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Sadie Kitchen & Lounge a Hollywood Scene Standout

Submitted by on April 12, 2012 – 1:30 amNo Comment

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Sultry. Sexy. Sophisticated. These are the words that come to mind when describing one of L.A.’s newest and most notable eateries: Sadie. Tucked comfortably in the heart of Hollywood, Sadie is poised to give the region’s entrenched eateries a run for their money with elevated, market-fresh New American cuisine conceived by Mark Gold, Sadie’s esteemed Consulting Chef, hailing from Eva Restaurant.

Having commandeered and refurbished the old Les Deux location on Las Palmas Avenue, a mere stone’s throw off of Hollywood Boulevard, Sadie mixes timeless elegance with a trendy vibe that’s exquisitely matched by artisan cocktails and fabulous fare.

Since opening its door in January 2012 underneath a vintage neon sign that beckons you to come inside and stay awhile, Sadie is quickly ramping up based primarily on coveted word-of-mouth among the locals. Mixing old fashioned charm with farm fresh ingredients that modern foodies demand, Sadie makes its patrons feel at home with warm and caring hospitality, a relaxing ambiance, and top-quality comfort food. This is the kind of place where they’ll have your table waiting, greet you at the door, and eagerly convey their pleasure when you come back for more. And, return you will.

Photo Credit: acuna-hansen

The restaurant’s namesake – Sadie – is the matriarch of the Simon family who, with her love of feeding family and friends, first established herself in Hollywood in 1935 by opening the Simon Candy & Nut Shop. Sadie’s sons later purchased the current Las Palmas property, which it has owned for decades. With the desire to give back to the community and to honor their beloved Sadie, the Simon family has achieved its goal of creating an upscale lounge and eatery that celebrates Hollywood’s rich history while embracing its continuous evolution. Lovely photographic art of Sadie and the Simon family adorn the walls of the restaurant, duly enhancing its retro sensibility.

I recommend starting your Sadie experience by sipping a signature cocktail in its richly appointed parlour or lounge areas, which feature a mahogany bar, Victorian chandeliers, and exposed brick floors and walls. Dim candlelight creates the perfect intimate mood. The Blueberry Hill ($12) concoction – my choice – was a delicious blend of Beefeater Gin, fresh blueberries, tarragon, simple syrup and fresh lemon juice. The other seasonal and standard bar blends are equally inspired and imaginative, such as the La China ($12) – a shaken mixture of lychee black tea-infused Avion Silver Tequila, fresh lime juice, organic agave syrup and Velvet Falernum.

After imbibing bar side, it’s time to eat! For this, I suggest dining in the lovely large courtyard space where you can dine al fresco amid and under the Hollywood stars. The menu here is top notch, changing frequently with the seasons. This is not fussy food; just simple and delicious recipes employing the best ingredients that are cooked to perfection.

On the evening of my visit, I began with sumptuous starters: the Lamb Meatballs ($13) rife with vaudovan and accompanied by a creamy whipped yogurt; and the sous-vide prepared Schaner Farms Duck Egg ($10) served with al dente-cooked peas. Both incredible, although the duck egg alone will keep you coming back to this restaurant for more. Oysters and Mussels, Artisanal Cheeses, Pork Belly and a hearty Fish & Chips rounded the starter menu out nicely. From there, I nibbled on the fresh, green goddess-dressed Butter Lettuce Salad ($8) topped with egg and avocado. The Market Salad ($10), with peas, tendrils, radish, organic carrots, beets, and pecans, was equally tempting.

My entrée that evening was an impossible-to-ignore Prime Ribeye “Cap” Steak ($28), with charred onion served over a dark and decadent bordelaise sauce. The Ribeye was so tender I literally used a butter knife to cut into it. This was aptly accompanied by fingerling potatoes, and I ordered the Creamed Spinach ($5) with bay leaf béchamel on the side. The combination was culinary perfection. My guest thoroughly enjoyed the Wild Alaskan Halibut ($24) prepared with smoked bacon, onion, relish and glazed asparagus. It was moist and flaky on the inside and had a nice exterior sear. Other main course contenders were Sadie’s Fried Chicken, the Linguini and Clams – noodles cooked “Udon style,” and the Pekin Duck Breast with crispy skin, glazed carrots, and black rice. There’s something for everyone on this menu, vegetarians included. And, Sadie proudly sources local, sustainable, and free range whenever possible.

For my last course, I opted for the surprisingly light and airy Homemade Donuts with Irish Coffee Cream ($9) served warm and rolled in sugar. Among the other sweet, home-spun endings offered was the Peanut Butter and Jelly Ice Cream Sandwich, Orchard Lime Tart, and “Black and White” – a warm flourless dark chocolate cake with white chocolate ice cream.

Kudos to Sadie’s gracious General Manager Patrick Doherty who clearly understands exceptional service and flawless delivery. He’s worked at some of L.A.’s top culinary spots, including the Hotel Bel-Air and The Buffalo Club. His talents extend well beyond service as he has crafted the wine menu into an eclectic and well-strategized selection. Also on hand is Sadie’s Director of Spirits, Giovanni Martinez who brings an innovative approach to mixology.

In a town where what’s hot is already cold, where restaurants are closed prior to opening, and where clubs are flipped before they’ve flopped, this Tinseltown hideaway has broken free from the pack and established a new regime.

Sadie is open for dinner every Tuesday through Saturday evening. The restaurant is located at 1638 N. Las Palmas, Hollywood, CA 90028. Get a taste test of the menu online at www.sadiela.com.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s)
detailed above were provided at no cost and/or sponsored to accommodate this review, but all opinions
expressed are entirely those of Merilee Kern and have not been influenced in any
way as per the disclosure policy on our “Legal” page***

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