THIS RESTAURANT IS CLOSED Royale

THIS RESTAURANT IS CLOSED Royale Restaurant Review:

The small door to enter the courtyard of Royale is the threshold to a very interesting dining experience. Located in the ballroom of the former historic hotel Wilshire Royale (therefore its name), the grandeur of the room has been kept with its high ceiling and pillars now covered by simple white tiles and walls dressed with suede in elegant chocolate tones. Chef Eric Ernest, who we have followed during his steps from Milwaukee to Los Angeles, has found his culinary marks in this elegant, yet relaxed, restaurant. He has integrated with a certain talent the influences from Asia in the California cuisine. Choose a regular table, a lounge-like table or the marble-top bar to try his raw scallop with grapefruit, the tuna tartare (a must), the crispy pork spareribs or the foie gras with licorice essence for appetizers. Then continue with the tuna on a bed of forbidden rice with a tomato emulsion, the turbot with bacon confit, the duck breast, or the lamb roast with Mediterranean spices. Side dishes include sautéed mushrooms, farmers market vegetables or hand-cut french fries with garlic and Parmesan. Ernest’s expertise does not stop here, since he also takes care of the sweet part of the meal. Try his chocolate lava cake, his root beer float with homemade cookies or his pear tart. The wine list is evolving to bring diners more selections from all over the world. An impressive lounge is located on the other side of the courtyard.