Wednesday, June 10, 2015

An Aussie Take on Southeastern Asian Medley, E.P. & L.P. & Frankie's Bar

The E.P. main dining room of E.P., L.P. & Frankie's Bar.

Rocksugar, the upscale Asian arm of Cheesecake Factory better watch out.

There's a new kid in town blazing a trail in the multicultural mixed medley of Southeastern Asian, which is very close to Australia.

The hottest restaurant in West Hollywood right now, is Fijan-Chinese cuisine arrived through the way of three Aussies, Chef Louis Tikaram, David Combes, and Grant Smillie; and it's called E.P. & L.P. and Frankie's Bar,

Up on the rooftop bar/cafe, L.P. is the casual and fun fusion fare of simple but exotic dishes like fried Soft Shell Crab Bun, a crisp fried soft shell crab with coriander, pickled carrot, and daikon, spicy mayo.  This is Southeastern Asian take on bar food.

Taking advantage of the multicultural cocktail menu, the stand-out was the boozy take on the standard Thai Iced Tea, the creamy concoction of condensed milk, chai, caradmon, and liquor.

Tucked around the corner is the private alcove of Frankie's Bar that you can rent out for events and parties.

Downstairs is the main restaurant, E.P. Cuisine.

Since saving room for dessert, the Black Beauty is a beauty.  It's an exotic spin on an ice cream sundae.  Puffed black "rice krispsies" provides the sundae foundation then black rice ice cream (made from soaking up the sugar from black rice) builds the body then it's topped with cucumber cotton candy.

With Barton G., the West Hollywood corner of La Cienega Blvd. and Melrose Ave. is rejuvenating the West Hollywood food scene as fun.  Exotic, upscale cuisine doesn't have to be serious or stuffy.  It can be just fun.

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