Ooooo.. Very Scary! Ooooo.. Very Scary!
  • No tags were found...

Ooooo... Very Scary! - The Beachwood Voice

BEACHWOOD VOICE Fall, 2004 ■ Volume 7, Number 3 Page 3Coffee TalkBy Rona EdwardsClassic Cuisine in a Classic LocationHollywood and Vine RestaurantSince its reopening sixmonths ago and armed witha swift name change from“diner” to “restaurant,”Hollywood and Vine offersup some of the mostdeliciously unique regionalAmericana cuisine this sideof Mississippi. Located atone of the most illustriouscrossroads in Hollywood,next door to the famedPantages Theater, withphotographs of Hollywood’sGolden Age adorning thewalls, Hollywood and VineRestaurant is not just fortourists. You’ll find thatwhen the theatre crowdleaves, 8:00 pm is the perfectdining time for us locals toenjoy the mouth-wateringcuisine.With a retro yetsomewhat contemporary1930’s chic design, one mightthink they’re in for someHollywood smoke andmirrors, but Hollywood andVine Restaurant is the realdeal. Co-owned by PeterZamani, Dana Ford, andScott Shuttleworth, theoriginal idea was to embracethe lore of Hollywood’sheydey. They enlisted twotimeJames Beard awardwinner, Todd Slossberg, asthe consulting chef and theresults are superb.From the moment wewalked into the restaurant,greeted by manager JenniferBrasington and herconscientious staff, whosemain purpose was to makesure we had an incredibledining experience, we knewwe were in for an amazingevening.While still working ontheir cocktail menu, BradRobinson had us samplesome of his lip-smackinglibations. He says he servesthe “best Cosmo of your life.”The secret being that it’s a“classic with no bells andwhistles.” It was. We thensipped a Sexy Devil, amixture of Effen BlackCherry and Peach Schnapps.The combination works—and it’s not overly sweet likeso many “designer”martinis. Best of all, theydon’t skimp on the alcohol!We felt the buzz right awayand we should with cocktailsranging from $9.00 to $14.00.We want to go back for thePulp Fiction margarita, a wildconcoction of HeraderaSilver Tequila, orange juice,triple sec, Grand Marnier,and fresh squeezed lime.Scott Shuttleworth, Owner ofHollywood & Vine RestarauntOur mealbegan with SweetPotato Frites,served withsmoked chili-mangoketchup and Meyerlemon aioli dips.We could havebeen happy withthese and ourmartinis, but theLobster and CrabCake served ontop of grilled cornrelish followed.This NewEngland classicreceives a southwesterntouch with thin strips ofmulti-colored tortilla chipsand orange-chipotle buttergarnishing the alreadydelectable seafood. TheRoasted Corn Chowder alsohas a southwestern kick,laced with pepper, andserved with a dollop ofDungeness crab in the center.For some, it may be toospicy, for me it was just right.Just when you thought youcould pin this restaurant tothe east or southwest regionsof America, a salad arriveswith spiced pecans, greenapples, and Maytag bluecheese—a true northwesterndelight.Determined we get asense of his eclectic menu,Chef Aaron Knigge broughtout three wildly differententrees for us to sample.Herb crusted Colorado Rack ofLamb, served with olive oilinfused potatoes presented inits own mini Paul Reverecopper pot. Grilled Seabassover a salad of arugala,fennel, oranges and almondsin a citrus vinaigrette—theperfect light yet filling entréefor summer or for thosewatching their carbs. But itwas the signature Sugar andSpice Cured Double Cut PorkChop that really pleased thepalate! The pork was tenderand so tasty without beingterribly sweet. The secret isin the reduction sauce, whichhints of Granny Smith applesand port. Sweet yet savory.Accompanied by an unusualside dish of white cheddargrits flown infrom SouthCarolina andground byhand—thesegrits are notsmooth, butgrainy, andabsolutelydelicious. Iyearn forthem still!The nightwas not over.Arriving atour table wasa sampler ofPastry ChefLisa JoAnderson’sGermanchocolate cake,a hearty crèmebrulee, and aspicy carrotcake. Whilenot usually afan of Germanchocolate cake,it was easilydowned—thecoconut fillingnot toooverpoweringlike most German chocolatecakes. The carrot cake is adensely textured dessertlayered with plenty ofpecans, cream cheese icing,and heaps of spice. However,it was the crème brulee thatwon us over. Just when youthink, “how can one crèmebrulee be better than the next?”one arrives that seems to bethe best you’ve ever had.Needless to say, it was a nobrainer—weate the wholething!The accompanying winelist is heavy on the Napawines with a number of halfbottles available from decentvineyards. All in all, we leftthe restaurant feeling like wehad eaten for a month yetfeeling incredibly satiatedand satisfied. The infamouscorner of Hollywood andVine is fortunate to have arestaurant carrying on in the“Boulevard of Dreams”tradition, even if it’sgastronomically speaking!Hollywood & VineRestaurant 6263 HollywoodBlvd (323) 464-2345www.Hollywoodandvine.netHours: Tuesday–Saturday11:30 a.m.– approximately 45minutes after the Pantageslets out. Sunday 11 a.m.–same. Closed MondaysLunch served.Prices: Dinner entrees runfrom $16.00-$31.00 withLunch running from $8.00-$17.00.Best Bets: Sweet PotatoFrites ($5.00), Lobster andCrab Cake ($14), Sugar andSpice Cured Double CutPork Chop ($24), CrèmeBrulee ($8.00).Rona Edwards is a motionpicture/television producer. Shealso writes music reviews forthe Folk Acoustic MusicExchange (FAME) on the net,feature articles for Produced ByMagazine and is currently cowritinga book for Lone EaglePublishing, entitled “I Liked It,Didn’t Love It. (ScreenplayDevelopment From The InsideOut).”

More magazines by this user
Similar magazines