Electric Bleu

This phenomenal Australian-inflected bistro in Mar Vista is the rare Westside restaurant worth coming out of the way for. Perth native and chef-owner Craig Hopson first wowed me nearly a decade ago at the Butcher, the Baker, the Cappuccino Maker in West Hollywood with his spaghetti pomodoro and other daytime fare. Now, the veteran of NYC’s famed Le Cirque has finally opened his own restaurant in the form of Electric Bleu—and the results are quite simply fantastic. Genre classics like roast chicken and steak au poivre are cooked with utmost precision; there’s also an elegant pate en croute that would satisfy any Francophile. Hopson also brings a bit of autumnal flair to the menu with seasonal fare like butternut squash soup and a take-home spread for Thanksgiving geared towards neighborhood locals. Best of all on my comped media visit were the housemade “electric” fries, dusted with chicken salt, a slightly esoteric delicacy from Down Under. On the beverage side, you’ll also find a compelling list of unique, predominantly French wines and Japanese sake—a remarkable find anywhere, but especially on the Westside.