1700 Silver Lake Blvd
Silver Lake, CA. 90026
reservations: (323) 662-8655
I had a dinner meeting scheduled last Thursday night to hang out with my friend Mel and business associate and friend Amy to discuss the branding of my new product line. So after a day of e-mailing one another on where we should dine we finally decided on a quaint little house like restaurant in Silver Lake called Reservoir. We arrived at 8pm and the small place was bustling and busy with all types of "hip" neighborhood locals of the creative kind...writers, directors, producers and artists all dining on small plates of seasonal rustic "farm to table" cuisine. (The restaurant takes reservations so be sure to call in advance to book yourself a table). Since Amy knew the owner/chef Gloria Felix and owner/manager Ryan Ballinger we were able to be seated right away.
Seated at one of the cozy dinner tables inside the restaurant we were greeted by our waiter who asked if we were interested in seeing the wine list...of course we were!! The wine list was an eclectic selection of varietals ranging from the French countryside, Spain, Northern California, Argentina and the Central Coast. Noticing that we were a little eager as to what varietal we wanted to wet our whistles with the waiter offered us a taste of a few selections. I decided to go with the Dashwood 2007, Sauvignon Blanc...crisp, with hints of pear and grapefruit. And I couldn't have been happier! As we perused the dining menu there was no doubt that the wines feautued on the wine list were probably hand picked from some of Chef Gloria and her partner Ryan's favorite choices. You couldn't go wrong with any of the selections. Each and everyone seemed to pair handsomely with each of Chef Gloria's seasonal culinary inspirations.
We began our dining experience by choosing a few set-ups to accompany our "small plate" featured entrees, such as the Baked Japanese Yam with Creme Fraiche and Chopped Chives. Sort of similar to a lavender fingerling potato only shorter and rounder and with a cross texture of yam and potato. Our vegetarian set-up options included Farro with Grilled Asparagus, Broccoli Rabe, Currants, Toasted Pine Nuts and Shallots and a White Bean Puree, Braised Black Kale and Roasted Baby Heirloom Tomatoes. For my entree I dined on one of the specials of the evening which was the Seared Albacore Tuna with Roasted Wild Mushrooms and a Warm Pea Shoot Sprout Salad. Other amazing dishes brought to the table were the Summer Corn Succotash with Fresh English Peas and Pasilla, Grilled Sweet Peaches and Nectarines. I liked its light California-rustic flare with Southern influences. The Local Sustainable Halibut with Lemon-Chive Aioli was about a 5 oz serving portion leaving you feeling satisfied and not over-stuffed, which Mel enjoyed immensely.
What I liked most about Chef Gloria's inspirations was not only that the cuisine was presented in just the right appetizing yet full-filling portions, but that there was no over doing of the food here. Just really good cuisine, organically grown produce and local sustainable proteins. You can taste the seasonality of every ingredient in her creations while she excites your palate with the marrying of incredible exotic and natural flavors.
At the end of the evening, wearing a red "suits suck" baseball cap, Chef Gloria emerged from the kitchen greeting her guests. Very down to earth, laid back and cool as a cucumber she thanked us for coming and conversed with us as if we were all old friends. I think we stayed dining for about 3 hours!!
I will definitely be going back soon for another late summer eve's dinner. This time trying the Spicy Mussels with Grilled Ciabatta as an appetizer, the Grilled 14oz. Cowboy Rib Eye with Herbed Compound Butter as an entree and the Roasted Garlic Potato Gratin, Haricot Vert and Piquillo Peppers as my set-up accompaniment. (That's if I can get past the specials of the evening first!)
Thanks Amy for the wonderful dining experience. Hats off to Reservoir!