When an evening of unrushed, casual opulence is what you crave, search no further than The Boheme Restaurant for all the easygoing oh-la-la you can imagine.
With an enveloping ambiance and ornate decor, The Boheme Restaurant (as well as the adjoining Grand Bohemian hotel lobby and Bosendorfer Lounge) feels a bit like stumbling into a Baz Luhrman film. With art-adorned walls, bordello lighting, lush red upholstery, black lacquer columns, gold details, and animal print accents, this AAA Four Diamond restaurant casts a mood that quickly transports guests out of their bright, bustling day of stress and worry into a slower, more sensual state of mind. The effect is bohemian glamour with an intriguing vibe that invites guests to lean in and linger awhile.
One thing The Boheme does particularly well is table spacing, so whether you visit for an intimate date night, are there to catch up with friends, or need to entertain colleagues, you can count on an air of privacy to indulge in whatever topic entices you. Get the conversation started by contemplating the hotel’s beautiful and vast array of rare local, national, and international artwork as you meander through the hotel lobby, art gallery, and Klimt rotunda on your way to the restaurant itself.
Once settled in the sleek leather seating at your table, an ideal way to begin your meal is with wine or cocktails from The Boheme’s impressive list of signature libations, paired with the hearty Hunter’s Plate (nicely portioned for sharing) which includes prosciutto, salami, a selection of cheeses, whole grain mustard, mixed olives, cornichons (e.g. pickled cucumbers), lingonberry compote, and rustic baguette. The Escargot de Bourgogne is also a delightful choice, perfectly uncomplicated in a simple garlic butter. The scent of this dish alone makes it worth ordering. “The Hunter’s Plate was exceptional,” says Sabrina James of Baldwin Park. “And the Escargot de Bourgogne, complimented with a glass of their XX Pinot Noir are reason enough to inspire a return visit.”
When it comes to entrees, Executive Chef Laurent Hollaender’s focus is on showcasing the high quality of his ingredients. The pan-seared Chilean Sea Bass, for example, is strikingly presented, but the dish itself is subtle, letting the innate texture and flavor of the fish shine through. The dish is accented with a beet reduction, green asparagus, and delicious sweet yam & Yukon mash. “The Boheme Restaurant and Bosendorfer lounge strive to please all the senses through beautiful art, live music, great wine, intuitive service, and European-inspired American cuisine,” says Hollaender. “I believe that cooking is a craft, and through the sourcing of quality seasonal ingredients with classic French influence, that craft can be pushed into the realm of art.”
Hollaender extends that theme into the crafting of his sumptuous desserts, which include a Nutella Lava Cake and Strawberry & Sweet Tomato Cheesecake, as well as the restaurant’s raved-about Sunday Brunch. “Our goal is simple,” says Hollaender, “that guests always have a beautiful experience: great food and a great time.”