The Best of Both Worlds - Comfortable, Warm, Delicious French Cooking in a Modern, Ultra Chic Setting - RH at the Andaz [Review] w/ Pics!
(Formatted with All Pictures here:
Warm sunlight pouring in through the curtains on a lazy weekend. The delightful smell of a homemade stew at Grandma's house. Sometimes, all you want to eat is the soul-warming food of a home cooked meal. But it's also fun to get dressed up and have a night on the town, going to a restaurant where ambiance is king; something ultra chic and stylish, just for the aesthetics and effervescence around the room. In the realm of French cuisine, trying to find a local restaurant that can deliver both is something of a rarity these days. Thankfully we have RH at the Andaz, whose comforting, delightful menu evokes the feeling of eating a homemade meal, wrapped up in a gorgeous, modern dining room that makes you feel like you're in a Hollywood movie. :)
I remember first hearing about RH from a glowing review by the LA Times. Then, veteran Hound J.L. posted about a great meal there, and I knew I had to give it a try at that point. :) Helmed by Chef Sebastien Archambault (who earned 1 Michelin Star at Le Pirate (Corsica, France), and served under Guy Savoy at Les Bouquinistes (Paris, France), as well as Alain Ducasse (Paris, France)), the menu is inspired by "his grand-mere's Perigord kitchen," and it shows in nearly every facet.
Entering RH from the Andaz Hotel's lobby, you're treated to a sexy, minimalist design; clean lines, elegance, yet thankfully without any of the pretension you fear might be attached to something looking like this.
At the heart of the dining room and restaurant is the beautiful open kitchen, where you can watch Chef Archambault and his staff preparing the evening's dishes.
Dinner usually begins with their complimentary Farmers' Market Crudite plate.
I love the simplicity of the dish and the confidence Chef Archambault has with his ingredients. There's just something satisfying about actually tasting the raw, unbridled flavors featured each time we visit. The Radishes taste so fresh and bright, and the Purple Cauliflower exude a deep earthy quality. Their House-made Yogurt Mint Sauce provides a cooling creaminess if you want additional flavoring.
Their Bread Service begins soon after, with RH making sure you're always served warm, toasty Bread (a huge plus for me :).
We begin with their Perigourdine Poached Egg (Field Mushrooms, Foie Gras, Black Truffle).
It was only after I took the first bite that I realized how much I missed Black Perigord Truffles. There's a beautiful fragrance that's unmistakable, which engages your sense of smell before you even taste. And then the soft, quivering Poached Egg breaks open to bestow this amazing silky, creamy quality to every bite. :) The combination of Oyster, Chanterelle and Black Trumpet Mushrooms only add to the beauty of this dish; and Chef Archambault serves it with pieces of fresh Bread covered with Truffle Butter. Just lovely. (^_^)
Next up is their Prince Edward Island Mussel Risotto and Squid Ink (with Calamari, Baby Spinach and Field Mushrooms).
The Risotto is near-perfect. It's toothsome with a nice structure, and a kiss of the ocean from the Prince Edward Island Mussels and use of Squid Ink. The Calamari are perfectly cooked through so it's supple, yet still retains a playful chew. The Mussels are lightly briny and bright. Overall a surprisingly good Risotto that illustrates Chef Archambault's prowess.
My favorite French comfort food is Duck Confit, so I'm always on the lookout for a great local version, until my next trip to Paris. :) Chef Archambault's version arrives soon after: Homemade Crispy Hudson Valley Duck Leg Confit (with Sauteed Potatoes, Green Onion, Garlic, Parsley).
I gingerly take a bite:
Perfectly crisped Duck Skin, tender meat throughout; it's moist, juicy and perfectly salted. It's easily the closest I've gotten to my favorite versions of Duck Confit in Paris. Wow. :)
Their consistency could use a little work, as ordering it a 2nd and 3rd time on subsequent visits resulted in one "very good" (but a touch dried out on one edge), and one "near perfect" (moist, juicy, but *just* a touch saltier than the 1st time) version. Overall, it's still one of the best versions I've experienced around town. Excellent. :)
Our sides arrive at this point, with their Mesclun Salad being a straightforward version, within expectations.
Probably the only disappointment this evening would be their famed Triple Fried French Fries.
They fry them 3 times - in Duck Fat, no less - and it sounds like an instant winner :), but sadly they arrive too saturated with fat, and these Fries have the fastest half-life I've seen for any dish to date, with their enticing crispiness fading to a dried out, cold shell of its initial form in mere minutes(!). :( (It's been the same way during the 2nd and 3rd visits as well.)
Perhaps their most interesting sounding item on the menu is their 12-Hour-Cooked Boneless Suckling Pig (Artichokes, Rosemary Jus).
Chef Archambault first braises a whole Suckling Pig for 4 hours in Red Wine, Garlic and Shallots, finishing it off, cooking it in Duck Jus and Artichokes for 8 hours, before finally pulling it completely off the bone and hand-molding them for each dish.
The result is a meltingly tender slab of condensed Sucking Pig. :) It's super moist with hints of Rosemary and a massive depth with the Red Wine braise. Delicious! :)
It should be noted that since Chef Archambault debones the entire Suckling Pig, each piece differs from time-to-time. One piece may have just a bit more of an Offal undertone (probably because that piece contained some of the Liver). During my 2nd visit, one of my dear guests had received a piece that tasted more Offal-heavy than just pure Pork Shoulder (that one might expect) and that threw off their impressions of this dish.
I had such a wonderful time during my 1st visit, I couldn't wait to return with more guests and sample more of the menu. :)
As before, their Crudite plate and Bread are excellent.
During this visit, we start with their Perigord Spring Fava Bean Soup.
I fall in love with the Soup before I even try it: It's presented in an absolutely adorable, rustic presentation. (^_^) There's a gorgeous consistency, it's clean, pure and filled with a genuine Fava Bean essence running throughout. There's a nice smoky undertone from the Bacon, and Chef Archambault reinforces the celebration of Fava Beans with large, soft chunks of Fava Beans within the Soup itself, creating a wonderful exploration of dual textures of the same ingredient. This was our favorite dish of the entire evening. :)
Our next starter is their Hudson Valley Foie Gras Terrine (Plum Marmalade, Arugula, Homemade Brioche).
RH's Foie Gras Terrine is fine; it's a little more pungent than what I'm used to, having more of a strong organ funk, but otherwise it's a solid dish. Be careful about using too much of their Plum Marmalade: It's very sweet, and a small dab is more than sufficient for each bite.
Their Lompoc Farm Grilled Spring Vegetable Salad (Fresh Cabecou Goat Cheese, Sage Vinaigrette) is a real surprise.
The Asparagus, Green Beans and Snow Peas are lightly sauteed before being plated with raw field greens. This is what using Farmers' Market ingredients are all about: It's so vibrant and clean, with a real green flavor. I can't recall enjoying the wondrous flavors of Asparagus and Green Beans as much as I've enjoyed them in this salad in the past year. And the Cabecou Goat Cheese is a much more mild Goat Cheese than most brands, which helps keep things in balance.
It seems that when Chef Archambault moves away from the endearing, home cooking and into the more fussy dishes that things begin to slip, such as with his Seared Diver Scallops, Sweet Corn Gnocchi, Red Pepper, Romaine Leaves, Sage Jus.
While Scallops have an excellent sear, they taste too briny, and the Sweet Corn Gnocchi is quite chunky and mealy.
Their side of Sauteed Field Mushrooms are an excellent accompaniment to most of our dishes, with a beautiful woodsy aroma coming out after being sauteed with Garlic, Chives and Butter.
RH is a decent-sized restaurant, so it's even more impressive that Chef Archambault handles the Dessert Menu as well. I love Peanut Butter, so I can't resist trying their Homemade Peanut Butter Ice Cream. (^_~)
It's outrageously good! (^_^) One of my guests can't wipe a perpetual smile off her face, and I can't stop smiling either. It's more like a Semifreddo than the usual deep frozen Ice Cream, but that just makes it even better; it's cool and chilled, but not freezing. Besides the hypnotizing density, there's a true Peanut aroma and taste coming through with each bite. Delicious! :)
Unfortunately, their Red Blossom Farm Berries Mille-Feuille falters.
The Mille-Feuille is burnt and the crust is bitter, and as fresh as the Strawberries tasted, it couldn't save this dish. This is one example where hiring a dedicated Pastry Chef might be worth consideration.
Recently, I had some out-of-town guests visiting, which was a perfect excuse to return for a 3rd visit. :)
We begin with Six Fanny Bay Oysters (Shallot Vinegar, Roasted Pork Sausage).
The Fanny Bay Oysters are vibrant and fresh, but the kitchen needs to hire someone that knows how to properly shuck an Oyster: There are bits of broken Shell in every Oyster on the plate.
But the surprise of this dish would have to be the Pork Sausage that accompanies the Oysters. I never thought of having Pork Sausage with fresh Oysters, but it turns out to be a brilliant complement by Chef Archambault. The Pork Sausage is extremely juicy, mild and bursting with flavor.
Their Braised Monkfish (White Beans, Chorizo La Quercia, Sauteed Squid) arrives next.
The Monkfish is firm, meaty yet still quite tender, almost like a more delicate Lobster. When eaten with a bit of the Chorizo La Quercia and Squid, there's an understated, focused balance to this dish that makes it a joy to eat and share with the guests at the table. :)
For something on the "lighter" side, try their Artichoke Hearts, which are sauteed in Butter and are beyond fork tender delicious. :)
For something heartier, their side of Cauliflower Gratin fits the bill nicely.
It's quite rich, creamy and piping hot, and very satisfying. My guests couldn't stop eating it. :)
I had planned on maintaining my Burger fast for at least another 2-3 months after the recent horrific, failed Burger exploration. (^_~) But for the sake of completeness and the fact that RH serves their Burger with Foie Gras(!), I broke my fast... sigh. :)
RH Burger (Black Angus Beef, Foie Gras, Morels, Truffled Triple Fried French Fries).
At $26, this is the most expensive of the Gourmet Burgers I've tried in So Cal, and I'm excited to see how it compares. I take a bite: It's ~decent. The Burger is cooked ~medium (when we asked for medium-rare), and there's a light, genuine beefy quality to the meat.
But there's not enough Foie Gras to pair with each bite of the Burger, and the biggest misstep is the Bun: Their Sesame Bun is extremely dry and literally sucks out the moisture from the Burger and your mouth with each bite you take. :( If they sourced a better Bun and included more Foie Gras, this could've been a contender.
And as lovely as their Duck Confit is, the best item on the menu may very well be the Slow Braised Beef Cheek (Button Mushrooms, Rainbow Carrots).
I love a great Beef Daube and Chef Archambault's version has just dethroned my previous local favorite at Anisette. Chef Archambault marinates the Beef Cheek with a Syrah, before slow braising it for 24 hours(!) before serving. What you get is absurdly tender Beef, completely permeated by the Syrah and oozing with slow-cooking love. The long-cooking stews, braises and soups are what remind me so much of great meals at my grandmother's house, and you get those types of dishes here. This was everyone's favorite dish of the evening. :)
We finish up this last visit with yet another taste of Chef Archambault's excellent Duck Confit. :) It's spot-on, with crisped skin, mostly tender and juicy meat and complex flavors; near perfect (although still a notch short of my favorites in Paris :).
Service at RH has been good, with our servers being generally attentive to our needs without too much waiting. It lacks the crispness of a really polished restaurant, but it's also the semi-casual quality in each of our servers that makes you feel more relaxed than you normally would be in a restaurant as stylish as this. Prices range from $9 - $30, with a $65 Niman Ranch Veal Chops for Two. We averaged about ~$65 per person (including tax and tip) across my 3 visits.
RH at the Andaz represents the type of cheerful, warm, home cooking found in more casual Brasseries around town, but elevated a notch through Chef Archambault's experiences in France, and neatly wrapped up in a gorgeous modern setting that's sophisticated without being pompous. There are a few hiccups that dot the menu (e.g., the Scallops and RH Burger), but there are far more winners (the majority of the menu), from a simple but vibrant Lompoc Farm Grilled Spring Vegetable Salad, to the velvety Perigord Spring Fava Bean Soup, to more decadent sultriness like their Perigourdine Poached Egg with Black Perigord Truffles and their 24 Hour Slow Braised Beef Cheeks. (^_^) Chef Archambault's cooking is disarmingly charming and comfortable, and utterly *delicious* at times, and it's a testament to his skills that I can't stop thinking about his Duck Confit and Homemade Peanut Butter Ice Cream. :) Wonderful.
*** Rating: 8.7 (out of 10.0) ***
RH at the Andaz Hotel (West Hollywood)
8401 Sunset Boulevard
West Hollywood, California 90069
Tel: (323) 785-6090
Hours: (Note: RH is officially open for Breakfast and Lunch (as the hotel's main restaurant), but Chef Archambault is only there for Dinner.)
[Dinner] 7 Days A Week, 5:30 p.m. - 10:30 p.m.
RH Restaurant & Bar
8401 West Sunset Blvd., West Hollywood, CA 90069
We finally made it over to RH at the Andaz this past weekend. Duck confit and beef cheeks were both delicious. Duck confit was perfectly cooked with tender meat and a crisp skin, the only thing I would change would be to actually provide less sauce, or a more subtle saucee--the sauce was salty and strong in flavor, and the duck confit itself had a wonderful flavor that was better when unconcealed by the sauce...so I found myself pushing it away from the sauce. Beef cheeks were rich, unctuous, meaty goodness. Peanut better ice cream was amazing and kind of strange...texture was more like a mousse than an ice cream, and it wasn't that cold. Extremely rich, almost like the filling of a peanut butter truffle. Bourbon vanilla ice cream was good but not special...a suitable palate cleanser between bites of super rich peanut butter ice cream! We will definitely eat here again. Thanks again exilekiss, for your excellent recommendations.
Thank you. :) Great report back. I'm glad to hear Chef Archambault's Duck Confit is still delicious, and the Beef Daube, isn't it just lovely? :)
Agree with you on their Homemade Peanut Butter Ice Cream: It's definitely on the softer side, but I'm a sucker for anything Peanut Butter, so I couldn't get enough of it. :) You might consider the Perigourdine Poached Egg next time. (^_^)
Exilekiss - I got to eat here a week ago....bottom line was it was excellent
Place is very nice although I think it feels sorta like its part of the hotel lobby, unfortunately it was empty on a thursday night at 730, which is not a good sign and I hope people start to pick up on this place for excellent food. Service was good and I liked the open kitchen.
Anyhow, you've written a long review so I'll get down to the food:
- six fanny bay oysters w/ shallot vinegar, roasted pork sausage: I generally don't like larger oysters and these were on the larger side, but they were quite good and fresh, not fishy or off tasting in anyway, nice and briny and were on the creamy side. I agree with your statement about them needing to get someone who knows how to shuck oysters as I got bits of shell in a couple of mine. The sausage is an interesting combo (never had it before either), but the sausage itself was very nice, not overly salty, reasonably mild flavored so it didn't overpower the oysters. Overall, a good dish
- hudson valley foie gras terrine w/ plum and mission fig chutney, arugula, homemade brioche: I liked this alot, its pretty rich and it is a bit more on the organ-y side, but i really thought it went well with the brioche. The foie gras was quite good and I thought the medley of everything was quite good. It's a very rich and sort of heavy dish, but I like that type of thing so this was a hit with me. I kept putting it on that great bread they have after we had finished the brioche
- homemade crispy hudson valley duck leg confit w/ sautéed potatoes, green onion, garlic, parsley: this is what I came for and it was even better than my high expectations. I think I have almost forgot what duck confit should taste like b/c most places screw it up royally. The skin was so crispy and delicious and the meat was so tender and flavorful. Nothing was oversalted. This was among the best duck confits i've ever had and duck confit is one of my favorite french dishes. It was definitely the best duck confit I've had in the US
- 12-hour-cooked boneless suckling pig w/ artichokes, rosemary jus: my friend got this as it was recommended along with the beef cheek by the waitress. It was well flavored and the fat / skin was quite good, the only knock was that I thought the meat should be a bit more tender, I expect suckling pig to be melt in your mouth and this wasn't quite that. My friend thought it was so good, but I don't think they've have much suckling pig in their life
Overall, I really liked it particularly b/c their duck confit is outstanding. Definitely, a winner and I'll be coming back here
Great report. :) Thanks for letting us know how your dinner went. :) I'm glad you enjoyed RH.
I love their bread (and some of my guests were using it for the extra Foie Gras Terrine as well! (^_~)
Duck Confit: Even though I've had it so many times, I was drooling reading about your experience with Chef Archambault's Duck Confit. Love it! :)
12 Hour Boneless Suckling Pig: Bummer that the meat wasn't as tender as you hoped. Maybe we got lucky the 2 times we ordered this dish.
The next time you go back, be sure to try their Beef Daube. Really lovely. :) Thanks.
We had brunch here yesterday due to your review. We both had Perigourdine Poached Egg and at $18, I felt we needed two poached eggs to balance all the delicious mushrooms and to feel satisfied. The only truffle was the truffle butter on the bread and it didn't have much of a truffle taste. The $5 coffee was cold and service was very slow considering the place was empty. We enjoyed the peanut butter and pinapple ice cream except for the fact that the peanut butter was not cold at all and it tasted more like a mousse than ice cream. At around $70 we left hungry.
Thanks for your report back. Sorry to hear about Brunch. I tried to make it clear in my review above, but I only reviewed RH for its Dinner, when Chef Archambault is there. Breakfast, Brunch and Lunch is run by a separate crew.
If you do get a chance to try Chef Archambault's cooking at Dinner, there are some fantastic dishes to try; and the Dinner Staff has been very good in each of my visits. Thanks.
Hehe, no, no, thank you for your great recommendation. It really got me curious and excited to try RH. (^_~)
That's great that you got to visit the Perigord region; lucky! :) And I agree: Their Duck Confit is pretty darn good. :) Did you get a chance to try their Beef Daube when you went?
Exceptional review, exilekiss, as always. I truly appreciate your depth and comprehensiveness. Not many expend the time, effort and resources to complete several visits before compiling a review. You are to be commended for your well-founded, trustworthy evaluations.
… and how about that duck confit and those beef cheeks? I could not agree with you more. Yum! Double yum!!
Thank you for the kind compliment; you're giving me too much credit. :) And thank you for chiming in and recommending so many interesting and less-talked about restaurants as well. :) I can't wait to try some of the recent recs you've brought up.
Glad you love their Beef Daube and Duck Confit as well. So good! :)
Thanks for another great review! RH wasn't on my radar at all, and now it is definitely on my short list of places to try. Can't wait to try the beef cheeks! I took a look at the menu on their website and was pleasantly surprised at the reasonable pricing...hotel dining tends to be that much more expensive, but that doesn't seem to be the case at RH. My other pet peeves about hotel dining are expensive valet parking, and that it tends to be dressier. What is the parking situation like? And is it dressier than, say, Jar, which you also recently reviewed?
Thank you. :) I think it's a place you'd really enjoy. I love the ambiance and the quality of the food at RH.
Parking is a bit tough there. There was one Parking service next door to the Andaz Hotel (one driveway west of the Hotel), that was charging like ~$10 flat rate for all evening parking. But the Andaz Hotel's Valet Parking is $7 w/ Validation from RH Restaurant, so I usually go that route. :)
Dress Code: It's a little less dressy than Jar and a little more dressy, depending on the crowd. I've seen some tables with jeans, and some hotel guests wandering in looking more touristy than anything. :) But also plenty of business casual tables as well, and some that look like they're going out dancing afterward. :)
I hope you enjoy the Beef Daube (and everything else).
Oh, and be sure to try one of their Homemade Ice Creams / Sorbet. I'd recommend their Homemade Peanut Butter, but if it's not a flavor you like, as of our last visit, they were also featuring:
* Bourbon Vanilla
* Araguani Chocolate
* Maggee's Peanut Butter
* Yogurt and Berries
* Green Apple
Their Ice Cream was so good and creamy that I was imagining eating it with Patisserie Chantilly's Cream Puffs. :)
I am a big fan of peanut butter, thanks for the tip! My husband is not a fan, but he can eat the bourbon vanilla. :)
Speaking of those cream puffs, Paciugo gelato in hermosa beach has added a new black sesame gelato flavor that reminds me of the lovely black sesame cream at Chantilly. If you are ever in Hermosa beach give it a try. (Although they don't have all the flavors every day.)
In addition to the black sesame, this past weekend I also enjoyed another new flavor, a chocolate with chipotle, that was great. But in the future I wouldn't get them together because the black sesame is obviously a much more delicate flavor. My old favorite is a really dark chocolate flavor...I forget what they call it but it is much darker and much better than their other chocolate flavors. They don't have it every day, but they usually have it on the weekend. I used to really like their mediterranean sea salt caramel--this is the flavor that first endeared me to Paciugo--but the last couple of times I had it it was not salty enough, too sweet, and artificial tasting. They are very nice about letting you taste flavors, so don't be shy about asking for as many tastes as you need before deciding. My husband loves their hazelnut (the plain hazelnut is better than the chocolate hazelnut, but they usually just have one or the other). I like to go there on a sunny weekend afternoon and sit in their outdoor seating and people watch. I think Glacier in manhattan beach may have the edge in quality, but Paciugo in Hermosa beach offers a nicer overall experience. I'm not sure if it merits a special trip, but it's definitely worth a try if you are in the area.
Paciugo Gelato & Caffè
1034 Hermosa Ave., Hermosa Beach, CA 90254
I had the Diver Scallops Florentine and it was awesome! Other hits included: Perigourdine Poached Egg and the Burger. A few people had Omelets that looked pretty tasty - they were custom and I can't remember what everyone had. But we all enjoyed the tasty cocktails - Mr. Plant was a big hit as were the Mimosas.
That was quite the review and I must say that I have dined there a couple of times and thought the food was outstanding. Not quite sure why it doesn't receive the "buzz" that some other restaurants receive. I love the duck confit and the very civilized service. Every dish I have had has been wonderful. Thanks for reminding me of this very stellar restaurant. I'll have to make a mental note to return soon.
Thanks. :) I'm really glad to hear your dining experiences have been consistently outstanding.
I agree that it's sad that RH doesn't get more buzz, but I'm also kinda happy because it means easier tables for the rest of us. (^_~) It's always so comfortable and relaxing to dine there and I love Chef Archambault's cooking. :)
What were your favorite dishes you've tried there?
I remember loving the duck confit and the Perigourdine egg dish.(Beautifully decadent). I also know that on both occasions, my husband and I split that beautiful peanut butter ice cream. However, truth be told, the most decadent peanut butter dessert I have ever found is Suzanne Goin's "Snicker's" Bar at Tavern. My husband loved the beef cheeks. No longer the foodie I used to be as I no longer record all of my favorite dishes and wines, I still remember what I like. What stands out at RH is absolutely delicious food which has been prepared with great thought. If you really want to treat yourselves, stay overnight in one of the corner suites and return for breakfast or brunch. Fabulous experience!!!
Nice! :) I also love their Perigourdine Poached Egg and the Duck Confit. :)
Thanks for the info that you enjoyed their Breakfast & Brunch as well. I think it's a testament to the kitchen staff that even when Chef Archambault isn't there (Breakfast), they can make some good items. Any particular Breakfast items you'd recommend? Thanks.