MAKES A SMOOTH LANDING The men’s room in the main lobby is also very sexy
(I have never used that word to describe a restroom before); mood lights streaming from the floor, red subway tile with black fixtures and urinals. The wash station was open concept and unisex, accented with romantic flickering candles—well done! As we ascended the stairs leading to Deck 33, we
were brought back outside again and greeted with a smile by the adorable server on duty, Jessica. I found myself expecting a traditional style restaurant; it turns out that’s where we were. It is an outdoor loft- style eatery overlooking their pool—a truly interest- ing use of space. A private celebration was in full swing around the pool, with a lively band and dozens of what appeared to be college students, partying in Cabanas around the fire pits. Two days prior appar- ently there was an elegant re-launch gala with a very different crowd. I thought it must be fascinating to be an employee, because of the diverse international airport clientele who visit and stay at the hotel. Vanessa, the bartender, who wound up doubling
as our server because of an unforeseen circum- stance, has been with the hotel for two years did an excellent job with our service and cocktail creations. I had a killer Mojito, honestly the best one that I have ever had, with its fresh crushed mint and mini cu- cumber garnish. John had a fantastic Sonoma Cutrer Chardonnay, a light varietal grape with just the right hint of green apples, minerals and subtle oak. The food and beverage supervisor Jennifer who
started in July, was the champion of the evening and a wonderful steward. Her recommendations for appetizers were exactly the same that I had pre-selected; we went with Calamari Fritti Aonori Crusted, Okinawa potato, lotus root chips, harissa aioli, kiwi-miso, they were good but could have been a tiny bit crispier. Dungeness Crab Cakes topped with black bean salsa, fried leeks, ruby grapefruit was well done, but the Vietnamese Summer Roll rocked, filled with spicy tuna, cashews, Thai mint, farmer’s market tomato, and cilantro aioli—it was interesting and popped with flavor on the palate. The next dish really stepped things up; a gorgeous Sashimi Seaweed Salad, graced with salmon, yel- lowtail and albacore tuna, on a bed of organic greens and sweet soy drizzled with wasabi ginger dressing; absolutely exquisite. They have a beautiful selection of salads on the menu, fresh and oh so healthy! During the course of our meal, different members
of their crew visited us; I started getting that twilight zone feeling again (in a good way) because each employee we encountered was attractive and professional with just the right amount of warmth and intuition.
My partner John’s entree selection was their
unique Black Spaghetti Shrimp made of squid, crowned with shrimp, scallops, calamari, lobster, wild mushroom, garlic and white wine, it was absolutely delicious. MyNew York Steak with broc- collini and petite potatoes, was tender and cooked to perfection. Other flavorful options on the menu include; Angel Hair Pasta Langostino escorted by a spicy artichoke, fruit tomato, sweet garlic scampi oil penne, a Penne Kobe-Style Beef Bolognese with Maitake mushroom, truffle oil and crispy sage lemon pepper, the Lemon Pepper Linguini Asian Mushroom Ragout served with baby arugula and chervil cheese, Five-Spice Organic Half Chicken with saffron pearl pasta and prosciutto asparagus in a balsamic jus,Niman Ranch Pork Chop Parmesan, with asparagus and grilled peach in a apricot honey glaze, andFurikake Crusted Salmon, with caramel- ized brussel sprouts, hijiki-saffron brown rice risotto and a Meiwa kumquat chutney. A restaurant with a phenomenal chef is like a plane
with an exceptional pilot, fortunately Chef Katsuo Nagasawa (better known as Chef Naga) has 30 plus years of experience and is right on target with his navigation of his menu and the presentation of this cuisine. Trained in classic French techniques at Hattori Nutritional College in Tokyo, Japan’s leading culinary school, he is also well-known in Los Angeles restau- rant circles. His experience at a wide range of fine Southern California dining establishments include, Le Petite Chaya and Cafe Del Rey in Los Angeles, Alex- ander’s in Costa Mesa, and Max au Triangle in Beverly Hills—culminating with an invitation to cook at the world-renowned Beard House in New York. Each presentation is carefully thought out; from balance of colors and textures, to of course, flavor. Chef Naga describes his creative critically-acclaimed cooking as “a new wave blend of classic French, Italian and Pacific Rim cuisines.” Chef Naga was not working the night we dined, but Chef Lorin was on duty and did an excellent job representing the high ethic expected. For dessert, we were served a duo of Crème Bru-
lee, one a classic vanilla and the other a green tea, both a double orgasmic happy ending to a stimulat- ing and tasty dining adventure. Deck 33 at the Custom Hotel is Joie de Vivre’s 5th boutique property in Southern California, joining the Shorebreak Hotel in Huntington Beach, Pacific Edge Hotel in Laguna Beach, Hotel Erwin in Venice Beach and Hotel Angeleno in Brentwood. The hotel is offering an introductory rate starting at $129 per night. Located at 8639 Lincoln Blvd, Los Angeles.Din- ner reservations: 310.258.5706 or
jdvhotels.com/ dining/losangeles/deck33.
Hangar 39 is also located on site, with a versatile bar/ lounge, creative event space, gallery space and it’s a sweet spot for corporate and social functions.
WEEKLY HAPPENINGS AT DECK 33 DAILY SOCIAL HOUR:5 to 7 p.m. MARTINI MONDAYS: $5 Martinis all night TUESDAYS: 50 percent off all bottled wines WEDNESDAYS: $20 Farmer’s Market Dinner
LUCKY THURSDAYS: Test your luck every Thursday to win discounts on your favorite drinks FACEBOOK FRIDAYS Weekly specials via Facebook
SATURDAYS & SUNDAYS: Hangover Brunch, $10 bot- tomless mimosas and music
OCTOBER 2011 | RAGE monthly 71
Photography by Paul Dyer
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