A Trip to the New Paris with Kendall’s Brasserie Special Menus

 

(Gerry Furth-Sides)  Ethnic cuisine menus these days incorporate local, fresh ingredients. French Kendall’s Brasserie not only does this famously, but also regularly honors the show-in-residence at the Ahmanson Theatre next door with special ethnic dishes on the menu.  Executive Chef Jean Pierre Bosc  is just the one to pull this off with classic flair that reflects both the distinctive touches he brings from his hometown in Lyon, France.

Kendall’s  pre-theatre meal is hearty enough to be called brasserie fare, and yet light enough to have theatre goers dine there almost right up to show time.  We lingered as long as we could after our own meal, and were astonished at how this fully-booked main dining room emptied out almost all at once.  By ten minutes to curtain call, Kendall’s Brassierie was all but empty of staff and a few diners like us.

French Kendall’s Brasserie welcomes John Leguizamo’s “Latin History for Morons” with Mexican specialties this season.  The items wove seamlessly into the regular menu. 

Latin specialties in honor of the show include a cocktail and dishes.  The History Latina Margarita is prepared with Silver Tequila, Jalapeno, Agave, Lime Juice, Orange Wedge, and a Tajin Salt Rim.  This variation of a classic margarita brings added heat with the jalapeno twist, made more festive by the orange wedge.

A Chilled Brentwood Corn Bisque, perfect for Indian summer evenings proves sublime, silky and cool. The cool flavors of mango, avocado and cucumber compliment the Jumbo Lump Crab Cake.  Cucumber slivers top the Crab Cakes, bursting with slabs of fresh crab, flash-fried for extra lightness

While we were offered a look at the dinner menu, our warm, professional server, David, helped us pick out a wine.  He told us about the international restaurant staff, confirming even  more his interest and dedication to Kendall’s Brasserie and the Patina Group.

And, oh the dishes that followed!  The Steak Frites ($39) , a 10oz prime flat iron steak, is prepared with Café de Paris butter, red onion marmalade and duck fat garlic frites.   The steak was prepared and served hot to perfection, tender with a chew and pink inside.

Duck breast was equally superb, moist and flavorful with sand (baby) carrots, a condiment of the carrot greens,  cubed polenta croquettes and a carrot sour cherry sauce ($37)

Desserts are classic French and distinguished.  We were so satisfied after our main courses that we could have left happy and full.  But we found room when David brought us Kendall’s Brasserie’s Chocolate fondant dessert with Espresso sauce, pistachio ice cream.  Our favorites of coffee flavors and pistachio ice cream were key!

The  rustic, classic bread was pre-sliced and served with room temperature butter.  When I asked for a bread heel, or end, the server immediately brought  out a few warmed ones!  The kitchen make it into a another full basket-to go for us.  It was perfect for breakfast the next day as a reminder of the fantastic meal.

Chef Jean Pierre Bosc, the former owner of the now shuttered Cafe des Artistes and Mimosa, boasts a Michelin-star heavy history.  His own charcuterie menu plus dishes like a Cod Brandade Cake with piquillo pepper coulis and Marseille bouillabaisse have become signatures of his menu.