The original Riot House gets a modern, swanky makeover.

by Mar Yvette

Paying homage to the original "Riot House"--the notorious dining/drinking den where Led Zeppelin and other '70s rockers held court--this shiny restaurant inside the Andaz Hotel (formerly the Hyatt House) offers nary a reminder of its raucous past. That's not to say this place is boring--far from it. The 100-seat space stretches over several distinct areas, much like a house: Two quasi-private dining rooms set a cool scene with group tables and a wine wall, while the enormous open kitchen--decked out with Molteni stoves, ovens and cooking stations and see-through walk-in coolers--is where guests can observe their entire meal taking shape from storage and prep to cooking and presentation. The gorgeous airy bar, separated by an aluminum partition, is where the crowd brings back a little of that rock-and-roll vibe. The seasonal market-to-table menu is led by Executive Chef Sebastien Archambault, who whips up fresh made-to-order fare like cauliflower gratin and Fanny Bay oysters with roasted pork sausage.

04/24/09

GREAT SERVICE ...GREAT FOOD

by Lsandar

I had a recent trip to L.A and decided to stop into RH for dinner with friends from town . After going to many "Hollywood hot spots" I really wasn't looking foward to another fine dinning snooty restaurant....I have to tell you I was pleasantly surprised. RH was great . It was beautiful inside. They have one of the finest open kitchens I have ever seen even though we sat in the cocktail area. The restaurant was just beautiful. We loved our server Chelsea. She was awesome she really seemed to know her stuff and helped us design our on meals with the create a meal menu they offer.(which is genius because I went with some very picky eaters) We had soo much fun with her. She definitly went above and beyond our expectations. We also fell in love with the bartender ..I didn't catch her name but she had long brown curly hair. She too was welcoming and fun, we'd go back to the bar for them, absolulty . The drinks were really fun too, one of my friends is still talking about the some vodka blueberry specialty drink. They have a kind of rock n roll theme to the specialty drinks . As for me , I love gin but never had Hendricks until our server explained it ...now I'm off sapphire and hooked on the other . I think this place is definitly worth checking out. The food is phenomenal . I recommend having fun creating your own meal. The steak I ordered was cooked to perfection ...The whole thing was fabulous. A lot of love to the chef.

The only down sides (there are always some) Was the beer selection was pretty boring. no bud or corona or anything like that. I also did not like how cheap they were with the ice cream scoops . I mean come on we just spent a lot of money on dinner ..u can do better.

Other than that it was refreshing to have such a great vibe in a restaurant like that. We will all be back for sure.

• Pros: amazing service . Not typical fine dining
• Cons: only bottled ca beers.

04/22/09

Great Food - Cool Spot

by zacharywerner

I would consider myself a bit of a food snob. My girlfriend proclaims daily that I obsess over the quality of the meal, the service and over all atmosphere of a place - "this isn't your last meal!!" she reminds me.

But when I do find a spot that has all of the above, when all you have to do is relax, enjoy the company of your friends and have a great FN meal - I'm loving it!

RH is this spot! With it's exposed kitchen, HOT staff, fresh grub, sick desert and great drinks - I was in heaven!

Get a table near the kitchen, order some aged prosciutto as an appetizer, braised beef cheek or one of their fish dishes, along with a signature cocktail (Mr. Plant) - and you're on your way!

• Pros: Great cocktails!!
• Cons: Deciding what entre to have, there are so many good ones!

03/31/09

great food, great ambiance

by mislr

I ate here about a week ago and I have to say I was really impressed with the food AND the service. Our server explained the menu- I particularly liked that I could pick a protein and whatever sides I wanted to go with it. The filet was perfectly cooked and the artichoke and spinach side was delicious. I also tasted the appetizers that others in my party ordered and everything was tasty. Good wine list and full bar. The bar scene was hopping- I would definitely go back for happy hour or a low key evening out with friends for drinks and dinner. My only complaint was that it was a bit noisy in the dining area- sometimes was hard to hear eachother speak.

All in all, really amazing food and I will definitely be back.

• Pros: food, drinks, waitstaff, hip environment
• Cons: parking, dining area noisy

01/17/09

great new restaurant

by m2g2

This is a new restaurant on Sunset, right next to Saddle Ranch. The food is both excellent and creative. Prepared entrees are available, but the appeal of the place is that you can create your dish. You pick the meat / fish, the sauce, and the vegetables, and the chef creates your meal. The prepared side dishes were surprisingly good too.

The staff was friendly, and although the service itself was less than perfect, its understandable -- the place has only been open for a week or so.

• Pros: Excellent food, service
• Cons: Parking

A legendary piece of the Sunset Strip grows up with this market-to-table dining house inside the Andaz Hotel.

by Contributor

Paying homage to the original "Riot House"--the notorious dining/drinking den where Led Zeppelin and other '70s rockers held court--this shiny restaurant inside the Andaz Hotel (formerly the Hyatt House) offers nary a reminder of its raucous past. That's not to say this place is boring--far from it. The 100-seat space stretches over several distinct areas, much like a house: Two quasi-private dining rooms set a cool scene with group tables and a wine wall, while the enormous open kitchen--decked out with Molteni stoves, ovens and cooking stations and see-through walk-in coolers--is where guests can observe their entire meal taking shape from storage and prep to cooking and presentation. The gorgeous airy bar, separated by an aluminum partition, is where the crowd brings back a little of that rock-and-roll vibe. The seasonal market-to-table menu is led by Executive Chef Sebastien Archambault, who whips up fresh made-to-order fare like cauliflower gratin and Fanny Bay oysters with roasted pork sausage.