It’s a new day and a new concept for the team that opened Darioush, then Tak, on the upper reaches of La Cienega’s Restaurant Row. Putting chef Erik McBeth in the kitchen, gone are most traces of Persian influence, with a straight-forward menu of contemporary American, mesquite wood-grilled dishes in its place, and a side of craft beer. What will you find on the menu at Restaurant 111?
Starters include a soup du jour and traditional Caesar salad, while appetizers include a short selection including white wine mussels with freshly baked bread, panko chicken strips with bourbon brown sugar and whole grain mustard, and calamary Brutzi diablo sauteed with banana peppers and finished in Sambuca butter.
Entrees focus on central proteins like a mesquite grilled Piedmontese prime rib-eye with a demi glace of wild mushroom and peppercorn and cayenne curly fries; a pair of bone-in pork chops drizzle in cracked pepper and a ginger apple demi with spicy sesame beans; rack of lamb in blueberry Cointreau; and a lemon-pepper crusted salmon with a rose-water glaze. So far, it sounds like a rather captivating pairing of savory grilled flavor refreshed by the inclusion of handmade sauces, inventive uses of fruit, and the occasional exotic ingredient.
Restaurant 111, 111 N. La Cienega Blvd. Beverly Hills. 310-289-5111.