The H.wood Group new Culinary Director Chef Maynard Llera; The Nice Guy Restaurant

The h.wood Group new Culinary Director; The Nice Guy Restaurant

By Cheri Fox

West Hollywood (Perfect Meal Today) 10/17/17/–Chef Maynard Llera has recently joined the h.wood Group and brings his culinary vision, focusing on sourcing the finest ingredients, and presenting inspired cuisine. H.wood Group and Chef Llera recently invite media for a private sample tasting of his newly created vegan and vegetarian inspired dishes at The Nice Guy restaurant in West Hollywood.

This vegan and pescatarian delightful diner showcased Chef Llera and his creativity and innovativeness to cater to the utmost vegan , gluten free and meat free diet palates at the premiere private West Hollywood establishment The Nice Guy restaurant

The private tasting began around 6pm on a Sunday evening ; the atmosphere and vibe of The Nice Guy Restaurant is quite special and almost magical ; the restaurant is a small brown shaped shack like looking building from outside ; with a private Nice Guys signed posted outside.

Once  inside one is immediately transformed into a old Hollywood vibe with the young chic Hollywood patrons; the themed venue lights are dim and the legendary Frank Sinatra plays loud in surround sound. The decor is 50’s type new old school and there are several private booths set up for private celebrity dining. Signs are posted no photos allowed and celebrity diners such as Justin Beiber, and Drake are said to  frequently dine there and sometimes even privately perform for private guests in the wee hours ; there is a regularly scheduled special jazz band during the week.

The Chef Maynard graciously introduced himself and when he found out my colleague was a vegan he quickly arranged a few extra vegan option dishes and some gluten free dishes;

The Nice Guy Restaurant Presents:

First course consisted of vegan warmed olives that literally melted in your mouth as they were warmed in a bed of marinated olive oil and lightly seasoned just right amount of sea salt and black pepper oregano spices ;

Stracciatella cheese dipp a special Italian favorite (Stracciatella di bufala is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching and a shredding technique)  what a special cheese served like a dip with rosemary toasted bread ; the Stracciatella cheese was sprinkled with Italian virgin olive oil and nicely seasoned with light black pepper and sea salt ; a very special unique creamy tasty cheese a must try.

A vegan eggplant dipp which is usually sever with fish also made vegan also paired with it ; a mixture if roasted eggplant blended with mild season no dairy added lemon zest pickled shallots ; a total vegan delight.

The second course kale chopped salad totally vegan and a vegetarian roasted Brussels sprouts with ceasar dressing on the side made it also vegan ;

Third course main course vegan noodles wheat pasta served aladente with shallot and slight slices of veggies for vegan main dish

Arctic-char fish grilled served over riced roasted cauliflower ; with shallots and ginger ; the fish was cooked just right soft and slightly crisp; the riced cauliflower veggies smooth and pleasantly lightly seasoned to mark the appearance and taste of a mashed potato puree

Fourth course dessert my favorite  famous Italian style donuts and chocolate dipping sauce with lovely seasonal berries fruit chopped on the side ; .the donuts served as the holes in the middle sprinkled with sugar ever so delicately ready for the chocolate sauce ;delectable prepared to order and served warm from the oven to the table.

John Terzian who is the co-founder of The h.wood Group explained they have been evolving in a very special, unique way and have been looking for the right individual to help accelerate The h.wood Group restaurant division. We have been fortunate enough to find that talent in Chef Maynard Llera as they expand their culinary division.“

Chef Maynard also explained  how happy he feels that he is part of the h.wood  Group’s culinary team. He said he is very excited to work on h.wood Group’s present and upcoming projects. All his energy and focus is on menu-development and on elevating the quality of the food to the highest level.

He explains his goals are to establish  himself in the company as a chef known for creating and innovating dishes inspired by his upbringing and to let the community know that the h.wood group hotspots are delivering more than nightlife experience they are establishing  transformation into a culinary destination as well.

This is something that we need to take to the next level.” With high anticipations for h.wood Group’s upcoming restaurants this late fall as  they have been quickly adding more venues to their portfolio and starting to  expand their brands from Los Angeles to other major cities and internationally  (SLAB, Mason Chicago, Blind Dragon Chicago & Dubai, Bootsy Bellows Dallas,  The NICE GUY Aspen), Chef Llera will have his full executive menu debut with Petite Taqueria, an Omakase Mexican concept, set to open late September.