Dinner and a show; it’s the classic date night activity that still holds up today. However, usually there’s a show at one venue and you grab a bite after somewhere else. However, Los Angeles hotspot, Rockwell Table & Stage, combines both – amazing live performances and delicious cuisine.
We headed into the Hollywood staple (known for having a killer brunch) and sampled their summer menu. The verdict? We liked it SO MUCH, we knew we had to make it our August Restaurant of the Month. Kudos to Chef Wayne Elias, a regular on the Hallmark Channel’s Home & Family and the brains behind the gourmet plates served at Elton John’s famous Oscar Party each year, for creating Rockwell’s insane menu.
For starters, the Spicy Tuna Tacos are a must. Can you possibly think of anything more California-cool? Chef took the classic fish taco and redesigned it to be enticing to LA’s voracious sushi eaters. Spicy tuna, jicama slaw, and cilantro were stuffed cozily into taro root shells, with a cumin-avocado puree on the side for dipping which will put your favorite guacamole to shame. We were off to a phenomenal start.
Then the cocktails came. The libation list had a plethora of crafted cocktails, all inspired by the life of Norman Rockwell. How cool? We’ve never felt so American. The menu definitely gave the eatery some character and a rich history to back up its recipes. We ordered Rosie’s Riveter; Espolon tequila, lime, ginger, honey, and mezcal, and the Alhambra; Absolut grapefruit, St. Germaine, grapefruit juice, jalapeño, and soda. Both were phenom, and while we expected the Alhambra to be the favorite, Rosie’s Riveter swooped in like an underdog and stole our heart.
When it was time for our mains, there was some hesitation, which is rare for the Hamptons to Hollywood crew; something usually catches our eye immediately, but at Rockwell Table & Stage, literally everything looked so good. We narrowed it down to the Cajun Honey Truffle Chicken (clearly) and the Pan Saute Sea Bass (because, summer).
The chicken was southern fried, so we knew it would already be amazing, but it was accompanied by garlic spinach and corn velvet. Yes, velvet. Think creamed corn, but on steroids – silky and rich with ever the slightest crisped topping. And can we talk about the chicken? Juicy and flavorful, it was perfectly sweet from the honey, but also blended flavors of decadent truffle which elevated its taste to true gourmet standards. It was – and totally not joking here – one of the best fried chicken dishes we’ve ever tasted on Hamptons to Hollywood. The only thing that stopped us from ordering more was that we had to go to a pool party the next day. And the presentation! A decorative flower added a necessary pop of color and a sprig of rosemary provided an aromatic and flavorful aside.
And the sea bass. Served with an English pea puree, which was one of the most interesting and strangely addictive sides ever, and roasted fennel with a tarragon beurre blanc sauce over the fish, it was the perfect summer plate. The fennel complemented the pea puree perfectly and the bass had a complex flavor all its own. Completely fresh, had you blindfolded us and fed us, we would have thought we were eating in Malibu’s fanciest seafood restaurant. And one last time, the pea puree. They could have easily turned into baby food, but Chef did something magical that really took it to another level.
Finally – what’s a restaurant without a little splurging – we opted for the Flourless Chocolate Cake. Normally we abhor cake, but when it lacks flour, SIGN. US. UP. Not only did it make us think it was totally low carb, it epitomized decadence. Not for the faint of heart. It was basically a chocolate orgasm.
Chef Wayne Elias is offering comfort food at its most luxurious at Rockwell Table and Stage. We had no idea the food would be so exciting and we cannot wait to head back in.
And guess what? We are! A new original musical, Bridesmaids, is now playing and we’re going to be giving you an inside sneak peek into the show – complete with a big surprise interview 😉 Stay tuned for more coming to the site next week.