Bacari PDR

Bacari PDR Restaurant Review:

Back in his days as a USC student, Robert Kronfli ran an underground restaurant called Paladar out of his apartment but he's since graduated to more legitimate dining ventures with his brother Daniel Kronfli and executive chef Lior Hillel. This Playa Del Rey sibling of Bacaro L.A. has a similar rustic setting and friendly, welcoming feel. The space encompasses a patio, main dining area with a bar and ceiling display of wine bottles, and a back room. Chef Hillel, an alum of Jean-Georges in New York, has created a value-priced menu of flavorful "cicchetti" (Mediterranean-inspired small plates). Lamb stuffed eggplant is a highlight, but you can't go wrong with the grilled romaine with beets and black pepper-Parmesan vinaigrette; pan-seared polenta with eggplant salad; "Noa's" cauliflower or grilled pizzas. The burger is also quite popular. Malabi (rosewater custard with shaved coconut, hibiscus flower syrup and pistachios) makes for an interesting and refreshing finale. We also liked the brown butter cookie dough with cardamom chocolate ganache and banana brûlée, which is served in a three-part dish so you can add candied walnuts and hand-whipped cream on top if you desire. For $40 per person, guests can opt for the "chef's menu," comprising four cicchetti per couple, a dessert to share and open bar (house beer, wine, sangría). Weekend brunch is pleasant, and includes a lobster roll, shakshuka and warm kale salad with sous vide egg. The short, esoteric wine list and craft beer offerings are handwritten on the chalkboard walls. Another point of pride is the cocktail selection, featuring twists on classics. Happy hour is offered Monday through Friday from 5 p.m.-7 p.m. and there are a few all-night specials.