Cafe La Boheme
8400 Santa Monica Blvd, West Hollywood CA 90069La Bohème rhapsodizes with a quintuplet of dazzling crystal chandeliers looming majestically overhead in a large, yet intimate two-tiered dining space. The semi-private booths downstairs and the rock star booths upstairs, along with the opulent ruby-red décor glimmering softly under the glow of two huge open fireplaces make this seductive bistro one of the a romantic destinations in L.A. Guests are also welcome to dine on the Garden Patio, Café La Boheme’s own al fresco paradise, where they can bask in the warmth of a beautiful fireplace framed by roses and greenery. For more casual diners, the bar lounge offers a separate menu of tasty treats like the crispy fried calamari with Serrano aioli. This longtime retreat from the bustle of Santa Monica Boulevard boasts moderate prices and a globe-trotting menu that sweeps culinary terrain from comfort food to exquisitely sophisticated dishes. Executive Chef Christine Banta enhances her Californian Mediterranean cuisine with European and Asian flare, creating favorites like savory Japanese Pumpkin Ravioli and Ahi Tataki, while specialties like the Red Caviar Spaghetti, the Lobster Saffron Risotto, and the Berkshire Pork Chop offer a fine balance of familiarity in flavor and innovation in vision. Come to Café La Boheme, where patrons will receive a warm welcome, excellent service, and unrivaled cuisine. Be prepared to stimulate all of your senses at this prime establishment.
An LA Story for Almost 20 Years
Review by TableAgent
Arguably, different time zones use different measures of time. For instance, a New York minute is much shorter than an L.A. minute, or a cell phone-anytime minute. Regardless of location, when a restaurant thrives for 18 years, that's a feather in its cap. That feather is huge, indeed, if the establishment can stake that claim in the rapidly shape-shifting, restaurant-centric L.A. scene. That is exactly why we must stick a huge feather in the La Bohème chapeau. They're in their 19th year of operation -- an imposing feat in a city whose historic buildings, as Steve Martin irreverently and hilariously exaggerated in “LA Story”, are only around 25-years old.
This easy-to-find eatery is nestled into a storefront along L.A.’s well traveled, and world famous (thank you, Sheryl Crow) Santa Monica Boulevard, in the West Hollywood section. Kozo Hasegawa, the owner and motivational force behind La Bohème, is a mover and shaker not only in the L.A. restaurant scene but also in his native Japan where he owns seventy restaurants. His L.A. staples include Gonpachi, Monsoon Café (in Santa Monica), and La Bohème.
As she did at Hasegawa’s other L.A. restaurants, designer Margaret O’Brien has created a mesmerizing space, at once opulent and comfortable. Five grand chandeliers suspend from the high, wooden-planked ceiling into the sunken-level dining space below, and softly illuminate ruby-red walls punctuated by two huge open fireplaces. The high walls make for low-decibel dining, which is another plus that enhances the intimate ambiance. Along two of the walls there is a contiguous series of curtained alcoves, each one with a central table paralleled along three of its sides by a plush leather banquette; each alcove also sports a beaded curtain to allow diners the option of. Cantilevered directly above the main-floor alcoves is a balcony lined with several additional dining alcoves. These balcony alcoves sport an even more intimate look. Each one is lushly appointed with white chairs and affords a marvelous panorama of the dining area below, while ruby-red curtains drape down each side. Besides these seating options, there’s also an outdoor patio area sexily illuminated and enticing, and framed with ubiquitous flowers and greenery. The patio is also used as a segregated space for private parties. Guests rapidly discover that, despite being engulfed in lavish digs, pomposity and pretention are absent.
Appreciation begins at the hostess station, where Michele greets each guest with a sincere smile. The entire staff is down-to-earth, knowledgeable, and accommodating. Each member skillfully shares insights and views on the restaurant, food preparation, personal preferences, nuances of the various dishes, etc. In a nutshell, La Bohème fields a team of professionals that cheerfully conveys a sense of joy in its métier, as well as a refreshing sense of accountability and pride in its workplace. Just as the play’s the thing in theater, food and libations are the thing in gastronomy. And under the leadership of Executive Chef Christine Banta, La Bohème shines in these all-important categories.
The wine list has considerable reach: a couple dozen wines, mostly from California, are offered by the glass, and some 90 bottles are available either by the bottle or by the half-bottle. While many of the selections are Californian, the list also features several imports from France and Australia. Besides wine, there are several interesting signature cocktails. I recommend the Cantaloupe Martini: a liberating mixture of Absolut Mandarin vodka and melon liqueur splashed with orange juice and lime juice.
Menu choices sweep through an impressive swath of culinary terrain, with a decided lean toward Asian and French traditions. Among the appetizers are the Steamed Chicken-Mushroom Dumplings -- five plump coquille-shaped dumplings on a large white oblong dish. Golden-browned at the center, lucid white at the tips, the tender pockets of dumpling waft steamy sweetness from a fluffy, colorful bed of orange carrot strands and green watercress. The natural juices and crunch of the veggies complement the smooth texture of the dumplings as they release their earthy payload of chicken and mushroom.
Similarly, Maryland Crab Cakes browned and clad in angelically light bread batter arrive almost filler-free. The binder is not only practically invisible, it’s also practically non-existent. Each bite brings only the taste of sweet crab meat. The accompanying spicy house-made remoulade stokes each yellow and brown forkful with subtle curry and paprika clout. The Ahi Tartare and Steamed Mussels provide other appetizer choices.
The Chef’s fresh ingredients and ground-to-table philosophy really sing in her salads. The Asian Pear Salad adds the lively, almost musky, power of potent Roquefort blue cheese to the concentrated perk of dried cherries and the dulcet crunch of candied pecans. The fruit delightfully fills out this bouquet of tastes and textures. The Roasted Beet Salad beckons with colors: the scarlet-red beets, the deep moss-green fresh avocado, and the beige-white fresh trout. Slices of trout and avocado pedestal atop the beets, and the power trio of components is drizzled with a champagne vinaigrette that makes the ensemble harmonize marvelously.
The Pasta and Risotto menu section dips deeply into the Japanese tradition. In the Japanese Pumpkin Ravioli, the Chef deftly sweetens puréed pumpkin, avoiding the heavy-handedness that besets inferior versions. Brown butter and brown sugar team in a sweet sauce that clads the ravioli. The Red Caviar Spaghetti plates a panoply of Japanese favorites: red sushi grade ikura, nori, julienne scallions, and bottarga, with spaghetti in an unusual dish. The Lobster Saffron Risotto and Pad Thai Noodles provide some other choices in this category, as well.
Entrée selections split evenly between meat and sea, and there’s also a vegetarian creation: Sesame Crusted Tofu Steak. Carnivores might like to try the Braised Lamb Shank. Perched atop a large white ironstone plate, the lamb shank towers above a creamy white puff of polenta. Redolent of rosemary, the fork-tender reddish meat is slathered with a spicy lamb braising jus that pools in the periphery of the plate.
Lastly, Chef Banta makes all the desserts. I recommend the Crème Brûlée or the Boffo Chocolate Cake. In her five years at La Bohème, Chef Banta’s mastery in creating coherent dishes that blend and fuse Japanese and French cuisine obviously pleases most of the people most of the time. She can never strike an item from the menu without protest. In fact, some of the items on this menu have been here for almost five years. That’s a true accomplishment in restaurant circles, especially in LA.
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Reservations
Business Info
- Address: 8400 Santa Monica Blvd, West Hollywood CA 90069
- Cross Street: Orlando Street
- Location: Central / Downtown LA | West Hollywood
- Cuisine: American | California |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Dinner |
- Parking: Street | Public Lot | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
- Corkage Fee: N/A
-
Staff:
Christine Banta
| Executive Chef
- Website: http://boheme.globaldiningca.com/
- Phone: (323) 848-2360
- Features: Full Bar, Catering Services, Outdoor Seating, Private Room, Smoking Area, Takeout Available, Working Fireplace, Wheelchair Access, Valet Parking, Happy Hours, Personal Wines Allowed, Lounge / Bar, BYOB,
- Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Quick Bite, Trendy / Hip, Celebrity Spotting,
Business Hours
Reservations Available
- Monday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:30 PM
- Tuesday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:30 PM
- Wednesday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:30 PM
- Thursday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:30 PM
- Friday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:30 PM
- Saturday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:30 PM
- Sunday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:30 PM
F.A.Q.s
Frequently Asked Questions- Can we bring a bottle of wine?
- Yes, Café La Boheme is a BYOB restaurant, and charges a $20 corkage fee.
- What’s the dress code?
- The restaurant has a ‘casual elegant’ dress code. Suit jackets and collared shirts are recommended for men, and skirts and dresses are recommended for women.
- kind of food do they have?
- Café La Boheme offers a California/American Cuisine menu.
- do you have a private room that can host 30 people for a birthday dinner?
- They do not have a private room, however, it is possible to reserve the terrace and that will seat up to 35 people.
Menus
Happy Hour Menu
SEVEN DAYS A WEEK 5:00-7:30PM HALF OFF All Fun Bites & Sandwiches!
SANDWICHES
- Bohème Burger 15.00
- aged cheddar, applewood smoked bacon, caramelized onion, leaf lettuce, horseradish mayo
- Seared Ahi Sandwich 16.00
- grilled onion, red pepper aioli, kalamata olive spread
- Grilled Veggie Sandwich 10.00
- eggplant, zucchini, red onion, roasted pepper, tomato, goat cheese, pesto
FUN BITES
- Crispy Fried Calamari 10.00
- serrano aïoli
- Vegetable Spring Rolls 9.00
- house plum sauce, chinese mustard sauce
- Spicy Boheme Wings 9.00
- housemade ranch dressing
- Bacon Wrapped Dates 8.00
- blue cheese pecan stuffing
- Boheme Beef Sliders (3) 13.00
- caramelized onion, horseradish mayo, aged cheddar
- Filet Mignon Tacos (3) 14.00
- Steamed Mussels 15.00
- white wine, garlic, shallots, chili flakes
- Chicken Potstickers 10.00
- spicy ponzu
- Barbecue Chicken Quesadilla 11.00
- spicy crema, pico de gallo
- Chicken Kara Age 10.00
- japanese style fried chicken
- Shoestring Fries 7.00
- herbed or spicy
- Four Cheese Mac & Cheese 8.00
- Cheese Board 14.00
- Selection of three cheeses, housemade walnut bread
- Bread Basket (4) 3.00
- Housemade white bean puree
Happy Hour Specials
- Draft Oatmeal Stout (Dark) 5.00
- Stella Artois 5.00
- Franziskaner Hefe Weisse 5.00
- House Red or White Wine 5.00
- Premium Well Drinks 5.00
- Red Sangria 5.00
- Well Drinks 5.00
- Infusion 5.00
- Martinis and Margaritas 7.00
Signature Cocktails
- La Boheme Infusion 12.00
- Cafe La Boheme's signature drink. Made with premium infused vodkas, and La Boheme's secret mix of fresh fruit juices.
- Fireball 12.00
- Fireball cinnamon whiskey mixed with sweet and sour and served up with a cinnamon stick
- Golden Mojito 12.00
- Mount Gay rum Eclipse, fresh lime, and mint, topped with Ginger ale.
- The Goddess 12.00
- Veev Acai Berry spirit, Pama liqueur and a splash of sweet and sour, shaken and served up
- Cucumber Spa Martini 12.00
- Tanqueray gin, muddled cucumber, lemon and orange and a touch of simple syrup.
- Maribel 12.00
- Ciroc Coconut vodka with a splash of Chambrod liqeur and pineapple juice, shaken and served up
- Ginger Martini 12.00
- Jameson's whiskey, canton Ginger liqueur, and a splash of Ginger Ale
- Diamond Margarita 12.00
- Maestro Dobel Diamond Tequila, Cointreau, fresh lemon and lime touch of Agave, served up with a salted rim
- French Pear 12.00
- Grey Goose La Poire vodka, st. Germain liqueur, shaken and served up in martini glass with a final splash of Prosecco
- Cocktail of the Day 8.00
- Ask the server for tonight's creation
Dinner
Soups & Starters
- Tuna Tataki 15.00
- tuna tartare, avocado, cucumber, wasabi mayonnaise
- Chicken Liver Pate 6.00
- rosemary garlic crostini, onion confit
- Soup of the Day 8.00
- ask your server for today's selection
- French Onion Soup 9.00
- Toasted crouton, melted gruyere
- Crispy Blue Crab Cake 9.00
- Roasted corn relish, remoulade
Salads
- Cafe Caesar 7.00
- herbed croutons, shaved grana padano
- Bibb Lettuce Salad 7.00
- applewood bacon, tomato, fresh herbs, buttermilk dressing
- Baby Mixed Lettuces 8.00
- crumbled gorgonzola, candied hazelnuts, dried cherries, house balsamic dressing
- Roasted Beet Salad 9.00
- wild arugula, toasted walnuts, feta cheese, sherry shallot vinaigrette
- Grilled Jumbo Asparagus Salad 10.00
- Prosciutto di parma, local burrata, aged balsamic, tuscan olive oil, sea salt
Pasta & Risottos
- Japanese Pumpkin Ravioli 13.00
- brown butter sage sauce, candied pumpkin seeds
- Wild Mushroom Risotto 15.00
- lemon confit, fresh herbs, pecorino romano
- Braised Short Rib Papperdelle 18.00
- rich red wine sauce
- Penne with Pancetta and Chicken 16.00
- garlic, tomatoes, chili flakes, basil, parmesan cheese
- Farro Risotto 15.00
- Kale, fresh corn, edamame, oven roasted cherry tomatoes
Entrees
- Miso Glazed Salmon 24.00
- Baby bok choi, shiitake basmati rice, sesame spinach sauce
- Seared Sea Scallops 25.00
- wilted pea tendrils, mixed mushrooms, edamame, yuzu beurre blanc
- Roasted Free Range Chicken Breast 21.00
- Broccolini, fingerling potatoes, smoked bacon, yuzu beurre blanc
- Pork "Osso Bucco" 25.00
- Sauteed brussels sprouts, cheddar polenta cake
- Herb Marinated Hanger Steak 21.00
- garlic mashed potatoes, glazed green beans, balsamic steak sauce
- Market Fish 0.00
- seasonally inspired chef's choice
Sides
- Herb or Spicy Fries 7.00
- Garlic Mashed Potatoes 6.00
- Sauteed spinach, green beans or broccolini 6.00
- Grilled or steamed asparagus 6.00
- Four cheese mac n cheese 8.00
House Made Desserts
- Darcy's Warm Valrhona Chocolate Cake 8.00
- Valrhona chocolate sauce, vanilla bean ice cream
- Butterscotch Pudding 8.00
- Bittersweet chocolate mousse, whipped cream, shaved chocolate
- Ginger Financier 8.00
- Roasted bosc pears, creme fraiche
- Banana Bread Pudding 8.00
- Banana caramel sauce, creme anglaise, cinnamon ice cream
- Vanilla Bean Creme Brulee 8.00
- Mixed berries
- Housemade Sorbets and Ice Cream 8.00
- Select three
Dessert Menu
An 18% gratuity will be added to all parties of 6 or more
House Made Desserts
- Darcy's Warm Valrhona Chocolate Cake 8.00
- valrhona chocolate sauce, espresso ice cream
- Chocolate Chip Bread Pudding 8.00
- creme anglaise, caramelized bananas, cinnamon ice cream
- Green Apple Sorbet 8.00
- huckleberry compote, lemon tuile
- Butterscotch Pudding Partfait 8.00
- bittersweet chocolate mousse, shaved chocolate, whipped cream
- Warm Old Fashioned Apple Crisp 8.00
- oatmeal pecan streusel topping, caramel ice cream
- Meyer Lemon Creme Brulee 8.00
- red berries, lemon curd, white chocolate macadamia nut cookies
Beverages
- City Bean Coffee 0.00
- Blue Bottle Blend, Columbian Decaf, Espresso, Decaf Espresso, Cappuccino, Latte, Mocha 3 single / 6 double
- Mighty Tea Leaf 4.00
- Organic English Breakfast, Organic Earl Grey, Earl Grey Decaf, Organic Hojicha Green Tea, Green Tea Tropica, Ginger Twist, Chamomile Citrus, Organic Mint Melange, Organic African Nectar Rooibos
- Cold Drinks 4.00
- Coke, Diet Coke, Sprite, Ginger Ale, Iced Teas, Lemonade, Arnold Palmer, Shirley Temple, Roy Rogers, Red Bull, Died Red Bull, Juices: Cranberry, Orange, Pineapple, Grapefruit, Tomato
- Italian Sodas 4.00
- Pomegranate, Raspberry, Blackberry, Blood Orange, Granny Smith Apple
- Bottled Water 8.00
- San Pellegrino (Sparkling 750ml) / Evian (Still 750ml)
- Draft Beer 6.00
- Drake's Hefeweizen, Bass, Guinness, Black & Tan
- Bottled Beer 0.00
- Bud/Bud Lite $4, Amstel Light/Corona/Buckler (N/A) $5, Heinekien/Newcastle/Stella Artois $6
Wine by the Glass
WINE CELLAR MONDAYS Half Off All Bottles of Wine No Corkage | Special Flights Corkage policy: We will gladly open your wine that is not on our wine list. The fee is $20.00 per 750ml. bottle. There is a 3 bottle maximum per table or party
Bubbles
- Borgo Magredo Prosecco Extra Dry, Italy N/V 10.00
- Domaine Chandon Brut Classic, Napa Valley N/V 12.00
- Piper Heidsieck Brut, Reims, France N/V 14.00
- Vauve Cliquot Yellow Label, Reims, France N/V 22.00
Whites
- Sutton Cellars Rattlesnake Rose, Sonoma County 2006 8.00
- Esperto Pinto Grigio, Italy 2008 9.00
- Tamari Reservas Torrontes, La Rioja, Argentina 2008 10.00
- Tangent Ecclestone White Blend, San Luis Obispo 2007 10.00
- Quivira Sauvignon Blanc, Fig Tree Vineyard, Dry Creek Valley 2007 11.00
- Chateau St Jean Chardonnay, Sonoma County 2006 10.00
- Wente Chardonnay, Arroyo Seco, Monterey 2007 11.00
- Stonier "Un-Oaked" Chardonnay, Australia 2005 12.00
- Koehler Riseling, Santa Ynez Valley, Santa Barbara 2007 10.00
Reds
- Stephen Ross Pinot Noir, Central Coast 2007 11.00
- Bouchaine Pinot Noir, Carneros 2006 14.00
- Murphy-Goode Merlot, Alexander Valley 2006 11.00
- Zaca Mesa Syrah, Santa Ynez Valley, Santa Barbara 2005 10.00
- Terrazas de los Andes Malbec Reserva Argentina 2008 12.00
- Sausal Family Zinfandel, Alexander Valley 2006 11.00
- Rodney Strong Cabernet Sauvignon, Napa Valley 2007 12.00
- Layer Cake Cabernet Sauvignon, Napa Valley 2007 16.00
- Paul Dolan Deep Red Blend, Mendocino 2004 15.00
Bar Menu
Signature Cocktails
- La Boheme Infusion 12.00
- Cafe La Boheme's signature specialty drink, made with premium infused vodkas, and our secret mix of fresh fruit juices.
- French Pear Martini 12.00
- Grey Goose La Poire and St Germain liqueur shaken and topped with a dash of champagne. Voila!
- Cantaloupe Martini 12.00
- Absolut Mandariin vodka, melon liqueur, a splash each of orange and lime juice, shaken and served up.
- Santa Monica Sidecar 12.00
- Our top shelf Sidecar combines Remy Martin VSOP Cognac, Cointreau, fresh lemon juice and sugar shaken and served up.
- Mango Mojito 12.00
- A tropical take on a Cuban staple! Cruzan Caribbean light rum with natural simple syrup, fresh limes, fresh mint, and mango puree with a splash of soda water.
- The Ultimate Margarita 12.00
- Comisario Blanco and Reposado tequila, Cointreu, freshly squeezed lemons, limes and oranges served in a salt rimmed glass for the true margarita enthusiast.
777 Martinis
- Maker's Mark Manhattan 7.00
- The classic made with Maker's and brandied cherries
- Cucumber Martini 7.00
- Cucumber infused vodka and a splash of sweet & sour
- Ginger Martini 7.00
- Jameson's Irish Whiskey, Canton's Ginger Liqueur and ginger ale
- Espresso Martini 7.00
- Van Gogh Espresso vodka, cream and coffee liqueur
- The Gala Temptress 7.00
- Stoli Gala Applik vodka, sweet & sour and mint
- The Earth Goddess 7.00
- Veev Acai Spirit, Pomari pomegrante liqueur, sweet & sour
- The Chandelier 7.00
- Our chandelier inspired lemon drop with Limoncello
Wine Flights
- Tiny Bubbles 16.00
- Piper Heidsieck Brut Champagne. Domaine Chandon Brut Classic, Veuve Cliquot Yellow Label
- Plush Pinots 14.00
- Stephen Ross Pinot Noir, Mark West Pinot Noir, Bouchaine Pinot Noir
- Chardonnays 13.00
- Château St. Jean Chardonnay, Wente Chardonnay, Stonier "Un-Oaked" Chardonnay
- Big Reds 15.00
- Zaca Mesa Syrah, Layer Cake Cabernet Sauvignon, Paul Dolan Deep Red Blend
Tax Break Prix Fixe Menu
$34.00
Add a bottle of house red or white wine for $10.99. To add the recommended wine flight, add $14.68 to the pre fixe price.
Starters
- Chicken Liver Pate Crostini 0.00
- Wild arugula fennel salad, green apple vinaigrette
- House Cured Gravlax 0.00
- Cucumber salad, house made brioche
- Duck Prosciutto Salad 0.00
- Wild arugula, PT. reyes bleu cheese, fig olive vinaigrette
Mains
- Grilled Pork Chop 0.00
- Sauteed apples, garlic potato gratin, grainy mustard sauce
- Pan Seared Local Sea Bass 0.00
- Farro, kale,edamame, meyer lemon relish
- Mushroom Pappardelle 0.00
- Lemon confit, herbs, pecorino
Desserts
- Coffee Panna Cotta 0.00
- Chocolate cocoa nib cookies
- Warm Apple Berry Crisp 0.00
- served with salty caramel ice cream
- Coconut Sherbet 0.00
- Pineapple mint compote, coconut tuile