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Executive Chef Olivier Rousselle prepares Mediterranean inspired dishes using local California ingredients at Sirocco at the Luxe Sunset Boulevard Hotel. He has been leading the kitchen since 2007.
The restaurant offers a serene and peaceful retro-modern interior by designer Mary McDonald.
I met a friend a few weeks ago and we enjoyed a lovely dinner. We sat in stylish charcoal chairs next to a waterfall fountain on the airy terrace. The restaurant also has an intimate indoor dining space that seats 70 guests among soft, neutral colors with bronze accents.
We started with a glass of Jill Hammer rosé of pinot noir, a crisp and refreshing wine with red berry flavors and floral aromas. The rosé pairs nicely with many of the Mediterranean flavors on the menu including roasted pancetta wrapped Medjool dates, Mediterranean mezze dips with toasted unleavened bread, and grilled Spanish octopus, served with chimichurri sauce, fingerling potatoes and arugula.
We paired our wine with three mini New England style lobster rolls topped with sliced scallions and a squeeze of lemon. They were buttery, delicious and perfect to share, as was the crab cake salad on a bed of mixed greens with sliced avocado, cherry tomatoes, radish, fennel pollen, and a dollop of herb-enhanced tartar sauce.
We also ordered the Provençal tuna tartare, picturesque and wrapped with ribbons of thinly-sliced, grilled zucchini. Garnished with greens and mixed with capers, lemon juice and parsley, the tartare was served with slices of toasted olive oil crostini.
Our server, Andres, delivered Moroccan braised short ribs with aromatic jus and dates. Next to the thick slices of tender beef was a side of toasted soft pearl couscous, along with roasted carrots, potatoes and sliced turnips.
Other entrées include herb-roasted rack of lamb with mascarpone polenta cake; grilled branzino with Provençale vegetable and fennel pollen; and shellfish bouillabaisse with a few tiger prawns, a scallop or two, clams, and pieces of branzino simmering in a fennel and saffron broth with garlic rouille tartine.
For dessert, we shared Rousselle’ signature upside-down Valrhona chocolate fudge cake with a scoop of vanilla ice cream and a side of whipped cream with fresh berries.
On Saturday nights guests receive 50% off all bottles of wine. On Sundays from 11 a.m. to 2 p.m., Sirocco serves bottomless mimosas and bloody marys with brunch fare that includes French crêpes, an omelet station, and an antipasto bar. Weekdays from 4 to 6 p.m., guests can attend a social hour featuring appetizers, artisan cocktails, local microbrew beers, and rare regional wines. The restaurant is open for breakfast, lunch, and dinner daily from 6:30 a.m. to 10:00 p.m. Reservations are recommended. 11461 Sunset Blvd. (310)691-7584.
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