Restaurant Reinvented

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Shedding the steakhouse image, the familiar Landmark now offers exciting new flavors.

By Allison Hata | Photos by Jody Tiongco

FT7A0795Fluorescent steakhouse signs are a thing of the past for the recently reinvented Landmark restaurant. New owners Scott and Kelly Polston had a vision for the local eatery and nightclub, which has now become reality with a revamped menu and a chic, clean design.

Inside the softly lit dining room, abstract artwork created by Kelly’s father, Dennis Jenkins, adorns the walls, adding splashes of vivid color to contrast with the simple furnishings. An expansive front patio and bar area offers ample seating for visitors wishing to stop by for one of the mixologist’s specialty sips.

At the heart of Landmark’s new offerings, however, is a chef-centric dining experience, led by kitchen veteran Travis Flood. As executive chef, Travis whips up creative menus featuring California contemporary cuisine, changing his dishes with the seasons.

“I think food should create memories,” Travis says. “I look at the seasons and kind of let that determine what I’m cooking. I try not to follow trends.”

Not-to-be-missed dishes for seafood lovers include the poke dish—ahi tuna, avocado, cucumber, pickled ginger, wakame and ponzu atop taro root chips—and the P.C.H.A., a fresh shellfish platter. The Corpse Reviver cocktail, made from Hendrick’s gin, Dolin Blanc, Cointreau and lemon juice, provides a crisp complement to the cold starters.

Those who seek a warm, savory dish can choose from an array of meats and seafood, including the grass-fed dry aged rib-eye or Pacific yellowtail with an aromatic bouillabaisse sauce. The bacon and

truffle aioli burger on a dense pretzel bun provides a creative alternative to traditional fine dining fare, and for those with even lighter appetites, try the pepper and onion soup, a light and frothy broth topped with a sprinkle of carnitas and thinly sliced onion rings.

For a special night out, the best seat in the house is at the private chef’s table tucked away in the kitchen, where you can sip on wine, enjoy a special tasting menu and engage in down-to-earth banter with Travis as he prepares your meal.

The chef and his talented culinary staff make everything in-house with fresh, local ingredients, with the exception of the custom-made artisan ice cream from Drunken Udder. The flavorful ice creams are a sweet accompaniment to Travis’ desserts, which include a lemony pistachio crepe mille and black magic chocolate cake.

“I don’t like to reinvent things,” says Travis of the familiar dishes on his menu. “I like to take them and make them better than most people think they are.”

Landmark is open from 4 p.m. to 10 p.m. Sunday through Wednesday, with nightclub hours extending until 2 a.m. on Friday and Saturday, and 1 a.m. on Thursday. NBM

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