BlackSteel: Zen-like Cuisine in a 'Chrome Hearts' Atmosphere - LA's The Place

If the notorious Los Angeles design house “Chrome Hearts,” morphed into a restaurant, BlackSteel would be the result. As you valet you might be skeptical of “gritty Hollywood” flanking the space but force yourself to over look the up and coming location and allow the red velvet ropes to lead you inside. Instantly you?re immersed in a dark cocoon of rich black and steel grey. The dining room is small enough to feel intimate without feeling crowded. Off to one side there?s a small sushi bar, front and center; a gorgeous wine display and facing the dining room is a semi-exhibition kitchen. A feeling of wellbeing flows throughout created by soft lighting and meticulously engineered acoustics.

Antipodes Water, purified from the deepest aquifer in New Zealand arrived at the table and a basket of warm, albeit bland bread. The St. Supery Sauvignon Blanc was love at first sip. This was undeniably one of the most flavor-filled-cherish-every-drop glasses of wine I?ve had in years. It was chilled to perfection, smooth and the subtle sweetness of ripe apricot lingered on my lips. Glasses range from $12.00 to $22.00 for Comte de Dampierre Champagne so you might opt for a bottle if your party is drinking wine.

Want a cocktail? Try the Ginger Cucumber Green Tea-ni or the Blue Lavender ? vanilla vodka, fresh blueberries, lavender and club soda. In an effort to make his drinks as flavorful and health conscience as his food, all Chef Jason Harley?s (aka Chef J) cocktails are made with organic fruits and vegetables. Dry sodas are offered (sans alcohol) ? Lemongrass, Rhubarb, Lavender, or Kumquat. At this eatery, nothing is boring.

The eccentric sushi collection is worth exploring. Common Caterpillar rolls are M.I.A. and there is not one California roll to be found (bravo). My feelings have always wavered in regards to “sushi rolls” built with meat versus seafood but I?m no longer on the fence. The Escoffier Roll filled with tender grilled Kobe beef, sweet caramelized onion and soy truffle b?arnaise was like a 5 minute safari for my mouth. Cut to our party relishing small forkfuls of the Crisp Eggplant Tower. Egg plant slices encased in a thin golden batter, layered with 3 creamy cheeses and smoked roasted tomato sauce then drizzled with spearmint basil pesto. “Chef J” declared the vegetarian creation was a family recipe ? proof you can take a boy out of mom?s kitchen but never mom?s cooking out of the boy. This dish is A-List.

Some Angelenos are fashion forward ? Chef J is fusion forward; sort of a French-Asian-Mediterranean-Health Nut Fusion. It might sound like a disaster and very well could be in the wrong hands, but this renaissance chef does an incredible job of bringing these cuisines harmoniously together. Hailing from Brooklyn, Chef J developed his culinary roots in his Grandma?s kitchen where she made neighborhood renowned cheesecakes. He attended the Culinary Institute of America in Hyde Park before embarking upon his journey west. Along the way he has become a restaurateur, chef to the stars, cooking for the like of Elizabeth Taylor, Michael Jackson, and John Travolta and has also managed to develop his own line of health conscience cheese cakes available online. Chef J showcases his deep passion for food beautifully at BlackSteel.

If you?re craving designer surf n? turf order the Kobe with Truffled Soy B?arnaise and Maui Lobster Tail with Beurre Blanc. Try the Roasted Diver Scallops with Buckwheat Noodle Nests for a lighter meal. Yes, at BlackSteel, the steak-eating, martini-drinking agent can dine in unison with the wheat grass guzzling, soy bean snacking starlet. Sadly, no one can be “on” all the time … not even in Hollywood. Maybe the Flour Crusted Soft Shell Crabs were having a bad day because the dish arrived less than hot and the crab had little crisp.

If this was the end of a Hollywood movie, I?d write “Every dessert we ordered was AMAZING, TO DIE FOR. We gave Chef J a standing ovation, and left to live happily ever after.” In reality, this is the end of a restaurant review and no one is paying me to make potential patrons feel all warm and fuzzy inside. The Double Rubble Chocolate Mousse Cake was overly sweet paired with the raspberry tamarind compote and raspberry sauce. However, the Green Tea Cr?me Brulee was a flavor combo I?d never seen and I?m now addicted ? addicted to the cr?me brulee, addicted to the endless flavors Chef J melds together, and addicted to the edgy vibe BlackSteel has brought to a fine dining restaurant.