Kamil Majer, chef/owner/sommelier of the famed Blu Jam Cafe off Melrose Ave just celebrated his 6 year anniversary and I was lucky enough to indulge in our elusive neighborhood bistro. First of all- Kamil’s passion for flavor, tastes of his home country reinvented and the romance of wine married to each dish is infectious in it’s delight.
The night was all about the Bistro, yes… the fame of the cafe is relentless(people waiting down the block) for it’s crunchy french toast by day at breakfast, how ever as we dined in the exposed brick room with draping curtains, high criss crossed exposed beam ceiling and hour long conversations, there is something to be said about this wonderful and hidden jewel.
(the wonderful broccolini- surprisingly dressed with flavor, a table favorite)
Looking back to his Czech heritage, Majer utilizes Eastern European hospitality, but offers a truly international menu. Flavors from South America, Asia, Europe, Africa, and everywhere in between mix and mingle in a delightful array of dishes, reminiscent of Majer’s globetrotting travels. Plates are made to be shared, tapas style, a philosophy arising from Majer’s lifelong mantra to “Eat breakfast and lunch like a King, and share dinner among friends.”
I will have to say, Kamil can prepare scallops like no other. The carpaccio and sauteed scallops had to have been my two indulgences:
Micro Greens, Pebre, Minced Jalapenos, and Lime
Sautéed Jumbo Scallops
Mashed Carrots, Orange Tarragon Sauce, and Arugula
Burrata and Strawberries
Grilled Bread with Micro Greens, and Reduced Balsamic
Braised chicken with Red Paprika Cream sauce,
Spatzels, and Chives
(Kamil’s mother’s recipe with a twist, a must! + table favorite. Hearty and made with passion)
Surf & Turf
(prepared perfectly, med rare or at your wish)
Soup of the Night – Cream of Spinach
Kamil is KNOWN for his soups. This was incredible, vibrant, gently hearty and incredible on the cold evening.
(the bottom layer is soaked in creamy heaven, start from the bottom, work your way up and don’t tell anyone)
To complement the globally inspired dinner service, Blu Jam Bistro also offers up a wide variety of craft beers and an international wine selection. A certified level II Sommelier, Kamil Majer extends his philosophy of food to that of drink, ensuring approachable-yet-interesting varietals.
7371 Melrose Avenue Los Angeles, CA 90036
CAFÉ BY DAY, BISTRO BY NIGHT
Nestled amidst the hustle and bustle of Melrose Avenue lies an oasis of taste and comfort called Blu Jam Café. Helmed by co-owner, chef and sommelier Kamil Majer, who has lived in the booming neighborhood for nearly two decades, Blu Jam is far from your run-of-the-mill café. Laden with unique paintings and photographs from local artisans that changes every few months, friendly and knowledgeable wait staff, a warm welcoming environment (even when there’s a hungry crowd waiting to be served), Blu Jam brings you the goodness of home cooked meals without the cleanup.
Critically-acclaimed for having the best breakfast in town – which is offered until 5pm every day – Blu Jam also serves up an amazing brunch on the weekends and loads of lunch specials daily. From Wednesday through Saturday, Blu Jam transforms into a swanky bistro at night for dinner where Kamil shows off his culinary and sommelier skills with a sensational seasonal menu sampling world cuisines with a California twist that he expertly pairs with the perfect wines.
Offering an eclectic array of choices; from heavenly homemade soups, hearty salads and grilled Panini’s, to all-natural beef, farm-raised chicken and sashimi grade Ahi tuna, as well as freshly squeezed juices and organic coffee; Blu Jam’s well thought-out menu appeals to all tastes and diets, including delicious vegetarian options.
My favorite quote of the day:
Flavors of Love.
“Food is love is art is sharing is sustenance. I think about food all the time; not just its consumption (unless we are discussing chocolate), but how our lives are shaped and defined by the decisions we make, large and small, with regards to its inception, cultivation, harvest and use. “
-Clémence and Hadley, The Gourmandise School of Sweets & Savories | 395 Santa Monica Place
Thank you to Blu Jam Cafe, Chef and Sommelier Kamil Majer, The Gourmandise School + Bread and Butter