Qantas – The Australian Way – October
October 21st, 2009. Posted by luane
Neil Perry’s article from The Australian Way Magazine, October Issue -
available on board all Qantas flights.
4 of America’s superstar chefs have opened 3 restaurants in LA over the last few years, really jazzing up the dining scene. It’s starting to look as hot as the weather.
Firstly it was Wolfgang Puck – the mastermind of many American restaurants at every level, from his famous 2 star Michelin restaurant Spago and Pizza Express in the airports, to the fabulous modern steakhouse, Cut, which also has a very cool and well heeled side bar next door to it. The sleek and sexy Richard Mier design goes perfectly with the refined and delicious starters, great steaks and side dishes that Wolfgang has put together. This is a new American classic. The wine advice given by vivacious sommelier, Dana, is an added treat.
Next, the Cool Hand Luke of New York Italian cooking, Mario Batali, has teamed up with LA supremo baker Nancy Silverton to create Mozza. It comes in two flavours side by side on Robertson - with a pizza joint and an osteria. Both places are great, as you would expect from two produce driven chefs with great style. This is a place to eat really well. I have dined in both restaurants and adore each of them for their no nonsense cooking and perfect seasoning of beautiful ingredients. Have anything as a starter here and it is hard to go wrong. Amazing antipasto and salumi, great pizza and pasta. Not much more to say other than I love the place. Oh, and get the barmen to recommend a really delicious Italian red – they are there for you every time.
Last, but certainly not least, is Jose Andres, cooking at The Bazaar at the SLS hotel. This restaurant is a trip. The Philippe Starck interior is a treasure trove of new experiences at every turn. The restaurant and rooms seem to go on forever. At every table or bar people are hooking into the tapas offerings, seemingly content and excited. In typical Starck fashion there are shots of his or someone else’s friends all over the place – a must see for the design junkies. However, to go on about the design would be to miss the best bit. Jose is doing some really cool and delicious food. The menu is split between old and new school tapas and both sections yield fab dishes. Here is a guy who still gets that modern food can taste great too. His playful interpretations of classics like Caesar and Caprese salads are winners as is his potato cooked in sea water with green mojo sauce. On the whole, this is a fun experience and it all needs to go down with some great Spanish wines, of which there are many available.
Tags: Neil Perry, Qantas, The Australian Way
