Brunch at the New Mediterraneo (0609)
The “new” Mediterraneo, formerly the Village Inn in
Sitting in front of the fireplace on a nippy evening is prime but the best seats in the house for brunch on a sunny or overcast day are on the veranda hugging the south side of the building. Look down at a gurgling fish-stocked creek from right inside the lush, almost tropical gardens. Look in any direction or up and see a canopy of sky-high trees.
Add to this the appealing, if not cutting-edge, menu of Latino Chef, Albert Vasquez’s plus dedicated Latino servers for a destination dining experience. When we asked if there was anything to offset the low table seats, a cool, impersonal (and very tall) hostess shrugged. Server Carlos (Ramirez), however, disappeared and quietly came back with an extra pillow and a big smile.
Village Inn history goes back to 1968, when real estate developer- philanthropist John L. Notter founded the hotel in what was then considered “no man’s land.’ His reputation as a visionary is born out if only for leaving the greenery intact on the 17-acre hotel property now ensconced inside a posh residential enclave straddling the border of
“For years, for decades really, the Westlake Village Inn was about the only place to go for any kind of a special occasion, explains long-time resident, Flick Conot. “So it didn’t matter if there was anything special about the food or service.”
The arrival two years ago of spiffy, spiky “P6” down the street, named after the “hot” gossip page of the New York Post, changed all that. With an inventive gourmet menu, attentive service and a gorgeous, organic design, the watering hole brought with it a strong following. Soon after, Brent’s deli moved in nearby.
And so began the “revival” of the not very special Village Inn, thankfully sparing the gorgeous grounds.
Chef Alberto Vazquez Mediterraneo seasonal, bistro menu uses as much fresh produce, herbs, seafood, poultry and meats as possible, many from local growers.
Of Mexican heritage, Chef Vazquez’ dishes reflect the elegance and ease of his Santa Barbara upbringing, making even the simplest brunch dishes lovely and memorable, including our Smoked Salmon Plate and Bagel with Cream Cheese, Capers, Red Onion and Sliced Tomatoes ($14), and the crisp Belgian Waffle with Maple Syrup, Strawberries and Whipped Cream ($13).
Ice Cream Cones or Two Scoops of Gelato in House-Made Waffle Cones are dessert. And no surprises here, just delicious, straightforward and colorful food served with pride.
“My father was a chef, so I grew up in his kitchens with a spatula in my hand,”
explains the self-taught Alberto Vazquez. “I was given my first chef title when I
was 17 years old.”
Wanting to share his knowledge, Vazquez designed Mediterraneo’s Culinary Arts Series of cooking classes for kids and adults. This summer he’ll be leading grilling classes in the outdoor gazebo, and he is working on a cookbook.
Certified Sommelier Dan Margolis, 28, heads up Mediterraneo’s ambitious wine program, which includes wine flights and food pairings. The award-winning wine selection includes new world varietals, wine makers’ creations, and classics.
So destination dining, special occasion or if you’re in the area, Mediterraneo is the choice now because of its special views, cuisine and service. Though, you had us at Carlos bringing the pillow.