EW ASCRS•ASOA 2017
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ASCRS•ASOA city preview • May 5–9, 2017
March 2017
Marouch
4905 Santa Monica Boulevard
323-662-9325
www.marouchrestaurant.com
This Lebanese and Armenian
restaurant is perfect for those who
would like to make a meal of shared
appetizers. With pita bread baked
fresh, hummus and falafel are easy
favorites, while those more adven-
turous might try the frog legs. Call
red king crab legs, and Barents Sea
red king crab; these are served with
homemade coleslaw and drawn
butter.
Hollywood
Providence
55955 Melrose Avenue
323-460-4170
www.providencela.com
Situated in the middle of Holly-
wood, Providence, an upscale,
sustainable seafood restaurant led
by Chef Michael Cimarusti, boasts
two Michelin stars. Patrons choose
from three different tasting menus
with dishes carefully prepared with
seasonal flavors and ingredients.
Lunchtime diners can choose from
an a la carte menu where wild-
caught seafood remains the star.
ahead 2 hours for the barbecued
chicken with creamy garlic sauce or
consider one of the daily specials,
like lamb shanks served only on the
weekend.
Beverly Hills
Matsuhisa
129 North La Cienega Boulevard
Beverly Hills, CA 90211
310-659-9639
www.matsuhisabeverlyhills.com
Carrying the namesake of Chef
Nobu Matsuhisa, this restaurant is
Japanese and Peruvian fusion. From
a lengthy list of tempura offerings
and sushi to cold dishes like lobster
ceviche to hot dishes like king crab
with ginger salsa or chicken udon
noodles, Matsuhisa's menu is exten-
sive. If you can't decide, the restau-
rant also offers a tasting menu.
Mastro's Steakhouse
246 North Canon Drive
Beverly Hills, CA 90210
310-888-8782
www.mastrosrestaurants.com
One of many Mastro's Steakhouses
in the country, the restaurant brand
boasts reviews of being one of the
best in the U.S. with a mission to
create "guests for life." Mastro's
Steakhouses feature an extensive list
of appetizers to start. A wide variety
of cuts and preparations of steaks
and chops follow, along with several
seafood options. There's also some-
thing for everyone on the dessert
menu.
Crustacean
9646 South Santa Monica Boulevard
Beverly Hills, CA 90210
310-205-8990
www.houseofan.com/crustaceanbh
Crustacean has been a Beverly Hills
establishment for the last 20 years,
with Helene and Elizabeth An being
inducted into the Smithsonian Insti-
tute in 2007 for bringing Vietnamese
fare to the U.S., according to the
restaurant's website. The menu holds
something for all taste buds, but
what's really unique are the dishes
coming out of the "secret kitchen,"
which the restaurant describes as
a kitchen within the main kitchen
where only the An family and chefs
who have been with the restaurant
for more than 10 years can enter to
learn Master Chef Helene An's secret
recipes. These include roasted crab
with An's garlic sauce and secret
spices, drunken crab, and centennial
wagyu beef, to name a few. EW
Restaurants continued from page 42
