Archive for the 'BreadBar – Hatchi Series' Category

Breadbar – Hatachi – Brian Redzikowski

Chef Brian Redzikowski is currently the executive chef at Bond Street. Before Chef Brian’s arrival, it was completely panned by the LA Times as well as food bloggers. With the arrival of Chef Brian, the reviews have been positive and the once empty dining room is hopping.

Brian Redzikowski boasts an impressive culinary background. He attended The Culinary Institute of America on scholarship from Wine Spectator where he graduated with high honors. During his schooling, he completed his externship at Le Cirque 2000 in New York City as well as monthly stages at Alain Ducasse and Le Bernardin.

Chef Redzikowski’s passion for Asian cuisine was sparked early on by his travels to Southeast Asia. During exploration of Thailand, he found the importance of indigenous ingredients in the Thai’s daily lives especially intriguing. On his return to the states, Brian secured a job at Nobu Matsuhisa in Aspen, Colorado.

After his time in Colorado, Brian took the opportunity as Sous Chef at the only three star Michelin Restaurant in Las Vegas, Joel Robuchon at the Mansion. There he executed Chef Robuchon’s signature tasting menus and traditional French Cuisine.

Prior to coming to Beverly Hills, Brian held the position as Executive Sous Chef of Yellowtail Sushi Restaurant at the Bellagio.

Chef Redzikowski’s approach to food is aided by easily working with local farmers to source out the best seasonal product. His cuisine is seen as French inspired dishes using Asian ingredients and executed with a modern technical approach.

More about Brian here:

Chef Brian is working on a new concept plus a restaurant of his own to be called Claustro. His hatchi menu at Breadbar featured 8 dishes for $8.00 for each course. We ate the 8 course menu, sharing one for two.


Chef Brian

BYO Champagne

For some reason, many of the photos are blurry and out-of-focus. I apologize in advance; the photographer had an off night.

Tuna Cubes and  Watermelon Cubes, Tomato, Crushed pistachio underneath the tuna, Soy dabs topped by tomato water gelee

Squash Blossom Tempura stuffed with uni and a dipping sauce of Salsa Verde – I liked this so much that I had seconds between course 5 and 6

Deep fried Unagi topped with thinly sliced Fugi Apple, sitting on a bed of thinly sliced potato and accented with the foie gras- there were three pieces of  the unagi creation, but I am only showing one as the rest of the photo was too blurry. You wouldn’t think this would work, but the fattiness of the unagi and the foie complemented each other with the potato and apple adding a contrasting accent and texture.

BYO White Wine (Corkage was $15 per bottle)

Another iffy photo – Langoustine with Ranch Gordo (known for his beans) “Espuma”, Chive –  John devoured the beans and the langoustine was cooked perfectly.

Halibut, Artichoke, Cherry Tomatoes, Hoji Blanca – The olive oil was done 3 ways – olive oil pudding, olive oil foam, and olive oil powder – again Chef Brian knows how to handle fish correctly.

Another lousy photo – Wagyu beef, medium rare with Spring garnish – asparagus, carrot, carrot juice, cippolini onions, morels, veal jus – the beef was excellent but the star of the dish were the the spring vegetables.

Now I can only say that I entered a surreal experience. It was as if I had left one restaurant and entered another with a different chef. The last two dishes were desserts. For my taste, they were just not good.

Asahi Float with Acacia – Beer and honey just didn’t work for me.

Honey Caramel Popcorn with Preserved Cherries – I had visions of a fun dish with pieces of crunchy caramel popcorn topped with the cherries – sort of a trip back to childhood. It wasn’t even close.

It will be interesting to watch this young chef evolve over time and do his “own thing.” He definitely has the talent and doing the Hatchi series is a difficult task for any chef.

BreadBar – Hatchi Series

I loved it when Chef Rugelio cooked a special dinner for us at Breadbar and then Chef Rugelio arranged for  Chef Noriyuki Sugi to cook a special dinner for us. When I heard that Chef Sugi would be consulting on a series of Hitachi dinners at Breadbar in Century City, I made a reservation immediately!  Little did I know at the time that I would know one of the main “players.”

The guest chef was Michael Voltaggio. We have tasted his talents at Bazaar, but have yet to taste his revamped menu as executive chef at The Dining Room at The Langham in Pasadena. I did meet his mother and father (who are wonderful) and can’t wait to watch Bravo’s Top Chef when Michael and his brother, Bryan go against each other on Season 6 Top Chef, premiering Wednesday, August 19.

To see Michael’s bio go to:

When I made the reservation I didn’t know that my son, David would be doing the wine pairings and working the event. What an absolute treat and pleasure and to say I was one proud mommy is a massive understatement. Our wine pairings were not as listed on the menu as David had brought wine from our cellar so we had the unique experience of some very special wines.

david bb



Chef Mike 1

Chef Michael Voltaggio


Gosset BB

Gosset champagne to start


salmon BB

Artichokes “Barigoule” 

Salmon Belly, Philadelphia Cheese, Smoked Salmon Roe – this was sensational – fatty salmon belly, popping salmon roe, the “blobs” were artichoke liquid that had been strained and jellied, artichoke heart with stem and “flakes” of cream cheese formed with liquid nitrogen.

The reason that I am able to accurately describe these dishes is thanks to Edwin – Michael’s sous chef. He is talented, knowledgeable and just a wonderful guy.

Edwin bb



Lafite - BB

White wine with the Tomato Tartare


Tomato - bb

Japanese Tomato Tartare 

Green Almonds, Parmesan “Overeasy”, Tapenade Powders, Basil – This brief description doesn’t do justice to this dish – absolutely extraordinary. What appears to be a poached egg on top is not an egg at all. The parmesan is cooked in water, sits for 24 hours and then mixed with LO2A. (I hope I got this right, Edwin!) 


Tomato - bb 1

The yellow color is from yellow tomato coulis – clever plus delicious.


Badol - BB

Bandol with the Hamachi


hamachi - bb

 Hamachi Crudo 

Smoked Egg Yolk, Sea Sponge, Watermelon, Wild Rice – Another complete winner. Sushi grade hamachi was perched on a watermelon rectangle that looked exactly like tuna sashimi. The sea sponge was actually Dashi broth (70% cold – 30% hot), watermelon gelatin compressed with soy sauce then added, the egg was smoked at 63 degrees celsius for 90 minutes and finally wild rice that added a perfect textural component of crunch. (I hope I am giving accurate descriptions of these dishes and any mistakes are mine not Edwin’s. I need to add, he was very patient with me at the height of service.)

Edwin plating

Edwin plating


sherry - BB

Sherry for the Sweetbreads (regular pairing)


sweetbreads - BB

 Veal Sweetbread 

Poached Egg, Pea Consomme, Coffee-Cardamom Soil –  The sweetbreads were excellent and the coffee-cardamom “soil” a perfect seasoning. I did find the egg a touch underdone – the yolk was perfect, but the white was too loose and runny.

sweetbreads - consomme added

The pea consomme was added tableside


Ale - BB

Deus Beer with the chicken (regular pairing)


chicken - BB

 Crispy Chicken Thigh 

Cuttlefish, Green Garlic, Sweet and Sour Mushrooms- this was an interesting take on surf and turf  – a piece of crispy chicken thigh was the base, thin slices of cuttlefish were perched on top, a green garlic foam covered the cuttlefish. The sweet and sour element , I am guessing, is the orange blob on the left and on the right are the  Hon Shimeji mushrooms.


Red Wine - BB

 Red Wine for the Wagyu


Wagyu - BB

Wagyu Beef 

Short Rib, Saul’s Pastrami, Tamarind, Broccoli Textures, Horseradish “Styrofoam” – Saul’s Pastrami is Saul Copperstein’s – Managing Director of Business Development for SBE Entertainment Group.  It is made by trimming the external fat before the meat is brined.  The brine is made from:  water, salt, brown sugar, pink salt, black pepper, mustard seeds, cinnamon, cloves, juniper berries, all spice berries, bay leaves, ground ginger, coriander seed, pimentone and garlic powder. The pastrami is not put in ice after smoking to get to 90 degrees F, rather it is cold smoked over ice so that the temperature during the smoking never exceeds 90 degrees F. The immersion circulator process is 48 hours. The “styrofoam” is made from horseradish stock that is strained, whisked with egg white powder, then gelatin with seaweed mixed in so a meringue is formed. Also on the plate was broccoli puree plus a take on crispy broccoli (Edwin explained the process, but I have had quite a bit of wine so…….) This was a very, very rich dish and I ended up taken half of it home.


FRV - wine BB

Wine for the desserts (regular pairing)


dessert - BB

 Miso Cake  Jasmine “Rice Cream”, Strawberry, Yuzu – The strawberries and rice cream were the standouts in this dish. Edwin explained that the cream was yogurt, dried coconut, Greek yogurt and agar agar.


dessert 1 - BB

 Fool’s Gold 

 Hazelnut Praline, Salty Caramel, Nitro Coffee Mousse – 


I started dinner at 6:00 (as soon as they opened) and left around 12:00. Needless to say, I had a wonderful time, met wonderful people and was introduced to the contemporary cuisine of Michael Voltaggio. I can’t wait to try his food at The Langham in Pasadena.