Cuisine:

• American
• New American
• Others
• Southern

Citizen Smith Description:
A key player along the sizzling Cahuenga Corridor, Andrew Belchic's "urban bistro" lures the beautiful crowd with its high-octane vibe and Thomas Schoos' candle-heavy gothic design. Tuesday nights are especially electric, with Miles Mosley and his band playing "brothel jazz" while a burlesque dancer performs. To drink, the "mixed poisons" are more creative than the wine list, categorized as "Over Here" and "Over There." Food-wise, a menu of Southern-focused comfort food is dished out. Portions are almost cartoonishly large. Cajun-barbecue shrimp arrive by the half-pound, swimming in spicy beer butter sauce, served with a warm baguette for dipping. The four-cheese jalapeño macaroni is less successful, surprisingly mellow given the ingredients. A trio of boneless fried chicken breasts come with a boat of pan gravy, yet is still under-seasoned. More successful, and less gluttonous, is the blackened ahi, seared and drizzled with ponzu sauce. For carnivores, four cuts of steak are offered, which can be paired with brandied demi-glace, béarnaise or a balsamic reduction.


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