Elephant Bar & Restaurant, Torrance, CA (Los Angeles)

I went to the Elephant Bar Restaurant in Torrance, CA and demolished their menu. They have everything from Asian food to Braised Lamb Shanks, filling and health fulfilling.

The Elephant Bar looks like a nice restaurant from the outside, similar to a Melting Pot or a Benihana.  On the inside is a surprisingly modern decor with a safari theme, the door handles are made of elephant heads, and you have to pull on the trunk to open the door.

It’s kind of surprising the amount of variety on the menu for such an African theme, but the amount of options for other cuisines are quite impressive.  My friend and I split an Appetizer Sampler that came with Bruschetta, Fried Chicken Tenders, Coconut Fried Shrimp, and Spinach Artichoke Dip.

Now For the Breakdown

  • Coconut Fried Shrimp:  A mixture of coconut shreds and panko breading make a perfect crusting on the shrimp, they’re fried until golden brown.  Crispy and tender, but the sauce is the most incredible part.  It’s a ginger sauce with little chunks of what I assume to be minced candied peach.
  • Spinach Artichoke Dip:  Sadly a little disappointing, it had great texture, but it could use more flavor.  It didn’t have enough artichoke for my taste, or enough salt.  It was enjoyable, and we finished it up, but it was just lacking a little pizazz
  • Chicken Tenders:  I have very little to say about these, they were just plain delicious.  They honey mustard dip was awesome also.  Getting chicken tenders that crispy, and as juicy as these is hard to find.
  • Bruschetta:  The Bruschetta was good, it was slightly on the soggy side and I added pepper to it, but overall I’d say it was above mediocre but below great.

That was the appetizer, for the entree I went with the Macau Shrimp Soup and Tempura Salmon Roll Combo

  • Tempura Salmon Roll:  It was crunchy and topped with a sauce similar to an eel sauce, but it had a little too much molasses is what it tasted like.  It didn’t need soy sauce or wasabi, it was a roll that could hold its own.
  • Macau Shrimp Soup:  Filled with baby shrimp and stir fried vegetables on top of a bed of noodles with broth.  The broth was seasoned great and the bok choy added a good texture to the noodles.  It also had scallion shoots, which are one of my favorites.

For dessert, Creme Brulee:

  • Creme Brulee:  Banging. . . all there is to it

I recommend the Elephant Bar highly and will continue to eat there.  I’d give it 4 out of 5 stars, and will let you know how the rest of the gigantic menu is as I eat my way through it!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s