Cicada Restaurant, Los Angeles

Cicada restaurant is one of the most thrilling dining experience in downtown Los Angeles is La Cicada World-renowned and talented chef Suzay Cha, who prepares a diverse collection from the best flavors and Italian cooking techniques. The distinctive décor, the ambience color is a deep magenta, silk walls hangings, the crimson-topped dining table, the glazed plaster bathroom walls the shade of cinnabar. There is even a Sadier et fils-designed bar, its pale woods contrasting with bar stools upholstered in zebra skin combined with wood and lalique. The quirkiest room in the penthouse which today is open only for private parties—has to be the replica of a Pullman-car stateroom, but even that is outdone by the two-story rooftop resort.
Its three-faced neon clock was the first of its kind in the city;
over the holidays, chimes played Christmas carols.

La Cicada includes sumptuous delicacies ranging from Phyllo wrapped scallop
and smoked salmon with vodka crème fraîche and black caviar, or Herb infused
fettuccini with half a Maine lobster tail, porcini and lobster mushrooms and white
wine to Grilled veal chop with sweet potato gnocchi and braised red cabbage in
its own juice a delectable array of specialty desserts and pastries. A selection of
one-of-a-kind desserts and pastries along with a collection of exotic martinis,
as well as wines and cocktails, and if you love Grappa, they
have it as well, and a great selection of Ports as well.

For our dinner menu we had the privilege of having the chef preparing a
magnificent variety of appetizers; so we could have a taste of everything,
which I would certainly recommend, we started with the:

Onion Soup Tiger Shrimp Stuffed with Crab

Tiger Shrimp Stuffed with Lump Crab Wrapped in Ktaifi (Angel Hair Pastry
Dough) with Trio of caviar, if you like shrimp, you can sure appreciate it!

Polenta-Crusted Sea Scallops with Oven-Dried Tomatoes

Then we were served this delicious Polenta-Crusted Sea Scallops with Oven-Dried Tomatoes, Cream Corn and Shitake Mushrooms, I can say that this was
really a not to miss appetizer, you must taste to agree with me.

Maine Lobster Tower Capellini Wrapped in Filo

As far as salad, we tried the Maine Lobster Tower salad, with Avocado and
Roma Tomatoes and 50-year-old balsamic vinegar, I would certainly
order it again, do I need to say more?

Blue-Nose Bass with Green Grapes and Artichoke Crisps

Then, as our entrée, we asked our friendly waitress to guide us, so we ordered
the Capellini with Porcini, Shitake and Oyster Mushrooms Wrapped in Filo
with Black Truffle Cheese Sauce, made me remember my mother’s
home cooking, very well done and simply delicious.

Filet Mignon with Mashed Potatoes and Baby Spinach in Port Reduction

I love seafood, so my choice was the Blue-Nose Bass with Green Grapes and Artichoke Crisps in Basil Olive Oil Sauce and my guest had the amazing Filet
Mignon with Mashed Potatoes and Baby Spinach in Port Reduction.

Crème Brulee

Yes, we had a little place for desserts… and it was fabulous, again, we needed
some guidance, and again our waitress suggested that we should try the amazing
and unique Crème Brulee with essence of water rose, and the delicious Basic
Ice cream. Yes, we were in heaven, thanks Chef Cha for you amazing
dinner and hospitality, we will certainly return again.

Vanilla Ice Cream Executive Chef Suzay Cha

La Cicada service was personal, knowledgeable and appropriately attentive. One of the best dining experiences we've had in downtown Los Angles city this year. I must say that I truly enjoyed this dining experience, we were extremely satisfied, and will certainly return at La Cicada for another unforgettable dining adventure.

For map and location click Here!

For more information please visit their website at www.cicadarestaurant.com

Today is: Thursday, April 25, 2024