I’ve Got A Date!

When we start a new relationship, there is usually a kaleidoscopic period when we are trying to figure each other out; our likes and dislikes, favorite foods and allergies, style and departure, pleasures and annoyances, and character strengths and foibles. In the infancy of my relationship, I learned that my lady truly loves surf and turf. Whilst coming to this revelation, I was honored to be invited to try Oliver’s Prime, a new steakhouse located in the incubator that cultivated Boa, at the Grafton Hotel on Sunset Boulevard. For some reason, I am always leery of hotel-lobby restaurants, but my reservations were quickly quelled as I opened the backlit, brightly-illuminated menu. Like a child, I was easily impressed and amused by something so elegant yet simple. Basking in the lambency of the menu, and admiring the silverware featuring a concave bull’s head, I had come to the conclusion that Oliver’s Prime would be quite an experience, and would provide a cherished memory of one of the first dates of my relationship.

The decor reminded me of Chez Paul, the posh restaurant where Jake and Elwood would sway Trumpeter-turned maître d’ Alan Rubin into rejoining the band. Like the Blues Brothers, I, too, was on a mission from God, but not to reunite a band. My intention, with which Oliver’s Prime easily assisted, was to give my woman indelible intimacy over fete. She and I dined and admired the atmosphere of this 60’s-adorned restaurant.

My main entrée was the roasted garlic and thyme-garnished 10oz Filet of Bison w/ an added Lobster tail, accompanied by the sweet & salty savor of Pearl Onions & Applewood Bacon. However, the Lobster Caprese would kiss my lips and awaken my palette, as a Prince Florian’s kiss had awakened Snow White. An appetizer should guide you into the main course with precise execution, and this one did wonders. The Lobster Caprese was light and rich with flavor; it did not fill me up, but gave preface to the Bison and Lobster Tail combination that followed. The mozzarella complimented the lobster, making it distinguishably different from the full tail that I would eat with my entrée. As I began eating the 10oz Filet, its taste was both sensual and pure. The meat was lightly seasoned and seared. The combination of gently sprinkled salt & pepper, and the char did not overpower the moist and butter-like soft Bison meat, but gave the large land-dwelling mammal a pureness in taste and texture. The taste was as pure as the Allnatt diamond is vivid yellow; it would be a purist’s delight. The lobster tail was smooth in texture and remitted a sweet-decadent taste. Both meats coupled with the stringent taste of garlic and thyme would excite my tongue, and the posh restaurant decor would cause me to feel like royalty.

The Pearl Onions and Applewood Bacon were exuberant and maintained my interested until completion; it is of no surprise that this was my favorite side dish of the evening. The mashed potatoes, which my girlfriend ordered and I tried, were creamy and pleasant. The only disappointment to arise in a seemingly perfect date came from the truffle Mac N Cheese, which in my opinion, was just bland and lackluster. However, the desserts, bread pudding and ice cream, quickly made up for the failure.

A evening of quality food and wine, along with an artistic and mood-setting decor, created a memory that is now immortalized. I can truly say that Oliver’s Prime had made its mark and accomplished the goal I had set for it. A memory of indelible intimacy over fete was created here that evening, and I know my girlfriend appreciates it.