The Experience Magazine was invited to sample the dineL.A. menu at Bacari PDR for dineL.A. Restaurant Week 2017. This twelve day event takes place bi-annually every year in winter and summer. Bacari PDR is a cozy bar just across the street from the beach in Play Del Rey, California.
The small plates and cocktails are creations that Chef Lior Hillel has dreamt up. He features a seasonal menu with farm fresh ingredients. Bacari PDR is such a great spot and very popular. This restaurant is a Kronfli Brothers restaurant. The Kronfli Brothers own three restaurants in Los Angeles and also make the sauces served here.
When we arrived at the popular gastro pub, the bartender was preparing a rather unique cocktail. He calls it the Smoking Vesper. Blending vodka, gin and Lillet, the bartender was actually torching a cinnamon stick with a blow torch as we walked in. I ordered one and was not disappointed. It had a smoky martini taste. The flavors blended together to make a wonderful flavor.
For starters, we sampled the cheese plate. The prix fixe menu for dineL.A. allowed us to pick two cheeses each. We sampled all four cheeses on the menu. Each one had a distinctive flavor and texture. There was bianco sardo from Italy, delices de cremiers from France, and cana de cabra from Spain. The cheese plate was tastefully presented and was served with delicious figs and toasted macron almonds.
One of the top vegetarian dishes at Bacari PDR is Noa’s Cauliflower. Spiced in a sort of buffalo chicken wing sauce, this small plate rocks! It has a bold, yet subtle flavor. With a smoked chipotle sauce made by the Kronfli Brothers, this vegetarian cicchetti is a popular item.
Another popular vegetarian small plate offering is the caramelized brussel sprouts. The house made pomegranate molasses sets this dish apart from the many other gourmet brussel sprout dishes in Los Angeles.
I can’t believe how much food that comes with the dineL.A. menu. We were able to try the pan seared polenta with its roasted eggplant topping and the grilled chicken breast. The polenta is so good and the outer edges are crispy.
The grilled chicken breast small plate is one of the dishes that Bacari PDR is known for. It goes with wine, or its spiciness goes with a cocktail. I was sipping a Moscow Mule and realized that the grilled chicken breast complimented it perfectly.
For dessert we tried the bread pudding and chef Lior’s malabi rosewater custard. The bread pudding was tasty. It was just the right amount of sweet after such a great meal. The custard however needs to be explained and understood. I’ve had it before and thought it was interesting. This time however, I really got this dessert dish. This malabi rosewater custard is made with shaved coconut sprinkled on top of it. Malabi is an Israeli milk pudding. It also uses hibiscus for flavor and ground pistachio. This dessert nailed the nights munching and drinking for me.
Dining at Bacari PDR is one of those unique gourmet dining experiences that you should try once in your life. This place welcomes large groups or just single diners. The staff is so friendly and knowledgable about all the food items.
The dineL.A. restaurant week is a great opportunity for foodies all over Los Angles to sample the best food in our city while sticking to a quick and easy menu. I’m always amazed by the different flavors and locations that I would usually never try. If you’re in Marina Del Rey, Culver City or Santa Monica, stop by Bacari PDR and have a few small plates.
Contact the restaurant here;
6805 Vista Del Mar Ln
Playa Del Rey, CA 90293
Playa del Rey
Phone number (424) 625-9314