Fab Fare and Frivolity at Barton G Los Angeles (Exclusive Interview)

AddThis Social Bookmark Button

Barton G Los Angeles, the whimsical driven epicurean experience that boasts A-list chic ambiance juxtaposed with dramatic, over-the-top presentation serves crave-worthy fare, and caters to the ever-elusive, entertainment industry’s elite guarantees a one-of-a-kind dining experience.

 

On my own evening at the West Hollywood locale I sat a mere table away from the legendary singer/songwriter Rod Stewart. Other celebs known to frequent the locale include Adele, Adam Sandler, and Ben Affleck among an array of others.

This is the place to see and be seen, with all due credit going to brainchild Barton G. Weiss, for whom one title just won’t do. For over two decades, this event concept designer, restaurateur, culinary visionary, author, and entertainer is revered for having created “some of the most groundbreaking, imaginative, and decadent gastronomic and event experiences the world has ever seen.”

Given his life’s mission to “create shockingly delicious and awe-inspiring dining and event experiences,” Barton G Los Angeles continues to make an indelible, and certainly incomparable mark on the SoCal culinary scene.


STK LA Review - A Must Do-or-Dine Destination


While still reluctantly coming down to earth from my own revelry at the famed restaurant, I caught up with Chef Jeff O’Neill, Executive Director of Culinary Development for Barton G, for some quick Q&A about what makes this restaurant so distinctive outside of the obvious presentation pomp and circumstance. Here’s what he had to say.

MK: What would you like the public to know about Barton G that hasn’t been overly reported about in the past despite the extensive coverage the restaurant has received?
JO: That behind the scenes it is 100% unique...from a chef’s perspective, it’s a completely different experience, primarily because we are always in development. Not only seasonally. Like other restaurants we have deadlines for menu changes and R&D projects, but the process is easier said than done. Not all ideas lend themselves to successful restaurant execution. Finding that bridge is the biggest challenge. If we don’t keep our eyes open all year long, we may miss the something great. You never know when or where you find the next great idea.



MK: Fabulous plating/delivery aside, how would you sum up Barton G’s approach to cuisine? 
JO: It’s chef-driven in the sense of quality and seasonality, but there’s much more to it. Barton’s expectation of our team is for our inspiration to come from fantasy and fun. The integrity of the cuisine has to stand on its own. If we strip down the presentations and playfulness, the quality has to be there. True clean inspiring flavors, with some rich and decadent touches as well, but a spring menu should taste like spring!



MK: What might people NOT know about the restaurant, but should?
JO: Barton conducts brainstorming sessions for the team, and many cocktail and dish concepts come as a direct result of those sessions. We will present 40 dishes and or cocktails internally, before settling on 20 new items for a new menu. Also that we have a leader, Barton Weiss. He doesn’t rest on his commitment to details and exceeding expectations, and won’t be satisfied until we offer the ultimate experience.

MK: Does Barton G’s have a “signature dish”?
JO: Barton G. the restaurant doesn’t have a “signature” but it has some iconic dishes that our clientele has come to expect and adore. The Lobster Pop Tart is one of the first Barton G “classics.” A play on a nostalgic childhood favorite, where the food itself dictates how to present it. “Toaster Pastries”…served in yes; a toaster. Another would be our giant succulent prime “Grillicous” steaks–the three-foot fork has become a symbol of the restaurant, and we are proud of our ability to deliver one of the best steaks you will ever experience.



MK: What is your personal favorite item on the menu?
JO: I have many favorites, but my current favorite is the “Don’t Be A Jerk Chicken”—a savory, sweet and spicy spin, whole roasted, organic jerk rubbed chicken glazed with Caribbean rum. An island-inspired classic packed with flavor with an unforgettable presentation! It’s served in a full-size bird cage, with a video screen playing music and a nude twerking chicken!



MK: Any interesting/unexpected/little known factoids/trivia about the restaurant?
JO: Nitrogen cocktails started here. We’ve always pushed to stay ahead of the curve, creating unique and memorable, sometimes “wild” cocktails, and doing it with integrity is the trick. Barton was among the first to introduce a nitro cocktail program, which we had become renowned for some years back. We still feature a nitro cocktail menu, but what sets us apart is the flavor and alcohol content in our nitro cocktails change as you drink it. We create frozen liquor popsicles, which replaces the ice. As the popsicle melts, the drink gets stronger. We’ve also developed a signature cocktail program that focuses on fruit and vegetable bouillons, infusions, purees, extractions and reductions as the base, rather than traditional mixers and sweeteners.



MK: What are some of your near-term goals for the restaurants?
JO: The restaurant industry has shifted to a more casual, comfortable but quality-driven environment. Barton G. has always focused on local product when possible, and sustainability from day one. But it has become the catch phrase of the industry. With this transition, the diner has become well educated about product as a whole and can recognize quality when they taste it. We’ve also experienced a more adventurous consumer, and for our evolving product and restaurant that’s a plus. They’ve come to expect a sense of adventure from our brand, and that’s what we’re all about. Our near-term goal is to expand in to additional major cities offering an expense like no other.

MK: How does Barton G’s elevate or propagate its image even further? 
JO: We’re always challenging ourselves to take it to the next level, constantly evolving as a brand. So much has been done, but our development team is working tirelessly to develop and deliver that “wow” that our clientele have come to expect. It’s not only dinner, it’s entertainment. Barton G. the restaurant makes people smile. No limits, no boundaries.



MK: What are some of your personal career highlights?
JO: Before achieving my goal of becoming Director of Culinary Development with Barton G, I was a chef at NYC’s Le Bernardin, which holds three Michelin Stars. I received 5 Stars and 5 Diamonds as Chef de Cuisine of L’Escalier, in Palm Beach, Florida. I also served as Executive Chef for President Donald J. Trump, overseeing his esteemed Mar a Lago Club for five years, in addition to developing Michelin-starred restaurant concepts for Trump International Hotels in Chicago and Las Vegas. I also received the Starchefs.com Rising Star Award in 2008.



MK: Anything else you would like people to know?
JO: For the Barton G Los Angeles location, we created three different versions or styles of cuisine, along with fully developed menus, before Barton settled on the menu he did. There are many ideas or dishes that “don’t make the cut,” or just haven’t yet…some because they were just awful, and some for other reasons! BUT, there are some items that are just dreadful...no one’s perfect. Some items we may think are clever and we may love them, but it’s determined that they are not fun or outrageous enough, or are simply inappropriate: “not for all audiences.”

 

An example that never made it to the menu would be the “Bye Bye Bloody Sheep Lamb Tartar.” This was to be served on a scale, on top of a bloody butcher block complete with a full-size cleaver. The blood splatter was actually seasoned ketchup, with traditional steak tartar garniture. It was deemed “too offensive.” Outrageous, but a bit too much. Another example is our hot dog beignets, which will eventually make it to the menu: we are determined!

 

~~~

As the Executive Editor and Producer of "The Luxe List," Merilee Kern is an internationally-regarded consumer product trends expert and hospitality industry voice of authority—a travel, dining, leisure and lifestyle expert who spotlights noteworthy marketplace innovations, change makers, movers and shakers.


Wolfgang Puck’s WP 24 Review – Distinctive Five Star Dining, Impeccable Service, Stunning Views


She reports on exemplary travel destinations and experiences, extraordinary events and newsworthy products and services across all categories. Reach her online at www.TheLuxeList.com, on Twitter at www.Twitter.com/LuxeListEditor, on Facebook at www.Facebook.com/TheLuxeList and on Instagram at www.Instagram.com/LuxeListReviews.


***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate this review, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

 

Republished by permission of and provided to Haute-Lifestyle.com by author.

Haute Tease

  • Duel Fratricide à Paris

    AddThis Social Bookmark Button

    Le duel annoncé entre Cédric Villani et Benjamin Griveaux tous deux candidats à la mairie de Paris et issus de LREM pose un dilemme au Président Macron. Sauf si l'exécutif laisse se déchirer à dessein les deux prétendants.  

  • Douglas Elliman Saddles Up for A Good Cause with Hampton Classic Benefit

    AddThis Social Bookmark Button

    Elite Grand Prix Riders Georgina Bloomberg and Jimmy Torano are saddling up with Douglas Elliman Real Estate and One River Point to benefit a trio of equestrian-oriented nonprofits at the 2016 Hampton Classic Horse Show beginning August 28, 2016.

     
  • Man Throws Child Off Manhattan Skyscraper; Commits Suicide

    AddThis Social Bookmark Button

    A Brooklyn man, who was allegedly in a custody dispute, committed suicide after throwing his three year old son off the roof of a luxury high rise located on Manhattan’s Upper West Side.

     
  • Crave Review – Bizarrely Interesting In Moderation

    AddThis Social Bookmark Button

    “Crave,” from Another Green World Productions and Phase4Films, presents a psychotic thriller, a pulp fiction fantasy ride into the mean crime filled streets of Detroit, deviling deep into the actions that arise from suppressed addictions.

     
  • Celebrity Auction Benefits Juvenile Diabetes

    AddThis Social Bookmark Button

    Briggs and Riley, the manufacturer of Travelware, a high end innovated luggage design company, has teamed up with the Juvenile Diabetes Research Foundation of Long Island to raise money in the fight toward finding a cure for Juvenile Diabetes.

     
  • Beltway Insider: Obama, Pope Differ on Syrian Exodus; EU Overburdened; Child Drowns; ISIS and Assad

    AddThis Social Bookmark Button

    President Obama, after years of tough talk and defiant rhetoric, has grown increasingly silent on the deposition of Syria's Basher al-Assad even as the mass exodus has done little to remind the President of his former attempts to depose the despot.

     
  • Casa Velas Hotel Puerto Vallarta Review - Epicurean Exploits Abound

    AddThis Social Bookmark Button

    Nestled within an upscale residential neighborhood just a 5-minute drive from the Puerto Vallarta airport sits Casa Velas, a serene adults-only luxury boutique resort that's helping set new and noteworthy standards in the all-inclusive realm.

     
  • Beltway Insider: Trump Fails to Rally GOP; ObamaCare Holds; London/ISIS; Mosul/Airstrikes; Cincinnati

    AddThis Social Bookmark Button

    President Donald Trump suffered an embarrassing defeat this week as lawmakers failed to pull together enough votes to repeal the much-hated Affordable Care Act which has stood nearly fifty GOP fueled attacks during two presidencies.

     
  • I Am Paul Walker Review – Honest, Heartfelt, Genuine

    AddThis Social Bookmark Button

    I Am Paul Walker, from Virgil Films, Network Entertainment and Paramount Network, presents a behind the scenes documentary that captivates with never before seen footage and interviews with family, friends, co-stars and colleagues, building an endearing and lasting respect.

     
  • Web Review – Changing the World One Laptop at a Time

    AddThis Social Bookmark Button

    Web,” from Righteous Pictures and Sundial Pictures, a challenging and informative documentary presents the genesis of the One Laptop Per Child Program, and intertwines the concept of community, connectivity, communication and friends.

     
  • Interview and Review: HITCHCOCK, from FOX Searchlight Films and Director Sacha Gervasi, is a Film Lover’s Dream

    AddThis Social Bookmark Button

    HITCHCOCK, the screen adaption surrounding the making of PSYCHO, the most gripping and successful film from the master of suspense, recently held its Los Angeles premiere at the Academy of Motion Picture Arts and Sciences.

     
  • Avert Valentine’s Day Disaster – Last Minutes Gifts Under $65

    AddThis Social Bookmark Button

    Showing your loved one just how much you care on Valentine's Day doesn't have to break the bank. With this collection of decadent, whimsical and generally thoughtful gift ideas that also happen to be economical, your Valentine's Day game can remain on-point without the hefty price tag.

     
  • Op/Ed - Free, Black and Twenty-one

    AddThis Social Bookmark Button

    I ran into a 20-something fellow wearing a T-shirt that said "I love being black." I had a wave of fond nostalgia remembering how my mother began our outings with "I'm free, black, and 21 – let's do it!"

     
  • World News: Militaries Stockpile Weapons, Increase Spending, in Global Build Up

    AddThis Social Bookmark Button

    Would not the increase in world military spending be the expression of an underlying fear brought on by the upheavals of globalization? Unless humanity returns to instinctive defense reflexes that refer to the dark hours of history.

     
  • Pourtal Wine Tasting Bar: A Wine Lover's Paradise

    AddThis Social Bookmark Button

    Pourtal Wine Tasting Bar, located on Santa Monica Blvd just east of Ocean Drive in Santa Monica, recently hosted an evening of introduction at a private wine tasting event.