Blue On Blue Restaurant   

Spread across the entire first floor of the Avalon Hotel, it's difficult to see where blue on blue begins, and where the Lucite tables actually end. Encircling an old world, hourglass-shaped pool (putting the blue in blue) is the tranquil, hipster-studded patio, where you can expose yourself to a palatable blend of a New American cuisine served in a modernist setting, a la designer Kelly Wearstler. On a rather simple menu bedecked by well-presented steak, seafood and tropically-influenced dishes such as the spiced Tahitian squash soup with coconut milk and lobster chunks, unique takes include cinnamon-braised short ribs and Atlantic black cod accented by an elegant vanilla butter. The bar scene is a quintessential LA "industry" crowd getting off a long day of jerk work, which is why the concoctions are enticing enough to make you want to pencil in part-time lush on your resume. Witness the pomegranate mojito, chocolate martini made with Van Gogh Dutch vodka and vanilla schnapps, or the "Blue Avalon" with coconut rum, pineapple juice, Blue Curacao and Sprite. As with Whist across town at the Viceroy, blue on blue also has private cabanas with candlelit mirrors and fuzzy carpets; and is easily reserved by bigger groups with expense account immunity to the "minimum charge" syndrome. Complimentary valet parking for guests of the restaurant is a nice touch.