AK Restaurant + Bar Debuts
Venice, CA
Months after departing from his Executive Chef duties at the Beverly Wilshire Hotel, Conny Andersson returned to the Los Angeles restaurant scene as Chef/Co-Owner of AK Restaurant & Bar. The newly constructed restaurant captures his love of simple bold tastes in everything, from the restaurant’s open air contemporary architecture to Andersson’s expertly-crafted cuisine.
AK is the very popular and famous Andersson’s first foray as Chef and owner. Previously the Four Seasons’ veteran helmed the hotel’s Four Star kitchens in India, Egypt, the Caribbean, Bali and locally, in Beverly Hills. With AK he combines his elite globetrotting tastes with his love of the freshest, sustainably harvested, and whenever possible, organic, ingredients. “I love to capture the essence of a place with the right combination of flavors, at the same time, it has to be simple, and fresh with a touch of surprise.” Chef Conny hails from Gothenburg, Sweden, and has planned his menus to feature unique delicacies from around the world in his beautiful glass dining room.
Some entrees include: Aquavit-Cured Salmon Gravlax with Crisp Salmon Skin and Espresso Honey Mustard, Kuraobota Pork Schnitzel with Cantal Cheese and Berkshire Pig Prosciutto, Caledonian Blue Prawns with Preserved Lemon Caper Chermula, and Entrecote
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paired with exquisitely fresh vegetables such as a Confit of Baby Carrots & Cardamom Saffron Carrot Puree, Sweet Corn & Fine Vegetable Beignets with Jalapeno Corn Cream, or comfort items like Truffle Parmesan Fries with Dijon Mustard and Roasted Pepper Mayonnaise.
The restaurant serves dinner nightly on Saturdays and Sundays, and the brunch menu's change seasonally, depending on newly harvested and freshly available suppliers of fisheries and meat purveyors.
Elegance in the ambience works beautifully with the menus, and the 2000 square foot dining room and bar holds up to 70 diners in one seating. Most of the tables are on the indoor-outdoor patio, so on warm summer nights, diners enjoy al fresco. In addtion, glass doors encase the space, providing warmth without changing the feeling of being outdoors. It's been said that their contemporary green tile fireplace puts one in the mood for romance.
Upstairs, the balcony dining area showcases the restaurant’s high ceilings and lofty architecture with views of Venice’s palm tree-framed horizon and AK’s bar scene below. Hardwood and cement floors combined with a muted palette of redwood create a soothing contemporary feel, and for added entertainment, diners can watch the large screen that's hooked up into the kitchen.
Downstairs, the wraparound bar seats up to 35 for drinks and snacks, while the selection of tasty bar treats are perfect for sampling and sharing. A state-of-the-art modern wine “cellar” sits to one side, storing dozens of vintage exotica's and domestics. And the wine list favors top quality, food friendly boutique wineries, including organics. Selections cover the gamut from Chateau Palmer to Slovenia’s Movia, and “we want people to enjoy trying wines they’ve never had, as well as the ones they love,” says Andersson. He consulted with some of the best sommelier’s in the world to compile his wine list.
The new brunch menu includes a selection of gourmet dishes and some old-fashioned comfort foods like Swedish pancakes, Brioche French toast and Chef Conny's favorite breakfast hash. Fresh juices, champagne, beer, specialty mimosas and bellinis are also served.
And then there were bottles of well known popular wine flavors without a trace of the real stuff! It's made with grapes and tasted like champagne. Great for non-drinkers.
Our dinners began with a young frisee salad over smoked salmon and a poached breaded fried organic egg; also a Mesclun salad, combined with an Arkansas black apple, Roquefort cheese, and candied waluts, tossed in a Sherry vinaigrette.
We tried the exotic fish dishes, such as Barramundi, an Australian fish, made with steamed mussels, bay scallops and vegetables, (it was amazing!). We also had "Skate," a Malaysian grilled fish, better known as a Stingray. It was fermented in black garlic, capers, and wilted spinach with a lemon parsley butter. Both were marvelously unique. I didn't know that I loved Brussels Sprouts till I ordered them here, prepared with shallots and applewood smoked bacon. I also enjoyed Profiteroles for dessert, (little eclairs) but instead of custard, they are filled with ice cream. However, the dessert list has many favorites.
AK Restaurant + Bar is located at 1633 Abbot Kinney Boulevard in Venice, California and is open for dinner nightly from 6:00pm – 10:30 p.m. with the full bar and Tidbits menu available until 1:00 AM on Thursday, Friday and Saturday. On weekends, Saturday and Sunday brunch is served from 10:00 – 3:00 p.m.. Valet parking is available nightly, with additional free parking on the adjoining streets. For reservations, call (310) 392-6644. Great dinner! Great Chef! www.akinvenice.com
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