Chameau
Los Angeles, CA 90036
Phone: (323) 951-0039
- Price:
- $$$
- Cross Street:
- Oakwood Avenue
- Hours:
- Tue-Sat 6pm-11pm
Editorial Review for Chameau – by Randi Schmelzer
In Short
Tucked among the bakeries and shops of Fairfax, the copper facade of this windowless eatery leads to an interior that is colorful and suprisingly tiny. A pair of thin stone screens separates an entryway bar from the retro coffee shop-style dining area's booths. Mediterranean-leaning starters include chilled watermelon-cucumber salad, olive and eggplant tapanades, and bastila. Entrees range from grilled monkfish, olive-crusted baked halibut and roasted lamb and couscous. House-made desserts such as almond pastries and honey cake are served with hot Moroccan mint tea.
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Insider Tips
ParkingFairfax and surrounding side streets are lined with parking meters, but it can be tough to find a space. On weekend nights, the restaurant offers valet service.
Know Before You GoThe former location was strictly B.Y.O.B., but the restaurant now serves beer and wine.
The ExtrasThe menu changes seasonally. Check their website for information.
User Reviews for Chameau
07/02/2008 Posted by MrsOBrien
Kelly Klemovich is the older lady who does all the catering for movie sets and things like that for Chameau. The food is alright, however once it gets to location it is usually not very hot anymore. My biggest complaint about this is how inappropriate Kelly is with the clients. She is very ditsy, always late(which probably explains the cold food), and she kisses all the guys and jumps on them and hangs all over them whenever she sees them. She calls them hunny and sweetie and all kinds of pet names, and acts like they have a relationship outside of work. She is married, however it is to a gay man, and for tax reasons only, so shes like a cougar on the prowl. I have never been so disgusted by someone's total lack of professional etiquette, she must not have any formal business training of any kind, because because those of us who have know that one of the first things they teach is how to behave with customers and such. So if you like being harassed in a bad way at work when all you are trying to do is feed your crew, then shes the one for you. This comment is not made to be nasty, it's more like constructive criticism for her to learn from.
Pros: You get fed
Cons: Kelly is completely inappropriate for a business situation
01/17/2008 Posted by kfarrin
I have been meaning to write this place up for a while because I had such a great experience here. I took my sister to Chameau when she came to visit - I had never been so I was a bit nervous, but everything was wonderful. First, our waitress brought out Moroccan bread with a preserved lemon dip that was to die for. We had the duck bastilla as an appetizer - sort of like a savory pie with layers of thin dough and duck, which was wonderfully done. I read that Chameau is the only Moroccan restaurant in LA that makes the traditional bastilla dough rather than substituting phyllo, which is easier to work with. All I know is that it was excellent. For our main course, we split the lamb shank with quince and had sides of baby onion couscous and market vegetable tagine - all really good. I especially liked the mix of flavors in the lamb, which was fall-off-the-bone tender. We even had dessert - again, a bastilla, but sweet, and really enjoyable. The service is something else I feel I should mention as it was impeccable. Our waitress was attentive and incredibly friendly. She knew how to explain the food and the cuisine, and let us know that the main courses were meant to be split so we didn't order too much food. She seemed to really enjoy working there, which isn't something you experience a lot in LA. And finally, the sangria at Chameau is excellent - better than anything I've had at tapas restaurants in LA. Seems like someone finally understands that a good sangria needs spices! Chameau was great all around. I can't wait to go back!
Pros: food, service, sangria
Cons: none
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