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Daily Dish

Bryan Ogden to open Apple restaurant

By Betty HallockDeputy Food Editor 
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Apple restaurant is scheduled to open on Robertson Boulevard in West Hollywood next month. The executive chef is Bryan Ogden, son of chef and restaurateur Bradley Ogden (San Francisco-based Lark Creek Restaurant Group). The sommelier is Mark Hefter, who created the wine lists for Le Cirque and Osteria del Circo at the Bellagio in Las Vegas. Bryan Ogden helmed the stoves at the Bradley Ogden at Caesars Palace in Las Vegas and worked with Charlie Trotter, Michael Mina and Alice Waters.

On the menu: pan-roasted frog legs with Sweet 100 tomatoes and dehydrated black olive gnocchi; triple-seared bluefin tuna with hearts of palm, spicy basil ice cream and ginger-dusted crispy rice; and organic yellow corn soup with lemon-verbena-marinated Maine lobster, chive flowers and black pepper beignets. (No apples?)

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Special features: a glass wall that holds 2,000 bottles of wine and a private ‘Roman-style tasting cabana’ (?!) that seats 16. One assumes that Marcus Gavius Apicius never feasted on black pepper beignets.

Apple Restaurant, 665 N. Robertson Blvd., West Hollywood, (310) 358-9191.

— Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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