The new Rolling Stone Los Angeles restaurant and lounge, the first-ever licensing of the Rolling Stone name for an American restaurant, hosted a tasting menu last week. The menu showcased the restaurant’s emphasis on mixed small plates.
Capturing the edgy-yet-elegant spirit of one of the world’s most iconic music magazines, Rolling Stone is distinguished by a “vintage chic” design from Gavin Brodin of Brodin Design Build. The venue features a 5,900-sq. ft. upstairs dining room housing up to 140 guests and an additional 40 on an outside patio. The dining room houses walnut-hued hardwood floors, ‘50s-style leather chairs and tufted red- leather banquettes with a variety of lighting treatments and unique elements as British-style lampposts. The upstairs restaurant, serviced by a dedicated bar, offers two sections for semi-private dining for large parties. Its downstairs features private booths, movable lounge chairs, an area for bottle service, a lounge bar and elevated DJ booth.
We were greeted by Director of Operations Erik Russell before sampling Chef Christopher Ennis’ menu.
The tasting started with a salad of romaine, roasted baby beets, apple, spiced pecans and goat cheese. A Cloudy Bay Sauvignon Blanc from New Zealand was also served.
Next came a perfectly roasted salmon with wilted baby spinach, fingerling potatoes, capers and golden raisins. Served alongside was a Cakebread Chardonnay.
We also were served a nice grilled rack of lamb on top of beans, spring peas and a side of yogurt. This was served with a Don Miguel Gascon Malbec.
Chef Christopher Ennis came out to greet the crowd.
Our last course was a dessert of buttermilk panna cotta with local strawberries and almond cookies.
Rolling Stone’s restaurant is open Sunday through Wednesday 11:30 a.m. – 10:00 p.m. and Thursday through Saturday 11:30 a.m. – 12:00 a.m. The lounge is open 10:00 p.m. – 2:00 a.m. Thursday through Saturday. Dining reservations recommended. Located at Hollywood and Highland, (323) 464-4000.