PAPARAZZI TOGETHER AT PARC
Hayashi and Michael Hepworth
Just east of
on Hollywood Blvd., a restaurant catering to the young
crowd as well as diners looking for good food emerges.
As you enter Parc restaurant, a glass-enclosed wine cellar and
gleaming bar greets you and suggests casual opulence.
If the food reminds you a little of the old Black Steel’s fine
pacific-euro fusion style food, you would not be very far off.
During the transition to the new Parc ownership group, the
restaurant was able to retain the services of the Brooklyn Chef J (aka
Jason Harley), Pamela Anderson’s personal friend and chef.
Chef J took this opportunity to develop some new
delectable and very eclectic French/Asian entrees for Parc.
While offering tasty dishes, he focused on preparing mini-meals
which are not only healthy, low in cholesterol and high in anti-oxidants
ingredients, but innovative and accessible.
Leveraging his access and clout to the leading local organic
growers of fruits and vegetables and being provided the highest quality
meats and fish, he is able to use his BlackSteelTM kitchen to
prepare the selection of dishes. Chef
J’s is the one of the most thorough food preparation chefs I have ever
A quick tour of the kitchen was indicative of how
thorough and passionate he is about preparing food.
Separate burners and grills are used to prepare seafood and meats.
He is careful to only use heavy BlackSteelTM pots and
pans with a slight patina coating to insure the full taste of the
ingredients manifests itself in the dish.
In addition, to insure the desserts are prepared at the proper
temperature, separate “cooling” vents have been installed into the
kitchen overhead area.
While sipping on their signature passion fruit
martinis and listening to a “live” DJ play a soft blend of
contemporary jazz and 80’s music, we started the evening with four
seafood appetizer dishes: deep-fried crab cakes, fresh sushi albacore,
scallops and the Claypot Chilean Seabass.
The sweet teriyaki sauce flavored seabass, and the crabcakes served
with a Jalapeno Ponzu Aioli were the highlight of the appetizer dishes.
Our waiter Rafael made the dining experience memorable by visiting our
table often and sharing his own personal experiences with our dishes we
For the main courses, we tried the risotto, lamb,
blacked swordfish and baby surf & turf (filet mignon & lobster).
Being an afficiado of lamb, these grilled lamb chopettes had been
marinated for some time and were served with Rosemary Port Ginger Sauce, a
first time for me. Although we felt a little “too” full after the main
course sequence, ordering a few of these dishes along with the appetizers
would allow you to save room for dessert.
Chef J prepared a potpourri of desserts including a chocolate
mousse, lemon tart and crème brule. At
the end of dinner, he personally served us a 78- year old orange
from a private reserve in
Although Parc has found its share of paparazzi
waiting outside the door to get a shot of some young Hollywood celebrity
leaving Parc, and the press releases tout the “celebrity” angle maybe
just a bit too much, it is really the food itself and top notch service
which does and will attract diners. The
synchrony of the service staff and food preparer’s working together
delivering tasty healthy French/Asian cuisine is a dining experience worth
6683 Hollywood Blvd
Phone: (323) 465-6200
for dinner only Tuesday-Sunday.
Dinner for two w/drinks $150