The Dining Room at Hotel Shangri-La mirrors the iconic hotel’s stylish yet relaxed ambience; a cozy, urbane meeting place that revolves around great food and conversation. This fall, the Dining Room broadens its culinary focus. Endearing landmark dishes and casual fare make the Dining Room’s new lunch, dinner and late night menu timeless and progressive.
Described by Los Angeles Times food critic Irene Virbilla as “accessible, heartwarming comfort food” in a recent rave review. The new menu, combined with owner Tamie Adaya’s cultural transformation of the hotel and designer/restaurateur Marc Smith’s vision for a hybrid dining experience signifies the Dining Room at the Hotel Shangri-la has entered into a new era.
“The Dining Room is such an integral part of the Hotel Shangri-La,” comments Tamie Adaya, hotel owner and visionary. “The concept is about the sharing of great food and conversation in an intimate and culturally stimulating environment. This new menu really brings that ethos to life.”
At the culinary helm is Executive Chef Dakota Weiss. Weiss keeps with the integrity of beloved, classic dishes while updating them with a contemporary spin. The Beef Stroganoff incorporates braised short ribs, embellishing the dish without changing it. The Cordon Blue is enhanced with speck, in lei of ham, giving it a smoky savuer, while served with Foie Gras Mash Potatoes. Of course, the Dining Room always uses whaterver fresh, seasonal veggies and herbs are found at the Santa Monica Farmers Market.
Other lunch and dinner entree stables include: Truffled egg toast, toasted Brioche topped with melted Fontina, a sunny side up egg, black truffle oil and truflled salt; linguini with clams n’ caviar in white wine and Bucatini Bolognese, house made Bucatini with veal, pork and beef Bolognese topped with a fried egg. Other dinner highlights include Sauteed Veal Liver with shitake mushrooms; grilled filet with port braised onions and blue cheese gratin; and the succulent Truffle Roasted Chicken, with preserved lemon and rapini. Dessert features White Coffee Creme Brulee and decadent Mini Chocolate Cupcakes.
Tuesday Night Supper, feturing Weiss’s take on the perennial Coq Au Vin, has quickly become a favorite amongst patrons. Priced at just $15 for three courses, the velvety dish comes with house made egg noodles, a market fresh Grandma’s salad’ and seasonal fruit cobbler. Add a 6 oz. pour of wine for an additional $5.
“I believe people want this kind ofdining experience right now,” explains Marc Smith, co-owner/designer, The Dining Room. “The Dining Room is about relaxing into a leather booth with friends; sharing a chicken pot pie our signiture lobster sliders and then heading up Suite 700 for a night of cocktails and great music.”
The Dining Room also introduces the late night Lucky 7 Menu. Offered 9 p.m. to midnight, Tuesday through Saturday, the Lucky 7 menu features 7 cocktails items and 7 entrees all priced at $7 making the Dining Room the perfect stop for late night dining and revelry.
“The Hotel Shangri-La is a true classic. There is no other hotel like it in Los Angeles. We felt the Dining Room’s atmosphere and menu should reflect the same enduring qualities: timeless, comforting, nurturing and delicious!” concludes Adaya.
The Dining Room at the Hotel Shangir-La is located at 1301 Ocean Ave. Santa Monica; 310-394-2791. www.shangrila-hotel.com.