great view, great place, pricey drinks, best bar, nice atmosphere, favorite hollywood hot spot, good food
Love this place the crowd is great and the location is nice too!
I like this spot, sometimes there can be a little bit of a wait, but that is simply because we all love it here. It is about as comfortable as a visit can get. You won't find myself any place else, without doubt! Highly recommended.
Do you want to get in ANYTIME? Contact: jenlawsonproductions@yahoo(dot)com. Personally, I love it here. This is definitely one of my favorite Hollywood spots and I try to frequent the club with friends as much as possible! This is really a great spot to check out weather it be a special occasion or not.
Great Spot! Guest List & Table Info. I love it here. This is definitely one of my favorite Hollywood spots and I try to frequent the club with friends as much as possible! This is really a great spot...you just need to know how to get in. Jen Lawson gets me in everytime, just shoot her an e-mail and she can set you up: jenlawsonproductions@yahoo(dot)com
overrated. this place was nice but its not what everyone makes it seem like. its just whatever and the music is not even loud enough to hear it.
Amazing View. This place is trully awesome. I've been here at least 10 times in the past year; yes its mostly difficult for people to get in unless your on a guest list or staying at the hotel but hey, thats Hollywood. The drinks are resonably priced, Ive been there a few times when a Dj by the name of "Dj Gabriel Diggs" is there and the music is ALWAYS great when hes around. The ambience is very chill and the people are usually very friendly. What I really like is that you can have the best of both worlds there, You can either take it easy and hang out for a good time and drinks with friends on the deck, pool, or lounge area orrrrrrrr you can party your head off, drink, and dance the night away on the upper deck/patio. Over all amazing place, must see.
Actual reviews?!?!!?. It'd be great if there were ACTUAL reviews containing useful information about Skybar, rather than all this promotion for how to get on the guest list or "bottle service" -- which is really expensive, BTW.
A date in front of an open kitchen..
Working in an open kitchen must be like working in a cubicle without walls. Freakin' scary, you ask? Yes.
The pressure must be on to be on point at all times, or umm. at least quit getting Twinkie crumbs (while twittering) all over your desk :-/
It must scream supreme confidence that RH boasts a sprawling open kitchen. No, not just a glimpse of the kitchen over a bar (ala sushi houses) or only restricted to certain seats; but the kitchen literally takes up the majority of the dining area from one side to the other. It's like watching Top Chef Live but having the opportunity to eat the food. This. is. it. or until they invent a way for me to grab things out of my TV Willy Wonka style.
LIke other restaurants such as FIG and JiRaffe, Chef Sebastien Archambault's main driving point is maximizing seasonal ingredients. We start off with a small plate of veggies and delicious bread and their signature drink - the "Mr. Plant, concocted with No. 209 Gin, cucumber, tangerine, agave syrup and soda." According to the bartender, each drink has 1 1/2 freshly squeezed tangerines.
For appetizers we went with the pata negra ham served with tomato crostini and the foie gras terrine. Yes it was a flashback to the Jamon flight at the SLS. Who knew free-range pigs eating only acorns could produce such amazing flavor? I have to note that this ham is cured for 36 months and on average $96 a pound - ballin'! The foie gras was so buttery and smooth. Did you know that the city of Chicago banned production and serving of foie gras from '05 to '08? See you're doing something risky! illegal! It's like murder, but like wayyy more classy. By the way, pata negra and foie gras? I can officially end this meal now in bliss.
The mains can be ordered off the menu as directed by the chef or you can have it 'a la carte' style. You choose your protein and the method which you'd like it cooked (diver scallops, garlic sausage, filet mignon, etc); choose your vegetables (seasonal - mushrooms, asparagus, garlic confit, etc); choose your sauce (pico de gallo, chili and onion chutney, chicken jus, etc); and finally add on any sides that you desire (rice, fries, etc).
Personally, I went with the braised beef cheek with black olives and baby carrots off the menu cuz decisions and committment make me nauseous. I'm pretty sure the beef cheek was simmered in some soy mixture as it was strangely reminiscent of Chinese braised beef. Beef cheek was so tender that a knife was unnecessary.
RH boasts such an extensive menu that it would take many, many trips before you can try everything. Hell, with the many combinations in the a la carte section, I doubt you can ever get stuck ordering the same thing twice.
Next time I'm in town, I am eager to try the 'half dozen shucked oysters with roasted pork sausage' and 'chicken breast filled with foie gras'. Oh, Andaz. You just converted another Westside girl.
Decent until the bouncer ruined it..
Was looking forward to this place because some friends from New York have stayed at the Mondrian.
When we arrived I was a little shocked at the less than desirable entrance but was overtaken by the swing set and violet velvet lounge chair. While waiting on line for the front desk, noticed the flowing and curious decor. The restrooms signs were not posted and had to ask for their location. Luckily I did, because there were no signs on any of the doors and didnt want to see any male bums (well not that early in the evening *wink*).
Once we got to the room, there was a fantasy magical faiy tale mirror that was really a television and the rest of the room just gave the I stepped into a wonderland of beauty [for a hotel room].
Most of our party had arrived so we headed to the Skybar. The evening was going well but the music was sub par. The bouncer overheard us and suggested we talk to the DJ. (We thought really? Most DJ's don't care to hear for requests.) Headed to the DJ and boy, was the bouncer wrong. The DJ was highly offended and gave serious attitude. I returned to the bouncer to apprise him of his faux pas only to be treated as a second class citizen, he wouldnt even listen. Def an F for customer service.
Sadly, we thought we were being down to earth whilst his ego was the size of Jupiter. The bouncer wanted to show us his "power." I hadnt even ordered a drink yet and we were being escorted out. Bottom line, nice chill spot ruined by egotistical bouncers.
Good luck with your visit here.
Citysearch Editorial Review. A must-see on every trendy tourist's to-do list, this rooftop bar is still able to keep 'em coming (and waiting in line) after all these years. To go with the 2009 rehaul of the Mondrian hotel (including newly furnished rooms, an eye-popping, orange-hued lobby bar by the name of ADCB and an updated Asia de Cuba), the ivy-covered patio still offers some of the best views--and people-watching--in town. The swishy yet simple open-air thatched hut has been updated with cushy gold and yellow furnishings (handmade in San Miguel de Allende, Mexico), while the teak-lined deck and pool is equipped for a DJ booth to literally stand on water. Getting past the bouncer is still hit or miss, but hey, it wouldn't be the City of Angels without those devilish VIP velvet-rope games.
Sign in with Facebook Sign in with Facebook to see what your friends are up to!