This summer, you’ll want to occupy a patio table at The Guild on Sunset Boulevard, a restaurant, rustic wine bar and artisan retail store housed inside the historic Constance Bennett Building. Owner Diego Leporini is serving as front-of-house manager and as a knowledgeable wine director with exceptional taste. Ask him to lead you through a paring course to complement the food of Executive Chef Charles Cho. The fare is being billed as a contemporary American, but the food explores unique global flavor profiles and combinations along with California ingredients.
The restaurant will be open for dinner seven nights a week, followed by lunch and brunch on the weekends. Small plates will be ever evolving and seasonal, but we hope the poached egg salad will remain. This is one of the best renditions of a classic Caesar salad with artichoke—hearts of palm romaine and parmesan croutons but with a sous vide, then fried, egg perched on top. When you break into the yolk, it becomes part of the creamy yet light dressing. In a nutshell, a perfectly satisfying summer salad that won’t weigh you down. Other hits include the wild mushroom bruschetta with quail egg, crimini and oyster mushrooms, white wine and herbs on a crostini that pairs perfectly with the bone marrow dish that includes cubes of braised beef tongue on a bed of caramelized onions, gremolata and crispy shallots. For heartier appetites there is an M ‘n’ S spicy Italian sausage and mussels in a simmering broth of shallots, white wine and garlic. A rack of New Zealand lamb chops is dramatically served on a giant wooden board with a knife jutting out, along with whipped Yukon, pomegranate demi and roasted vegetables. If you want to take this party further, the eatery will also have a catering program for celebrations including dinner parties and office gatherings as well as large-scale events.
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