[Glendale] [American] Bashan Restaurant

Bashan Restaurant
3459 N Verdugo Rd
Glendale, CA 91208
(818) 541-1532     
http://www.bashanrestaurant.com

I've read a lot of good reviews about Bashan Restaurant in Glendale.  When I saw Bashan on the list of participating restaurants for Wine & DineLA event, I made a reservation right away.  They offered a six course tasting menu with wine paring for $105 or without wine paring for $80.



Our reservation was at 8pm.  We were running late for our reservation.  We called and the hostess was really nice about it.  When we arrived at 8:30pm, the tiny restaurant was packed.  But they had a nice little table by the window reserved for us.



Amuse Bouche: Watermelon with Feta & Watermelon Puree

Soon after we ordered, the waiter brought the first amuse bouche.  Watermelon with feta cheese and olive oil sitting on the spoon and watermelon puree in a shot glass.  The waiter informed us that the chef suggested us to eat first then drink.  I love watermelon.  So I like this amuse bouche.  Very refreshing.


Bread

Next came the warm bread.  The bread was crusty on the outside, soft and chewy on the inside.


Amuse Bouche: Salmon Sashimi with Golden Beet

I was surprised there was a second amuse bouche.  Salmon sashimi wrapped in thin slices of golden beet.  It was seasoned lightly with ponzu sauce and sprinkled with chives.  Simple and delicious.


2007 Ca'Del Solo Estate, Muscat, Monterey County

The first wine was a muscat white wine.  This wine has a sweet floral aroma.


Albacore Tartare, Pickled Daikon, Avocado, Ponzu

First course of the tasting menu was albacore tartare.  Small pieces of raw albacore served in a martini glass with shredded pickle daikon and avocado balls with light ponzu sauce.  The taste was similar to the salmon amuse bouche.  It was also very good.  I noticed a lot of New American restaurants like to start their first course with Japanese influenced raw fish dish.


2005 Fortress, Sauvignon Blanc, Lake County

The second course was paired with Sauvignon Blanc.  This white wine was drier and Dr. Park liked it.  But I like the sweeter wine better.


Seared Bedford Scallops, Beets, Enoki Mushroom, Edamame

Second course was scallops.  It was seared perfectly.  Very soft and juicy piece of scallop.  It was served on top of a slice of golden beet with red beet sauce.  Edamame on one side and enoki mushroom on another side.  I thought that one string of enoki mushroom looked a bit funny on the plate.  There was also some kind of pink seasoning salt next to the enoki mushroom.


2007 Calera, Chardonnay, Central Coast

Another white wine.  Calera Chardonnay.  It was my favorite wine of the night.  It has a very crisp and clean taste.


Scottish King Salmon, Braised Fennel, Squid, Orange, Asparagus

Third course was also a seafood dish.  Seared medium Scottish King Salmon.  This was my favorite dish of the night!  The salmon was super fresh and cooked perfectly.



Under the salmon were braised fennel, squid, orange, asparagus and cherry tomato.  I love everything in this dish.


2003 Cordon, Syrah, Santa Barbara

Next we had a Syrah to pair with the next course.  I like white wine better than red wine.  But Dr. Park like red wines more.


Braised Pork Belly, Cranberry Beans, Tomatoes, Mussels

The first meat course of the night, braised pork belly.  The pork belly was super soft and full of flavor.  I only wish it was 10 times bigger.  It was served with cranberry beans and mussels in a tomato broth.


2006 Dashe, Zinfandel, Sonoma

Next course was paired with Zinfandel.


21 Day Dry Aged New York Steak, Pee Wee Potatoes, Arugula, Spring Onion, Plum Tartare

The New York steak was cooked medium per the chef's suggestion.  It was again, perfect.  This dish looked beautiful, and taste excellent as well.  It had potatoes, arugula, spring onion and plum tartare.  Everything was great.  Well, the sauteed arugula kinda tasted like.... sheep to me for some reason.  The day before I worked with sheep in school.  Maybe the smell of sheep and grass was still in my mind.  That was the only thing I didn't like for the entire night.


2005 Austin Hope, Late Harvest Roussanne, Santa Lucia Highlands

Sweet Roussanne to pair with dessert.  This dessert wine smelt and tasted a bit like whiskey.


Peanut Butter Banana Sticky Toffee Cake, Toffee Sauce, Roasted Peanuts, Vanilla Ice Cream

The dessert was peanut butter banan sticky toffee cake.  It didn't have a strong peanut butter taste.  Just tasted like banana toffe cake.  It wasn't too sweet and was served warm.  I love the warm cake with ice cream kind of dessert.  Dr. Park generally doesn't like dessert much, but he liked this one.



We liked everything dish in this wonderful tasting menu.  We were compaing Bashan to Grace, since they were both New American style restaurants.  The food here was more elegant and simple.  It was delicious.  The portion for the tasting menu was small.  I wonder how big the portion is for regular order.  We like the restaurant.  We will visit again to try some of their regular dishes.

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