Chef Ressul Rassallat ‘s Tapanade Restaurant in West Los Angeles is an LA’s The Place Top Pick for Best Restaurants in Los Angeles for 2013! The food is a 10 out of 10.
Los Angeles foodies are blessed to live in a city that has some of the best chefs/restaurateurs in the nation. To be able to experience the culmination of a Chef’s decades of work, by dining in his local restaurant is a dream come true.
Tapanade creator Chef Ressul Rassallat (rt) with actress Lindsey Graham.
After 20 years creating elaborate dishes at award-winning hotels and restaurants around the world, Chef Ressul Rassallat recently opened his first restaurant in West Los Angeles, Tapenade, which features an impressive California “Mediterranean-influenced” menu with flavors derived from Italy to Morocco. Chef Ressul is known not only for his tremendous expertise but also for his fine palate; the culinary twists found in his recipes are memorable and sure to become favorites for his patrons old and new.
Chef Rassallat’s Mastery
Rassallat’s extensive knowledge of food from all over the globe has led even the most hardened food critics to describe him as a “culinary genius.” Chef Rassallat studied at the Culinary Institute of America, then earned his certification as Chef de Cuisine from the American Culinary Foundation.
In the last 20-plus years, he has logged stints and residencies at Club XIX at the Lodge at Pebble Beach, the Garden Restaurant at the Four Seasons Hotel, Beverly Hills, the five-star, five-diamond rated, L’Orangerie in Los Angeles, the world-famous Four Seasons Hotel George V in Paris where he worked alongside Philippe Legendre, and Dux Restaurant at the Peabody Hotel in Orlando. In addition, he has cooked alongside such legendary chefs as Alain Passard, Gerard Boyer, and Thomas Keller.
Industry experts and publications alike have taken notice of Chef Ressul’s achievements and outreach. Chef Ressul has been invited to cook at the James Beard House in New York City — the seat of modern culinary criticism — and the Bon Appétit Culinary and Wine Focus in Beverly Hills, as well as having created and hosted the inaugural Pebble Beach Food and Wine Event.
Accolades
His accolades include six American Culinary Federation medals in Las Vegas and San Jose in 2009 and 2010, and in the Food and Gelato competition in Rimini, Italy, he won first place in 2009, then nabbed two gold medals in 2012.
Not content to sit on his laurels, Chef Ressul recently began deep investigations into the world of wine and received his Master Sommeliers Certification.
Caviar–Sturgeon fish from Portland, Maine–over scrambled eggs in a shell with country bread…and a blackberry Bellini
The Cuisine
Chef Ressul’s culinary gifts cover both savory and sweet plates, ranging from classic Italian, French, and Western dishes to specialty desserts, breads, and pastries.
The California component comes from Chef Ressul’s use of fresh, locally grown ingredients, along with high-quality fish, meat, and poultry, then touched with a variety of culinary notes, ranging from Italy to Morocco to other stops bordering the illustrious body of water. Of course, tapenade is a staple at Tapenade, but you can leave your other predictions at the door, as Chef Ressul brings you original combinations in mouth-watering forms.
Most of his plates are prepared “mezze” style as a selection of small dishes typically served in the Mediterranean and meant to be shared at the table. “I grew up with small plates at home, and everyone at the table would share several dishes and enjoy a variety of flavors,” says Rassallat of his communal dining room style and a menu made for sharing.
Roasted Branzino–a Mediterranean seabass–over fennel, capers and tomatoes.
Highlights of Chef Rassallat’s Menu
Wherever you’re seated, for starters, try out one of Chef’s special recipes that I guarantee you have never experienced before – the Crispy Brussels Sprouts in a variety of internationally influenced preparations. The leaves are removed from the brussel sprout and prepared with 5 different recipes. Even if you never liked brussel sprouts before, I promise, you will love these. A must try:
Tapenade’s Crispy Brussell Sprouts Italian Style
The original preparation is graced with sliced almonds, parmesan, and aged red wine vinegar, but you can also go Italian (currants, pine nuts, parmesan, balsamic), Thai (peanuts, mango, thai chili, spicy rice vinegar), French (hazelnuts, capers, chili, parmesan, champagne vinegar), Mediterranean (raisins, walnuts, capers, port wine, parmesan), or the chef’s own combo, which varies on available and seasonal ingredients.
As promised, Tapenade serves two varieties of tapenade: ricotta cheese served on brioche or goat cheese (mixed with artichokes, sun-dried tomatoes, and basil) atop country bread. Roasted zucchini salad, burratta cheese, grilled squid, and truffle-parmesan fries round out the appetizers.
Prosciutto and Manchego Terrine with an arugula salad
Tapenade’s international/Mediterranean influence appears once again with the butcher board selections. Per the French touch, Chef Ressul presents Chicken Liver Pate; bacon-wrapped dates show off Morocco leanings; Spain visits the palate with a prosciutto and manchego terrine; while Italy makes an appearance with prosciutto and black truffle salami on grilled bread. California is evident in the tuna tartare and seared sashimi.
Delicious flatbread combinations are available for lunchtime diners; take your pick of numerous toppings, including bacon/caramelized onions/gruyere, salami/parmesan, lamb/goat cheese/basil, or brie/mushrooms/truffle oil.
At both lunch and dinner, patrons can expect a healthy selection of vegetable dishes and main plates. A wide selection of salads made with classic California fruits and vegetables — artichokes, asparagus, arugula, frisee, beets, fennel, and pear — are available, and the main entrees will please vegetarians, pescetarians, or omnivores with pasta, fish, poultry, and red meat options.
Tapenade’s Warm Mushroom Salad
Tapenade offers another bonus across the menus: Chef Ressul’s signature creations. Vegetarians or anyone who likes vegetables can dig into the heirloom tomato gazpacho with croutons and virgin olive oil; the eggplant caviar, combined with heirloom tomatoes and parmesan on country bread,
Eggplant Caviar with Heirloom Tomatoes, basil, country bread
and Hen of the wood mushrooms served atop creamy parmesan polenta. Among the main plates, Chef Ressul works his gourmet magic on the lamb osso bucco — a generous lamb shank braised slowly in red wine and complemented by tomatoes, lemon, and cinnamon.
Chef Ressul, however, does not skimp on the classics at Tapenade. Roast chicken, a number of pastas, roasted sea bass, and New York steak are all on the menu, and they each promise to deliver strong flavors with expert preparation. You won’t be disappointed with your selection.
Lamb Agnolotti with Madeira-truffle sauce
Don’t forget to leave room for dessert — Tapenade has you covered there too. Here, Chef Ressul has whipped up his signature yogurt panna cotta with fresh raspberry and passionfruit coulis or the banana gratin with an almond crust and vanilla bean ice cream. Rounding out this sweet selection are a chocolate panna cotta and walnut bread pudding. Is your mouth watering yet?
Enjoy a glass of Rassallat’s house Sangria, a refreshing combination of fresh grapes, signature flavors garnished with lemon rind, on the cozy outdoor patio. Alongside all these enticements, Tapenade pours a variety of Chef Ressul’s handpicked spirits, wines, and beers from all over the map. Chef Rassallat has a hand in alcohol-free creations too, with a signature drink of Tapenade blackberry lemonade.
A tapenade is a perfect metaphor for the mingling of flavors and influences that go into the best restaurants in Los Angeles, California, maybe even the United States. Tapenade the restaurant in West Los Angeles is the perfect presentation of this idea, with its mélange of culinary notes from local sources, as well as Mediterranean inspirations.
Construction and design of Tapenade
Chef Ressul personally constructed Tapanade. He used all-natural wood, Zinc for the bar and tables, found beautiful hand-picked art from France, and the end result is a place for people of all walks of life to experience great food, excellent and accommodating service, in a breathtaking atmosphere.
From the open and unique interiors to the expansive high-lounge bar for impromptu get-togethers, with a view of the open kitchen. There’s a seat for casual diners of all demands, from a communal room, to a semi-private enclosure, or an outdoor patio for group outings. The open kitchen is on view for all visitors to see.
Actress Lindsey Graham dining at Tapenade
Tapenade is, in essence, a neighborhood restaurant with a worldly menu and well-trained staff that will keep you coming back for lunch, dinner, or both.
At Tapenade, Chef Ressul Rassallat has created the ideal establishment: a neighborhood spot with dishes that transport you around the globe. Stop by now, before the crowds descend, especially since the chef will be filming a pilot soon. Who knows? You may be able to say you dined there when …!
The restaurant is open six days a week ~
Lunch from 11:30am-2:30pm, Mondays through Fridays
Dinner from 5:30pm-11:00pm, Mondays through Saturdays
Happy Hour is offered Monday through Friday from 5:00 pm to 7:00 pm.
Reservations are recommended and can be made at 310.312.6233 or via email [email protected].
For more information, visit www.tapenade.la
Tapenade is located at 11301 W. Olympic Blvd. #116 Los Angeles, CA
