dineL.A. Restaurant Week for Summer 2020: GOURMANDO


This is the second week of dineL.A., I’m sure people are heading to try a great deal of dineL.A. menu at participant restaurants.

The Experience Magazine had a chance to visit “GOURMANDO“, a New American restaurant in Beverly Hills.

Inside the restaurant, there is a nice deco interior and unique lighting fixtures on the ceiling. Unfortunately only outdoor dining is available at this moment due to Covid-19 restaurant regulations. There were about 10 tables outside.

Photo courtesy of Gourmando

This restaurant has a wide variety of menus – salads, soup, sashimi, mac & cheese, tacos, sandwiches, burgers, pasta, pizzas, NY strip steak, salmon, fried chicken , duck, lamb, Belgium waffle, omelet….of course they have beer, wine, cocktails and non-alcohol drinks as well.

We tried their dineL.A. dinner menu – appetizer, entree and dessert.

For appetizer, chef and owner Isaac served us Salmon Sashimi and Squash Blossoms which he was very proud of. Beautiful presentation of Salmon Sashimi! A small amount of black garlic nori puree on top of fresh salmon, small crispy rice under the salmon, and a citrus cream sauce underneath. Very creative dish! Squash Blossoms was yes, real squash flower from Valdivia Farms in San Diego, stuffed with ricotta, deep fried and served with pomodoro sauce. Squash Blossoms were melted in my mouth! Crunchy outside yet soft inside. Mini Lobster Roll was a pretty presentation as well, toasty bread with flavorful lobster. It was easy to eat bite size.

Salmon Sashimi and Squash Blossoms
Mini Lobster Roll

Our entree was Cedar Plank Faroe Island Salmon and Butternut Squash & Black Truffle Risotto. Salmon was served with 2 crispy polenta and farmers market veggies. Salmon was perfectly grilled, moist and tender and the polenta was very creamy.

Cedar Plank Salmon
Butternut Squash & Black Truffle Risotto

Butternut Squash & Black Truffle Risotto was served after the Salmon dish. It had a nice aroma of cheese and truffles. The taste was smooth, creamy and rich. I couldn’t stop eating!

After our entree, 2 desserts were served. Milk Tea Panna Cotta and Chocolate Ganache Tart. Presentation was beautiful. Roasted soy powder on top of Milk Tea Panna Cotta, it was delicious as expected. Chocolate Ganache was smooth and not too sweet.  

Milk Tea Panna Cotta and Chocolate Ganache Tart

The food was high quality, very creative and delicious. Absolutely amazing! The chef Isaac uses asian ingredients into his menu, nori puree on Salmon Sashimi, red miso (Miso Glazed Green Beans), kimchi (Korean Fried Chicken) and more. His wife is an Asian, his culinary ideas may also be influenced by his beloved wife… Issac and his wife have operated this restaurant since 2014. They are friendly and welcome you at the restaurant. 🙂

They also offer Happy Hour Monday through Saturday from 3pm until 6:30pm, Take-Out, Online Order, Bottomless Mimosas for $16 everyday (10:30am – 4pm), gift cards, specials. Check their website and Facebook for special events!

107 Robertson Blvd.,
Beverly Hills, CA 90211
(424) 777-0481
Mon, Tue Wed, Thur, Fri: 10:30am – 10pm
Sat: 10:30am – 11pm
Sun: 10:30am – 9pm

About Yayoi

Yayoi Otani: Writer, Photographer and Web Administrator for The Experience Magazine (eeworldnews.com).

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