New 'Riot House' Restaurant: R.H. At The Andaz
May 5 2010, Published 6:36 a.m. ET
Formerly the “Riot House” on Sunset strip, the newly re-named and re-designed Hyatt House may not play host to wild rock n’rollers much anymore, but it has re-invented itself as a beautiful hotel with a truly outstanding restaurant, the “R.H.”
Chef Sebastian Archambault heads the team and in the sprit of openness, the kitchen is completely exposed to the 100 seat restaurant and bar. Even the walk-in coolers feature glass doors. For food faddies, its’ a dream come true. Watching the chef and team work is like Bravo’s “Top Chefs” brought to life.
The French-trained (and born) chef practices what he calls “honest food” or “market to table”, focusing on regional, seasonal dishes and contracting with local growers. Everything, from the braised monk fish, to the homemade crispy Hudson Valley duck confit was as if it has been poached that morning. Having worked at several Michelin-starred restaurants in Europe, the good chef finally landed in L.A.
Our favorite appetizer was the Perigourdine Poached Egg, made from “an old family recipe.” Favorite entrée? Roasted Niman Ranch veal chops, though we would definitely like to try and Black Angus filet mignon, roasted in bone marrow with a shallot sauce.
And the prices won’t bust your budget—appetizers range from $9 - $18 (for the roasted Boothbay Harbor Lobster) and entrees run from $18 to $30 (for the Black Angus we mentioned earlier.)
While the new restaurant is polishing the wine list, the mixed drinks deserve mention. The mycologist pours a mean Steelo, Cougar and Red Ferrari and there’s a lovely, dry Pineau des Charentes blanc on the menu.
Like the menu, the restaurant and bar are open, and elegant and the service is top-notch.
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