XIV
8117 Sunset Blvd. (N. Crescent Heights Blvd.) 
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West Hollywood, CA 90046
323-656-1414 | Make Restaurant Reservations
• On November 3rd, a dinner, "East Meets West", was held at XIV, see it in pictures in GAYOT's blog.
Cuisine
Open
Dinner Mon.-Sat., Brunch Sun.Features
- Romantic setting
- Full bar
- Reservations suggested
- Outdoor dining
- Open late Thurs.-Sat.
- Valet parking
- Dressy casual
* Click here for rating key
 Why XIV? Because this is celebrated San Francisco chef Michael Mina's fourteenth restaurant, the first in Los Angeles. It also relates to the Sun King (Louis XIV), whose style inspired world-famous French designer Philippe Starck, at least as he conceived one side of the space. Push open the door of the white cube-like structure, simply decorated with a huge “XIV” sign made of ivy, and one is not sure yet what to expect inside. On the left, the ultra-modern steel bar faces a classic library done in a style reminiscent of Versailles, fashioned from wood paneling and filled with old books, warmed by five fireplaces and adorned with contemporary paintings. Keep walking to discover the executive chef, Steven Fretz, and his staff, behind windows encased in more steel; and end up on the rather sexy patio where Starck's trademark mirrors reflect the green wall of ivy isolating it from busy Sunset Boulevard. Those who had experienced XIV in the past or had just heard about the restaurant should be prepared for a total change. Michael Mina and his team heard the feedback loud and clear, and worked very hard on the concept and the food itself. We can now enjoy regular-size dishes, on large plates---with a knife and fork. The preparations are inventive and elegant as we would expect from Mina. Start with the hamachi sashimi accompanied by pickled strawberries, the foie gras terrine covered with a rhubarb gelée or the salt-and-pepper squid with glass noodles. We particularly liked the sea scallops on a bed of tempura crumble, almonds and cauliflower in a passion fruit jus. Move on to a perfectly cooked halibut served with ultra fresh vegetables with some hints of bacon; the duck three ways (seared foie gras, leg confit and roasted breast); or the Berkshire pork loin and its crispy belly. The other good news comes from the pastry department where young chef Jordan Kahn has channeled his energy and passion. He now creates more "understandable" and subtle desserts like brandied bananas with jasmine ice cream, cashew shortbread and English toffee (our favorite) or a dark chocolate cake with coffee cream and coconut sorbet. Note that the chef is still happy to make decisions for you and compose a menu in tasting portions (eight-courses $59, 11-courses $81, 14-courses $98). The wine list carries around 200 selections from small European and California producers; you can enjoy bottles costing over $100 for half price on Mondays. |
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