Standouts include the Szechuan Yellowtail Sashimi with Yuzu, Soy and Chilli Oil that is about as fresh tasting as you can get. I also loved the Big Eye Tuna Tarts on a crispy cake, a beautiful and savory blend. That same theme can also be found in the Tuna & King Crab Crispy Rice with Chipote Aioli and Micro Cilantro.
The Wild Alaskan Roasted Cod was coated in a succulent sweet sauce that made this dish also a contender for the best item on the menu. The same could also be said for the Washugyu Beef with a Wasabi Dijon and Pickled Chantarelles that was cooked to a perfect state of tenderness.
Keeping at the high level of excellence, the Sushi Rolls with a spicy curry sauce are as fresh tasting as they come, and the only dish I tried that was slightly below par was the Jidori Chicken with organic root vegetables. It is a popular menu item however, but to me it seemed rather out of sync with the rest of the tasting menu.
The service can best be described as an example of youthful exuberance, but absolutely fitting for the ambience and the food. A group of seasoned travelers on the next table were a little upset about the loud music which seemed perfectly fine to this writer, but this is a great place for a date or even a friendly or casual business meeting.
9360 Wilshire Blvd, Beverly Hills. CA
310-601-2255
