Heightening the bohemian atmosphere is live music from the
piano situated on a large turntable in the center of the dining room.
With an excellent view from the bar, this also helps make for a great
place to meet friends after work for a quick drink—and their trade-
mark Two-Bite Canapés make a terrific nosh after a tough day. “These
are the most-ordered items on the menu,” Chef Alex winks, and just a
nibble makes it easy to see why. “I would start with the Piquillo Pep-
per and Garlic Burrata,” he advises, “then go for the Frog Legs before
finishing up with the Bacon-Wrapped Medjool Dates.” Then there’s
the Charcuterie—made to order from any two items such as house-
with potato puree and tangy oyster mushrooms, or the delectable
Duck Leg Confit—which Chef Resnik calls his personal favorite!
Served with red-berry gastrique and tender, tasty “forbidden rice,“ the
name may say no, but your taste buds will scream YES! Likewise, for the
meat-lover, he recommends the organic Pot Roast—a dish so tender it
raises the bar for succulent roast beef.
Naturally with food so heavenly, it would be devilish not to finish off
your meal with one of their truly angelic desserts, like the delectable
Soufflé Chocolat Avec Espresso Anglais Sauce, presented with just a
dollop of vanilla yogurt-flavored ice cream on the side to cleanse the
palate before diving right in! Moist, rich and completely unforgettable,
the size might appear small at first, but the taste is epic—an epicurean
delight, that is.
Perfect for a romantic rendezvous, industry dinner or before or
after visiting any of the nearby theaters (including the Pantages and
the Henry Ford, which are both within walking distance), Café Was is
the Café to visit seven nights a week, open from 6:00 p.m. until 2:00
a.m. “And we serve until closing,” Alex declares. In addition, weekend
brunch—that features bottomless Champagne Mimosas, Screwdriv-
cured salami, ham or artisan cheeses like smoked gouda compote, ers or Bloody Marys—starts on Saturdays at 11:00 a.m. and Sundays at
all garnished with grapes, pickled beets and cardamom almonds. 10:00 a.m. Lunch is also available every weekday between 11:00 a.m.
Named after a French type of delicatessen, the Charcuterie is a staple and 3:00 p.m. For more info or to make reservations, call 323.466.5400
of European and Mediterranean cuisine. Resnik further notes, “It’s one or visit
cafewas.com.
of these dishes where you can ‘build’ it—every bite is different!”
Guests can also relax in the Charles Bukowski Lounge whose walls
are lined entirely with pages from the famous “beat” author’s novels.
While there, wet your whistle with something from the Café‘s extensive
specialty drink list which features plenty of exclusive “potations”—not
least of which is Absinthe. Now available in the U.S. in a slightly ‘tamer’
form which removes any of the beverage’s more notoriously hal-
lucinogenic elements, it can be savored either traditionally or mixed
with whisky in a house concoction called the Stairway To No Where
—in honor of yet another of the restaurant’s unique architectural
“eccentricities.” Either way, have enough of it and you’re sure to evoke
the green fairy.
The sincerest pleasure at this establishment though, lies in enjoying
a full dinner. For starters there’s the Crab Napoleon made with fresh
jumbo lump crab that comes atop several slices of heirloom tomatoes
and finely chopped avocado. There’s also the Roasted Beet Salad with
arugula and goat cheese lightly basted in lemon oil. Definitely NOT
the same beets you remember as a kid. These alone rank among the
most magnificent appetite pleasers in Southern California!
When it’s time for the main entrée, consider the Smoked Halibut
september 2009 | RAGE monthly 67
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