Marix is located in West Hollywood and gets very, very busy around cocktail hour and serves excellent margaritas and other drinks along with taco chips and bowls of fresh tomatoes. It is fun to watch the scene go on, even if you are not of the same persuasion; after all this is in the heart of “boystown”.

This is their famous “kickass” margarita that really packs a punch!Their version of quacamole is really excellentBlack beans and riceTacos, chile relleno and enchilada assortment

8479 Melrose Ave., West Hollywood, CA 90069
Tel. 323-782-1104
Website: www.commecarestaurant.com/los-angeles/

David Myers restaurant Comme Ça in West Hollywood was both hit and miss on the food side and maybe, I will give him the benefit of the doubt, he was out of town or at least not present on two back to back visits I made to his restaurant. Looking at it positively, the wine end with its good selection of well chosen wines, both by the glass and bottle helped to mke up for it.

The red & yellow beetroot salad was very good, while a crispy skate suffered from too much dusting that masked the subtle flavors of the fish. Profiteroles were too crispy for my liking and an unneeded,  and unwanted in my case, mass of spun sugar did nothing for the dessert but interfere,  granted it was meant as decoration. A hamburger on another visit filled with a thick patty of  good-quality beef on a pleasant tasting bun was cooked as I requested (medium-rare). An accompanying cone of pomme frites appeared as if they might be good, although that observation was to be short lived when I bit into the first soggy and limp fry. The surrounding clientele seemed pleased with what was delivered to their table however, I had the impression that a great deal of them had not the faintest idea of what French cooking was all about;  in this case it served them well.

The beautiful open kitchen!  (All images on this post ©2010 by restaurantdiningcritiques.com & Sandy Driscoll)

6703 Melrose Ave
Los Angeles, California 90038
Tel. (323) 935-2977
Opening Hours:
Lunch: Mon-Fri 11:45-2:15
Dinner: Sun-Thurs 6pm-10pm; Friday & Sat 6pm-10:30pm

In food-laden Los Angeles, where the restaurant du jour is always changing, Hatfield’s is a current top contender. Just last week, both the Los Angeles Times and Los Angeles Magazine came out with exciting and very favorable reviews, three and four stars, respectively.

Quinn Hatfield (chef/owner) and his wife/partner Karen (pastry chef) have been in Los Angeles for several years. They have cooked at Spago and prior to that, at Jean-Georges and Gramercy Tavern, to name a few.  This new and much larger location (formerly Citrus, then a succession of not-as-notable restaurants) has been open only three months.  It seems perfect for them and particularly for those of us who love watching the action of an open kitchen while we eat.

When my friend Susan Beyrle was in town this weekend from NYC, we wanted an interesting place to dine and this seemed to be it. We were seated directly in front center, with a closeup full view of the open kitchen . . . action central!

The option of a prix fixe, four course menu (with several choices for each course) for $59 was the most intriguing, so we went for that.   With a plethora of reviews, food websites, commentators, etc., detailed food descriptions are easily available elsewhere.  Suffice it to say, we really enjoyed everything.   The portions are small and flavors distinct and well managed.   Between the main course and dessert, we were still hungry.  However, we were quite comfortable after the generous and truly delicious desserts.  Service was professional and well-timed.   The excellent wine list provides some interesting wines by the glass.  I particularly liked the 2003 Serie Magno, a Malbec/Tempranillo blend from Argentina’s Bodega Fantelli, paired with the beef.

Personally, I was struck by the unusual texture of the short ribs.  I read somewhere that the cooking method was “sous vide”, so it was not the usual consistency one expects from short ribs however, the flavor was certainly there.  Early on, I found myself taking mincing little bites of everything (particularly the Squid Salad) so as to prolong the flavor bursts in my mouth and to savor each taste and lengthen each delightful course.

At the end of the meal, the waitress invited us into the kitchen to meet the chef!  Chalk it up to serendipitous luck!   It was a fine and fun evening.

Amuse Bouche . . .Tuna on Shaved Celery Root

Roasted Sunchoke & Rocket Salad, French Feta ‘falafel’ crumble

Monterey Bay Squid Salad … Sauteed Blue Lake & Yellow Wax Beans, Ginger Chermoula

Sugar & Spice Beignets, Venezuelan Chocolate Fondue, Preserved Ginger Milkshake Shot

Hot Chocolate Souffle Tartlet with Chicory Chocolate Chip Ice Cream

Mocha Caffe

Chef Hatfield (right) carefully inspects each plate and adds finishing touches