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10
Sep
Chef Brian Redzikowski (middle) with his sous chefs
By Sophie Gayot
After two very unpleasant dinners foodwise, I decided to give BondSt Beverly Hills another chance. The result was a definite gourmet treat.
The décor and the service were unchanged, but right after the first course, it was obvious that there was somebody new in the kitchen; someone talented, very talented.
Young chef Brian Redzikowski, who hails from Le Cirque, Alain Ducasse, Nobu and Robuchon, has infused his talent and expertise to the place. He has completely turned around the cuisine, and serves smart and elegant dishes, (see pictures below).
Whoever found Redzikowski and trusted him to become a chef with his own kitchen should be proud of this discovery.
You can click on each photo to enlarge.
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- Big eye tuna on a crispy tart with white truffle oil served on a plate made of wood
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- King crab in rice sushi vinegar gelée with bacon foam
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- Corn flan topped with Santa Barbara prawns
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- Foie gras lollipop
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- Foie gras mousse
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- Japanese bouillabaisse
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- Jidori chicken on a bed of potato purée
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- Australian Wagyu rib-eye
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- Mochi encased in donuts and accompanied by coconut ice cream
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- Chocolate ball filled with liquid vanilla ice cream
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- Caramel flan with popcorn foam
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- Chef Brian Redzikowski with his sous chefs
3 Comments »
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I highly agree! I also once tried Bondst prior to the new chefs residency and did not care for the food. Upon hearing more and more buzz about the new menu, I gave it another shot and I was delighted through and through. Excellent presentations and reverent service.
The food was the real deal. Tuna Tarts – so light and crisp yet so so tasty. (My wifes favorite). We shared the Wagyu for two and couldn’t be more impressed with how tender and flavorful it was.
This is a sophisticated new Bondst for the sophisticated palate. NOT just for the trendy. Small portions for many of the plates but it’s whats expected of a quality dining experience…Will definitely be back for more.
Comment by Stefano Gabriadi — October 13, 2009 @ 12:24 pm
[...] 5 Rising Chefs in the U.S. in 2008. Next up are Shelley Cooper, formerly of First & Hope, and Brian Redzikowski of BondSt. Consult the Test Kitchen website to find out who’s cooking next. There is a strict [...]
Pingback by GAYOT’s Blog Testing Out the Test Kitchen — September 16, 2010 @ 12:52 pm
[...] Sophie Gayot A week after my first visit to Test Kitchen, I returned there to try dinner. Chef Brian Redzikowski of BondSt at the Thompson hotel in Beverly Hills was cooking, and the place was absolutely packed. I [...]
Pingback by Test Kitchen Restaurant Los Angeles Chef Brain Redzikowski Sophie Gayot Video Interview — September 24, 2010 @ 11:51 am