"Eclectic and elegant describes both the ambience and the menu at this longtime LA favorite eatery. Sexy and seductive are good words too for capturing all that is Cafe La Boheme. Renovated in late 2007, this place has lost none of its charm..." - Fallon Milligan

La Boheme featured on DEconcierge.com

Whitney Friedlander writes, "An ivy-covered white stone exterior gives way to a gigantic, colorful supper club-style dining room. The second floor's plush white circular booths lit by their own disco balls fill quickly with private parties and large groups, while gleaming chandeliers hang above the intimate diners..."
Click the link below to read more or watch the video.

La Boheme featured on Citysearch

  

"A Los Angeles mainstay gets a much-needed makeover,
while hotspot R23 revives the downtown scene."
- Richard Andreoli

La Boheme featured on Metrosource Magazine,
February/March 2008.
La Boheme on Metrosource (PDF 530KB)

From Avant-Garde to Abstract Expressionism—the old La Boheme is no longer and in October, 2007, the new Café La Boheme will make its dining debut. After more than 16 years in its West Hollywood location, the restaurant has undergone a complete transformation.
The new restaurant will be more relaxed, informal, vibrant, unpretentious and of course, tasty! The only returning elements are the gorgeous chandeliers of course. “They were just too amazing to discard, notes General Manager Brian O’Connor.” “We looked around and realized that you could still have fun dining under a chandelier…that about wraps up our new vibe,” he notes.

With Executive Chef Christine Banta still guiding the kitchen, and famed restaurant designer Margaret O’Brien (recent winner of Angeleno’s Best Restaurant Design for Republic) back to recreate the new restaurant, Café La Boheme will provide great food that can be enjoyed in a more casual environment. “The menu will be multi-faceted—lots of choices, from entrees to hot and cold appetizers and noodles and rice dishes,” explains Banta. With a classical French background, but coming from a Japanese/American family, Banta’s menu will reflect her many influences. “We’ve stripped things down this time around,” she explains. “The plating will be more rustic and less technical, but definitely still beautiful. Presentation is important, but food is definitely the focus.





Stand-out dishes will include:

Octopus Salad featuring creamy sesame soy vinaigrette

Spicy Albacore soy wrap with lettuces, crispy shallots and shiso

Warm Sliced Sirloin Salad with red onion, cilantro, cucumber
    and lime jalapeno vinaigrette

Edamame Pesto Fettuccine

Catfish with black rice, roasted corn, baby zucchini and lemongrass

Rocky Chicken Breast with whole grain mustard sauce,
    baby vegetables with garlic mashed potatoes

Miso-glazed Salmon with hon shimeji bamboo rice and spinach sauce

Roasted Beets with avocado, smoked trout and carrot ginger vinaigrette

A 55-Day Dry-Aged Steak