Modern Italian & French Cooking: Thompson Hotel Restaurant's New Menu

Executive Chef Brian Redzikowski is redoing the menu at the Thompson Beverly Hills' Restaurant. The new menu will feature a modern take on northern Italian and French food. I've always liked the Thompson's food but now it's got a more of a rustic, comfort food quality that I love. Try the Lamb Agnolotti; it's delicious!

Lamb Agnolotti, Arugula.


Chef Brian plating the Lamb Agnolotti.


Ricotta Gnuddi, Veal Bolognese, Parmesan, Basil, Hoji Blanca.


Pickled Pee Wee Potatoes, Aerated Creme Fraiche, Chive.


Black Truffle Soup, Root Vegetables, Celery. And yes, that's gold on top. After tasting this, I checked my teeth to make sure I wasn't walking around like Lil Jon.


Chicken Thigh, Potato CO2, Chorizo.


Brocollini, Kale, Manchego Cheese, 63 degree egg. Simple, but so good.


Profiteroles, King Crab, Curry, Caviar.


I can't remember the name of these. But I do remember Chef Brian saying he uses his grandma's recipe which I thought was really cool. I kept calling them fritters which was received with a blank stare lasting a few seconds before he would say "you mean the______(insert long, exotic sounding Italian name)?" Yes, that's exactly what I mean. Fritters. Fancy ones. I need to learn Italian... It's paired with a sea salt caramel pudding that will make your taste buds sing.