Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Oct 17, 2011

Libation Location: Crescent Hotel

With the Lush Chef's full-time job, it's not like I'm home every night baking, cooking and mixing up cocktails (as lovely as that sounds).  I'm a social butterfly and sometimes my work involves catching up with friends and work acquaintances over lunch or drinks, so when I was invited to the fall menu preview at the Crescent Hotel in Beverly Hills, I happily obliged.  My office is in the area, so it's always nice to find a quick and convenient spot for a drink meeting that won't require me to go further east.

I had been to this hotel many years ago with friends and had completely forgotten it was there.  It's on a quiet corner of Crescent and Brighton Way (403 N. Crescent Drive) and there are some public parking lots around, in addition to valet.  They have an intimate outdoor patio by the fireplace and a cozy lounge decked in white.  The noise level is perfect for an after-work meeting over a cocktail and some tasty small bites.

The night I was there, they debuted 3 new cocktails (I took sips from two):
- Lucia Bosé - Genever, Campari, Strawberry Gomme, Lemon + Rosé

- Spiced Amaro Julep (served in a legit julep cup!) Black Pepper Infused Bourbon, Amaro Nonino, Pineapple Gomme + Mint

- Grassroots - Vodka, Amaro Montenegro, Sweet Vermouth, Lime + Rosemary

They have other specialty cocktails that include mezcal, rum, tequila, whiskey and pisco, in addition to traditional libations.

Small bites they served us that night included Lamb Meatballs with a mint yogurt and chickpea lentil stew (I could have eaten several of these), Falafel Sliders with tahini aioli, feta, caramelized onions and frisée and Kobe Beef Sliders with truffle aioli, pea shoots and monterey jack cheese.  There were two flatbreads— Prosciutto with fig tapenade and burrata and Grilled Taleggio with porcini and chard.  Of course I tried one of everything with American Trilogy, the lovely Lynn from The Actor's Diet (a fantastic blog that documents her dining and culinary adventures) and her husband Abe.  A perfect, chill night on a crisp, fall evening.


lynn said...

the crescent will always hold a special place in my heart, b/c it was the evening i met you, and became obsessed with your blog...

The Lush Chef said...

Aww, thanks Lynn! I feel the same way! :-)