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Puran'sNew Colonist Restaurant ReviewLos Angeles, January, 2005--When most people think of a bistro, they imagine a comfortable, unassuming restaurant that serves hearty fare from an approachable menu. And if you think that hip Westsiders would find such an establishment boring, here is a restaurant to prove you wrong. With its approachable streetside frontage, Puran's Restaurant has been an unassuming resident of a gallery-studded stretch of La Brea Avenue for several years, much to the delight of local residents and shop owners. With a blue awning and sidewalk seating next to its menu (displayed on an easel), Puran's permeable approach invites passersby to become visitors. Once inside, the "Shabby Chic" décor is minimalist with a bare wood mantel, rag-painted walls, French-blue swag, and huge wrought-iron chandelier. The dining room is made up of what used to be two boutique-sized retail spaces and offers just enough room for twenty-five guests, twice. Somehow, even though the space has the high ceiling and concrete floor so common amongst L.A. bistros, Puran's does not have the eighty-decibel din that seems to be the current norm. Looking through the Cal-Med selections on the menu, you'll find bistro standbys mixed with a number of original dishes, creating a smart selection of hearty fare. Puran herself is a dynamic woman with a cosmopolitan air. Taking her cues from both sides of the Mediterranean, as well as France and California, she has created a restaurant that addresses the needs of its Los Angeles diners--many of whom like both comfort and diversity in their cuisine. The result is a menu that is both delicious and healthy. Basing her dishes on seasonal ingredients, Puran prefers organic produce whenever possible. Of particular note are the garlic mashed potatoes which often accompany such daily specials as grilled filet mignon skewers or grilled seasoned chicken breast. For the calorie conscious, the Dover sole on a bed of herbed couscous is delicate and flaky, though it is sometimes over-lemoned (no doubt to minimize on the salt). The seasonal (September through June) bouillabaisse, heavy with seafood, satisfied me perfectly on one rain-soaked evening, while my dining companion, a vegetarian, proclaimed the warm Basmati salad, rich with seasonal vegetables, as "just what I was craving." Another winner was the Angel Hair à la Puran, a generous portion of this thin pasta mixed with artichoke hearts, garlic, and pesto, then tossed with a lemon sauce.
Puran's ©2005 by Gina Morey
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