Celebrate Mother's Day at Spark Woodfire Grill. You know your mom deserves it!

Dinner at Spark Woodfire Grill this Mother's Day on Sunday, May 11th, 2008, is a great way to show your Mom how much you really appreciate her. Spark was selected by Bon Appetit Magazine as one of the "Best Neighborhood Restaurants" in the country and was also selected as the “Best restaurant in Huntington Beach” by the Orange County Restaurant Association. Whether you are on the West Side, in the Valley or out by the Beach, Spark has a convenient location near you.

Huntington Beach
300 PCH, #202
Huntington Beach, CA 92648
714-960-0996
MENU

Spark Woodfire Grill in Huntington Beach features the finest ocean view dining, specializing in the wood fire grilling and roasting of steaks, chops, seafood and BBQ ribs. Perched high over the Pacific Coast Highway with a panoramic view of the Pacific Ocean and the Pier, Spark is a warm and comfortable casual upscale restaurant that offers simply prepared foods, an extensive wine list and a full bar offering over 50 martinis. The distinctive menu comprised of contemporary American cuisine is prepared on either a Hickory woodfire grill or in a 1600 degree specialty Steak broiler creating delicious and savory flavors in all the meat, poultry and seafood dishes.
Beverly Hills
9575 W. Pico Boulevard
LA, CA 90035
310-277-0133
MENU

Spark Woodfire Grill in Beverly Hills specializes in the woodfire grilling and roasting of Prime or Certified Angus Beef hand cut steaks, Kobe beef burgers, chops, seafood, all natural chicken, authentic thin crust pizza and slowly roasted BBQ Baby Back ribs using only the freshest produce, meats and seafood available. We offer a menu comprised of contemporary American cuisine prepared on either a mesquite woodfire grill, cooked in a 1700 degree steak broiler or baked in a 1200 degree open hearth woodfire oven creating delicious and savory flavors in all our meat, poultry and seafood dishes. Currently, we offer Online Ordering, Delivery, exquisite Private Dining for up to 300 guests, off site Catering and Take Out.

Studio City
11801 Ventura Boulevard
Studio City, CA 91604
818-623-8883
Menu

Located in a boutique style two story free standing building on Ventura Boulevard, Spark in Studio City offers a menu comprised of contemporary American cuisine prepared on either a mesquite woodfire grill, slowly roasted in a Sicilian oak woodfire rotisserie or baked in a 1200 degree open hearth woodfire oven. Our specialized Woodfire cooking creates delicious and savory flavors in all our meat, poultry and seafood dishes.

Echo Lake Productions and Lionsgate Films Host Oscar Party at Spark Woodfire Grill on Pico

An Oscar party is being hosted at Spark Restaurant in Beverly Hills. Echo Lake Productions along with Lionsgate Films is hosting a party for their two Oscar nominees Julie Christie for Best Actress and Sarah Polley for Best Adapted Screenplay for the movie Away From Her.

Spark’s Oscar party will take place on Academy Awards night, Sunday, February 24th, 2008, at 4:30pm and is closed to the public. The Oscars will be broadcast in Spark’s tri-level Italian Brownstone which offers three bars, a lounge, outdoor patio plus three dining rooms. It’s the perfect spot for private parties! For the Oscar party, four giant screens will be set up so the 300 expected guests can view the Academy Awards while enjoying a culinary feast and luscious martinis. The menu for the evening includes Spark’s most popular dishes. The appetizers include Maryland Blue Crab Cakes with chipotle aioli, Ahi Tuna Tartar on homemade potato crisp, Gourmet Woodfire Roman style pizzas including the mouth-watering asparagus goat cheese.

A lavish buffet will then be offered which will include Spark’s famous Cesar salad with polenta croutons, falling-of-the-bone tender slowly cooked Iowa baby back ribs with the BEST BBQ sauce west of the Mississippi, Chicken breast stuffed and tied with asparagus and goat cheese, Santa Rosa Tri-tip, Wood Grilled Atlantic Salmon with a killer tarragon sauce and an artichoke lasagna that will make all the vegetarian guests feel that they are in heaven. After the broadcast, a wickedly decadent dessert buffet will be offered that will include a variety of dessert bars such as Pecan Chocolate, Luscious Lemon Squares, Meltaways- Dark chocolate, walnuts, butterscotch, coconut, Caramel Apple Granny, Brulee Cheese Cake, to name a few. Guests will be able to enjoy a variety of signature martinis from three bars. Spark’s most popular is the Cantaloupe Martini.

Partner/Special Events Coordinator Elizabeth Chait is very excited that Echo Lake Productions chose to host another Oscar party at Spark. “We have a wonderful partnership with Doug Mankoff, President, and Andrew Spaulding, Executive Vice President, of Echo Lake . They often choose Spark to host many of their power lunches. It’s especially convenient because Spark is only two blocks away from Echo Lake ’s Beverly Hills office.

This is the third Oscar party that has been hosted at Spark. Two Foreign Film nominees "Water" and "Tsotsi " have been hosted at Spark in the last two years. Yes, Oscar has been in the building! It was VERY exciting when "Tsotsi" won for South Africa's first Best Foriegn Film Award!”

For more information about Private Parties or Special Events, please visit here or contact Elizabeth Chait directly at 310-999-5319.

Spark Red Fish opens in Simi Valley

Press Release
(For Immediate Release - Simi Valley, Calif.) Very fresh fish, simply prepared with the best of ingredients, in a contemporary and welcoming atmosphere, all complimented by an exhibition mesquite fired grill and a "community table" with views of a raw seafood bar and exhibition fish cutting room. This is the latest concept from the team behind Spark Woodfire Grill. The newly opened Red Fish, located in the Simi Valley Town Center, serves a variety of fresh fish and shellfish brought in daily from the local seafood markets of the west coast and the famous Fulton Fish Market in New York City. For those who prefer their protein from land, a fine selection of prime meats is also featured on the menu. At the helm of Red Fish are Chef Fredy Escobar formerly of Alto Palato and Rex Il Ristorante and Manager & Operating Partner Brad Wood, an eight-year veteran of Ruth's Chris Steak House.

Conceived in the modern style of a contemporary fish house, Red Fish features a fresh raw seafood bar offering a variety of oysters, clams and shellfish from spicy tuna tartare made with sashimi grade tuna to chilled oysters with green apple jalapeño and grapefruit mint granita. The restaurant's policy of serving only "very fresh fish" is a big part of the experience at Red Fish, where guests are privy to observe the techniques essential to keeping fish at its optimum at the exhibition fish cutting room. Also on view, is a masterfully crafted glass walled walk-in refrigerator that incorporates a unique fish filing system where temperatures are kept at 33º to assure the highest integrity of the fish.

The dining room is highlighted by a refrigerated wine room and Cruvinet with an extensive wine selection by the glass, an au courant lounge with full service bar offering a menu of "food drinks" from honey bourbon whiskey with cantaloupe on the rocks to a lychee fruit cocktail. Libations have been carefully created to enhance the flavor of the seafood. There's also a cobra head draft beer system for a fine selection of micro brews and a "community table" where guests can observe the fish cutting area, seafood bar and delight in this vehicle for gathering rarely seen in the North Valley.

The organic fresh salmon promises to be one of Red Fish's most popular dishes. Rich in Omega-3 oils, this fish is perfect for cooking over the restaurant's displayed mesquite fired grill. Grilled lemons accompany the salmon atop the grill and onto the plate, caramelizing from the heat to complement and accent the fish with their subtle sweet juice. Delicate white fish is prepared in a variety of ways in a combi-oven with steam and convection heat. In addition to delicious exclusively fresh seafood, the menu features certified prime rib chops, Colorado lamb, Berkshire pork and barrel center cut filet mignon supplied by Newport Meats, the premier vendor of certified Angus beef and prime meats, and prepared under a 1600º Southbend Broiler. Protein whether it's from the air, land or sea is served with a choice of one side: charcoal roasted baby red & golden beets, creamed spinach, charred broccolini with roasted peppers, sea salt "smashed" potatoes with chives, grilled asparagus with lemon and more. A wide array of appetizers, salads and specialty dishes round out the menu from wild gulf prawn cocktail, oysters Rockefeller, crab and shrimp salad, 20 garlic chicken to lobster macaroni and cheese.

Red Fish is a restaurant concept created by Bill Chait, Jeff Sladicka, Danilo Terribili and Tom Shields owners of Spark Woodfire Grill in Studio City, Huntington Beach and Beverly Hills (http://www.sparkwoodfiregrill.com/). Chef Fredy Escobar (Alto Palato and Rex Il Ristorante), Tom Shields and Jeff Sladicka were instrumental in the development of the menu. Escobar's father and grandmother both owned restaurants in Guatemala and taught him early on that quality and freshness were the key to preparing fish. The restaurant is managed by Operating Partner Brad Wood (Ruth's Chris Steak House, Black Angus and Restaurant Enterprises Group). "We really liked the Town Center and felt that the North Valley really needed a restaurant like Red Fish," comments Managing Partner and Co-Founder Bill Chait of Red Fish and Spark Woodfire Grill. "With Spark, we have taken great pride in the quality of our ingredients and our distinctive cooking processes. Two of our most popular menu items are wood grilled seafood, and we felt there were very few restaurants in the area offering high quality seafood prepared in our style at Spark which is healthy, full flavored and simple. We hope to continue that tradition with Red Fish and anticipate this to be the first of many."

The owners collaborated on the development of the concept with selected designer Osvaldo Maiozzi (Angelini Osteria, La Terza, Palmieri, Il Grano, Valentino at the Venetian in Las Vegas, Testavere, Alto Palato and all the Spark Locations) to create an atmosphere that is sophisticated yet casual, modern but comfortable, and stylish with high energy. Interior designer Debra Gregory of DiG Interiors augmented Maiozzi's effort.

The bar is made entirely of redwood from Eureka, California, and the community table with reclaimed Brazilian hardwoods from the rainforest. Redwood burl slabs are used throughout the design of the restaurant, which are cut from redwood stumps that have been dead for 100 years. The distinctive exhibition kitchen was designed by Abrams and Tanaka (Katsuya, Bastide and Chaya Venice). A large patio area adjacent to the restaurant is ideal for al fresco dining. There are views throughout the 8000 square foot restaurant (250 occupancy) into the open kitchen areas.

Red Fish is located at 1555 Simi Valley Town Center Way (in the Simi Valley Towne Center), Simi Valley, CA 93065; telephone 805.823.4756 and tollfree 866.480.1146. The Website is http://www.sparkredfish.com/. Open seven days a week; hours are 11a.m. - 3p.m. Monday through Friday for lunch and 5p.m. to 11p.m. for dinner; 11a.m.- midnight on Saturday and Sunday. Take-out and online ordering is available as well as off-site catering. There is ample parking.

For media relations, contact Alexia Haidos at Double A Public Relations and Marketing, 310.450.6890 or alexia@doublea-pr.com.

Recent Customer Reviews of Spark Woodfire Grill on Pico

Thursday, June 11th, 2009
Elizabeth,

Thank you so very much for a wonderful event. I enjoyed every minute.

My friends and family also just loved the party.

You were so fabulous!

Everyone on your staff was so warm and helpful ( how amazing to have two salsa dancers in the mix).

The DJ was just great and so nice to work with.

I just wanted to thank you again. Everyone loved the space and your planning just made it so easy for us.

We will certainly be back again.

Many many thanks,

Linda

February 23rd, 2009

Hi Elizabeth,

I’m so glad we decided to have the dinner at Spark! We all had a great time! And the food and atmosphere were very enjoyable and relaxed. Couldn’t have chosen a better restaurant! It has been a pleasure to work w/ you as well!

Best,

Pamela

Cedars Sinai Hospital

February 21st, 2009

Dear Elizabeth,
I cannot thank you and Aaron enough for creating such an amazing, unforgettable night for me and my friends. I'm so glad that I chose the Blu Lounge for this special occasion. It was such a unique and lively setting. Hands down, this was the best birthday out of 19. Thank you so much for all of your help and congeniality.

Sincerely,
Eric Hsu

February 12th, 2009

Hello, Elizabeth,
I hope you are having a pleasant morning :) Thank you for your follow-up. Just want to say that everyone was pleased with your "Blu Lounge" and they really enjoyed the bar service, especially the cuisine! No doubt we will hold a future gathering at Spark Grill. Also, I would like to say Thank You for your professionalism and attention to detail. It was a great pleasure dealing with you. Regards.

Rina Chow

Construction Administrator – Construction Department

T 310/478-4456 x6022 / rchow@westfield.com

We're committed to sustainable business practices. Please print only when necessary, and recycle.

February 17th, 2009

Hi Elizabeth,
Indeed, everyone really enjoyed the dinner. The Premier Level was just perfect for our group. Thank you, Heather

Heather Kubinec
Senior Research Administrator
the
broad foundation
scientific | medical research

September 29th, 2008

Hi Elizabeth,
It is Gene and me who should be thanking you....the wedding was "story book". However, from family reports the Friday evening event was just so warm and wonderful....your venue, food and attention to detail was fabulous. I hope you will reprint this letter so that prospective wedding parties will see this.
You helped us make for an unforgettable rehearsal dinner.
Thank you for everything.
best regards,
Ellen

Dear Elizabeth,
The (rehearsal) dinner was amazing! Everyone raved about the appetizers (which I personally thought were unbelievable) and unfortunately, everyone around me ordered the S&T but that was delicious too! The space was great and your staff was amazing. Thank you so much for all of your help! You
were so easy to work with.

The wedding was amazing. My sister and Ryan were so happy the entire weekend and thatʼs all I could have asked for! Thanks again and hopefully
we can work together again soon!

Kim Koral
Mindy Weiss Party Consultants

Hi Elizabeth,
We all loved the food and the beautiful atmosphere, decor, and ambience of The Blu Lounge, and I had a great 50th birthday party. The two people that served and bartended were both really helpful and did a great job. It was a great night. The music ended up being a nice touch-the light jazz and then I hooked my ipod and people seemed to enjoy my playlist. Thanks for your help. I was very happy to have my party at your restaurant. Several people said they would be back to have dinner there in the future.
Mille Grazie!

"Thank you for an enjoyable lunch today. We really liked the way we were treated, the personal touch by the Maitre-d was great. I made a reservation through OpenTable and was very happy that what I requested is exactly what I asked for (booth/table by a window)!! It was our first time at your restaurant and will not be our last! Food was very good, liked the atmosphere. Wish we had room for dessert!We also would like to come back with a few of our friends from work to check out your "Happy Hour". I understand that it's at the bar."

Spark Woodfire Grill Studio City's New Wine and Martini Lounge!

(click on the photo for an even closer look!)

Spark Woodfire Grill's Wine and Martini Lounge is open for Happy Hour, Monday – Friday from 5:00pm – 8:00pm featuring $6 Martinis, $4 Specialty Beers, $5 Well Drinks and special “Small Plate” Appetizers that we have created just for the lounge; Ahi Tuna Stack, Maryland Blue Crab Ceviche, Grilled Shrimp Gazpacho Shooters, Mini “Low Carb” Kobe Beef Sliders and Spicy Popcorn Shrimp.

The lounge has custom made leather couches where guests can relax while they wait for a table or have a drink while they watch their favorite sports on the 2 flat screen tv’s. The lounge menu also offers specialty wines from our 12 bottle cruvinet.

The Main Dining Room can be rented for a sit down dinner up to 60 or a standing cocktail reception for up to 80. We can create custom menus with Spark favorites for either type of event.

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Beverly Hills Happy Hour!

Spark Woodfire Grill BH
Happy Hour Menu

Monday through Friday
5pm - 7pm

• Half Priced Appetizers
• 50% off Signature Martini’s
• $5 House Wine, Well Drinks and Champagne Splits
• $1 off all Beers

Wood Grilled Artichoke
served with a champagne mustard sauce 6

Maryland Blue Crab Cakes
with chipotle aioli and fire roasted corn red pepper relish 7

Fried Calamari
lightly breaded and seasoned, served with homemade tartar sauce 5

Margherita Pizza
with tomato sauce, mozzarella and basil 6

Ahi Tuna Tartare
with mint, capers, green onions and wasabi micro greens 7

Pesto Shrimp
mesquite grilled shrimp marinated in pesto 6

Baby Back Riblets
glazed with our special BBQ sauce and served with coleslaw 9

Happy Hour is only available at the Bar

Please call for more information - 310.277.0133

Father's Day at Spark Woodfire Grill in Huntington Beach

A group of us went to Spark for Dinner on Father's Day - the steaks were great and so was the seafood. We started the evening with a Mango Martini. Don't miss this awesome elixir. I am more of a wine drinker, but this cocktail was unbelievable. With dinner we thouroughly enjoyed the Berenger Knight Valley Cabernet.

For the table we split a couple of Fork and Knife salads with blue cheese, bacon, red onion and walnuts and also the Crab Cakes with fresh corn salsa and a Wood Grilled Artichoke. A little warm bread and we were feasting. Now onto the main courses..

Salmon, asparagus and mashed potatoes

New York Steak, sauteed spinach and scalloped potato

Alaskan King Crab Legs (Shrimp Caesar and a poised cocktail fork in the background ready to pounce!)

Sesame crusted white fish with a spicy Thai chili sauce, rice and grilled vegetables.

We had a really great time!

Spark Woodfire Grill

300 Pacific Coast Highway

Huntington Beach, CA 92648

714.960.0996

http://www.sparkwoodfiregrill.com/
kathleen@sparkwoodfiregrill.com

Mother's Day Specials at Spark Woodfire Grill BH

Soup

Lobster Bisque

Appetizer

Crispy Tiger Shrimp Skewers served with spicy citrus aioli

Entrees

Dover Sole wrapped in parchment with baby carrots, cherry tomatoes, baby leeks and fava beans in a lemon grass sauce

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Roasted Lamb Shank served with garlic potato puree

Dessert

White & Dark Chocolate Mousse

Spark Studio City Dining Packages are perfect for picnics, parties or maybe a summer trip to the Hollywood Bowl

Spark Dining Packages are perfect for summer trips to the Hollywood Bowl. Please call in advance, order your package, drive up to the front entrance for fast pick up and then head to the beach or the Hollywood Bowl for a fun summer evening with your Spark favorites. Spark Dining Packages serve four guests and are available for Take Out only.

Package #1**

Spit Roasted Rotisserie Chicken

16 pieces or 2 whole chickens

$48

Package #2**

Slow Cooked Iowa Baby Back Ribs

2 full racks of our “falling off the bone ribs”

$59

Package #3**

Baby Back Ribs and Rotisserie Chicken

1 full rack of Ribs and 8 pieces of Rotisserie Chicken

$54

**All Spark Dining Packages also include:
Two (2) Large Salads - Chopped or Caesar

PLUS
One (1) Side Dish - Asparagus with fresh Lemon, Smashed White Rose Potatoes with Chive Butter, Hazelnut Mashed Potatoes, Sautéed Green Beans with toasted Hazelnuts, Sautéed Spinach with Garlic, Broccolini with shaved Pecorino Romano, Jasmine Rice or French Fries

PLUS
La Brea “Pan Rustique” and Spark Tapenade, plates, utensils and napkins.

Call 818-623-8883 today for more information

St. Patrick's Day Celebration on Pico Boulevard

On St. Patrick’s Day, Saturday, March 17th, 2007, Spark Woodfire Grill on Pico Boulevard will be serving traditional Irish Black & Tans which are made with half Guinness Draught and half Harp’s Lager, as well as a Nutty Irishman Martini with Bailey’s, Frangelico, Crème De Menthe and whipped cream.

Menu specials will also be available;
Cabbage and Peppercorn Soup $7
Smoked Salmon and Watercress Salad in a Lemon Caper Dressing $9.50
Baked Cod with an Irish Cheddar Cheese Coat $24Rack of Lamb Crusted with Caraway and Fennel in a Mustard Sauce $32

Come by to celebrate St. Patty's Day, raise a glass and maybe a fork, too!

FOX Searchlight Celebrates Deepa Mehta's Best Foreign Language Film Nomination for Water at Spark Woodfire Grill

Deepa Mehta is a Canadian based Indian Filmmaker whose film “Water” became eligible for a Best Foreign Film Oscar nomination through a recent Academy ruling that a country may now nominate a film that is not in it’s native language excluding predominantly English spoken films. Ironically, this was not the only twist of fate that narrowly allowed Deepa to share her tale of the repression endured by Varanasi Hindu Widows in the late 1930’s.

According to Hindu Law when a married man dies, a part of his wife dies as well. The widow is offered three options; die beside her husband on the day of his burial, marry his younger brother or carry out the rest of her life in an Ashram in penitence and shunned from the rest of society. “Water” follows the lives of four widows including that of an eight year old little girl.

“Water” is the third part of Mehta’s film trilogy. The first of the series to be released was “Fire” based on the principles of sexuality, secondly “Earth” covers the politics of nationalism and “Water” envelops the principles of religion. Filming began in India’s northern state of Uttar Pradesh, however protestors burned the movie set and threatened Deepa Mehta’s life because they felt she was portraying a distorted view of Hindu Culture. The production was abandoned and filming had to be resumed several years later in Sri Lanka.

Despite these hardships, the film has received numerous accolades; three Genie awards including Best Picture, Best Director from the Vancouver Film Critics Circle, the Freedom of Expression Award from the US Board of Review and most recently, the Canadian Oscar nomination for Best Foreign Film. "It's been very fulfilling to have that kind of recognition and it's important for people who are marginalized in the world," she said in an interview with CBC Arts Online.

A long overdue celebration will begin on Sunday, February 25, at 4pm guests will start filing into Spark Woodfire Grill on Pico Boulevard for a cocktail hour before sitting down for the show. This is not the first Academy Awards event at this location. Last year South Africa’s Best Foreign Film winner “Tsotsi” hosted their Oscar gala at Spark Woodfire Grill. The show will be visible on several screens throughout the three levels of the restaurant. Full dinner will be served along with some traditional Indian Samosas and desserts. The event is closed and for invited guests only.

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View Article online at - http://www.goarticles.com/cgi-bin/showa.cgi?C=403903

Private Party Customer Testimonials

Whole Restaurant Special Event

Thank you again, Elizabeth, for putting on such a wonderful event! It was the most low maintenance event I’ve ever coordinated and that was all thanks to you and your wonderful staff. The food was excellent, the service was impeccable, and everyone had a great time. I am still new to this job at Echo Lake and if anything went wrong at the party it would be me who would be blamed. I so appreciated your lovely, soothing J phone message that night to ease my concerns. I did indeed get a good night’s sleep.

Thank you again for everything, Elizabeth! And please commend your staff for a job well done!
Jenny Chynoweth
Echo Lake Productions , LLC
(Hosted Oscar party 2/25/2007 for Foreign Film Nominee “Water”)

Blu Lounge (Upper Level)

...everyone was very happy with the food, room and service they received. It turned out great. Thank you for your help.
Maria
PROSKAUER ROSE LLP

~ ~ ~

The board dinner was a big hit- thank you! The food was delicious and theservice was very good. It was also nice to be able to walk to the restaurantfrom our hotel. We appreciate you adding the cake to the menu on such shortnotice- that worked out very well. Thanks for all your help!

Beth

SHRM Foundation President

~ ~ ~

I want to thank you and your entire staff at Spark for helping make my mom's party such a smashing success. Our guests did not want to leave. The food and drinks were amazing and plentiful. And the atmosphere was warm and welcoming. I hope I have the opportunity to entertain at Spark again soon. In any event, you know we are lifetime regulars for lunch and dinner!

You are the best. Thank you again for everything.
See you soon.
With love and gratitude,
Stacia
~ ~ ~
The party was terrific. I think everyone enjoyed the more intimate set up of the dining room, which was possible because we had less people. I heard several comments on the tasty food, especially those "smashed potatoes"! I really liked the addition of the tuna appetizer. Every year it just gets smoother and smoother.

Thanks for all of your assistance,
Sarah
~ ~ ~

Everything went great and the food was also great. I especially commend thehelp...they were the best.Thanks again for all your help and for putting on a great party. Nataliehad a great time.

Best,

Donna - Hosted daughter's Sweet 16

Premiere (Center Level)

WOW! What a fantastic evening. The food was incredible. Everyone was sothrilled with the entire package. So many positive e-mails regarding last night's event.

Thank you so much. We can't wait for our next event at SPARK.

Ernie Casas
Irell & Manella Greater Los Angeles Association of Legal Administrators

Bistro (Lower Level)

Thank you very much for you great service and delicious food. Everybody enjoyed the meeting and the location
Michi
~ ~ ~
Everything went swimmingly, we much enjoyed our evening and appreciate all the effort you put into coordinating it. I heard great comments about the crab cakes, the steak and the apple tart. The service was superb, absolutely excellent! We’ll definitely be back, thanks again so much.
Best,
Jane

Please do not hesitate to Contact Eliabeth Chait the next time you decide to plan your next party at elizabeth@sparkwoodfiregrill.com. (She's obviously really good at it!)

Buzz of LA Review

Spark Wood Fire Grill stands for fine, innovative cuisine served in an artfully decorated setting that alludes to a time when fine quality and value were expected virtues.

In 2004, Spark Woodfire Grill opened in Beverly Hills adjacent in a location that previously housed an Italian restaurant called Orlando Orsini. Since this building was purchased by Spark and its partners, there was an opportunity to do something very special with the remodel and transformation of this location.

After a year of design and construction, Spark opened a unique tri-level restaurant with three distinctive environments for dining and private parties. Spark Beverly Hills seats over 200 guests and can accommodate up to 250 for special events, birthday parties, rehearsal dinners and receptions.

It was a first class dining experience. Executive Chef Freddy Escobar who applies his years of training and keen sense flavor coordination to put together some of the tastiest dishes in the entire city.

Shortly after being seated, our server brought us fresh bread with homemade olives Tapenade that I loved. The menu is extensive, with a large variety of appetizers, so we were surprised by their traditional woodfired pizza; their pizzas are made in the traditional Italian style from hand rolled dough and 100% whole milk mozzarella. The pizza sauce is made fresh daily from imported Italian pear tomatoes, extra virgin olive oil and oregano. Ours was the Asparagus and Goat Cheese, a great choice for vegetarians; it went perfectly with our glasses of crisp, Napa Valley Chardonnay.

Next, we sampled an exotic appetizer tray, which included tender, Wood Grilled Artichoke with champagne mustard sauce, and Maryland Blue Crab Cakes with Chipotle Aioli and a roasted corn red pepper relish. Each of these offerings was a masterpiece unto itself and, with a little Sauvignon Blanc, would have constituted a full meal for most people.

Our server then arrived with three of Spark Wood Fire Grill's signature dishes the Atlantic Salmon with crusted vegetables, chive mashed potatoes and a tarragon sauce, simply divine, the Salmon was dense and extravagant in fine taste and aroma, one of the best I’ve ever had, indeed.

Also memorable were the next 2 dishes which meat lovers would be in heaven, and they were both extremely flavorful, and proved to be a wonderful prelude to our incredible course; the slowly cooked “Iowa” Baby Back Ribs, glazed with their special BBQ sauce, served with mashed potatoes and hazelnut green beans, if you love ribs, these are truly to die for, simply divine, it can’t get better than this.

We also had a taste of their distinctive grilled steaks, which are hand-cut from USDA Midwestern, corn fed beef that has been aged a minimum of 28 days for optimum flavor and texture. All Steaks served with two sides: French Fries, Mashed Potatoes, Smash Potatoes, Sautéed Spinach or Fresh Green Beans. In my opinion the delightfully balanced with gently sautéed spinach and potatoes were a wonderful complement to this dish. Steaks are also available with steak butter or a Cabernet Peppercorn Sauce. Ours was the New York “Center Cut” the most lean and tender cut steak you can ever try; this thick and tender cutwas bursting with flavor and truly a meat lovers delight. We absolutely enjoyed the entire dinner.

Spark Wood Fire Grill's Restaurant is a real winner, and delightfully balanced with gently sautéed spinach and a chive potato cake. The roast lamb shank with mashed celery root, seasonal vegetables and a dense, decadent demiglaze was the elemental mix of comfort food and haute cuisine.

Gorgeous partner and special events coordinator Elizabeth Chait, personally delivered our dessert sampler, although it was a bit difficult for us to fully appreciate at this point in our sumptuous repast. Nonetheless, the Chocolate Brazilian cake was a real knockout, as was the he Fresh Fruit Cobbler with its crunchy topping.

Whether it's a birthday celebration, business lunch or an intimate dinner, Spark Wood Fire Grill is, without a doubt, the place to go when you are looking for fine food, attentive service and dependable value.Our special thanks to the amazing Elizabeth Chait for her kindness and hospitality.
Check out the whole Buzz of LA article here - http://www.buzzofla.com/Detail.aspx?aid=217

Award of Distinction presented to Spark Woodfire Grill from TopRestaurants.com

$75 Rehearsal Dinner with Wine

Passed Appetizers and Prosecco Champagne Service
Our thin crust pizzas made in a wood burning oven – Traditional Margherita, Sausage and Mushroom
Arancini – lightly fried rice balls filed with peas and melted mozzarella

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Just before the guests are seated we will preset each table with a platter of miniature Maryland Blue Crab Cakes

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Salad
Mixed baby greens, aromatic herbs and tomatoes tossed with balsamic vinaigrette and wrapped in a cucumber crown

Wine: Zenato Pinot Grigio, Italy

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Pasta
Pumpkin and ricotta filled ravioli in a sage butter sauce

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Main Course
Wood oven roasted, fennel infused Prime Rib with horseradish cream sauce on the side (California Cut: 4 – 6 oz.) with hazelnut green beans

Wine: Blackstone Merlot, California Central Coast

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Dessert
Flourless Chocolate Torte

Coffee Service

$75.00 per person, plus tax and service

Plan Your Own Holiday Party

Thinking about having a party? This is a great way to put together a custom menu, special occasion or just to get some ideas for your own event. Here are some appetizer and sit down menu suggestions from Spark Woodfire Grill starting at $50.00 per person. Any additional premium menu costs are listed directly next to the selection. (If you happen to be an amazing cook, you could make it all yourself.) There are also some handy tips in here, too.

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Appetizers

This is usually the first hour of the party and remember...noone ever arrives on time. Expect them 30 minutes after the invitation states. The first thing people want is a cocktail, so if you have a lot of guests coming you should have wine opened and a theme cocktail all prepared for people to serve themselves.

Thin crust pizzas; 1) Traditional Margherita, 2) Asparagus and Goat Cheese, 3) Pepperoni and Mushroom, 4) Chicken and Roasted Red Peppers
5) Bruschetta Pomodoro - chopped tomato, basil, garlic and olive on crostini
6) Olive Tapenade on Crostini
7) Cheddar Cheese Twists - freshly baked, light and flaky
8) Zucchini and Tomato in Puff Pastry
9) Olive Wood Smoked Salmon on Cucumber (+1)
10) Tuna Tartar on Freshly made Potato Chips (+2)
11) Slowly cooked BBQ Baby Back Riblets (+2)
12) Polpettine - Italian meatballs with a marinara dipping sauce
13) Oak Roasted Beef Skewers horseradish dipping sauce (+3)
14) Mini Kobe Burger Sliders with two dipping sauces (spicy mustard, ketchup)(+4)

~

Salad

Everybody loves salad. And if they don't - they should! Chill the plates to keep greens crisp and not too heavy on the dressing. You can always add more, but you can't take it away.

(Please choose one of your favorites)
Caesar Salad with freshly made Polenta Croutons
or
Chopped Salad - Romaine, Tomatoes, Blue Cheese, Crispy Onions and Balsamic Vinaigrette
or
Baked Pear, Gorgonzola, Belgian Endive, Watercress, Candied Walnuts (+3)
~
Main Course

If you are doing this yourself, only serve one main course, but always have a vegetarian back up because these days, there's one in every group. Pasta or Eggplant Parmesan work well. Start the coffee for dessert as you go to sit down to the table.
(Please choose two of your favorites)
Mesquite Grilled Atlantic Salmon with a Creamy Tarragon sauce
Or
Pistachio crusted halibut with a sage butter sauce (+4)
Or
Garlic Lemon Shrimp with Jasmine Rice (+4)
Or
Asparagus and Goat Cheese filled Chicken in a lemon butter sauce
Or
Half Rack of Slow Roasted BBQ Baby Back Ribs
Or
Smoked Mozzarella Lasagna
Or
Wood Roasted Rack of Lamb with Mint Cabernet Demi Glaze (+9)
Or
Fennel infused Prime Rib (+8)
~
Dessert

Once again, if you are doing this yourself, just serve one dessert. I also love a selection of cookies, biscotti, whipped cream and fun coffee addtions for a simple end of the meal solution.

(Please choose one dessert or you may select two of your favorites to be served alternately to each guest)
Tiramisu – Ladies’ finger cookies dipped in espresso layered with creamy
Mascarpone cheese and dusted with cocoa
Or
New York Style Cheese Cake
Or
Pear Tartin with Caramel Sauce
Or
Panettone - Italian Bread Pudding
Or
Scharffenberger Chocolate Torte
~ ~ ~
Coffee Service

Have fun and email me if you have any questions - pamela@sparkwoodfiregrill.com

STIMULATION performs at Spark Woodfire Grill

Come invigorate your senses with STIMULATION; a night of Auditory & Visual Media presenting artists Lolita O'Connor, Eric Charles, LIVE musical performances by MASHIA and PAPILLON, plus additional entertainment by Mike Varela.

Spark Woodfire Grill cordially invites you to tantalize and invigorate your senses with an evening of STIMULATION. Bring friends for dinner or just cocktaills, be entertained, network and whether you’re a collector of art or just an admirer, come browse the works of featured artists and photographers.

No Cover! VIP Services are available. Dinner reservations will be accepted, but not required. For those who arrive famished, esteemed Chef Fredy Escobar has prepared a Special Menu available for event guests; tapas and full entrees including Spark's famous Baby Back Ribs, seared Ahi Tuna and ultra thin Milanese style woodfired Pizzas. For your well-rounded listening pleasure, live performances will include MASHIA & PAPILLON -- both accented by the rhythmic electronica mixes of Mike Valera.

Eric Charles' photography glorifies the untraditional, more liberal female; it is bold, provocative & sexy. Preview his work at http://EricCharles.com

Lolita A. O’Connor’s creative realm lies somewhere in the midst of traditional 2D art, sculpture, graphic design, 3D computer animation, visual fx, and experimental film and video. Her works reflect heavy elements of surrealism and post-modernism and are accented by her dark passion for horror, vibrant love for nature, obsession with science, mathematics and perpetual quest for life’s adventures. For more on Lola... http://www.lolitaslair.com, http://www.bolt.com/lolitaslair, http://www.lostcherry.com/lolita.

For your listening pleasure--returning for the 2nd time, is MASHIA -- a siren of acoustic soul. This rising star is an LA resident; she'll be sure to impress!

Also performing is PAPILLON, who will thrill you with sounds of French Pop--inspired by the sounds of the erotic horror films of the 70s, the fusion of vintage pop with contemporary textures, French Literature & modern Electronica create an auditory experience truly unique to the group. Read more@ http://www.papillonwerks.com/bio.php

Additional atmosphere by DJ Mike Valera, or Capt Mike -- the latter serving him much more justly. He, indeed, is the Captain when it comes to seamlessly melting together various worldly urban rhythms with Electronica dance beats to create his own unique style in the true essence of groove lounge.
Dinner reservations are not required, but will be accepted. Please specify that you are attending STIMULATION along with any requests for VIP Service. Upscale casual attire requested.

STIMULATION
Date: Wednesday, June 28th, 2006
Venue: Spark Woodfire Grill Address - 9575 W. Pico Blvd, LA, CA 90035
Time : 7:00pm - 1:00am
Ticket Info: No Cover
Website: www.sparkwoodfiregrill.com

Behind the scenes at Spark's Volk Wine Tasting Dinner

The Kenneth Volk Wine Dinner was a success. The kitchen had been bustling all day to prepare and the restaurant smelled delicious. Kenneth Volk was the first to arrive. What a lovely man. He explained that he would like to say a little something to the group and then “table hop” to personally answer any questions the guests may have for him. We were also honored to have Pro Football “Hall of Famer” Eric Dickerson in attendance. The guest slowly trickled in and after enjoying a tasty Malvasia Bianco with a flowery bouquet and clean, dry finish, everyone eventually took their seats.

I said a few words to set the tone for the evening. Smiling faces beamed back at me, many of them familiar from past events, fully expectant of wonderful pairings. As they listened intently to my greeting, I conveyed that in my opinion the actual food and wine tasting are always wonderful, but pale in comparison to the new friendships, the memories that will remain and of course, the few hours of chaste satisfaction derived from escaping the hectic lives we lead. Simple pleasures and quality of life is what I think it’s all about. And with that said, Kenneth Volk welcomed everyone to Spark Woodfire Grill and the servers began to pour Chardonnay for the first course.

The sautéed scallops with grilled cauliflower and spring onion puree combined terrific tastes and textures. The light smokiness of the grilled cauliflower with the sweetness of sautéed scallops and the fresh, mildly sharp spring onion puree paired nicely with the well balanced Volk Chardonnay (Sierra Madre Vineyard, Santa Maria Valley) 2004.

Tables began to merge, a single gentleman joined a table of four and several guests started visiting familiar faces in the room. The servers had some special requests which are difficult to honor when the guests keep moving around the room, but I had encouraged it. Service is key to a smooth event. There is a fine line between professionalism and being overly friendly. I strive to maintain a level of professionalism, combined with a sense of genuine caring and couldn’t have asked for a better crew. Jake (whom I used to work with at Alto Palato), Sara and Lolita were all wonderful, accommodating when necessary, very attentive, super professional and yet, I saw some hugs at the door from their guests at the end of the evening.

The second course paired Volk Pinot Noir (Santa Maria Valley) 2004 with thin small squares of fresh lasagna sautéed with a Tuscan style rabbit ragu. The pasta had a little bite to it tossed with tender ragu that melted in your mouth. The Pinot Noir possessed a very light smoky finish which paired beautifully with the hint of sweetness from baby carrots in the ragu.

As we replaced silverware, cleared empty glasses and replaced them for the next course, the room was getting progressively louder. A gorgeous night, some people stepped out onto the patio to enjoy a little fresh air, others talked to complete strangers in favor of fresh pasta over dried, Bill Chait (co-owner with Danilo Terribili and Jeff Sladicka) stopped by and I think half of the room was up and milling about. Then we served the lamb paired with Mouvedre (Enz Vineyard, Lime Kiln Valley) 2003 and a hush came over the room. The lamb was butterflied, stuffed with fresh herbs, tied and wood fire rotisseried served with Mouvedre that had an intense, deep, flavor with a black cherry finish. I had a gentleman call me to the table to ask if he could please have a little more because it was the best lamb he had ever tasted. As I recounted this story to our beaming Chef Fredy Escobar and Co Chef for the evening Danilo Terribili, I thought to myself, “This is when you love the restaurant business.”

For dessert, we served a chocolate tart aromatized with black and pink pepper garnished with fresh whipped cream. (Yes, aromatized. In Italian, the word is Aromatizzata and when translated it means “to make aromatic”. I liked it.) The Volk Cabernet Sauvignon (Carmody McKnight Vineyard, Paso Robles) 2003 was smooth, velvety and complimented the extremely subtle spiciness of the black and pink pepper.

After a month of preparation, tastings, menu design, meetings with the Chef, e-marketing, press and finally the actual event, I am exhausted and swear it will be a long time until I help to organize another Wine Dinner. Then I write this article and I slowly realize that I derive great pleasure in producing a successful event, bringing enjoyment to a group of very nice people and maybe in a small way, making a difference in somebody’s life.

Then the phone rings, a conversation begins, they say the event isn’t for a couple of months.

Alright…I’ll do it.

Kenneth Volk Wine Dinner...the inside scoop

Kenneth Volk made some of his first wine in college with a baseball bat and a trash can. Now that’s passion! His reputation as one of the first serious wine producers on the Central Coast is reflected in his 22 successful years of owning Wild Horse Vineyards which he eventually sold in 2003. Wine production massively increased under his direction from 600 to 150,000 cases. Volk uses a unique system of rolling barrels to deter TCA (that bleach smell that permeates both cork and wine) and recently he purchased the Old Byron Winery, previously owned by the Robert Mondavi Corp. Kenneth Volk is now concentrating more on single-vineyard Pinot Noirs and Chardonnays in the Santa Maria Valley, Santa Barbara County and Santa Rita Hills.

As I begin the process of organizing the Volk Wine Tasting Dinner, I can’t wait to meet with Executive Chef Fredie Escobar, one of the top wine purveyors in Los Angeles and one of the restaurant owners, Danilo Terribili, to create the menu. The usual debates occur and disagreements get loudly discussed as we share opinions of the wines and their best pairings. I usually have very little input during this portion of the process, however it is an honor to listen to the blending of three special areas of expertise. Eventually, the wine stained, trilingual, hand written piece of paper is handed to me.

Kenneth Volk Wine Tasting Dinner
Thursday, June 8th, 2006 at 7:30pm

Upon arrival…
Malvasia Bianca, San Bernabe Vineyard (Monterey County) 2005
~ ~ ~
Kenneth Volk Chardonnay, Sierra Madre Vineyard, Santa Maria Valley (Santa Barbara County) 2004
Cappesante e Cavolfiori Grigliati serviti con Vellutata di Cipolline Primaverili
Sautéed Sea scallops layered with grilled cauliflower served over a velvety smooth spring onion puree
~ ~ ~
Kenneth Volk Pinot Noir, Santa Maria Valley (Santa Barbara County) 2004
Lasagnette al Ragu di Coniglio
Thin small squares of fresh lasagna sautéed with Tuscan style rabbit ragu
~ ~ ~
Mourvedre, Enz Vineyard, Lime Kiln Valley (San Benito County) 2003
Coscia D'Agnello al Girarrosto servito con Borlotti e Canellini all'Uccelletto
Wood fire rotisserie, filleted leg of lamb served with imported borlotti and canellini beans
~ ~ ~
Kenneth Volk Cabernet Sauvignon, Carmody McKnight Vineyard, Paso Robles (San Luis Obispo County) 2003
Torta di Cioccolato Aromatizzata ai Due Pepi
Chocolate tart aromatized with black and pink pepper garnished with fresh whipping cream

Cost: $65.00, plus tax and service
Reservations: 310.277.0133
Location: Spark Woodfire Grill
9575 W. Pico Blvd.
LA, CA 90035
Website: www.sparkwoodfiregrill.com

Hahn Estates Wine Maker's Dinner in Studio City

Spark Woodfire Grill in Studio City is hosting a Hahn Estates Wine Maker's Dinner in our Private Wine Room upstairs. We are thrilled to have Wine Maker, Adam LaZarre, joining us from Monterey for the evening. A delicious Five Course Dinner prepared by Chef/Owner Jeff Sladicka and Chef Edio Ambrocio will be paired with six of Mr. Lazarre’s wines. We sincerely hope you join us for this very special event.

Menu
Upon your arrival…
Cycles Gladiator Pinot Grigio
Apricot glazed baked brie crostino

Hahn Estates Chardonnay
Santa Barbara Spot Prawn over mache, chervil and frisee tossed with jicama, pears and light honey chervil oil

Hahn Estates Pinot Noir
Hand cut tagliolini pasta sautéed with forest mushrooms, imported Parmigiano Reggiano and white truffle oil

Hahn Estates Syrah
Wood roasted lamb loin with a wild berry and sage tartlet served with wilted mustard greens and oven roasted shallots

Smith & Hook Cabernet Sauvignon
Aged filet mignon with melted Stilton and a Smith & Hook cabernet reduction served with leek mashed potatoes and sautéed asparagus

Mendelsohn Pinot Gris Dessert Wine
Warm Taleggio cheese and tomato, lemon grass jam served with toasted pane rustica.
$75.00, plus tax and service

Please give us a call at 818.623.8883 to make your reservations as soon as possible. Seating will be limited.

11801 Ventura Blvd.

Studio City, CA 91604