[Los Angeles] [American] Grace

Grace
7360 Beverly Blvd.
Los Angeles, CA 90036-2501
(323) 934-4400
http://www.gracerestaurant.com

I got an email from Grace about an Edible Magazine event dinner.  It was a 5 course meal for $48/person.  Participating chef included Chef Jose Andres from Bazaar and Chef Michael Cimarusti from Providence.  How could I pass up the chance?  I quickly RSVP through Open Table.  Next day I received a confirmation email with an agreement form.  I had to provide my credit card info and sign to agree that if I don't show up for the dinner, they could still charge me for the full amount of the meal.  It was the first time I had to do that for any restaurant RSVPs.  I could only assume that they take this event dinner very seriously.



I don't really like eating dinner too late.  But 9pm was the only available time I was able to get.  The restaurant was complete full with maybe 15 more people waiting when we arrived at 9pm.  We were seated around 9:30pm.



Bread & Butter

The usual bread and butter from Grace.  But my bread was burnt and hard as a brick.  It wasn't edible, but I wasn't hungry for bread so it was ok.


Sunburnt Grapefruit Cocktail ($10.00)
Modern Spirits Grapefruit Honey Vodka, grilled grapefruit, sage

I ordered a Sunburnt Grapefruit Cocktail.  It was citrusy, fruity and yummy, yet it has a smoky flavor.



The smoky flavor came from the grilled and burnt grapefruit.  Very unique.


Modern Olives
by Chef Jose Andres

First course was the Modern Olives from Chef Jose Andres of Bazaar.  It was the same liquid olives in Bazaar's martini that we tried before.  The thin membrane burst in my mouth and I tasted the olive flavor liquid.  It was gone in 2 seconds.  And I was left a little disappointed.  That's it?  That's all I get from Chef Jose Andres?  I really wished his course would be bigger and better.


2007 Aveleda Alvarinho, Moncao, Portugal

Dr. P got the wine pairing for $25.  I can't really remember too much about the wine except that they were all pretty good.


Grilled Nectarine Salad with Soledad Goat Cheese, Toasted Hazelnuts, Cherry Vinaigrette
by Chef Neal Fraser

Second course was the Grilled Nectarine Salad.  I LOVE LOVE LOVE LOVE the goat cheese and grilled nectarine.  The goat cheese was more on the mild side.  It was just so perfect with the sweet fruit.  The salad with cherry vinaigrette was delicious as well.  Bu that goat cheese was definitely the star of this plate.


Santa Monica Seafood Pacific Rock Cod with Fresh Point Miner's Lettuce, Morels, Chive Blossoms
by Chef Michael Cimarusti

I forgot to take a picture of the next paired wine.  It was a white wine to go with the Santa Monica Seafood Pacific Rock Cod.  After tasting this dish, I could only say Chef Michael Cimarusti of Providence is THE chef for seafood.  Dr. P thought this was the single best fish he has ever had.  The cod was cooked perfectly.  The morel mushroom and the sauce were great match of the fish.  We really want to visit Providence after trying this dish.


2005 Domaine De Fontenille Cotes Du Luberon, Vaucluse, France

A red wine to go with the next meat dish.


Roasted Sonoma Lamb with Byaldi Provencale, Pistou, Potatoes Armagnac, Lamb Jus with herbs from the 24th Street Elementary Schoolyard Garden
A Tribute to Julia Chile
by Chef Neal Fraser and Chef Jean-Jacques Rachou

Third course was a tribute to Julia Child and prepared by Chef Neal Fraser of Grace and retired Chef Jean-Jacques Rachou.  The Roasted Sonoma Lamb was cooked medium and so flavorful.  The meat tasted really rich and just simply delicious.  I like the vegetable a lot, too.


Heirloom Tomato & Cucumber Sorbet Float
from Carmela Ice Cream

Next course was the Heir loom Tomato and Cucumber Sorbet Float to clean our palate.  At first, I thought the sorbet tasted funny because it wasn't sweet.  It just tasted like icy tomato and cucumber.  But I like it more and more as I took each bite.


1998 Chateau La Grave Sainte Croix Du Mont, Bordeaux, France

Sweet dessert wine to go with dessert.


Coffee ($3.75)

We also got a 1/2 pot of coffee to go with dessert.


Lavender Creme Fraiche Panna Cotta with Strawberries, Pistachios
by Pastry Chef Mariah Swan

Lavender Creme Fraiche Panna Cotta was pretty good.  But I was hoping for Grace's famous donut for dessert a bit more.



Overall, it was a really great dinner.  We enjoyed every dish, especially the fish and the lamb.  Now we have to make plan to go to Providence soon!

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