Cuisine:

• Eclectic
• Others
• Californian
• French
• Contemporary

Bashan Description:
After working at Michael's in Santa Monica and Providence in Los Angeles, chef-owner Nadav Bashan, a native of Israel, decided to open his own place with his family (father, brother and wife), in a location where fine-dining restaurants are somewhat hard to find. The cooking at his eponymous restaurant perfectly illustrates how our palates evolve and are constantly searching for better and more innovative cuisines. The small room is dressed up with sea grass-covered walls enhanced with driftwood and mirrors, while polished dark wood tables are illuminated by candles and funky contemporary chandeliers. Bashan's cooking and presentations are refined. After a gorgeous series of amuse-bouche, we continued with an heirloom tomato and burrata salad accompanied by a shot of tomato water infused with olive oil and a bead of balsamic vinegar. Hamachi, scallops with peas, and tasty braised pork belly with cranberry beans followed. When the main courses arrive, take the time to admire the presentations: they are like modern art. Crispy veal sweetbreads and their garnish are plated between streaks and dots of yellow, red and maroon sauces. The rosé duck breast is laid on white parsnip purée with shallot confit and seared fig; the 21-day dry-aged New York steak is paired with seared foie gras. As one might expect from a Providence alum, Bashan proves a deft hand with seafood, illustrated in dishes like lemon-thyme roasted Alaskan halibut and seared barramundi with piperade, mussels, chorizo and picholine olives. The artisan cheese plate is served with homemade dried figs and candied nuts. Save room for the chocolate bread pudding or the peanut butter banana sticky toffee cake. The short wine list is essentially composed of California and French selections.


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