Cuisine:

• Others
• Contemporary
• American
• Californian

Mesa Description:
Mesa is no longer a secretive Hollywood-esque hot-spot, as a huge sign is now posted on its rather drab exterior. The focus is now on New American lounge food, wine and spirits. We are happy that the organic décor here hasn't changed, although smokers will be sad to learn they must wait until 11 p.m. to light up under the lounge's retractable roof. The cuisine at Mesa, overseen by executive chef Jason Travi and chef de cuisine Andrew Lakin, relies mostly on organic, seasonal ingredients for such dishes as deep-fried salt-and-pepper prawns with an aïoli romesco; the juicy Prime beef burger with Maytag blue cheese, apple wood bacon, avocado, caramelized onions, house-made pickles and crispy pommes frites; or salt cod fritters with romesco sauce. Also, try the refreshing apple salad, with its savory aged Gouda, crunchy Marcona almonds and cider vinaigrette. The pan-roasted mussels are surprisingly good with their smoky flavors and accompaniments of sea salt, cracked pepper and melted butter. Want to pair your food and wine? David Ajskell happily uses his deep viticulture background to recommend first-rate selections for each dish.


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