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Location:
Cicada
(located in Downtown Los Angeles)
617 S. Olive St.
Los Angeles, CA 90014
Tel: (213) 488-9488
www.cicadarestaurant.com
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Parking:
Complementary Valet Parking Will Be Provided
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Map/Directions:
Click here for driving directions to Cicada
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Description:
From the 30-foot ceiling to the plush custom-designed bar and lounge, Cicada has combined 1920s Art Deco with contemporary design elements to create an extraordinary atmosphere. The European style is further complemented by a sophisticated Northern Italian menu. What is now a 15,000 square foot restaurant and lounge, originally served as a retail store for James Oviatt, a leading haberdasher to the city's carriage trade and high-style Hollywood celebrities. Cicada is located in the landmark Oviatt Building, built in 1928 by Oviatt after he visited the Paris Exposition International des Arte Decoratifs, and he fell in love with Art Deco. The Oviatt Building is an Art Deco jewel set in an Italian Romanesque display case. All of the building's fixtures and furnishings were made in France, including all the decorative glass by the master René Lalique. Indeed, a 200 square foot etched glass ceiling contained in silver gilded frames was exhibited in the Grand Palais in Paris before being shipped to Los Angeles in 1927 for installation in the grand foyer of the Oviatt Building. It was just the style to attract such stars as Adolph Menjou and Clark Gable. Also helping business, no doubt, were the parties Oviatt was said to have hosted in his "castle in the air," a penthouse he had built on top of the building replete with a swimming pool and tennis court. Originally designed, in 1927-1928, by Walker & Eisen, the Oviatt Building was respectfully restored by Brenda Levin in 1976.
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Menu (Subject To Change):
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Tray Passed Hors D'Oeuvres:
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Cold:
Seared Tuna Roll with Cucumber, Rice Noodles and Avacado
Lobster Roll with Daikon Radish in a Rosemary Sauce
Roasted Fingerling Potato with Creme Fraiche and Osetra Caviar
Hot:
Potato Pancakes Topped with House Smoked Salmon, Creme Fraiche and Fresh Dill
Brochette of Filet Mignon with Tomato and Portobello Mushrooms
Spinach and Blue Cheese Tartlettes with Pine Nuts
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Appetizer:
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Smoked Duck Ravioli with Shitake Mushrooms, Asparagus and Shallots
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Salad:
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Mixed Field Greens with Papaya, Toasted Cashews and
Grilled Yellow Tomatoes with Balsamic Vinaigrette
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Entrees:
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Aged New York Steak Grilled with Red Wine Sauce,
Served with Roasted Fingerling Potatoes and Sauteed Vegetables
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Pan Seared Breast of Chicken in a Lemon Caper Sauce,
Served with Sauteed Purple Potatoes, Asparagus and Baby Carrots
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Grilled Vegetable Platter
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Dessert:
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Trio of Profiteroles with Pastry Cream and Served with a Warm Chocolate Sauce
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