The Royce restaurant at The Langham debuts tonight




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After an extensive renovation, The Langham Huntington’s former Dining Room opens tonight as The Royce, with celebrated chef David Fau heading up the kitchen.


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True to his roots, Fau’s inaugural menu (click to view, at left) is full of classically inspired dishes prepared in refined French technique and built using fresh, locally grown produce and sustainable products. He even includes on the printed menu a thoughtful dedication to the farmers and fishermen who cultivate his ingredients.

Fau’s rise to culinary prominence began after he worked under the guidance of famed chef Guy Savoy in Paris. He served as executive chef at several Parisian restaurants, before making his way to Manhattan to run the kitchen at Lutce. Fau joined the Patina Group in 2006, stepping first into the role of executive chef for Caf Pinot in downtown L.A. and then moving up as head of Patina Restaurant Group’s West Coast culinary operation.

The new look of the Langham restaurant space is the work of Atlanta-based architecture and design firm, The Johnson Studio. The firm’s principal Bill Johnson told Rose Magazine in June that he wanted to bring the design of the restaurant forward, while respecting the tradition of the historic building.

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Photos: Claud Beltran’s fare-minded approach at Noir Food & Wine Bar in Pasadena

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When it opened in August last year, Noir Food & Wine Bar was Claud Beltran’s first stab at shaping a small-plates menu for one of his eateries. (The chef said he now loves the portioned approach.)
“I always had a dream of doing a menu with hamburger, foie gras, chile verde and gumbo — so here it is,” he said.
Beltran, who built his culinary career in Pasadena at restaurants like the recently-shuttered Madeleines, said he and partner Mike Farwell envisioned Noir as a casual place, serving straight-forward food with a touch of Big Easy style.
“There’s no food trickery,” Beltran said. “It’s not West L.A., and we don’t do foams. … We’re just trying to be very fair, honest — you know, French-, Mediterranean-, California-style food with our little New Orleans craziness.”

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Photos: Chef Job Carder’s Cal-Med cuisine at Dish Bistro in Pasadena

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Dish Bistro‘s Job Carder has a slow-food approach to cuisine in his kitchen on Union Street. He makes all the house breads and pastas; handmade sausages and charcuterie; and cured bacon, prosciutto and pancetta.
Above is the executive chef’s half-roasted Jidori chicken, which he serves with stuffed garlic and thyme. The chicken is slow-roasted with veggies, like sunburst and pattypan squash, Thumbelina carrots, Chambord-glazed cipollini onions and baby turnips.
“I like to stay as true to the ingredients that I’m using as possible and not mask them or overpower them with a bunch of herbs or spices,” Carder said. “I believe that everything should be as clean and pure as possible. … I do it the old-world way.”
Carder said he spends a lot of time building relationships with farmers, creameries and the like.
“Luckily, they’re willing to ship to me, so we can have … produce that is all sourced locally,” he said. “My lamb comes direct from the farmer, my cheese comes direct from the creamery, my fish comes right out of Bodega Bay to me.”
For his summer menu, expect to see Carder working with tomatoes and figs, among other fresh ingredients.
“In the summer, the tomatoes are plump and lush and colorful — that’s when you want to use them,” he says. “And figs: I adore figs, I love figs.”
Dish Bistro & Bar, 53 E. Union St., (626) 795-5546, dishbistroandbar.com
More photos after the jump:

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Passions ignite at Scarlet Tea Room with live cabaret and burlesque soiree

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It was a sea of red (one hoped it would never part) for a few nights in August at the Scarlet Tea Room. A sultry, live theatrical revue took up residence there for Scarlet Passion, with music, cabaret and burlesque performances amid the tea-room tables and rounds of fire-engine-red raspberry lemon drop shots.

Oh, yeah, there was food, too. Selections from the new menu debuted, and are represented in the photos below. Also check out the photo spread, above, in Rose Magazine.

From top: Guests wore red to gain entry to the affair. Heirloom Capri salad. DelMonico grilled pork chop. Banana hazelnut chocolate strudel. (Photos by Sarah Reingewirtz/Staff)

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