C O.D. Seafood House & Raw Bar Bevery Hills, Los Angeles, CA
Topped with a creamy toasted mustard seed slaw, shredded lettuce, and house-made pickles. With lemon, capers and dill served with baby greens and cherry tomatoes. With goat cheese, crispy country ham and buttermilk dressing.
FRIED MAC & CHEESE cAKE
The whole ordeal would take four and a half more years before he found the right partners and financing. With house-made pastrami, Muenster cheese, sauerkraut, and River House dressing on rye bread. Thus far, the River House has exceeded Varanese’s expectations in terms of revenue and guest attendance. But running two restaurants and supervising the opening of another one leaves him little time to do much else.
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Grilled Asparagus
With bleu cheese, toasted pumpkin seeds, grapes and zesty greens tossed with pecan-vanilla bean vinaigrette. With avocado pure, tomato, aioli and pickled red onion. Owner and executive chef Marcus Kwan’s journey to the kitchen began at a young age. While his father and mother toiled as rice farmers in their small Cantonese village, a 7-year-old Marcus cooked simple meals for himself out of necessity. A favorite of his at that tender age was pan-fried fish (much like C.O.D’s pan-fried sea bream).
ROASTED CORN SUCCOTASH
Varanese turned to local architect Doug Karnes, who designed Anoosh Bistro, and Ann L. Swope of Swope Design Group to help him realize his vision. They made the River House look and feel like a true river house. Guests will find a charming “home-like” atmosphere as they enter the space from the front porch garden area.
Dejected, but not defeated, Varanese accepted a job as executive chef at the Cardinal Club while he searched for the perfect situation for his restaurant. In 2007, he opened his eponymous restaurant Varanese on Frankfort Avenue at the site of the old Red Lounge at 2106 Frankfort Ave. But he still hadn’t gotten that empty storage facility on River Road out of his system. In 2011, after four and a half years of success at Varanese, the young chef decided to make a play for his first love. But even with the reputation he had established by then, it was still a struggle to finance the $4 million project.
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With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes. Sautéed peppers, onions, mushrooms, and fresh spinach topped with melted muenster cheese. Served with a house-made biscuit and hash browns. Although he’s always been enamored of the location, Varanese’s concept for the River House has morphed over the years.
When Varanese married his wife, Jeanne, a local nurse, in 2013, she knew what she was getting into. Must be purchased in quantities of 2, and of the same type of oyster. This room is the perfect place for social distance for small family gatherings or friend groups.And right now the view is absolutely amazing! Seats up to 12 people, minimum spend $1200 including food and alcohol.
Lunch Menu
Varanese had long thought that Louisville underutilized its riverfront dining. He immediately had visions of an upscale seafood restaurant. Chef John's creation with balsamic-glazed fingerling potatoes. Served over tasso ham and cheddar grits, southern succotash and finished with a smoky corn butter sauce. Tossed in green chile cream sauce with roasted corn, concasse tomatoes and pea tendrils.
Varanese also wants to add more boat slips so he can serve more water traffic. Varanese admits that he sometimes feels as if he is juggling too many balls in the air at once. For the moment, he is merely overseeing the management at his namesake restaurant. Most of his staff there have been with him for years, and he’s depending on them to get him through this rough period.
Salads include a crispy fried avocado filled with a chilled shrimp, lump crab and bay scallop salad. There is also a chilled half-pound lobster stuffed with shrimp, bay scallops, and lump crab served with lemons, capers, and dill on a bed of baby greens and cherry tomatoes. Varanese’s Kentucky and South Carolina roots are apparent in the menu at the River House. The chef sought to keep the menu balanced, but it is really the seafood that is the star of this establishment. The Raw Bar offers the River Tower with king crab legs (pictured on the cover). The dish includes a pound of chilled lobster, jumbo shrimp, oysters on a half shell, and colossal lumps of crab and mussels.
Best uni pasta, you'll ever eat it in Los Angeles, we also ordered the 12 dozen house oysters, sushi, and garlic string beans, all were super delicious. We ordered it yesterday for my birthday and loved it so much we are ordering again tonight. Yesterday we had the lobster sushi roll, shrimp fried rice, spicy tuna on crispy rice , Brussels sprouts , crab salad , calamari and garlic chicken. Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers and fried onion straws. King crab leg, colossal crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and mussels. With lemon, capers and dill served with baby greens and extra virgin olive oil.
The designers used reclaimed wood from the Germantown Lofts to build the frame of a house, roof included, in the center of the dining area. There is a 20-foot tall by 40-foot wide water wall, and a floor-to-ceiling glass wall overlooking the back courtyard and river. The restaurant also has retractable windows to open the dining space to the river.
Grouper cheeks, house-made French fries and creamy toasted mustard seed slaw served with spicy remoulade sauce. Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun. Lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels. Hands down better then EMC restaurant if you have ever been, both look similar along with the menu but COD's food quality tasted much better. The staff was excellent and made it fun for us while we were dining on the Balcony 2nd level.
Another highlight is the oysters on the half shell served with a choice of cucumber mignonette, chipotle cocktail or champagne ice. Filled with gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers and dill atop a bed of baby mixed greens. Served with smoked bourbon mustard, herb-toasted brioche, shaved manchego cheese and a roasted garlic aioli. With octopus, shrimp and mussels served over fingerling potatoes and spicy greens with fresh squeezed lemon and extra virgin olive oil. With gulf shrimp, bay scallops and lump crab tossed in lemon, capers and dill.
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