Riot House Introduces Chef’s Table Experience

394 As Los Angeles’ dining scene continues to embrace chef-driven hotel restaurants, Andaz West Hollywood is making its own statement with Riot House. During an intimate Chef’s Table experience, newly appointed Executive Chef Daisy Medina welcomed guests to sample the restaurant’s refreshed menu, offering a first look at the culinary vision she hopes will establish Riot House as a destination for locals and hotel guests alike. The evening unfolded course by course, allowing Medina to personally introduce each dish while sharing the inspiration behind her approach to elevated comfort food. Set inside the iconic Sunset Strip hotel—long associated with rock ‘n’ roll history and creative culture—the dinner marked the beginning of a new chapter for Riot House, where familiar flavors meet polished execution. The tasting began with a trio of starters that showcased the menu’s versatility. Guests shared creamy baba ganoush served alongside warm pita bread and seasonal vegetables, crispy Riot Wings available in flavors ranging from Whiskey BBQ and Sweet Heat Gochujang to Riot Chili Oil and Lemon Pepper, and the colorful Power Greens salad, featuring kale, arugula, roasted seasonal vegetables, quinoa, avocado, crispy chickpeas, and a lemon agave vinaigrette. For the main course, Medina highlighted two of the menu’s standout entrées while explaining the details that make each dish unique. The salmon arrived with crispy smashed fingerling potatoes, charred broccolini, brava sauce, and lemon oil, but it was the accompanying jalapeño aioli that the chef was especially excited to share.

“You will also taste the jalapeño aioli—that is like my favorite dip. It’s pretty addicting,” Medina said with a smile before guests dug in.

The Steak & Frites paired a grilled steak with crispy fries, garlic aioli, and a citrus-forward chimichurri designed to complement rather than overpower the meat.

“The chimichurri with the steak, that one has a citrus chimichurri—not just a regular one—so it actually brings out the flavor of the steak,” Medina explained.

A Fig & Prosciutto Pizza rounded out the savory offerings, balancing salty prosciutto with peppery arugula, pesto, and shaved Parmesan.

Dessert provided a sweet finale with warm beignets paired with strawberry-rhubarb, vegan chocolate, and vanilla gelato, alongside a rich gluten-free chocolate cake.

While the thoughtfully curated menu was the centerpiece of the evening, Medina’s enthusiasm proved equally memorable. Throughout the dinner, her enjoyment for her craft was evident, describing ingredients, answering questions, and engaging with guests in a way that reflected her genuine passion for hospitality. When asked how she maintains such an upbeat energy, her answer was simple. “I just love what I do,” she said. Medina’s menu reflects the growing movement of boutique hotels creating restaurants that can stand on their own within Los Angeles’ competitive culinary landscape. If the evening was any indication, Riot House’s next act will be defined by bold flavors, approachable dishes, and a chef whose passion is evident in every course she serves.  

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