PRESS

Tesse is a Sunset Strip charmer that deserves more attention

“But that’s the key to the winning strategy at Tesse: Among its pastas and crudo and beer-battered onion rings, the dishes that most clearly call forth Francois’ Gallic soul give the restaurant its defining character. Take simplissime, a white bowl filled with puréed potatoes that channels nouvelle cuisine in its starkness. Dig deep with a spoon and it all comes together: The spuds conceal blue crab nipped with tarragon; a Cognac sauce drizzled over the top brings all the rich, swanky flavors into close harmony. For balance: pleasantly astringent endive salad glossed in a beet reduction that makes the whole leafy mass glow a radioactive fuchsia.”

Tesse Restaurant Takes on the Challenge of Making the Sunset Strip Hip Again

"Chait was first approached by CAA, an investor in Fred Segal through Evolution Media Partners, to create a restaurant next to the flagship Sunset Boulevard boutique. The idea was to reference fashion in some way, which Chait says will come naturally through the clientele, the Lautner-meets Ladies of the Canyon design, and possibly from occasional salon discussions facilitated by Decades owner Cameron Silver, another CAA client".

Tesse Delivers Sleek European Sensibilities to West Hollywood

"The food starts with a strong charcuterie selection, a nod to the term delicatesse, which means “delicious,” but also refers to forcemeat and cured sausages. Think saucisse de Lyon, or pork sausage with Madeira and pistachio; or duck and foie gras terrine with figs and Armagnac. The wide-ranging apps and mains hit a slew of French flavors and California ingredients, from crispy veal sweetbreads and blue crab “simplissime” of whipped potatoes and tarragon to pork belly cavatelli and a 34 ounce dry-aged ribeye. On the sweet side, there’s a coconut necter mousse custard with passionfruit curd and a duck egg crème brûlée with almond tuile. There’s plenty to enjoy and a bit of something for everyone, from Francophiles to those looking for seasonally-driven fare."

At L.A.'s Tesse, Charcuterie Is King, but the Wine Steals the Show

"There are many reasons why Tesse, the brand-new concept by prolific restaurateur Bill Chait, will succeed. There’s Chait’s own track record (Bestia, République, Redbird), of course. But also consider the endless racks of house-made charcuterie and the inspired small plates from chef Raphael Francois that showcase fresh California ingredients".