Taste of East Rivals Its Scene And Style

Oysters on the half with Vietnamese mignonette, yuzu gelée & pickled onion

All photography courtesy of Andrew Herrold

East is not the kind of place that, upon drive-by, would make me turn my head while noting to come back or even to simply do more research. If it’s a Japanese Pan-Asian place on Hollywood Blvd., I’ve basically assumed it’s Geisha House or the recently-shuttered Club DSushi (which is actually on Sunset Blvd but pretty darned close). I have a stock montage that I play in my head – slow motion close-ups of collapsing hand cut spicy tuna rolls being shoved into lipsticked mouths as low-frequency four-on-the-floors pulsate through the venue. Having to shout over trance lasers to hear the person immediately next to you. Sake bombs. Blech. Saketinis. Blech. You know the place. The place where renditions of Miyagi’s go.

I get it – it’s hard to imagine Hollywood Blvd. as a culinary destination. I wouldn’t argue with you there. But then, I think, it would be unwise to completely extract that scene from the identity of a restaurant like East. During my visit, I sat across from Rob Dyrdek (for all you extreme sports fans). Celebrity or not, the guy was on to something, here – the restaurant actually doesn’t rest upon its Hollywood Blvd. laurels and serves up reliable seafood on the half – and will even impress you with its minimal, classy interior.

Warm spinach, arugula, shiitake mushrooms, duck confit, Bali pepper tossed in sherry vinaigrette. Topped with crispy pancetta and roasted young candy beets.

Let me stress again: Don’t come here looking for a bargain. Bring your date here because while you may want to throw her off with the exterior and location of yet another typical Hollywood spot, East will surprise her with classy, minimal decor and some amazingly good dishes. Keven Alan Lee heads the kitchen, hails from Vegas’ Lutèce and let’s face it – there are some you want to impress outside of business and East is the place to take him or her. Even the starting spinach salad with arugula and duck confit was very good – a good amuse to precede the seafood to come.

And do concentrate on the shellfish – not so much the sashimi (“We do sashimi, not sushi” I was told).

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