Le Dome

Even though Hollywood has evolved into a more informal town, Le Dome still represents Hollywood power and glamour more than any other existing establishment. This stature is guaranteed to continue with the presence of dynamic Daniel Flores, who has been famous for accommodating guests for over 30 years. In assessing the clientele of the new Le Dome, Flores anticipates the lunch crowd to consist largely of entertainment industry people, as it has in the past, and prices will be reasonable to accommodate younger executives without big expense accounts. At dinner, however, Le Dome will assert itself as a major destination restaurant, drawing a diverse and sophisticated crowd from all over L.A.

To complement the superlative cuisine and service provided by Le Dome's all-star team is the unmistakable sense of style created by acclaimed restaurant designer Dodd Mitchell. The new design reflects the feel of an elegant, romantic 600-year-old Tuscan garden villa, but with all the comforts of modern L.A. Dodd has made his mark in restaurant design with such stylish, high-profile establishments as Dolce, Linq, Voda, Katana, Nonya and the three Sushi Roku locations. In addition, his recent work on San Jose's Hotel Valencia Santana Row has received widespread acclaim. The owners of Le Dome were attracted by the passion and boldness reflected in Dodd's previous restaurants, but directed him to include a measure of refined elegance that has been an integral part of the grand establishment.

The famed circular bar—for years regarded as a premier place to be seen, but an unfortunate place to reveal secrets thanks to acoustical tricks played by the rotunda above—has been modernized to incorporate an up-lit Italian marble top, while a dramatic fire-box feature sets the bar aglow. It is now surrounded by a series of 200-year-old European stone columns. That famous rotunda—or le dome—has been removed in deference to the new Tuscan-style design—making one's secrets safer at the bar—and the original wood rafter ceiling and walls have been exposed and are bathed in warm amber light.

Executive Chef Sam Marvin's menu retains new renditions of the original restaurant's Old School bistro staples. These include such dishes as Mussels "Belgium Style" with Sancere, Shallots, White Broth and Opal Basil Oil; Steak Tartare of Filet Mignon with "Classic Ingredients", Micro Kale and Walnut Toast; and Caviar and Pasta—Spaghetti with "Sauce Vodka", Chives and Caviar—a Le Dome classic. On the greater part of the menu, however, Marvin has developed an innovative array of dishes that take advantage of Southern California's enviable access to fresh, high quality ingredients and its strategic location vis à vis the Pacific Rim and Latin America. He is able to incorporate his global perspective while maintaining a strong foundation of classic French and Italian techniques and never abandoning the comforts inherent in traditional American cooking.

Among appetizers, you'll find Oversized Day Boat Scallops—seared golden brown—are served with Porcini Ravioli and an elegant Albufera Sauce ; and Warm Corn Soup is supercharged with cubes of Foie Gras and Pickled Beets. A "Vertical Tasting" of Caviar—Sevruga, Osetra and Beluga—is an ideal way to begin an inspired feast at Le Dome. Salads may include the Water Salad—Freckles, Lola Rosa, Mache, Radicchio, Cress and Sorrel served with a Mint Ricotta Dressing and Toasted Almond Relish; or the Alexis Star—Leek Terrine with Pencil Asparagus, Truffle Vinaigrette, Poached Lobster, Tangerine Syrup and Artichoke Chapeau.

Entrees feature Pan-Roasted Maine Lobster with Pearl Onions, Roasted Garlic, Yukon Gold potatoes, and Apple Wood-Smoked Bacon; Kobe Beef Culotte Steak, jalapeno marmalade, sweet corn tamale, grilled spring onions, spring garlic Air Dried Duck (served crispy), napa fried rice, peppered apple reduction, curry oil.

Side dishes are tempting with selections like Yukon Gold Mash, Kathy's Greens, New Potato Skins, Farmers' Market Vegetables, Prune-Potato Galette, and fresh-made Pasta.