New StrEAT Menu at Windows Lounge at the Four Seasons Los Angeles
I recently was invited to check out the new StrEAT menu at Windows Lounge inside of the Four Seasons Los Angeles at Beverly Hills. I’m familiar with the Four Seasons as that’s where Culina Modern Italian is and I am very fond of it. On the other side is the more casual Four Seasons lounge, Windows where Chef Ashley James recently redid the menu. Now offering bites inspired by the British-born chef’s travels, Windows has raised the level of bar food.
I started on Essence No. 5 (Nolet’s gin, Luxardo Triplum, Elixir English lavender syrup, lime). I found this cocktail a bit syrupy. It was strong on the orange flavor from the Luxardo Triplum (like Cointreau) but I didn’t get much lavender. My tablemates were enjoying the Watermelon Refresher (Don Ramon silver tequila, fresh watermelon, agave). I also considered The Whiskey Maven (Maker’s Mark, blood orange, melon, peach, fresh mint, agave, blackberries) but being allergic to honeydew, I decided to skip it in favor of the Rye Boulevard (Russell’s rye, King’s ginger liqueur, Olorosso sherry, Bitter Truth Jerry Thomas’ own decanter bitters). I liked this one. I’d probably try some of the classic cocktails next time. Negroni, Americano, pisco sour, gin fizz and other classics are on the list.
We started with the crab tostadas and the Morelian gazpacho salad (vegan). The StrEAT menu is fairly vegetarian/vegan friendly. If you don’t want the crab, try the jicama tostadas with the same crispy corn tostadas.
Like the tostadas, you could go for the al pastor or go veg with the corn and mushrooms. Chef Ashley talked extensively how he prepared the al pastor and with my non-veggie ways had to go with the meaty quesadilla.
What better to pair with the spicy pulled pork buns with its Guadalajara-style pork carnitas than the fries? Described as Belgian fries with “real” mayo and Chef Ashley’s house-made ketchup, these were very popular with the group. There were more than one plaintive cry for more fries.
I somehow missed out on the crispy sushi rice but murmers from the table described it as being better than anywhere else people have had this spicy tuna on crispy rice.
Everyone was a fan of the eggplant coconut curry with the crispy pappadums which I have to say was pretty authentic. But my heart was taken by the Singaporean carrot cake scramble. Called carrot, the dish actually contains no carrot. Singaporeans don’t have a word for white radish (daikon) which is what this dish is. Made with organic egg, daikon rice pancake, chili, green onion and garlic, I wanted to eat this with a bucket of rice. Chef Ashley actually made me want to go to Singapore to try the street version but luckily for me, Beverly Hills is much closer.
I was really too full for dessert but who could pass up the fluffy cotton candy, carmelized bananas or glee-inducing ice cream sundae?
I can’t wait to go back to try more of the StrEAT menu. I have my eye on the five-spice chicken tatsoi, a Taiwanese style crispy chicken and the Korean kalbi buns. Not to mention the crispy sushi rice I didn’t get to try with the wasabi yuzu emulsion.
StrEAT menu available from 4 PM
Los Angeles, CA 90048