Vermont Restaurant
Description: Vermont
Copyright: LosAngelesRestaurants.com
Restaurant Photos
Restaurant Review
Vermont Restaurant and Bar is a hip Los Feliz hangout offering a stunning atmosphere and serious dining. The dining room's vaulted ceilings, soaring columns, and a huge picture windows fill with beautiful and trendy patrons hungry for stylish New American cuisine. Late night, after such delights as poached salmon and roasted free range chicken, crowds flock to the sleek bar for signature drinks like the sweet-but-lethal Edelweiss martini.Video
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Customer Reviews
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WORST EXPERIENCE EVER IN A RESTAURANT
Name: JOHN | Date: February.24.2008 HAVE HAD DINNER NUMEROUS TIMES AND EACH TIME THE SERVICE HAS GOTTEN WORSE. THIS OCCASION FEB 14, 2008 WAS THE WORST EVER.....FOOD ARRIVED COLD AND AFTER SPEAKING TO THE OWNER/MGR??... MARK, HE BECAME EXTRMELY OFFENSIVE AND TOLD US IF WE WERE NOT HAPPY WITH THE SERVICE WE SHOULD LEAVE, WHICH WE DID.....HE MADE NO ATTEMPT TO CORRECT THE PROBLEM AND WAS TOTALLY RUDE AND UNPROFESSIONAL....VERY SAD EXPERIENCE...THE STAFF NEEDS A TOTAL MAKEOVER.
A Lovely Evening
Name: Gerald | Date: November.25.2007 The last few times I have eaten here have shown me they are consistent and have entrées that are very good. Last night 11-24-07 I had the halibut. It was baked in its final preparation and was very moist. My partner had a manhattan which the bartender made very well. All in all the dining experience was quite enjoyable.
Getting lazy??? ...or overly confident???
Name: George | Date: November.16.2007 It's remarkable how this once favored neighborhood restaurant has gone down-hill in a major way!!! One of the charms USED to be it's great service, but obviously the owners (M & M) now think they can ride on the quality of their food....BIG mistake!! The inattentive staff makes the dining experience aggravating. Too bad...I turned MANY people on to this place, and now I regret it!
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Restaurant Info
| Cuisine: | American |
|---|---|
| Neighborhood: | Central / Downtown LA |
| Cost: | 4 |
| Dress Code: | Business Casual |
| Tel: | 323-661-6163 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1998 |
| Cuisine: | American |
| Neighborhood: | Central / Downtown LA |
| Cost: | 4 |
| Dress Code: | Business Casual |
| Tel: | 323-661-6163 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1998 |
Map & Directions
Address: 1714 Vermont Avenue, Los Angeles, CA 90027Menus & Wine List
Business Hours
| Monday |
Lunch: 11:30AM - 3:00PM Dinner: 5:30PM - 10:30PM |
|---|---|
| Tuesday |
Lunch: 11:30AM - 3:00PM Dinner: 5:30PM - 10:30PM |
| Wednesday |
Lunch: 11:30AM - 3:00PM Dinner: 5:30PM - 10:30PM |
| Thursday |
Lunch: 11:30AM - 3:00PM Dinner: 5:30PM - 10:30PM |
| Friday |
Lunch: 11:30AM - 3:00PM Dinner: 5:30PM - 11:30PM |
| Saturday |
Dinner: 5:30PM - 11:30PM |
| Sunday |
Dinner: 5:30PM - 10:30PM |
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
Restaurant special offers and coupons
Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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