![]() The lounge draws its design from the sparkling wine, complete with shimmering draperies, reflective furnishings and faceted mirror. The champagne lounge offers the guests a more feminine experience. Leather chairs, mohair booths and banquettes, and buffalo hide tabletops add to the level of luxury for the culinary experience. Custom crystal chandeliers inspired by paparazzi vintage flashbulbs float through the space, sparkling as they cascade through the serpentine stair to the bar level below. The restaurant’s 12,000 bottle collection of wine serves as a backdrop to the private and main dining rooms. The kitchen is behind a curved, ribbed glass wall, partially obscuring the views while providing hints of activity of the shadows beyond. Upon entering, guests are greeted with lavish architectural design featuring custom geometric white and black marble floors and a warmly lit ceiling with a series of barrel vaults. The “Old Hollywood Glamour” design concept allowed the designers to re-imagine a typical steak restaurant while maintaining many of the beloved elements like over-scaled, plush furnishings, rich woods, and deep reds. To contrast, they envisioned Doris Day as the inspiration for the champagne lounge, bubbly and effervescent. ![]() The designers conceptualised a restaurant that would be classically handsome, using Rock Hudson as a muse. Each Del Frisco’s restaurant is unique, the designers using the location to inspire the concept, and of course Los Angeles is best known for its connection to the film industry. But, I was expecting more from a restaurant of this quality.The Johnson Studio at Cooper Carry have been shortlisted for Restaurant – Americas Award in The International Hotel and Property Awards 2020.ĭel Frisco’s Double Eagle Steak House is a 2-level, elegant steak restaurant designed to harken back to the glory days of old Hollywood glamour. She did look busy with other tables, so I understand that. This left me with eating the main course by itself completely and then having my side afterwards alone. ![]() I asked her for her help with navigating an allergy, and she forgot that one of the sides had dairy in it, so I had to ask them to make me some thing else after the food has been served. I watched as he he walked over the entire restaurant looking for her, and then saw him stop and ask two different waiters where she was. I wanted another alcoholic drink, so I had to ask a different member of the staff to find her. She would disappear for periods of time leaving us with empty water. She forgot to take the empty wine glasses off the table so the table was cluttered. She seemed a little jittery, and not very present. Our waitress seemed out of it as she was serving us the whole night. The drinks were nice, the rose drink had a little popsicle in it which was fun! We got an extra side of Brussels sprouts which were tasty but a little undercooked and too crunchy. The mashed potatoes weren?t anything special, just a basic chunky mashed potatoe. We got the truffle butter with it and it?s an absolute must have! So flavorful and added so much to each bite. Cooked to perfection and seasoned nicely. The filet mignonette was absolutely amazing. So if your in the mood for just drinks and appetizers this is a very good spot. The location is great with the bar, dining room and rooftop providing a wonderful atmosphere. Some of the shrimp were fresh and properly cleaned while others were soft and mushy and had not had the digestive tract fully removed as would be expected. The lobster tail was soft and mushy instead of being firm or crisp and gave us pause as we wondered if it was fresh and safe to eat. The outside of my steak was charred and all the steaks were a bit tough. The Steaks were undercooked (again) as all the steaks came out rare with a cool center regardless of the temperature you had requested. The mains are disappointing to say the least. The servers were very nice but it seems that they are understaffed and probably a bit overworked.Īppetizers and Drinks is what I would recommend. After 10-15 minutes we took it upon ourselves to clear the table so we could be seated. We found a nice table that had yet to be cleared of glasses and the check from the previous diners. We choose to dine on the rooftop which is open seating.
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