For quite some time, I have dreamed about sinking my teeth on a thick, juicy burger. Even though I try to eat healthy and balanced meals, those scrumptious thoughts invade my mind when I least expect it.
Well, my burger dreams came to reality in the form of a buffalo patty topped with a grilled Portobello mushroom, caramelized onions and pecorino cheese. All those goodies were held together by a rosemary focaccia bun and accompanied by a side of thick cut fries.
The first bite provoked love at first sight. Who knew buffalo meat was so tender and moist? The other ingredients worked in unison to take the burger to a sublime level without deviating the attention from the main ingredient.
It is obvious that the hands working the kitchen of restaurant Blvd 16 know how to cook a burger. Sous chef, JC Romero, explained how he seasoned the meat with salt, pepper, Worcestershire sauce and other ingredients. He then cooked the meat until a medium term was attained. In a world full of unseasoned, dry, paper-thin and cardboard-texture patties, it is a pleasure to find a place where chefs are not afraid to prepare a burger the way it should be.
Blvd 16 is a Kimpton Restaurant located at the Hotel Palomar (in the Westwood area of Los Angeles). The interior is inviting and cozy. The modern touch is present in the form of abstract paintings, sleek furniture, mirrors and low lights.
The staff makes an unbelievable effort to make you feel welcomed. The waitress, hostess, managers, sous chef and food handlers were friendly and chatty. A detailed description of the dishes and personal recommendations were given in a joyful and enjoyable manner.
The restaurant’s kitchen works with local farmers and ranchers to bring guests local and fresh ingredients.
For dinner service, the restaurant offers its signature BLVD 16 (beef, cheddar, smoked bacon, avocado, aioli) and turkey (Swiss cheese, sautéed mushrooms, chipotle aioli, crispy onions) burgers. In addition, the chef offers a daily special. I think this is fantastic since you have the opportunity to eat a meal based on what is fresh or seasonal.
The dinner menu also includes finger foods (crispy calamari, cheese fondue, smoked salmons, tacos), flatbreads and large plates such as mushroom risotto, pork chops and boneless short ribs. From this section of the menu, I tried the grilled salmon served with peas 3 ways, green garlic mushrooms and lemon butter. I tried to chew every bite as slow as possible in an effort to prolong the eating pleasure.
The restaurant also offers a variety of salads featuring ingredients such as quinoa, grilled asparagus and roasted cauliflower.
And, I cannot forget to mention the dessert menu. You better leave room to indulge because they have things I have never seen or tasted before. I am referring to confections called deconstructed s’mores, double baked strawberry rhubarb and banana buñuelos. I am sure those names sparked your curiosity.
I had the tiramisu crème brûlée (which included a mascarpone cookie, blackberries and a strawberry). I couldn’t believe I was actually eating the combination of two of my favorite desserts! I can only say dessert disappeared quicker than the burger.
Keep in mind Blvd 16 has all your meal times covered. They offer breakfast, brunch, lunch and lounge service. Also, they cater to meetings and special events. For more information about their menu, visit their official webpage: http://www.blvd16.com/
As for the negatives, I cannot think about anything. Maybe I have a complain. Remember those burger cravings I get once in a while. I think Blvd 16 made them worst. A few days have passed since I had the buffalo burger and I am already longing for the moment I can have another one. I am not even sure I can see beef burgers with the same eyes again.
Oh well, I guess there is a risk in trying new places like Blvd 16. The people and the dishes make you want to go back over and over.
Would you enjoy dishes like these?