Seldom does Alex get Sundays off...but he did this Sunday and so he decided to take me to the Beverly Hills Hotel Polo Lounge for Sunday brunch!
Yay...I am soooo excited coz I LOVE Sunday brunch! We got there and were promptly seated in the garden booth. Why? Because we are VIP and we roll like that...LOL. I had my morning mimosa and Alex had his double espresso. Then our chef du jour, Chef Dan Olson came out to say "hi". We ordered from the 3-course brunch menu but Dan decided to kick it up a notch and as usual, sent us out some really delicious courses!!So for our first course, we got a very decadent and precise poached egg (to be exact-63.9 celcius for 45 mins) with luxurious toppings of osetra caviar, balik salmon, poached lobster medallions, shaved perigord truffles on micro greens, double-shucked peas and prosciutto, truffle purée, creme fraiche and shaved chives. Oh yah, don't forget the extra cute and mini brioche toast! They were sooo heavenly!
After enjoying this luxurious course, out came our "real" first course. I guess that was just the amuse...mmmm...Mine was the tuna tartar, sweet mango, sesame-infused seaweed salad and wonton crisps.
Alex had the crab cake, velouté of cauliflower, vegetable á la greque, and toasted Marcona almonds.
By this time, we were almost full...and running out of time. We had a day spa retreat scheduled for 1:15pm and it was already 12:20pm. We were supposed to be at the retreat 1/2 hour early. Oh well, we still wanted to eat. So next came our main courses. I had the linguini pomodoro and it was just supposed to be pasta and tomato sauce but since we were "VIP" I got hooked up with some shrimp and scallops...ooOOooOOooo la la!
Alex's main course was very extravagant BUT scary. He ordered the steak tartar (freshly ground tenderloin tip) which featured table side service. He likes his tartar mild with extra anchovies. For one to eat straight up steak tartar is a little much, so it also came with toast points and some really crispy and old school french fries.
OMG...we are so full!! BUT I had to have this waffle that Alex has been telling me about. It's the true yeast-risen Belgium waffle. It is crunchy on the outside and soft on the inside. When you cut into it, you can hear that "crisp" sound. It came with fresh berries and the Beverly Hills hotel's own maple syrup.
Everything was fabulous...compliments to the chef!! I had to pack my pasta for my Tuesday's lunch as I was WAY tooooo stuffed. Live to eat or eat to live, you be the judge.
Now off to the spa!
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