View Valentine's day Menu (PDF 22KB)

La Boheme reviewed in Swell City Guide.
Read it online here.

Enjoy our Happy Hour Special with a wide variety of tasty dishes from Chef Christine Banta.
SEVEN DAYS A WEEK 5:00-7:30 PM
HALF OFF All Fun Bites & Sandwiches!

View Menu (PDF 25KB)

From Avant-Garde to Abstract Expressionism—the old La Boheme is no longer and in October 2007, the new Café La Boheme made its dining debut. After more than 16 years in its West Hollywood location, the restaurant has undergone a complete transformation.
The new restaurant is more relaxed, informal, vibrant, unpretentious and of course, tasty! The fireplaces have returned, along with the gorgeous chandeliers in the main dining room. “People’s jaws literally drop when they walk in the front door,” notes General Manager Brian Bartlett. “This is one of the most beautiful restaurants in all of Los Angeles, if not the world. It’s great for romantic first dates, special events like birthdays and anniversaries but also a perfect place to come and party with your friends and family.”

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 provides exceptional food that can be enjoyed in a more casual environment. “The menu is 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 reflects her many influences. “We’ve stripped things down this time around,” she explains. “The plating is more rustic and less technical, but definitely still beautiful. Presentation is important, but food is definitely the focus.”


View Dinner Menu (PDF 40KB)      
View Dessert Menu (PDF 23KB)      
View Bar Menu (PDF 40KB)


Stand-out dishes include:

Ahi Tataki with avocado, cucumber and daikon carrot salad

Steamed Mussels with white wine, garlic and chili flakes

Grilled Calamari Salad with arugula, garlic chips and spicy lemon vinaigrette

Roasted Beet Salad with avocado and smoked trout

Ikura Spaghetti with nori, julienne scallions and shaved bottarga

Maine Lobster Saffron Risotto with tomatoes, fresh peas, grana padano

Sesame Crusted Tofu Steak with mu shu vegetables, ginger soy sauce

Miso Glazed Salmon with hon shimeji rice, spinach sauce

Seared Ahi Steak with horseradish mash, sprout salad, soy wasabi sauce

Seared Scallops with edamame, pea tendrils, yuzu orange beurre blanc

Rocky Chicken Breast with warm potato bacon salad, lemon basil pan sauce

Berkshire Pork Chop with garlic rapini, parmesan gnocchi, mustard sauce

14 oz. New York Strip with herbed shoestring fries, arugula salad

8 oz. Filet Mignon with wasabi mashed potatoes, asparagus and whiskey peppercorn sauce