101 North Eatery & Bar Brings New International Flavors to Historic California Road
(Gerry Furth-Sides, restaurant photos courtesy of 101 North Eatery & Bar) Tucked right into the history highway outside of Westlake Village, and just off the Lindero Canyon exit, at 101 North Eatery & Bar, the welcome is professional and warm from the first phone call. Stellar service matches the globally-inspired, commanding dishes arriving from the kitchen. Heaters are on the patio to enjoy the early evening view of the surrounding canyons (see above). Indoor seating is also ample, with wide open spaces and more private nooks.
Kim of “Latin Asian” toasts 101 North Eatery & Bar and Lucas for our great view outside
The expansive northern canyon view at 101 North Eatery & Bar
101 North Eatery & Bar includes ample seating in a wide open, airy dining room and more intimate, private sections
Out favorite “must-have” dish is Chef Anthony Alaimo’s Saltspring Island Mussels & Spicy Nduja sausage, with wedges of grilled ciabatta ($19) The welcome heat of the Nduja sausage and seasonings is startling and yet natural to give umami definition to the subtle flavor and texture of plentiful plump, succulent mussels.
Must-have: Mussels & Nduja Saltspring Island Mussels, spicy nduja sausage, grilled ciabatta $19 at 101 North Eatery & Bar
A closer look at the spicy nduja sausage and large, plump Saltspring Island Mussels Mussels at 101 North Eatery & Bar
Spanish Octopus, another original seafood dish, starts with grilled octopus and corona beans with aji amarillo ($19). The variety of textures, flavors and colors are unexpected and again, so natural. Iberico Ham & Bacalao (aged iberico ham, salt cod croquette, castelvetrano olives ($14) brings authentic flavors of Spain to another dish that features ingredients from land and sea.
Colorful and beautifully balanced Spanish Octopus at 101 North Eatery & Bar
Chef Anthony includes his version of trendy roasted cauliflower with Wood Roasted Cauliflower with Calabrian Chili and honey Labneh ($14) for vegetarians and paleos.
Wood Roasted Cauliflower with Calabrian Chili and honey Labneh ($14) at 101 North Eatery & Bar
Hummus & babaganoush and Falafel sliders represent a middle eastern influence from the chef’s extensive travel experience. Another vegetarian favorite is the Crispy Split Corn dressed with bacon aioli, ground chili and pecorino ($9) .
Old favorite with new seasonings: Crispy Split Corn at 101 North Eatery & Bar (photo courtesy of 101 North Eatery & Bar)
In the entreé section, the refined yet hearty Cumin Rubbed Lamb Rack served with smoked eggplant, fregola pasta and cucumber mint tzatziki sauce is definitely of world class. Highly praised as well is the Mediterranean Sea Bass with roasted Babé Farms cauliflower, pine nuts and a green romesco sauce. Steak and pasta entrees, wood-fired pizzas and artisan salads complete the list.
at 101 North Eatery & Bar
Desserts include classics prepared with a twist, such as the brûlée. As far as this writer is concerned, the abundance of coffee, more coffee, hazelnut and pistachios in any list ranks high. And ask for ice cream only, and you got it! Now we will try the Bomboloni with hazelnut gelato and vanilla sugar next time! Vegan Coconut Crèm brûlée with coconut milk, lime, pineapple and toasted pistachio is a dish also appreciated by non-vegans.
Vegan Coconut Crèm brûlée at 101 North Eatery & Bar – bruleed inside instead of outside on top!
Bomboloni with hazelnut gelato and vanilla sugar at 101 North Eatery & Bar
For location, hours and menu details, please see (//www.101northeateryandbar.com)
The lush bar at 101 North Eatery & Bar deserves its own story. The specially drinks this season features our favorite tequila and mezcal, and the happy hour specials deserve special mention. Bottomless Mimosas at Sunday Brunch, Happy Hour specials and Tipsy Tuesday show the attention given this section! The Spirit of Oaxaca is prepared with mezcal, freshly squeezed lemon, tartlet pear and sage. Going West (below) is rich with whiskey, mezcal, taverna amaro and orange essence.
The wall length bar 101 North Eatery & Bar
Our favorites, tequila and mezcal, are featured in many of this season’s cocktails
Chef Anthony Alaimo’s background makes his outstanding skill with international flavors understandable. Not only has he filled the 101 Eatery kitchen with local talents, but the restaurant works with local farmers and growers to support other local businesses and their surrounding community.
A native New Yorker, Chef Anthony has cooked in numerous award-winning restaurants all over the world, including Europe, Asia and the United States. Anthony found his calling at a young age when he began working after school in Italian restaurants throughout New York city and then up the Atlantic coast, adding to his knowledge of working with local ingredients in the bustling seafood industry of New England. It was a career-defining time as the chef was mentored in the art of blending unique seasonal ingredients and traditional Italian flavors.
Chef Anthony’s culinary ambitions brought him into many notable kitchens throughout the United States and Europe, which ultimately led him to the Bellagio in Las Vegas where he went on to work at legendary restaurant Le Cirque with Sirio Miccioni’s team. Resort mogul Steve Wynn and the Wynn Resorts organization later presented Anthony with an opportunity to create an Italian restaurant in Macau, China where he then spent nine years as the Chef De Cuisine. During his tenure at Il Teatro at Wynn Macau, he and his team earned the most prestigious hallmark of a young chef’s career: a Michelin star in addition to multiple Forbes 5 star designations. His travels throughout Asia and abroad have finally brought him back to Los Angeles where he is able to share these experiences and his passion through his menu.
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 