Red White and Rhone at Morels

As soon as Morel’s at the Grove opened up, it became my favorite restaurant at the Vegas-like mall. You wouldn’t guess it. At The Grove? But this is one of the best steakhouses in town. A casual French Bistro on the bottom, grab some Moules Frites and sit down for some of the best people watching views, or enjoy a fine cut of aged beef at the elegant French Steakhouse upstairs. Slightly removed from the hustle and bustle of moviegoers and Apple store shoppers, it’s still got the best view in the house.

So when they recently hosted a blogging/media dinner, and I was invited, I just couldn’t miss it. Especially with a title like Red, White, and Rhone. After a few overly sweet cocktails at the bar, we shuffled into a dining area over looking the central grassy area where the soon to be Grove Christmas tree will be planted.

We met with the chef briefly, Olivier Bouillot, he’s been a professional Chef for 22 years. A native of Bordeaux, France, Bouillot moved to Los Angeles in 1989 where he worked at a handful of L.A. restaurants including Le Petit Four, Montana Bar & Grill and Atlantic Restaurant, where he was Executive Chef from 1995 to 1999.

In 1999 he conceived and opened Madame Matisse Restaurant in Silver Lake, which quickly became a beloved neighborhood haunt under Olivier’s careful watch. As chef/owner for eight years, Olivier’s skillful cuisine was praised as “a culinary work of art,” in the Los Angeles Times. His work at Morels is no less a masterpiece.

We get started off with a glass of 2006 Petite Cassagne Rouge, a medium body rose wine to pair with a Cheese and Charcuterie plate of Petite Basque, Parrano & Nancy Hudson Valley Camembert Cheese, Prosciutto di Parma, with Garlic Sausage, Rosette dy Lyon Salami, and Dry Mountain Sausage.

Cheese and Charcuterie plate.

Cheese and Charcuterie plate.

The Caesar is prepared table side.

The Caesar is prepared table side.

Their Table Side Caesar is exceptional.

Their Table Side Caesar is exceptional.

Our next course is served table side. A Romaine Heat of Lettuce Salad with Roasted garlic Caesar dressing and rustic croutons. It’s served with 2008 Petite Cassagne Blanc. A bland white wine, with not much complexity.

The beef tasting was a carnivores delight. I’ve always been of fan of their steaks, served with a tray of different salts. They brought out a plate with slice of each, USDA certified dry and wet aged Midwestern Beef of Filet, New York and Rib Eye. The smoked sea salt is the favorite of the table.

The Trio of Beef tasting.

The Trio of Beef tasting.

Come for the steaks, stay for the salt. Don't show this picture to my doctor, thanks.

Come for the steaks, stay for the salt. Don't show this picture to my doctor, thanks.

Fall Root Vegetables with Pee Wee Potatoes.

Fall Root Vegetables with Pee Wee Potatoes.

As a side, the Fall Root Vegetables with Pee Wee Potatoes, was excellent. Paired the main dish with a delicious glass of 2006 Andre Brunet Chateauneuf du Pape, “Les Caulloux”.

For dessert, the Rustic Strawberry Rhubarb Cobbler with creme fraiche and Pumpkin Souffle with a soft cream were excellent. The Cobbler being my favorite of the two. They are served with a 2007 Beaulmaric Beaumes des Venise, a super sweet dessert wine, almost port-like.

My favorite dessert for the night, a Strawberry Rhubarb.

My favorite dessert for the night, a Strawberry Rhubarb.

The Pumpkin Souffle, but not a whole lot of pumpkin flavor coming through.

The Pumpkin Souffle, but not a whole lot of pumpkin flavor coming through.

Check out the “Bloody Cart”, available at Saturday and Sunday brunch, is a tableside cart that makes Bloody Marys, Bloody Marias and Danish Marys made exactly how you like it. Think fresh herbs and horseradish grated to your taste.

Upcoming happenings at Morel’s include a Frites Cart, offering up large newspaper cones of French fries with a fork and traditional dipping sauces. They’re also gonna have a Hot Chocolate Cart for the winter, serving up gourmet hot cocoa with house made marshmallows. Both of these carts will be located at Morel’s, but you can take it them to go and stroll through the holiday themed Grove with frites and hot chocolate in hand.

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Author:Matt Mitchell

A lover of everything LA has to offer, Matt created Dig Lounge to tell his friends about all the fun things to do in the city. Matt has worked in the dot com world since 1996, including some of the top online entertainment companies and digital marketing firms. He currently works as a Digital Producer.

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  1. ShopEatSleep » Blog Archive » Getting fancy at The Grove: Morels French Steakhouse & Bistro - October 28, 2009

    […] of tea. So when Morels invited a bunch of food bloggers (including Esther of e*starLA and Matt of Dig Lounge) and writers for a tasting meal, I figured I might as well try it since I haven’t been in the […]

  2. Highlights of a Night at Morels – e*star LA - October 30, 2009

    […] Further reading: Red White and Rhone at Morels – Diglounge. […]