Bar Etoile

Sometimes, the best plans for a night out come by accident. Justine and I had made plans to visit Augustine Wine Bar in Sherman Oaks. I’d been curious about their reopening after the devastating fire. Plus, the website made it seem that they had fully reopen. However, we were both shocked when we found out that the night we’d selected – was only their soft open for family and friends!

I wish places were more clear on their website and social media regarding their schedules.

In an instant, there was only one place that immediately came to mind: Bar Etoile. So, I called,  booked a reservation, swooped by Augustine to pick Justine up – and we were on our way to Larchmont.

We arrived a bit early to our reservation. I asked if there was a chance to be seated at the bar a bit early. But, they needed to wait and see if previous reservations would show up. So, Justine and I  were led to a spot where we could stand and converse comfortably while waiting for a seat.

While standing, we took in the ambiance around us.

I ordered a glass of the 2023  Cyril et Jean-Mi VDF Rouge, a Cabernet Sauvignon and Syrah blend from the Languedoc-Roussillon, France. With our sips of wine, we conversed and settled into the evening.

Within about 20 minutes, we were invited to sit at the bar – ahead of our reservation. This pleased me, as I’d been visually researching different items as they emerged from the kitchen.

Our dinner started with the BUB’S BREAD (with house cultured butter).

Now, we’d originally thought about getting the crudo. However, I’ve become aware of my dining habits of ordering the same thing – vs trying something new. Plus, I’d recently enjoyed an incredible crudo at Camélia. So, what was something that we could truly enjoy at Bar Etoile that would be as unique as the setting?

We ordered the TROUT RILLETTES (Binguinho Peppers, House Potato Chips).

This was – delicious. I mean, I’m usually spot on with my ordering. But, this was delectable. Especially, while sipping my freshly made NEGRONI.

In the spirit of me trying new things – Justine suggested we order the beef tartare. Now, I will admit that my first time of having beef tartare was during a Dine LA event at the former Belcampo in Santa Monica. The tartar was such trash that it turned me off to the idea – for years. However, in the spirit of pushing the envelope, this year I had my first taste of beef tartare again at Centurion New York in New York. It was a revelation.

So, when Justine suggested we have the CAESAR BEEF TARTARE, I was curious but skeptical.

When it arrived – I was floored.

It. Was. Fantastic.

The Caesar dressing was perfect base for the overflowing sliced cubes of tartar. Not only was the dish delicious on the pre sliced bread squares – but it was even better when piled on the chips from the trout rillettes.

As Justine and I conversed about our time at the University of Denver and our experiences at Gamma Phil Beta Sorority, it felt that time melted away. At one point, one of the three owners of Bar Etoile, Julian Kurland, came up to us and asked Justine and I how we were enjoying our evening.

After giving him our honest, raving reviews, I asked Julian what his favorite drink was on the menu. Immediately, he said the gin martinis. So, of course, I asked if he had Monkey 47, as it’s my favorite drinking gin. I’ve been obsessed with it since I enjoyed my first sip at the Vox Cigar Bar at the Grand Hyatt in Berlin.

Julian said that they did not. But, that he had something better in store. He brought over three gins: Hayman’s London Dry Gin; Future Gin and Suncliffe Gin.

Now, attention to detail is a key component of what makes Bar Etoile so fantastic. Julian explained that because they didn’t want the cocktails shaken in the space, due to distracting acoustics, the cocktails were all stirred. He then explained his rational in selecting the three gins: Hayman’s was good for your base level cocktails. However, for the disconcerting consumer, Future Gin’s California style blend was more citrus forward on the tongue. Whereas tasting the Suncliffe gin was like taking a sip of the American Southwest.

He poured some for me. Justine and I tasted both.

My mouth and senses were enraptured by the differences each spirit played on my tongue. The world of gin is fascinating to me. Gone are the days of college level party modes. Now, I see a more refined pleasure in gin and spirits. After tasting each, I selected the Future Gin for my martini.

It’s not every day I receive a bespoke gin tasting from the owner of a restaurant. But, when I do – I greatly appreciate it.

My GIN MARTINI was the perfect cocktail with our piece de resistance of the evening: the ROTISSERIE CHICKEN (Persimmon Bearnaise, Apple Salad) with a side order of the FRIES.

Now, it’s easy to overcook chicken in a restaurant setting. In fact, I usually don’t order chicken when I see it on the menu. Why? Because I’ve found it to be rather dry and tasteless. However, a nearby table ordered the chicken. When it arrived before then, I was stunned. It looked visually delicious. But would it taste as good as it looked?

The answer was a resounding yes.

This dish was *chef’s kiss* – mouthwateringly succulent.  It was chicken – done right.

Before we knew it, three hours had flown by. Between sips of libations and bites of dinner, we discussed consciousness, astral projection the importance of nurturing friendships from college, grief and life in general.

There’s something about giving space for discussing grief and the loss of one’s mother in a supportive environment. Being able to openly talk about death – from the loss of my mother to the loss of certain friends – openly – continues to bring me a sense of peace and connection.

People say bullshit about how if you join a sorority, you pay for your friendships. Technically, since you pay dues during your undergraduate commitment, I guess. But, what they don’t want to look at – beyond their own jealousy – is that those core friendship truly do enrich your life when you least expect it.

Sometimes, you really feel it during Rush Week. Other times, it might be over 20 years later, when you and a sorority sister find yourself in a wine bar in Los Angeles, reflecting on life while you both blink back tears.

We finished the evening by sharing the CHOCOLATE TART (Passion Fruit, Chanitlly Cream).  I ordered an AMERICANO to put a bow on the evening.

As Justine and I said our goodbye’s and I waited for her ride share in front of Bar Etoile, I was brilliantly in awe of the magic of the evening.

Grief is real; Loss is real; Pain is real. Friendships can be as close as family. One of the best decisions I made in my life is joining Gamma Phi Beta during my undergraduate life at the University of Denver. Because the friendships – the real, honest, water your soul friendships? Those go beyond skin color. Those are priceless.

Because, when you’re hugging a friend of over 20 years at a restaurant, while you both openly talk about the grief  and how you’ve each survived life to get to that moment together?

That’s priceless.

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