LUXE Rodeo Introduces On Rodeo Bistro & Lounge

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Category: Chefs, Fine Dining

Published on Monday, 24 December 2012 18:03

Written by Janet Walker

LUXE Rodeo, the only luxury hotel directly on the most famous street in the world, recently introduced, to a select group of Los Angeles media, its new menu offerings from On Rodeo Bistro & Lounge.

On Rodeo Bistro & Lounge, under the direction of Executive Chef Oliver Rousselle, created a new menu filled with cuisine that fuses his French roots with California flair. The result is a delightful culinary treat for anyone who desires to make LUXE On Rodeo Bistro & Lounge.

On Rodeo Bistro & Lounge offers both a formal dining and an Al fresco dining option. Our evening began in the LUXE Rodeo’s formal dining area. The waiter explained how the introduction had been designed is a special menu had been designed for the evening to give a sampling taste of each of the course options from Appetizers, Soups, Salads and entrees or Solo as it is described on the menu.

Thinking, as the waiter explained, “You’ll be eating a lot of food this evening,” that we, as the guest, would order what we “liked” staying with the tried and true not venturing into any new flavors or combinations. Fortunately, that wasn’t the case. The evening introduced the culinary fusion from Chef Oliver Rousselle’s vast training and to the delight of all each course was followed by another more delicious, more appetizing, more flavorful combination than the last.

Specialty Cocktails

The revamped Cocktail menu featured special variations of common top shelf offerings paired with unlikely herbs and fruit such as a Blackberry Basil Mojito, Easter Island, made with Champagne, cucumber, mint and line and Kentucky Bubble bath which combined whiskey, cynar, lavender water and lime along with the traditional Old fashioned, Gimlet, Manhattan and a Dirty Martini.  Choosing the Blackberry Basil Mojito the drink was served with plump, juicy blackberries, a large basil leaf, rum and lime and produced a smooth combination. It was delicious and uncommonly good. Admittedly, the spirit blends from both LUXE Rodeo and LUXE Sunset have always been unusually smooth and very enjoyable.

Appetizers and Hors d’oeuvres

On Rodeo Bistro & Lounge, served the media a complete offering of the strengthened menu beginning with Crispy Cicchetti Olives served with Garlic Aioli, and not usually a fan of olives the crispy, fried flavor balanced well and one could taste the olive tang.

The event meal began with heavy Hors d’oeuvres from the “Share Menu” of Grilled & Chilled Prawns, Grilled Lamb Chop Lollipops, Steak Sliders and Crab Cakes.  The Grilled & Chilled Prawns were deliciously grilled prawns chilled overnight and served with a tangy zesty gazpacho sauce. The serving of four Grilled Lamb chop Lollipops, with homemade mint jelly, were a meal in themselves, they were very tender and did not have a hint of game taste and although cooked a little rare for my taste were very delightful.  

On Rodeo Bistro & Lounge also includes Filet Mignon Steak Sliders, served on mini Hawaii buns, with Roquefort cheese, lettuce and tomato. The combination of flavors is very French, the zest of the Roquefort, the sweet bread, slight acidic tang of the tomato couple with the rich, tender filet mignon. Tres Bon!  The Sliders were followed by the On Rodeo Bistro & Lounge Crab Cake, made lump bluefin crab meat and served with micro greens. The crab cake was prepared with precision, lightly crusted and seasoned and it was culinary perfection.

Soups and Salads

By this time, with almost six courses still left to taste, try and enjoy, it became necessary to unfortunately sample smaller portions and not enjoy the entire offering.  Soups and Salads were next up as the evening of culinary wizardry continued.

On Rodeo Bistro & Lounge offers a classic salad menu: A Waldorf, Roasted Beet, Classic Ahi Tuna Nicosie, Cobb, Caesar, and Classic greens. For the evening, the media received three Waldorf, Roasted Beet and Classic Ahi Tuna Nicosi.  Although some were treated to the Classic Ahi Tuna Nocoise, my table was passed and as it looked fabulous, it would have been a pleasure to sample. 

The Classic Waldorf combined candied walnuts, apples, celery, raisins and seedless grapes. It was attractively presented with a line of sweet basil vinaigrette dressing that when combined with the granny smith apples nice combination flavors.  We were also served a Roasted Beet salad. The greens were crisp and the beets . . . well tasting and hoping the magic of the evening would somehow transfer into the beets proved futile. My reaction to the beets really remained the same as always and no pixie dust or seasoning would change that. 

Having been a student chef judge at the prestigious French Culinary Institute in New York, it was time to employ tasting only tactics as the next course: The soups, Lobster Bisque with a floating lobster ravioli and classic French Onion soup, arrived. Both had rich flavorful broths and as soups are a personal choice the Lobster Bisque had a more flavorful broth. Although the French Onion, complete with caramelized onions, rich beef stock, Swiss Gruyere with a little Parmesan and crotons. The deep flavors were very present and in both the Lobster Bisque and the French Onion very filling.

Solo Entrees and Desserts

The next course served was from the “Solo Menu” or dinner entrée. Served were Seared Pacific Sea Bass, Steak Frites and Roasted Dijori Chicken.  These three entrees were so beautifully presented it was difficult not to be seduced into eating all and at this point it was simply taste and sample.  

The Pacific Sea Bass was very meaty, thick and full, tender and flaked in sections. It was mouth-watering delicious and served with roasted red potato and ginger beurre blanc. Also included in the media sampling was a Classic Parisian Iron Steak Frites with Truffle French Fries.  Unlike the Lamb Chops that were a bit rare, the Iron Steak, at medium rare, was perfectly cooked. The Truffle Fries were classic, flavorful, and just yummy! The final entrée of the evening was a Roasted half Chicken served with grilled vegetables.  Tasting both the dark meat and white, it was juicy, nicely seasoned, tender almost melted it was so well prepared.

On Rodeo Bistro & Lounge at the LUXE Rodeo presented such a wonderful evening of delectable mouth-watering cuisine and to top the incredible courses off provided two desserts: New York Cheesecake with a classic graham cracker crust, creamy cream cheese, luscious rich flavor.  The Old Fashioned Sundae wasn’t served.  

Chef Oliver Rousselle

LUXE On Rodeo Bistro Lounge Chef Oliver Rousselle’s credentials are as impressive as his cuisine. Having studied under famed Parisian Chef’s, Messer’s Andre Daguin and Bernard Ramouned, he also studied in London under  Chef’s Keith Podmore and Keith Stanley where he served both Prince Charles and the Queen Mother and other members of the royal family. He serves locals and guests a menu of gourmet California French fusion and it is delicious.

On Rodeo Bistro & Lounge located inside the golden triangle on one of the world’s most exclusive addresses and the only hotel located directly on Rodeo, offers eighty-six guest rooms and a penthouse with sweeping wraparound views of Beverly Hills and the Hollywood Hills.

For more information on LUXE Rodeo:  www.Luxerodeo.com