Taste the Seasons at Coin & Candor

Looking for an escape from the chaos of the city? You’ll find it at Coin & Candor at the Four Seasons Hotel Westlake Village.

The spa-like oasis of the hotel trickles into the restaurant with waterfall views on the outdoor patio. The localized California cuisine is carefully curated by Chef Jesus Medina who draws on the familial influences of his mother and traditional Mexican cuisine to take you on a culinary journey. Almost all the ingredients are sourced from local farms or grown in house. 

Begin with Bread

The House-Milled section of the menu offers three variations of bread from Pastry Chef Patrick Fahy; a James Beard Semi-Finalist and former Head Pastry Chef in charge of dessert and mignardises at French Laundry. Choose between a Red Fife Sourdough made with in-house starter and served with organic strauss butter ($6); a soft Pretzel Bread with dijon mustard butter ($6); and Pan de Bono with queso fresco and gluten free ($6). Personally, I could not choose!

To Share or not To Share

Isn’t that the question?! This section is dedicated to great starters like Burrata & Fig with onion, bacon, arugula, and pesto ($16); and Avocado Hummus with the most inventive peanut salsa macha, cilantro, mint, and house-made grilled naan bread ($15). 

Earth Grown

Salads are a big deal at the Four Seasons Westlake, and at Coin & Candor it’s no different. Chef Jesus Medina has left no detail overlooked when it come to reinventing your experience with greens. The Little Gem Salad with hazelnut crumble, parmesan, lardon, and calabrian pepper vinaigrette will become your favorite Caesar variation ($15). Also new on the menu for fall is the Roasted Squash Salad with fiscalini aged cheddar and pickled shallot ($14). Believe me when I tell you these are dishes you could have as stand alone offerings –especially paired with a warm bread 🙂

From the Wood Fire Grill

Feeling like you might need more than a salad? Then order a larger plate from the Wood Fire Grill section. If you’re visiting during fall then the Kurobuta Pork Chop with honey crisp apple is a must order ($35). Next, a dish to enjoy anytime of the year: the Baja California Red Snapper with adobo and herb salad; a signature dish of the chef ($31). Lastly, these dishes pair nicely with items from the Vegs & Sides section. For something crispy go with the Really Nice Rice with brown rice, squid ink, and a bit of tomato sofrito hidden below ($15). And for something soft and comforting order the Street Corn with queso fresco and ancho aioli ($12).

Dessert

Revisit the talents of Chef Patrick Fahy one last time when you enjoy the sweet finishes at Coin & Candor. The Apple Tart is one of their classic dishes; while the Pear Trifle with passionfruit on the bottom is pure joy on a warm California day. Also not to be missed, the simple joys of a great Chocolate Chip Cookie, another signature of the property.

Final Bites

A very enjoyable experience from start to finish in a setting that makes you feel you are really having a getaway – even if you’re not a guest of the hotel. Take a moment after your meal to wander the grounds and take advantage of the FREE four-hour parking. Lastly, if you’re visiting during a COVID-19 precautionary time you’ll find this to be one of the most above-board establishments; worthy of inclusion in my Best Outdoor Dining Spots in Los Angeles. 

The restaurant is open daily from 6:30 a.m. to 10 p.m. and what you’ve seen here is offered from 11:30 a.m. to 10 p.m. on most days.

Did you enjoy this roundup of the best of Coin & Candor at the Four Seasons Hotel Westlake Village? Repin it for later and remember every bite!