Tonight is the grand opening of Faux Pas Bistro – a newly renovated California-French inspired restaurant on Fairfax and Third in West Hollywood. We happily attended the media cocktail party on Monday night for a sneak peak of the restaurant’s new look and new menu.
Designed by Kris Keith of Spacecraft (the same guy who did Mohawk Bend), Faux Pas Bistro has a much more open floor plan than previous restaurants – the patio has turned into the bar area, the bar into the lounge area complete with darkly-lit red vinyl booths, and the main area is now more casual with open-air dining. The two-story waterfall and frosted asian-style windows have been replaced by red and white brick and a revised entry-way, making it look like a much different building than it was before.
The menu is Californian inspired by French Cuisine, with bistro classics (comfort food!) served up by Executive Chef Oz Ramuco, including onion soup, mac n cheese, chicken cordon bleu, sea bass almondine, croque monsieur, and pizettes. We immediately became buddies with a staff member named Paul, who raved about the menu and made us promise to return.
Passed appetizers at the cocktail party included a tasty but not exciting Tuna Tartare on Endive, melt-in-your mouth Pizettes, beef sliders on a brioche bun, and a Croque Monsieur (ham and cheese) Lollipop. A variety of wines and punch also kept us from thirst, as well as Guava/Jalapeno and Blood Orange mimosas.
Right now, they’ve got just four beers on tap, including Napa Smith, Green Flash West Coast IPA (a popular choice), Blue Moon (ouch!), and Boont Amber Ale. Thankfully there’s a La Fin du Monde and a few other bottled options if those don’t float your boat. But this establishment feels less like a beer spot, the ambiance might tempt you to order a fancy cocktail like the self-titled Faux Pas (Vodka, Plum Puree, Citrus Juice and Apple Cider).
Arrive with three or more people in your car and get complimentary valet. And starting June 4, they’ll open at 11:00 am for brunch and will include a Mimosa Bar – six different varieties of bottomless mimosas until 6:00 pm.
We suggest a little sage burning in the new space to clear all the bad juju from previous establishments. We’re all too familiar with this location’s ever-changing restaurants: Years ago it was a tiki restaurant, then Yi Cuisine and Celadon (we worked as bartenders at both), then a Thai food spot. Hopes are high – Manager Jessica Davis told us the restaurant is here to stay.