People who grew up or have been to the San Fernando Valley have probably dined at the famous Castaway in Burbank.
Known as a venue for any kind of celebration, whether it may be graduation, wedding, prom, or even birthdays, the restaurant has left a lasting impression in the hearts of its guests. Now, people can enjoy a modern vibe in the restaurant.
The $10 million overhaul of the popular 12,500-square-foot, 54-year-old landmark, was done by John Tallichet of Specialty Restaurants Corp. The restaurant which is perched on top of the Verdugo Hills.
The improved restaurant is now multilevel and offers its customers sweeping views of the skyline no matter which table they choose. It also has a large patio equipped with several fireplaces to keep guests warm.
The old Gilligan's Island theme feel has been changed to a sleek Hollywood vibe, which is a tribute to the TV and film studios located at the winding road in downtown Burbank.
Although many people are sad over the absence of the weekend buffet and the fish tank, they still have something new to look forward to. New items on the menu such as French toast with rum-roasted bananas, waffles, lobster, and eggs Benedict will surely make anyone's stomach want more.
Perry Pollaci, a Former Patina Group chef, has been in charge of the new steak-heavy menu. Lots of the chef's Creekstone Farms premium black Angus and Cape Grim steaks are aged on-site in his 32-degree walk-in for 28 days. Pollaci's area has walls made from bricks of Himalayan salt and is situated opposite the new wraparound bar.
Other Food Items To Look Forward To
The chef can be seen every night at the sought-after Chef's Table, a 10-top arrangement that can accommodate both small and large groups in a community-table style. Here, diners can get an exclusive behind the scenes look at what is going in the kitchen, and can interact with the chef.
Customers can customize their own charcuterie board with Italian ham, assorted European cheeses, duck prosciutto, and bresaola. Other popular choices are Carpaccio topped with tangerine granita and tender charred octopus with crispy potatoes.
Aside from the Butcher's Block of choices of large plates, people can also have whole roasted branzino with shaved fennel and tomato served in potato puree with a tinge of citrus. The restaurant also offers roasted tricolor cauliflower, which contains currants, hazelnut vinaigrette, and cinnamon.
Not only that, people who are celebrating their birthday in the restaurant can also be treated to a glass of champagne at the hotel concierge-like check-in area.