Wilshire Restaurant offers a warm interior, created by hot designer Thomas Schoos, that features an ivory-and-chocolate palette, cozy leather banquettes and dark wood tables, sans linen. Whimsical circular mirrors reflect the candlelit scene, but the real attraction is the patio. Topped with sail-like canvases, the shady space features copious candlelight, firelight and a burbling water feature. The cuisine is a sophisticated spin on comfort foods, crafted with seasonal and organic ingredients sourced from farmers markets. (Former chef Andrew Kirschner has left the restaurant.) Starters on the daily-changing menu might include Kumamoto oysters dynamite with wasabi caviar and panko bread crumbs. Among entrées, you'll find items like braised short ribs and whole fried Thai snapper with soba noodles, as well as several wood-grilled steaks. Desserts are playful and intriguing, such as "PB & J," composed of vanilla pound cake, peanut butter ice cream, warmed huckleberry jam, and salted peanut toffee. The always-lively bar attracts hipsters of all ages.
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