The Boheme Restaurant

Restaurant Details

Restaurants are organic things. Like the tide, they ebb and flow. Owners and names of places change at a dizzying rate. And, in a town where good chefs are a bankable commodity, it can be challenging to keep track of who is cooking what where.

Who's in the kitchen? It could be a chef from Disney, a woman trained in France or a guy who was managing an Arby's last week. A change can come because someone wonderful becomes available; sometimes it's because someone just left.

Sometimes it's both. When The Boheme opened in the Westin Grand Bohemian Hotel downtown, Chef Todd Baggett had the enviable job of matching a menu to the expansive art collection and opulent-looking setting that surrounds diners. And mostly he succeeded. When he moved on to Wolfgang Puck's, the vacuum was filled by Robert Mason, former chef at the famous Vic Stewart's steak house in San Francisco and the California Café at Florida Mall. Mason promises he will take the restaurant "to a new level."

There aren't any changes in the room itself. Same dark woods, massive columns and burgundy accents, same eclectic and sometimes puzzling art.

As for the kitchen, the highs and lows suggest that Mason's reign also is organic. Our waiter, a bubbly chap, promised that the new fall menu was "more flavorful." I didn't see massive differences between the pre-Mason era and now. The menu still has seafood, and hefty chunks of Angus beef in several incarnations. The "au Poivre" with garlic-pepper crust ($26) is very "flavorful," though not quite as tender as I had expected. Breast of Muscovy duck ($25) and lobster still find their way to the table, and it was good to see the large a la carte vegetables available (order the "exotic mushrooms" -- in fact, order two and you may not need an entree).

The new dishes fit in with the scheme. A pan-roasted chicken breast, stuffed with vegetables and served atop spaghetti squash ($19), is tender and good; the herb sauce made from the drippings is extraordinary. Combine that with a deceptively simple "Boheme salad" ($6) and its irresistible Gorgonzola vinaigrette dressing, and you'll leave the table happy. But "Shrimp 2 Ways" was four shrimp that tasted almost the same "way," and didn't seem worth 12 bucks.

A new jazz brunch on Sunday allows you to eat roast turkey, omelets and waffles while hanging out around the $250,000 Imperial Grand Bösen-dorfer piano. Take an extra napkin.



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