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Feb 2, 2009 11:00 PM

dinner at anisette

the beet salad with goat cheese was meh.
the monk fish stew (in garliky cream) with mussels was magnificent.

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  1. Well, have you ever had a really good one elsewhere, or it just the nature of goat cheese and beets that will never be any better than meh?!
    The monkfish stew sounds very interesting, though.

    3 Replies
    1. re: carter

      Jiraffe's Roasted Beet Salad. I don't even like beets, but it made a believer out of me.

      1. re: The Old Man

        ha! the jiraffe salad made me a beet lover as well!

      2. re: carter

        i've had goat cheese salads MANY other places, and, for some reason the flavors of the anisette version seemed insipid in comparison. visually, it looked pretty, but that's all there was.

        jiraffe, and grace, among many others, serve good beet salads with or without goat cheese.

        although it is a different kind of goat cheese salad (sans beets), the entree goat cheese salad served at 26 beach is tasty.

      3. I truly can't understand why anyone would have dinner at Anisette. Although it's just fine for a coffee and croissant in the morning, or perhaps a snack at lunchtime, why would anyone go there for dinner? The tables are minute and uncomfortable. The service is ok, but certainly not great...and the food is similarly just ok, certainly not good enough to want to tolerate the overall discomfort of the seating and generally unpleasant ambiance. Am I wrong?

        5 Replies
        1. re: josephnl

          Yep. Pretty much wrong. I went last week and tried the hama hama, malpeque, kumamoto, and beau soleil oysters. All were very fresh and it was nice to compare and contrast oysters side by side. Kumamotos have been my favorite but tasting it next to the hama hama, I realized that the hama hama was even sweeter. The malpeque the briniest of the 4 and the beau soleil somewhere in between. Where else are you going to get such a great selection?

          Also, where else are you going to get blanquette de veau in LA? It falls short of a true parisian version, but it's the first time I've seen it on a LA menu. The beef tartare is also excellent.

          It can be a bit "cozy" and boisterous but that's personal preference. Some people like a more lively restaurant.

          Plus, Comme Ca is a horrible in comparison.

          1. re: Porthos

            I'm gonna second everything Porthos said.

            I'll add a few things:

            1. The restaurant, rightly, saves it's best waitstaff for the evening service. It's a noticeable step up. The morning service isn't bad, it's just amateurish. And it's gotten better of late.

            2. The dinner menu is actually wonderful. I thought that Alain Giraud manned the best iteration of Bastide and he's bringing that level of refined flavor to Anisette in a big way.

            3. I think the decor is actually great. It's a perfect replica of a French brasserie. If it looks a little too slick I forgive it because it's so new. Give it time to look lived in and I think it'll be even better.

            4. Okay, josephnl, you're right that the tables are too close together.

            5. The pate is so outrageously good I'd give a great review to the restaurant based on that.

            1. re: Porthos

              Where else are you going to get such a great selection?

              FWIW, King's Fish House any day of the week.

              1. re: Porthos

                For me, if nothing else, the daube would be reason enough to go to Anisette.

                1. re: Porthos

                  We agree on one point...Comme Ca is pretty awful. But really...have you ever been to any restaurant for dinner where a table for 2 is so small, and the seating so uncomfortable? I have been to perhaps a hundred bistros in Paris, and I cannot recall any where the dinner seating is so uncomfortable. Sure, the outside tables where one might have a coffee, pastry or crocque are tiny, but inside where one would have dinner, it's far more comfortable.

              2. We often come here for dessert late hours; the black forest cake they had around the time of their grand opening was great. Unfortunately ever since that time, all the desserts we've had there has been overly sweet, on the edge of cloying. Anyone else had that experience? I really want to enjoy this place, but someone needs to tell their pastry chef to cut down on the sugar by half.