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Description:
Norman Van Aken’s style of cooking, sometimes called Floribbean cuisine and developed at his Palm Beach restaurant, processes Caribbean recipes through the matrix of French technique, often inflecting a dish with an Asian flavor or two: the kind of French toast you’d hope to find in an $800-per-night Antigua resort, for example, piled with seared foie gras and gingered lime zest, or duck cracklings served with a loose polenta that can’t decide whether its flavors come from Valencia or the Yucatán. Sommelier Peter Birmingham, the public face of Norman’s, seems to have as much fun matching wines (and rums) with the restaurant’s crazy-quilt cuisine as his best customers do drinking them. If you remember to reserve, Friday night is Pig Night: suckling pig cooked on the patio and seafood paella, all for $19. 8570 Sunset Blvd., West Hollywood, (310) 657-2400. Tues.–Thurs. 6–10 p.m., Fri.–Sat. 6–10:30 p.m. Lounge open Tues.–Sat. at 5:30 p.m. Full bar. Valet parking. Takeout. AE, MC, V. Caribbean. $$

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99 Essential L.A. Restaurant 2006

Tags:

caribbean