“It’s beautiful here.”

I found myself repeating that in my head over and over as I sat in Madera Kitchen in Hollywood. Looking across the restaurant and taking in the details within it I couldn’t help but love the restaurant where I was seated. The energy of the Los Angeles restaurant felt like I was anywhere but the near epicenter of Hollywood Blvd. Instead, the naturistic design allowed Madera to transport me to a place far away from the chaos of the hectic city. I felt like I walked into a fairy-tale surrounded by trees with lights. Sure I may have struggled to find parking and then convinced myself that $9 for valet was better than walking 1.5 miles, but the moment I sat with my back rested against the mustard colored couch that was pressed against a coordination of deconstructed wine barrels with “Mozo” by Luz Pinos lightly coming through the speakers, it was worth it.

With a simple glance over the menu I started with a cocktail. The Purple Ghost ($12) was made with Hacienda Vienna blanco tequila, lime juice, extra hibiscus syrup, and Miracle Mile orange bitters. In each taste I found that the drink wasn’t as sweet as I would have liked it to be regardless of how much of the hibiscus syrup they added to it. However, if your preferences are different than mine and you’re not looking for a cocktail that tastes like a bag of Skittles, but one that leaves a lasting taste across your lips then this is an ideal choice. Sweetness aside, the drink balances its flavors between a composition of bitter and tart closing with the latter. It was dry as if it wanted to be an aged wine, but it was also fairly rich and cool as if it suddenly remembered it were a refreshing cocktail. It was deep and well designed and one that can carry you through the night if you find yourself easily succumbed to liquor.

With the cocktail in hand, the Endive Salad ($12) arrived. A plate of baby arugula was topped with candied walnuts and blood oranges then drizzled with buttermilk blue cheese. The gluten free salad had a trio of contrasting flavors: the sharpness from the blue cheese, the casual sweetness from the walnuts, and the vibrant citrus from the oranges varied greatly in each fork.  As individual ingredients they were remarkable. As a trio, the strong flavors of each started to overpower one another instead of working together. Pulling in the understated yet fresh arugula helped to alleviate what could have been an intense battle, ultimately creating a pleasant dish that carried itself consistently to its end.

To outshine the salad was the Grilled Octopus ($14). The octopus sat on top of aioli and alongside charred spring onions and crispy lemon. It was easy to realize just how delicious this dish was within the first bite. The lightly grilled nature that was applied made the octopus so tender, flavorful, and robust. The gentle squeeze of lemon across it gave it such a breath of freshness that left a perfect accent on top of my taste buds. What brought it all together in the end was a silent smokiness that closed each tentacle. When it came to the additions that sat with the octopus, I never thought I would want to eat an onion as much as the one on this plate. It was beautifully cooked starting off smooth and then gradually became increasingly sharp. The intensity would warn you to refrain from another bite, but the recollection of the first taste would drive you to have another and another, until the entire stem and bulb disappeared from the plate.

The final of the entrees was the Pan Seared Chicken Roulade ($23) that came with an English pea purée with mint, arugula, and a red wine reduction sauce. Considering that the chef deconstructed the chicken and reformed it together I was presented with a texture that was more mashed and pressed than I would imagine for the meat. The taste was equally unique, but welcome as I continued to try it and see where the flavor took me. Diving further into the entrée, there was a budding level of spice to the plate that when paired with the mint purée  created an almost a dynamic duo.

The dish to close to the night was the Nutella Bread Pudding ($9). A delicious dessert sat on a drizzle of caramel syrup that only made the warm and soft pudding sweeter than I could have hoped. To enhance the flavor the addition of Nutella made it taste chocolatey and rich from start to finish!

Madera Kitchen is a beautiful restaurant that offers a great escape from the tourism side of Hollywood. The inviting interior and select plates would serve as a perfect place to spend the night whether you’re on a solo dinner or with a group of friends. With plates like grilled octopus and Nutella bread pudding underneath a cascading arrangement of lights, the evening will surely be a delight.

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Address: 1835 N Cahuenga Blvd, Los Angeles, CA 90028
Phone: (213) 261-3687
Hours: Tuesday & Wednesday – 5:30pm to 11:00pm, Thursday  & Friday – 5:30pm to 12:00am, Saturday 6:00pm to 12:00am, Sunday – 11:00am to 10:00pm, and Closed Mondays.
Social: Website, Facebook, Instagram, and Twitter.