Unveiling Celadon In Los Angeles

CELADON SETS THE TONE FOR AN EXPLORATIVE CULINARY JOURNEY

Executive Chef Danny Elmaleh's internationally inspired Euro-Asian fare lures guests to Celadon, an epicurean destination in Los Angeles' lively Fairfax District


(LOS ANGELES) - Celadon, a sultry Euro-Asian restaurant and lounge, debuted in December 2006 on Third Street adjacent to The Grove, one of Los Angeles' busiest outdoor shopping centers. With its arrival, Executive Chef Danny Elmaleh unveils his distinctive cuisine offering a selection of small plates that tastefully combine traditional Asian flavors with ingredients from Western Europe and the Middle East. Poised in the bustling Fairfax District near the famed Farmer's Market, Celadon is a culinary retreat where Angelenos can indulge in a reasonably priced selection of innovative cuisine paired with a carefully selected sake and wine list.

A multi-sensory dining experience, Celadon also stimulates the visual palate with its display of modern design features and ancient artwork. Guests are welcomed by the soothing sound of flowing water from a towering vertical waterfall at the entrance. Once inside the spacious dining room, soft lighting from a chandelier made of Ostrich eggs harmonizes with glowing rows of flickering crimson candles. Antique sculptures and ornamental artifacts from the owners personal collection are displayed along one wall, while large floor to ceiling windows allow guests to peer into the adjacent courtyard-style lounge. Old-fashioned Asian couches and a row of Chinese daybeds fill the Moroccan-inspired space offering a relaxed atmosphere under a ceiling dotted with ginger colored paper lanterns.

Executive Chef Danny Elmaleh is at the helm, creating an eclectic array of Euro-Asian cuisine perfectly suited for sharing. "I'm inspired by my heritage, which is Japanese, Israeli and Moroccan, but it's my experience working at restaurants around the world that taught me how to blend the distinct, yet delicate international flavors I love without making the combinations too extreme," says Elmaleh. The multi-cultural 31-year-old learned about Moroccan and Middle Eastern cuisine from his chef father, while formal training at the Culinary Institute of America, and extensive experience at prominent restaurants in Japan and Italy, refined his technique. Arriving in Los Angeles in 2001, Elmaleh accepted a position at Milisse in Santa Monica where he trained under Josiah Citrin and was quickly appointed to sous chef after one year. Most recently, Elmaleh was Executive Chef at Citrin's Lemon Moon restaurant in West Los Angeles and has also served as a private chef for special events with Kazuto Matsusaka of Beacon Restaurant in Culver City.

As Executive Chef at Celadon, Elmaleh creates his signature cuisine while using the small plates presentation to communicate his philosophy that the dining experience should be shared amongst friends and family. Inventive dinner selections include a Tuna Tartar "Lollipop" with Tempura Crispy Rice and Sesame Seaweed Salad ($14); Grilled Ribeye Steak topped with a Poached Egg and Parmigiana Dressing ($15) and a sizzling clay pot filled with "Saraudon" Crispy Noodles and Rice combined at the table with a mixture of Scallops, Shrimp and Bok Choy ($17, or vegetarian $14). The menu also offers desserts such as the non-dairy "Black Sesame," which features Black Sesame Custard, Br{lie of Baby Bananas, Shiratama and Kuromitsu ($9).

Across from the dining room is an expansive bar and lounge with a warm fireplace. An extensive list of nearly 40 types of sake and 150 wines from around the world complement the flavor profile of Elmaleh's internationally inspired fare. Cocktails include a selection of premium liquors mixed with all natural fruit juices, as well as variations made with sake and soju ($9-$11) such as the Spectre (Kaori Sake, Ohkagura Sake, Lille