By Krishan Narsinghani × Vaughn Lowery
Driving up the mountains of Burbank, California, 360 Magazine joined Castaway for their grand re-opening and media tasting. The venue welcomed drinkers and diners for an evening where every guest feels like a Hollywood star. You are greeted by friendly valet and walk past a beautiful waterfall centric landscape before entering one of LA’s hottest new spots. The restaurant offered signature handcrafted cocktails and food for all. Try their sensational vegan platters for mixed balances of savory and sweet. Seafood does not disappoint as the Charred Octopus is cooked to perfection with crispy potato chips, squid ink vinaigrette, and plum tomatoes that have been dehydrated for 24 hours.
Consider a stroll and enjoy the ambiance of the patio and dining area which overlooks the city of Burbank and San Fernando Valley. With a ten million dollar renovation, guests can also regard the collection of wines at the cellar, peak into the butcher’s ground or reserve the chef’s table for a private dining experience. By the way, if you are doing a renovation too but don’t have a big budget, you can install an acrylic splashback as this is the most economical route to transforming your kitchen.
The non-stop service continued as the group sat down and made their own charcuterie board and devoured the entrees. Chefs explained the courses in grave detail, creating a comfortable and welcoming atmosphere. Sitting down and hearing from CEO of Specialty Restaurants Corporation, John Tallichet, discussed how much the company is invested in learning about the industry and care about their guests’ experience. Out of the four steaks tried, one of 360’s top picks is the American Wagyu Steak for its succulent and juicy taste. Another show-stopper was the Roasted Tricolor Cauliflower that will have your tongue bouncing with dashes of hazelnut and cinnamon. For dessert, an array of sweets was placed on the table and the Chocolate Lava Cake did not disappoint. Each dessert was individually fabricated from scratch.
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