There’s no question that Beverly Hills is a beautiful city.
From the expensive clothing stores calling your name to the luxurious cars catching your eye, it often seems as if the city shines brighter than most. If you really want to see where part of the sun rises then it would be in their restaurants – one in particular, Ocean Prime. I’ve visited the restaurant on Wilshire Boulevard on a few occasions and enjoyed the times I was there. But it’s seeing the restaurant participate in events outside of its own neighborhood that makes me smile. To see them on the lineup for The Taste by the Los Angeles Times would mean I would have the chance to try their food just a little closer to home. Before heading to the food festival this weekend, I had the chance to interview Ocean Prime’s Chef David Vilchez to learn more about the restaurant and what they’ll be doing in this years’ The Taste.
The Interview
Follow My Gut (FMG): How do you manage to keep a fresh and current menu that pleases your guests, while upholding the values of the Ocean Prime brand?
Chef David Vilchez (DV): Ocean prime maintains a fresh and current menu by offering features inspired by each season. We are currently running the Alaskan Halibut with marble potatoes, lobster claw, and celery root puree.
FMG: Your restaurant prides itself on experiential dining. What are some of the ways Ocean Prime successfully offers this to its guests?
DV: Ocean Prime ensures a quality of service in every way that works to meet the high standards of a 5-star dining experience.
FMG: What single dish and cocktail best represent Ocean Prime?
DV: Our chef recommends the Single Barrel Sazerac. This drink will appeal to both Old Fashioned and Manhattan drinkers alike. The cocktail blends high quality Hudson Manhattan Rye Whiskey with a fusion of fresh citrus, Angostura and Peychaud’s bitters. The glass is given a quick rinse with Pernod Absinthe to add another herbaceous dimension. This hand-crafted cocktail is served in a highball glass over a custom-cut ice block.
Our chef also recommends the Berries & Bubbles. This eye-catching cocktail is the perfect combination of delicious spirits and mixology theatrics. Our bartenders combine Belvedere Citrus Vodka with Crème de Cassis to create a unique flavor blend of citrus and sweet black currant. The cocktail is served up as a martini, over dry-ice which creates a cascading billowing smoke. Finally, it is finished with a float of Chandon Brut Champagne and Grand Marnier marinated berries that are bursting with flavor.
There is no single dish that represents Ocean Prime, but one of our favorite include a Teriyaki marinated Salmon. Another great dish would be the Camden Roll which includes tempura shrimp, green onions, cream cheese topped with beef carpaccio.
FMG: What items do you plan to showcase during The Taste?
DV: We are featuring our Shrimp Sauté in Tabasco Cream Sauce.
FMG: How do you plan to develop and progress Ocean Prime’s dining experience over the next five years?
DV: By consistently delivering quality seafood and steaks and maintaining our high standards.
Getting the chance to learn more about Ocean Prime from the person running the kitchen was a great opportunity. I already enjoy the restaurant’s focus on meeting their guest’s high standards and the plates effortlessly match. I’m excited about the restaurant and that they plan to continue the same great service for years to come. For anyone looking to visit the restaurant, I would highly suggest grabbing the drinks and plates chef David suggested here and then let the rest of the night at Ocean Prime exceed each and every one of your dining standards.
To see the full lineup of participating restaurants and to get your tickets to The Taste, click here!
Follow Them.
Address: 9595 Wilshire Blvd, Beverly Hills, CA 90212
Phone: (310) 859-4818
Hours: Monday through Thursday – 11:30am to 10:00pm, Friday 11:30am to 11:00pm, Saturday 5:00pm to 11:00pm, and Sunday 5:00pm to 9:00pm
Social: Website, Facebook, Instagram, and Twitter.
