Bastide is unlike any other restaurant in Los Angeles, “and probably anywhere else in the country,” said S. Irene Virbila in the Los Angeles Times. It’s the restaurant as work of art. Owner Joe Pytka, whose day job is directing commercials, has deep enough pockets that he can afford to hire the best chefs, sommelier, and wait staff, and buy the best ingredients. In its first incarnation, Bastide served up classic French cuisine. Act 2 was all about being cutting edge. Now the restaurant has changed again.
“This third act is tame contemporary French with global accents, a more relaxed attitude,” and a phenomenal but reasonably priced wine list. Recent dishes included a coconut carrot soup, sautéed turbot with black truffles in a Meyer lemon leek sauce, a “deliciously good” suckling pig, and, for dessert, raspberry—or kumquat-flavored chocolates—preferably accompanied by a sublime 1981 Armagnac. “The new Bastide is an ensemble piece” and the restaurant’s best incarnation yet. 8475 Melrose Place, West Hollywood, (323) 651-5950
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