Reservoir Los Angeles 90026 | 92 FoodDigger Rating

CarolineonCrack | Blogger Favorite Cuisine: American,Vegetarian 8 Reviews

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User Restaurant Rating 96

9/10/2009 I thought Reservoir in Silver Lake was going to be really fancy and high priced considering its chef, Gloria Felix, came from the hallowed kitchens of A.O.C., Grace, Jar and Lucques. “Thank gawd this is a hosted dinner, else I wouldn’t be able to afford a thing,” I thought as I sat in rush-hour traffic during the grueling trek over from Santa Monica. Read more from their blog

LAOCfoodie | Blogger Favorite Cuisine: Chinese,Mediterranean 54 Reviews

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User Restaurant Rating 93

9/8/2009 Starting off my day in Silver Lake with an easy, breezy brunch . . . Read more from their blog Recommended Dishes corn ravioli, sea scallops + succotash, "chocolate plate", ricotta pancakes, wine

TheGastronomer | Blogger Favorite Cuisine: Japanese,Chinese 178 Reviews

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User Restaurant Rating 93

8/31/2009 The space is small and comfortable, the menu is familiar and reasonably priced, and the crowd is mostly local. Read more from their blog Recommended Dishes sausage and quince pizza, shrimp tacos, ice cream sliders

foodshethought Favorite Cuisine: Japanese,French 60 Reviews

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User Restaurant Rating 89

Reservoir in Silverlake 3/20/2009 Reservoir is small. If one were to call it a jewel box of a restaurant, one would mean a 1970's jewel box made by your uncle who is an art professor at Humboldt state using all local woods, preferably naturally fallen branches found on the ground during a hike through the Redwood State Park. Dark, homey, thoughtful and comfortable.

I assume this used to be a house from the Craftsman era. It really is a beautiful little spot, with windows lining all the walls. I am glad we got there before the sun went down so you can see how pretty it is to look through all the lovely windows out at this beautiful section of Silverlake.

We arrived at about 6:30 and it was already packed. They do not take reservations, so I was happy we got a spot immediately. We had planned to sit at the bar, have a quick drink and a nibble, however the people at the bar did the thing that many Los Angelenos do when someone is angling for a seat and fail to offer to move their asses over a couple seats so all three of us could sit together. Le sigh. The hostess sat us in an adorable corner with a good vantage for viewing the staff, the patrons and the views out the many windows.

I munched on a warm mushroom salad. This was delicious. A variety of mushrooms sauteed very gently, I am guessing in little olive oil because they did not taste buttery nor were they over sauteed. They still had lots of texture and it was easy to differentiate between the different types of 'shrooms. The greens were also dressed very lightly, with some al dente green beans across the bottom of the salad. I can taste summer already.

D started with the mussels, and we all shared his plate. The mussels were cooked perfectly, soft and easy to chew in a butter/white wine sauce with lots of leeks, garlic and a few chunks of chili pepper. We inhaled the toasted bread after dipping it liberally in the broth.

D had an entree. I like the way they offer entrees. They offer maybe half a dozen "set-ups" and about the same number of proteins. So, D ordered the sea scallops well done (what can one do?) with the melted leeks and pureed cauliflower. The pureed cauliflower was rich and light at the same time and he had a hard time keeping me away from the melted leeks. I know I won't have a hard time getting him to come back here for dinner anytime soon. Maybe tomorrow.

C went straight for dessert. She tried the apple tarte tatin, with vanilla bean ice cream and walnut caramel sauce. Not being a desserty person, I ate a few lovely apple slices. She and D were unhappy with the pastry of the tart. They said it was heavy and didn't taste cooked all the way. The ice cream was great....

And this walnut caramel sauce was to die for. I think they might have been happier with the pastry if it had been doused in this sauce.

All in all, if not a completely perfect meal, it was close with the added benefit that Reservoir is close. Service was friendly and efficient, with everyone pitching in to help, serve and comment at all the tables rather than having particular "stations". One never felt they were being handed back to their waitron. I think that feeling is especially important in such small confines. If you are going to be east side, I suggest you stop in for dinner at Reservoir.

review with pics:

http://foodshethought.b logspot.com/2009/03/quick-t rip-to-reservoir.html Recommended Dishes sea scallops, mussels, warm mushroom salad

Reservoir

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