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Daily Dish

Bastide opens for dinner today: Here’s the menu

By Betty HallockDeputy Food Editor 
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Bastide, the on-again-off-again-on-again restaurant on Melrose Place, is now open for dinner. The restaurant-cum-bookstore (an Assouline book shop is located inside) has been serving lunch since December. Chef Joseph Mahon says he is ‘focusing on technique- and ingredient-driven food and flavor combinations that are traditional and refined and interpreted in our vision. We want it to be a touch more accessible than what it has been in the past. I hope people will feel at ease coming in.’

There are steak frites, braised lamb shanks, roast chicken, sous vide salmon, tarts, soups, oysters, a selection of composed salads and crudo, Mahon says. ‘I love the yellowtail,’ he says. ‘The yellowtail is browned with brown butter, sliced thinly and marinated with white soy.’

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Mahon will be blogging about dishes at his new website, www.chefjosephmahon.com. ‘I’ll be updating three or four times a week, describing specials and dishes and stuff that’s going on in the restaurant. With any types of special there’s a picture with a short description.’

For anyone hoping to spend Valentine’s Day on the romantic patio at Bastide and doesn’t already have a reservation for dinner, the restaurant is booked. ‘Valentine’s is just one of those days,’ Mahon says. ‘Hopefully, we’ll be as busy on other days.’

8475 Melrose Place, West Hollywood, (323) 651-5950.

-- Betty Hallock

SEE THE NEW MENU.

Appetizers

Watercress Custard
Meyer Lemon/Warm Grilled Shrimp
$11

Oysters
Banyuls-Shallot Mignonette/Ketchup
$12

Onion Soup
Braised Beef Shank/Kidney Beans/Marrow Toast
$11

Spinach Tart
Pancetta/Crème Fraiche/Hazelnuts/Frisee Salad
$9

Scallop
Braised Crab/Tomato Confit/Basil Broth
$15

Yellowtail
Shaved Vegetables
$14

Grilled Squid
Cucumber/Fennel/Cranberry Beans/Chorizo Butter
$10

Composed Salads

Bibb Lettuce
Shallot/Feta/Sherry Vinaigrette
$11

Frisee
Bacon/Poached Egg/Crispy Chicken Thighs/Buttermilk Vinaigrette
$14

Endive
Walnuts/Watercress/Cabrales/Plums/Honey-Vinaigrette
$15

Asparagus
Herb Salad/Almonds/Meyer Lemon Aioli
$16

Mains

Red Wine Risotto
Wild Mushrooms/Parmesan
$19

Cod
Orzo/Turnips/Carrots/Mussel Cream
$26

Salmon
Potato Puree/Sugar Snap Peas/Pearl Onions/Port Wine Sauce
$28

Chicken
Celery Root Puree/Red Cabbage/Brussels Sprouts/Whole Grain Mustard/Chicken Jus
$27

Steak Frites
Anchovy Butter
$34

Braised Lamb Shank
Coco Beans/Preserved Lemon/Arugula Sauce
$32

DESSERTS

Apple Tart
Salted Caramel, Raw Vanilla Ice Milk
$13

Chocolate Beignets
Malted Milk Chocolate Ice Cream, Pineapple Bits
$11

Vanilla Crème Caramel
Strawberry and Orange Chips, Star Anise Jus
$12

Citrus Consommé
Yogurt Sherbet, Mango, Tapioca Cream
$10

Espresso Chiffon Cake
Espresso Cream, Chocolate Ice Cream, Toffee Cake
$14

Espresso Bonbons
$13

Frozen Scoops (choose 3)
(Vanilla Ice Cream, Chocolate Ice Cream, Malted Milk Chocolate Ice
Cream, Mango Sorbet, Yogurt Sherbet)
$9

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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