Alongside the announcement Wolfgang Puck Fine Dining Group would debut Merois and Ospero at the new Pendry West Hollywood, opened April 2021, the group also announced Mark Andelbradt as executive chef of the property.
Andelbradt began his role as chef at a young age, helping his working mother prepare family meals for himself and his siblings. Following his study at The Culinary School at Kendall College and time spent abroad in Hong Kong and Turin, Andelbradt came back to the United States, working at noteworthy restaurants including TRU, DANIEL New York, Morimoto in New York and Philadelphia, Tao Asian Bistro in Las Vegas and as personal chef for M. Night Shyamalan. He joined Wolfgang Puck Fine Dining Group in 2010, serving as executive chef at Spago in the Bellagio before moving to Pendry.
At Pendry, guests and locals alike can enjoy Andelbradt’s culinary creations at Merois, on the rooftop, and Ospero, at the corner of Sunset Boulevard and Olive Drive. Merois’s menu will feature Japanese, Southeast Asian and French/ California highlights. Ospero is a casual, street-side, European-style café with a relaxed, all-day menu of salads, pastas, house-made pizzas and more.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
I would have to say my guilty pleasure is a few ounces of Osetra caviar and a great bottle of Champagne. I like to keep the garnishes simple; crème fraîche, chives and lemon blinis are perfect. And if I’m not in the mood to make blinis, potato chips are a great substitute.
On the other hand, I’d have to say if I never had to experience durian fruit again, I could live with that.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
That really depends on the guest list, but I generally like to begin with something shareable, like gently poached and chilled shellfish, using what is in season. From there, items like sashimi of Maine diver scallops with sea urchin roe and finger lime. I’m a big fan of preparing fresh ricotta ravioli with a hen egg yolk in the center. This is particularly delicious when served with shaved white or black truffles. As a main course, I tend to lean toward Sonoma Valley duck or squab. The light gaminess works so well with huckleberries or lingonberries.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
The first dish I ever made was beef stroganoff, as it’s some- thing my mother made often, especially for special occasions — simply served over fresh egg noodles. The key to the dish is a touch of freshly grated nutmeg before serving.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
I’ve always enjoyed preparing fish and shellfish, especially sashimi or crudo … the focus being to showcase the clean and pure flavor of the product, keeping it simple while elevating the fish, not masking it.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
I’m not really sure there is a specific trend I’d like to see disappear. Trends come and go and sometimes return later on down the road. As a chef you take what you like from a trend and over time all those influences add up to create your own personal style.
PENDRY WEST HOLLYWOOD
8430 Sunset Blvd.
West Hollywood, CA 90069
tel 310 928 9000
Galataport Istanbul, a new cruise and lifestyle destination on the Bosphorus in Istanbul, welcomed its first ship, SeaDream II, on Oct. 1. Approximately 150 passengers and crew from Bulgaria Varna arrived at 10 a.m. for a two-day homeport operation before continuing to Bulgaria Burgaz.
History and culture are etched into every corner of Greece. Beginning with its language, the oldest written language still in existence, and moving from the traces of passing civilizations and religions to pre-historic findings and works from many movements, there’s a wealth of culture to discover on your next trip to Greece.
The countdown to Halloween weekend is on! Are you are still unsure about plans? Do you go to a house party? Stay in to hand out candy? Try something different this year and join Philadelphia’s The Mütter Museum at its 6th annual Mischief at The Mütter.
There’s an aspirational rustic chic/farm-to-table restaurant genre often associated with Northern California’s wine country. When you drive down the main street of Napa, Sonoma or any of the other towns, it appears there are as many of them as there are vineyards. And there’s absolutely nothing wrong with this genre, as the quality of the food is consistent and ambitious chefs earnestly endeavor to elevate home-style dishes to a higher standard.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
The InterContinental Mark Hopkins San Francisco announced a new amenity for guests in collaboration with Porsche. Porsche electric vehicle charging stations will now be located in the valet area of the hotel’s parking deck, allowing guests and visitors to top off the batteries of electric vehicles while enjoying a cocktail at Top of the Mark, enjoying farm-to-table fare at Nob Hill Club or staying overnight at the property.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Reykjavik with us.