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Wilshire Royale Restaurant

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Anyone know if the restaurant is still open? Thanks

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  1. I was just there on Tuesday. It's a beautiful space and my shortrib dish was good, although the cotton candy is a bit de trop. I believe it's just called Royale.

    1. Yes, it just barely opened in December! It's not closed yet! In fact, it seems to be catching on. The dining room space is beautiful, and the lounge space up front is cool, though the layout is a little strange. The food is mostly very good. I have been for lunch on a weekday (deserted) and dinner on a Friday night (populated but not crowded yet). I highly recommend the filet mignon (it's delicious) and the mac and cheese side. The salmon is good though not extraordinary. The butter lettuce salad with the blue cheese dressing is very good, but ask them to go light on the dressing if you don't like your salad drowned. Had a manila clams & fetuccini at lunch (not offered at dinner), the flavors were tasty but there was too much oil. Tried the cotton candy at lunch (it's cotton candy... fun b/c you probably haven't had it since you were 10), and the warm cookies + root beer float at dinner. The float was good, the cookies were meh. Then 2 mini cupcakes came with the check anyway, and we were stuffed! I recommend you try this place, go for the steak, you won't be sorry. Oh, and our cocktails were well done, too. You wouldn't think it's hard to do a vodka martini, but you'd be amazed how some places screw it up... Go now, to help it catch on, and then you can say you were there first!

      1. Could you please give me the address. Thank you

        1. Wilshire Royale is at:
          2619 Wilshire Blvd.
          Los Angeles, CA 90057

          1. This is a few months after your post but...what the hey. I was a tenant in the building while it was being opened and was there through a mayor's party, several commercial shootings, and other functions before its hard opening. I have to say that it doesn't seem like a real restaurant, and I am not sure how to explain that. I just doesn't. I am in the strait business of opening restaurants and I didn't see what I should have seen. For one thing, they had the space and gradually carted things in and got it ready over a 7 to 9 month period. That just doesn't happen in a real place. The planning is done in advance and then you get to work and tie it all together fast so as to not flush money just sitting there. Money. I was also told that the leasee had had the space for a year before that. Plus, for the first month it seemed like they were catering the food in. I don't know, just strange. Bar was fun (most are :) ), though a bit slow. Aside from that, the prices are high and the food is rather mediocre (I ate there about 10 times...what can I say? I really kept hoping they would change my mind plus... I lived there, sometimes it was just easier to go there rather than cook). They seem to be a little confused as to what direction they would like to go with their menu. I agree, wholeheartedly, with Chowpatty regarding the cotton candy-too too much of a bs "we are hip" menu item. They have, on one hand, garlic fries (which amounts to a roughly 10 dollar glass, yes, glass, of fries) and filet minion. Just confused. The main desert, though expensive, was something I got twice and really had to talk myself into feeling like it was worth it. Small and, again, mediocre, though a death dose of chocolate. It has potential but...something is off there.

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            1. re: atlasheld

              I live right near there (in the Chichen Itza building), and I could only bring myself to go once for dinner and once for a post-work (not so) happy hour with a coworker. Extremely mediocre, overpriced, boring stuck-in-the-'80s nouvelle cuisine. Lots of scribbling on weird plates with squirt bottles, no flavor and odd, has-this-been-properly-refrigerated? textures. Room temperature crudo - often covered in pungent herb coulis, as 1980s as leg warmers - is not appetizing under any circumstances, and the beet salad was bitter and one-note. Portions were miniscule for the prices, it seemed. The bar menu was odd, focusing mostly on more of that awful crudo. Spareribs were deep-fried and served with store-bought barbecue sauce. The macaroni and cheese was actually pasta shells in béchamel boiled on the stove top; the cheese seemed to be M.I.A.

              The dining room looked like a giant men's room, and the lounge was a jumble of every cliché - large photo murals, antler chandeliers, backlit liquor bottles - from L.A. bars of the last decade. Except it was all done on the cheap: the plywood circular table, homemade upholstery on the circular bar, the quickie refurbishment upstairs that was falling apart. I almost had the impression they got one of those cable decorating shows like "Trading Spaces" to come in to do a hasty refurbishment, it all looked so slapdash.

              Both times I was there, the dining room was practically deserted. We were there on a Friday night last time and left at 8:00 P.M. I poked my head into the dining room, and only two tables were occupied.

              Is Royale still open? It's dead, right? Good riddance, I say. They were overpriced for the neighborhood, and the food was pretty terrible. How it ended up praised on Jonathan Gold's list of 99 Essential Restaurants is beyond me...