Cuisine:

• French
• Contemporary

Park Grill Description:
It's time to start thinking of Century City as a dining destination---and not just for lunchers from the surrounding office buildings---and target Park Grill for your next evening out. The décor features French country-style tables, vibrant red paintings on the walls and striped carpeting. The kitchen is now overseen by chef Jonathan Wood, who was the sous chef under Vincent Cachot. Starters may include spicy seared ahi tuna, langoustines with creamy polenta, and goat cheese salad with red and yellow beet napoleon. Continue with green tea smoked tuna steak or the "Surf & Turf" of grilled Prime beef and poached Maine lobster with shimeji mushrooms and soba noodles. Value-oriented diners may opt for the "Mukokuseki" menu, which offers soup, salad, sushi and maki rolls, and a main dish such as Asian braised short ribs, along with a mini dessert. Don't leave without trying one of pastry chef Orlando Maldonado's sweet creations. Except for the Champagnes, and one selection each from France, Italy and Germany, the wine list is strictly Californian.


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