Like piñatas, bodies must be filled with quality ingredients to satisfy the demands of screaming children. Quell clamor nonviolently with today's Groupon: for $25, you get $50 worth of New American cuisine and drinks at Bashan Restaurant in Glendale.
Melding the culinary prowess of California, Asia, and the Mediterranean, chef Nadav Bashan crafts flavorful fare from fresh, seasonal ingredients in a laid-back, elegant dining atmosphere. Bashan populates its menu with an array of singular entrees including braised prime short ribs ($27) and wild Alaskan halibut, which exchanges playful plate-side gossip with manila clams, peppy meyer-lemon purée, and roasted macadamia nuts ($35). Coordinate a tantalizing trio of courses with selections from Bashan's prix fixe menu ($40+/person), which abounds with appetizers such as sweet-corn soup with caramelized onions and main courses including the 21-day aged new york steak with crisp okinawa yams ($7 supplement). Decadent desserts, such as the eruptive chocolate coulant coolly corralled by vanilla ice cream, complete the prix fixe menu.
Feel free to augment flavor reception by marrying tasty bites with a glass of Australian red wine ($7) or a refreshing pour of imported Paulaner beer from Germany ($5), which can also be used in a water gun to spell out one's favorite type of cuisine on a giant piece of paper. In the restaurant's minimalist interior, funky drop lighting illuminates each artful amelioration, and walls bedecked with hanging driftwood pay homage to the unsung heroes of log rolling.
Chef Nadav Bashan's carefully constructed New American cuisine has earned accolades from the Los Angeles Times and a rating of "extraordinary to perfection" from Zagat. But diners won't have to traipse to a ritzy downtown restaurant to get it. That's because the chef opted to practice his elegant art in out-of-the-way Glendale, at a self-named eatery with a 40-seat dining room.
This commitment to pleasant service lets customers keep the focus where it should be: on the food. Though they constantly rotate, Nadav's previous menus of seasonally inspired cuisine have included wild mediterranean sea bass, sword-tip squid, and other dishes that highlight what Los Angeles magazine calls his "finesse with seafood." He also draws on his experience in high-profile kitchens at The Lobster, Michael's, and Providence to gather fresh ingredients from local markets for each dish.
The Bashans' business "really is a labor of love," as Nadav told the Glendale News-Press, and they leave no aspect of it untouched. The restaurant's decor incorporates driftwood and grass wall accents that complement the naturalness of the cuisine. At the bar, custom walnut wine racks hold bottles from Australia, Chile, and Italy next to taps that can dispense craft brews or refreshing, locally sourced breezes.