Matthew WoolfPhoto: West
Matthew Woolf, the former chef de cuisine at Fig at The Fairmont, is now working as the executive chef at West Restaurant and Lounge, the rooftop hideaway hidden atop the rounded Angeleno Hotel, poised where the 405 meets Sunset Blvd. A cook since childhood in his native England, Woolf took the top toque position in August, but only just released his revamped menu this week. Want a look?
Woolf's braised pork cheek on crispy potatoWest
If you love Fig like we do, then the menu shouldn't be too hard to translate. Woolf is all about keeping it hyper-fresh, sustainable, and still aggressively meat-centric, balancing ethereal produce with fierce cuts. First courses include a foie gras pumpkin soup, lamb ribs curry, and a crispy egg with bacon jam, while salads merge persimmon with manchego, duck cracklings with gem lettuce, and baby beets with goat's milk.
Mains include stuffed quail with chantarelles and a lobster mac with parmesan foam, while the bottom screed on the menu (very reminiscent of Fig's own in-season produce listings) offers the latest news on what's been "picked" and what's "still growing," accentuating the locals-only stance.
See Woolf's full new dinner menu below.
West's New Menu
first
pumpkin soup
foie gras, crouton 11
chef’s creek oysters
garlic, chorizo 14
lamb ribs
curry, pears 13
crispy egg
bacon jam, arugula 9
braised pork
crispy potato, apple, mustarda 12
leek tart
herb salad, white wine dressing 11
domestic cheese
olive bread, grape jam 17
charcuterie
pickles, mustard 16
salad
roasted baby beets
orange, goat milk, olive oil 11
little gem
duck crackling, prune vinaigrette 8
persimmon salad
grapefruit, mint, manchego 11
brentwood salad
vegetables, fruit from the local market 10
heirloom tomato
burrata, arugula, radish 12
main
pork belly
honey, shallots 24
lamb
eggplant, tomatoes, peppers 27
short rib
radish, shallot, parsnips 26
stuffed quail
chanterelles, pancetta, brussels sprouts 28
squash
tortellini sage, maple syrup 21
lobster
macaroni parmesan 28
halibut
carrot, vanilla, clams, scallion 28
skate
capers, lemon, brown butter 24
flank steak
cipollini onion, red wine jus 26
sides
cauliflower pine nuts, raisins 9
broccoli ginger, ponzu 9
kohlrabi chestnuts 11
kale fennel, chili 9
parsnips honey, horseradish 9
Just picked
apples
squash
kale
naval oranges
pumpkin
parsnip
kohlrabi
persimmon
Still growing
kiwi
nettles
mandarin
pea greens
artichoke
snap peas
avocado
tangerines
