Working in an open kitchen must be like working in a cubicle without walls. Freakin' scary, you ask? Yes.
The pressure must be on to be on point at all times, or umm. at least quit getting Twinkie crumbs (while twittering) all over your desk :-/
It must scream supreme confidence that RH boasts a sprawling open kitchen. No, not just a glimpse of the kitchen over a bar (ala sushi houses) or only restricted to certain seats; but the kitchen literally takes up the majority of the dining area from one side to the other. It's like watching Top Chef Live but having the opportunity to eat the food. This. is. it. or until they invent a way for me to grab things out of my TV Willy Wonka style.
LIke other restaurants such as FIG and JiRaffe, Chef Sebastien Archambault's main driving point is maximizing seasonal ingredients. We start off with a small plate of veggies and delicious bread and their signature drink - the "Mr. Plant, concocted with No. 209 Gin, cucumber, tangerine, agave syrup and soda." According to the bartender, each drink has 1 1/2 freshly squeezed tangerines.
For appetizers we went with the pata negra ham served with tomato crostini and the foie gras terrine. Yes it was a flashback to the Jamon flight at the SLS. Who knew free-range pigs eating only acorns could produce such amazing flavor? I have to note that this ham is cured for 36 months and on average $96 a pound - ballin'! The foie gras was so buttery and smooth. Did you know that the city of Chicago banned production and serving of foie gras from '05 to '08? See you're doing something risky! illegal! It's like murder, but like wayyy more classy. By the way, pata negra and foie gras? I can officially end this meal now in bliss.
The mains can be ordered off the menu as directed by the chef or you can have it 'a la carte' style. You choose your protein and the method which you'd like it cooked (diver scallops, garlic sausage, filet mignon, etc); choose your vegetables (seasonal - mushrooms, asparagus, garlic confit, etc); choose your sauce (pico de gallo, chili and onion chutney, chicken jus, etc); and finally add on any sides that you desire (rice, fries, etc).
Personally, I went with the braised beef cheek with black olives and baby carrots off the menu cuz decisions and committment make me nauseous. I'm pretty sure the beef cheek was simmered in some soy mixture as it was strangely reminiscent of Chinese braised beef. Beef cheek was so tender that a knife was unnecessary.
RH boasts such an extensive menu that it would take many, many trips before you can try everything. Hell, with the many combinations in the a la carte section, I doubt you can ever get stuck ordering the same thing twice.
Next time I'm in town, I am eager to try the 'half dozen shucked oysters with roasted pork sausage' and 'chicken breast filled with foie gras'. Oh, Andaz. You just converted another Westside girl.
Pros: Impressive open kitchen. Vast menu. Fairly priced.
Cons: Parking!
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