Los Angeles, CA (July 2013) – Chef Ressul Rassallat opens his first restaurant in West Los Angeles after 20 years creating elaborate dishes at award winning hotels and restaurants around the world. Tapenade, which he personally constructed from the open and unique interiors to the impressive California “Mediterranean influenced” menu with flavors derived from Italy to Morocco. Tucked away on the corner of Sawtelle and Olympic in what is known as “West LA’s Little Japan”, Tapenade is the latest addition to this growing restaurant row of established restaurants that venture outside of Asian cuisine. Rassallat, an award winning Chef de Cuisine and member of the American Culinary Foundation is known not only for his tremendous expertise but also for his fine palate; the culinary twists found in his recipes are memorable and sure to become favorites for his patrons old and new.
Tapenade offers an inviting atmosphere where guests can come to eat, drink and celebrate with casual comfort. Enjoy a glass of Rassallat’s house Sangria, a refreshing combination of fresh grapes, signature flavors garnished with lemon rind, on the cozy outdoor patio. The restaurant also boasts an expansive high-lounge bar, view of the open kitchen, communal dining room and semi-private room. The end result is a place for people of all walks of life to experience great food, excellent and accommodating service.
Rassallat’s reputation for high standards and delivering dishes that are phenomenal from start to finish make his simple but flavor filled dishes one of a kind. Most of his plates are prepared “mezze” style as a selection of small dishes typically served in the Mediterranean and meant to be shared at the table. “I grew up with small plates at home, and everyone at the table would share several dishes and enjoy a variety of flavors,” says Rassallat of his communal dining room style and a menu made for sharing. He encourages his patrons to embrace this style of shared small plates leaving them with a memorable experience and provoking conversation over a variety of small bites.
Highlights of his menu would include: the restaurant’s namesake dish, Signature Ricotta Tapenade, made with fresh ricotta cheese and green olives and served with brioche bread; A mouthwatering Lamb Osso Bucco, braised in red wine with fresh tomatoes, lemon, and cinnamon; Roasted Sea Bass, served with garbanzo beans, artichoke, and cumin; Eggplant Caviar, with heirloom salad, basil pesto, and country bread; Hen of the Woods Mushrooms, served with a creamy parmesan polenta and truffle oil. The menu also features five different variations of Brussels sprouts leaving it almost impossible to pick a favorite version of this must have dish.
Rassallat’s extensive knowledge of food from all over the globe has led even the most hardened food critics to describe him as a “culinary genius.” After graduating with Honors from the Culinary Institute of America he went on to win numerous awards and special recognitions during his culinary career. In 2009 and 2010 he won six American Culinary Federation medals in Las Vegas and San Jose. Rassallat also won first place in the 2009 Food and Gelato competition in Rimini, Italy and won two gold medals at the same competition in 2012.
Tapenade is located at 11301 West Olympic Blvd, Los Angeles, CA 90064. The restaurant is open six days a week for lunch from 11:30am-2:30pm, Mondays through Fridays, and for dinner from 5:30pm-11:00pm, Mondays through Saturdays. Happy Hour is offered Monday through Friday from 5:00 pm to 7:00 pm. Reservations are recommended and can be made at 310-312-6233 or via email email@example.com. For more information, visit www.tapenade.la