After 16 years in West Hollywood, the decadent restaurant finally received a makeover in October 2007. Updates include new decor, a multi-faceted menu, private booths and a lounge/bar serving petite eats. The only notable relics from Boheme's previous incarnation are its elaborate chandeliers.
Executive Chef Christine Banta reflects a culinary mix of her backgrounds: Japanese, American and French. Dishes include octopus salad with creamy sesame soy vinaigrette, Edamame pesto fettuccine, and Miso-glazed salmon with hon shimeji bamboo rice and spinach sauce.
-Shana Ting Lipton



