Whitebark Restaurant, Bar and Lounge Introduces New Culinary Offerings
Mammoth Lakes, Calif. (February 16, 2010) - The Whitebark Restaurant, Bar and Lounge at The Westin Monache Resort, Mammoth is introducing a variety of culinary offerings that will appeal to foodies everywhere, including the addition of an authentic sushi bar and revisions to the dinner menu.
New Sushi Bar and Sous Chef
In the lounge, guests can now savor selections from a new sushi and tapas menu while sipping one of Whitebark's signature cocktails or martinis. Expanding upon the Asian influence already infused into Whitebark's cuisine by Executive Chef Brandon Brocia, the restaurant has devoted half of its former exhibition kitchen to the preparation of sushi, creating a true sushi bar type atmosphere. Sous chef Justin Rado, who joins Whitebark after years of experience at the Nobu in Dallas, TX, oversees the preparation of the trio of items on the Raw menu. In keeping with Chef Brocia's commitment to using only the freshest, environmentally friendly items, the sushi is made from line-caught fish purchased from a company committed to sustainability.
Whitebark's new sushi bar is also quickly becoming known for its omakase, a Japanese word meaning from the heart. Diners sit at the sushi bar and order five, eight or 10 courses presented with an array of traditional and non-traditional Japanese dishes. For example, chefs may serve fresh lobster sashimi, a live lobster tail sliced across a block of ice and served with lemon. Some menu items can also be paired with bottles of traditional Japanese sakes.
Tapas and Jazz
From 5 to 11 p.m., diners in the Lounge also can order a new selection of tapas, from $5 to $8 per plate, including a trio of steamed brioche buns stuffed with tobiko, horseradish crème fraiche, caramelized onion and Serrano ham, cheese plates that pay tribute to one variety of cheese, or tataki of beef.
"The new Lounge menu goes well beyond traditional bar fare," said Brocia. "We're adding a whole different dimension of culinary creativity to our offerings such as French and Asian influences both found on the same menu."
The fresh culinary variety is also meant to complement the unique atmosphere of the Whitebark Lounge, where the Saturday night entertainment often includes a DJ spinning acid jazz rather than the Top 40 found in many of Mammoth Lake's bars.
Dinner and Dessert
Brocia also has updated Whitebark's dinner menu, adding a variety of plates including a scallop entrée. The Moroccan tajine method of cooking, allowing the rich flavors of the seasoning to become infused into the food, will now be offered as a nightly special, allowing diners to try a new dish every week.
One of the most creative changes to the dinner menu involves a new dessert choice: nine housemade flavors of ice cream and sorbet arranged in the shape of a tic tac toe board. Diners guess the flavors of each ice cream including tangerine, grapefruit and tarragon or goat cheese. The answers are on the back of the menu served with the dessert.
"Eating all the ice creams together is like a little orgasm of flavors," said Brocia. "You're getting everything in there. Clean flavors, spicy flavors, tart flavors. And the interactive aspect of guessing makes the experience especially fun."
For more information about Whitebark, visit www.westinmammoth.com/whitebark or call 888-627-8154.