Photos courtesy of Patina and Walt Disney Music Center
Photos courtesy of Patina and Walt Disney Music Center
Photos courtesy of Walt Disney Music Center
Spend the afternoon with a self guided audio tour or a guided tour of the Walt Disney Concert Hall and afterwards enjoy an exceptional dinner at the award-winning Patina restaurant.
The guided tours at The Walt Disney Concert Hall are docent-lead and take you through the interior spaces and gardens. The guides explain the architecture and the history of the building. The tour is complimentary, lasts about an hour, starts in the Grand Lobby of the Walt Disney Concert Hall and is offered daily at 12pm and 1:15pm.
The curving stainless steel exterior was originally designed by Frank Gehry to be made of stone. After Gehry’s stunning titanium building in Bilbao he changed the stone to metal. With the new metal material he was able to add a more creative element to the building – that of silver sails.
(We visited The Guggenheim Museum Bilbao designed by Frank Gehry. You can see our story Images of the Basque Country in Spain at https://www.trendingwwwandw.com/single-post/2017/05/30/Images-of-Spain)
For the interior “Gehry’s team visualized the lobby as a transparent, light-filled “living room for the city” opening into the sidewalk. In contrast to the tightly enclosed foyer of the Dorothy Chandler Pavilion, the lobby would have a separate identity and serve as a symbolic bridge between everyday life and the inner sanctum. Walt Disney Concert Hall was intended to be a center of civic activity, not just a destination for concertgoers.” http://wdch10.laphil.com/wdch/architecture.html
Usually the Walt Disney Concert Hall guided tours do not include the auditorium due to rehearsals, performances and special events but we were fortunate to be allowed a quick visit. The 6,134-pipe organ is the centerpiece of one of the most sophisticated concert halls anywhere in the world. “The acoustical clarity of Walt Disney Concert Hall caused members of the Los Angeles Philharmonic to be both excited and anxious. Repertoire that they had learned, and knew how to play well, would have to be relearned in the new Hall." http://wdch10.laphil.com/wdch/acoustics.html
The Hall is lined in Douglas fir and has 2,265 seats. “The vineyard style seating brings the audience close to the orchestra, and offers an intimate view of the musicians and conductor from any seat” http://wdch10.laphil.com/wdch/architecture.html
Outside of the building you can tour The Blue Ribbon Garden with a rose fountain dedicated to Lillian Disney. The fountain is made of broken pieces of Delft China. The garden “is a gift from individual members of The Blue Ribbon, an organization of women devoted to the support of the Music Center and its resident companies. “ Plaque in Blue Ribbon Garden
The Pink Ball Tree from Madagascar.
The Art of Patina
Photos courtesy of Patina
The award-winning Patina restaurant was founded by Master Chef Joachim Splichal in 1989 and is now located inside the stunning Walt Disney Concert Hall in Downtown Los Angeles. The restaurant offers contemporary French cuisine seasonal tasting menus and an extensive and impressive wine list.
Our recent dining experience proves Patina is living up to it’s high expectations. Executive Chef Andreas Roller and his team presented an impressive, delicious and visually exciting meal. The combination of creativity, flavor and outstanding service makes for an exceptional high end dining experience. It was one of the best meals we have had in a long time.
The staff customizes the evening to the desires of each customer in an attentive, professional manner but also friendly and helpful. From the waiter to the Sommelier to the “bread guy” and the little known support staff who slip in and out of the room trying their best to make your dining experience memorable.
From the moment you enter Patina you feel welcome. The dining room is wrapped in carved walnut carved in a rippling effect to mimic the curtains of The Walt Disney Concert Hall. The lighting is soft and the setting a relaxing change from the hustle and bustle of the streets just a few feet away. The widely spaced tables have white tablecloths and Baccarat water glasses.
We were fortunate to meet with Executive Chef Andreas Roller and treated us to a behind the scenes tour of the immaculate kitchen and the never seen kitchen staff who make everything run smoothly.
Martin Riese, the General Manager and the only certified Water Sommelier in the United States, educated us on water and the Patina Water Menu. Yes, there is a water menu, and you can select a particular water, have a water tasting or even a water pairing during the meal.
We were seated at a lovely romantic booth and spent the next three hours totally mesmerized by the artistic presentation of delightful plates paired with wonderful wines.
We began the adventure with a glass of Lanson Black Label Brut Champagne.
Our attentive and informative Sommelier Kristina Hayden Bustamante shared her extensive knowledge of the huge selection of wines at her disposal and perfectly paired each course, complementing the flavors of the dish with a particular wine from a particular region.
The entire meal had us eagerly awaiting the next dish .
Our waiter Thanh truly made the evening so much more special by carefully explaining each plate and helping us to appreciate the complexity of each dish. We were always excited to see what special creation would be sent our way. Everything was a discovery.
First was a series of amuse-bouches.
This amuse-bouche was served in a smoking dry ice container with a wonderful cinnamon scent was a stunning presentation.
Quail Eggs, simple and delicious.
The humorous Wagyu beef tartare. A tiny little thing on a huge white boulder. Genius.
The lovely melt-in-your-mouth salmon tartare cones.
Japanese Kinmedai - Uni Aioli, Green Apple and Wasabi. A wonderfully fresh fish and creative use of top quality ingredients.
Butter from Brittany Olive bread and Fig bread and Brittany butter - heavenly.
Sweetbreads on a bed of tagliatelle with cauliflower and chanterelles was pure perfection.
Delicate and very fresh Dover Sole encrusted with Pizzuta almonds and fennel, grapes, and crispy brussel sprouts. The sweetness of the grape verjus just made the dish.
California Squab – a work of art - Quinoa, beets, walnut and port. This was the most creative, unique, sophisticated and delicious dish we have ever enjoyed.
The Artisanal Cheese Selection was a cheese cart with a lovely variety of cheeses beautifully presented.
Finally, a desert simply called “Rose” with fragrant flavors of Saffron, Earl Grey and Lemon.
What a lovely meal. Thank you to Chef Andreas Roller and all the hard working staff for a memorable evening. The care put into each dish made for a beautiful experience. The top notch service combined with great food makes for an incredible experience. A classy place from start to finish. The sophisticated culinary experience perfected sums up our evening at Patina.
Congratulations to Patina for once again being in GAYOT’s Top 40 Restaurants in the U.S. since 2004.