A Turnaround at BondSt Beverly Hills
Chef Brian Redzikowski (middle) with his sous chefs
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.
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- Australian Wagyu rib-eye
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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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- Mochi encased in donuts and accompanied by coconut ice cream
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- King crab in rice sushi vinegar gelée with bacon foam
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- Jidori chicken on a bed of potato purée
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- Foie gras mousse
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- Foie gras lollipop
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- Corn flan topped with Santa Barbara prawns
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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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- Japanese bouillabaisse
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- Chef Brian Redzikowski with his sous chefs
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