Anchored by California ingredients and inspired by global cuisines, a veteran chef just opened his first restaurant in Woodland Hills where his menu will offer foods from all over the world served side by side.
“So you might come across a dish on the menu that’s inspired from Japan alongside a dish that has Mexican flavors alongside a dish with African flavors but it all comes together in a cohesive way,” said Chef David Gussin, who opened Prose Kitchen + Bar at 21150 Ventura Blvd., on March 2.
In his more than two-decade long career Gussin has helmed the kitchens at prestigious Los Angeles restaurants like STK Steakhouse, Fig & Olive and Cleo. He also founded the Food First Events catering company before finally making the leap to his first brick and mortar spot.
“It’s because I’m crazy,” he said with a laugh. “There’s never a good time to open a business so you just have to go for it. People will dine out and they always need to eat and if I do it right they’ll continue to come back,” Gussin said.
The upscale restaurant features a 60-seat dining room with an interior that includes caramel-colored ostrich leather booths and there’s also a 30-seat patio. The menu of course will be the highlight with dishes intricately plated to make them Instagram worthy.
“We try to have fun with the presentations,” Gussin said. “We’re trying to make food very pretty. It helps having great ingredients and at the end of the day we know people also eat with their eyes before they eat with their stomachs and mouths so we have to make sure the food looks great,” he added.
Among the highlights at the new restaurant is the Black Garlic Charred Octopus, which is slow braised and then, as Gussin describes it, “it’s kissed by the fire” then glazed with a black garlic barbecue sauce with Asian flavors added by the use of ginger, hoisin and soy sauces and a Peruvian aji amarillo sauce.
“It’s rich, and sweet and it’s earthy and the octopus is really tender,” he said.
Another interesting fusion dish is the “Tokyo Style” Beef Carpaccio, which is made with thinly sliced filet mignon and glazed in a high-end Japanese soy sauce mixed with a yuzu kosho aioli and other Japanese ingredients.
“Everything on there takes you to Japan,” Gussin said.
For a trip to Italy diners will want to try his unique pastas like his Braised Short Rib Rolled Lasagna.
“We wanted to bring a unique aspect to it and elevate the dish a bit. Everyone does ground beef or sausage,” he said. “Most lasagnas are really dense and heavy and rich. This lasagna is light, it melts in your mouth. The meat is very tender and shreds apart and falls apart,” Gussin said.
Gussin is still waiting for a full liquor license for now when it comes to drinks it’s beer and wine only with a selection of mocktails as well.
Prose Kitchen + Bar at 21150 Ventura Blvd., Woodland Hills. 818-914-4033 or eatatprose.com