Restaurateurs Lisa Vanderpump and Ken Todd, whose roots in the LGBT community run back to the last millennium, will open the doors to PUMP Lounge mid-May; their latest culinary endeavor, added to their already impressive restaurant empire, which includes Villa Blanca in Beverly Hills and SUR in West Hollywood.
The newest garden restaurant is located at the corner of Robertson and Santa Monica Boulevard, in the heart of West Hollywood’s vibrant and iconic gay community. As a spokesperson for GLAAD, Vanderpump and Todd have always been steadfast advocates for LGBT causes. So it was especially important that their new venture would also cater to a gay clientele. This won’t be the first gay establishment for Vanderpump and Todd, who are two of the founding members of the original SOHO gay scene in London. They opened the prestigious Shadow Lounge, the first gay cocktail lounge situated in the heart of that district back in 2001. Since its opening it has become one of London’s most popular gay venues. Vanderpump and Todd hope to recreate the success of Shadow Lounge and establish PUMP as one of the places to see and be seen in West Hollywood, with a healthy menu, stunning servers and an eclectic, unique décor.
Vanderpump, who has designed all twenty-six of their establishments, will embrace her flair for sumptuous style and inviting interior designs that transport patrons to a far-away exotic land. When asked about how true the final outcome is to the original artists renderings, Vanderpump and Todd revealed there are NEVER any artist renderings, remarking, “We go with our instincts. Our interior designs – built upon the approved structures – evolve through a very organic and creative process,” says Todd. Vanderpump elaborates, “We planted six one hundred year-old olive trees and fifty other trees surrounding the property to immediately transform our dining garden.”
Vanderpump adds, “The creative process continues to take on a life of its own. We envision a mirror here, an inviting cabana there, a wrought iron gate at the entrance, and so on throughout the construction. Sometimes the design changes in midstream to better capture the ambience we are trying to create.” When patrons enter PUMP they will be instantly transported to a European paradise; creating a unique and sensual dining experience. Vanderpump and Todd have spared no expense filling their new garden and lounge with spectacular visuals that include stunning, intricate artifacts along with a dash of iconic British photography.
Vanderpump and Todd have also announced the appointment of Food Network Celebrity Chef and US Foods Culinary Specialist Penny Davidi as their Executive Chef. Prior to joining PUMP, Davidi owned a widely popular franchise in Beverly Hills and then went on to be a finalist on the Food Network’s popular show, Food Network Star. Originally from Los Angeles, Davidi attributes her passion for cooking to the women in her family, especially her two teenage daughters. She is excited to bring her passion for artistic and creative expression to PUMP and the West Hollywood community.
When asked about the inspiration for the menu Executive Chef Davidi elaborated, “The Inspiration for the menu was Lisa, her sense of style, the setting of the olive trees and drapery, the colors and the overall feeling you get when you walk into LA’s sexiest garden restaurant.” The sumptuous PUMP menu will offer an array of eclectic and playful menu items, high in protein and sexy in presentation. “After all if you can’t play with your food…. What can you play with!” – Chef Penny Davidi, PUMP Executive Chef, US Foods Culinary Specialist .Appetizers will feature Mixed Seafood Carpaccio, Kales on a Date and Ahi Tuna Tartare In A Jar. Pastas consist of Puttanesca Mostacccioli, Rigatoni Bolognese and Lobster and King Crab & Asparagus Penne. Entrees include Filet Mignon Tagliata, Seared Ahi Tuna and The Pinky Pump Burger. For dessert, guest will be able to satisfy their sweet tooth with delicacies such as: The Pump Peuff; Ginger Cake; Toffee Pudding; The Raspberry Mouse Dome; Fruit Tart and The Pump Pink Rose.
Menu
PUMP LOS ANGELES
APPETIZERS
Ahi Tuna Tartare Crostini 13
Luscious Ahi tuna tossed with a sesame seed oil, red chili flake, ginger, and chive dressing, layered with a mango, avocado and pomegranate pico
*Papaya, Shrimp & Creamy Crab 18
Fresh papaya filled with our decadent shrimp & crab salad made with sweet crab meat, chives and heirloom tomatoes in a light aioli dusted with Spanish paprika and toasted pistachios
Smoked Salmon Carpaccio 16
Dressed with Meyer lemon and olive oil vinaigrette, capers and an avocado salad fresh dill
Beef Carpaccio 14
Lightly dressed with a mustard vinaigrette, shaved Parmesan and an arugula salad
Mixed Seafood Carpaccio 27
Ahi, Albacore & Salmon thinly sliced and lightly dressed with our signature citronette and served with a maché salad, red chili flakes and scallions to finish
Heirloom Tomato Creamy Burrata 15
Drizzled with extra virgin olive oil, balsamic reduction and ribbons of fresh basil leaves
Mediterranean Board 18
A Mediterranean delight…. Hummus drizzled with olive oil, topped with toasted pine nuts and a hint of paprika, garlic and fresh herb pesto hummus, an olive tapenade and cubes of creamy feta cheese served with our freshly baked olive bread
Kales on a Date 16
Shredded kale, grilled asparagus, toasted slivered & Marcona almonds, goat cheese and dates in a light champagne vinaigrette tossed with our roasted skinless chicken breast
White Anchovy Caesar 14
Traditional Caesar Salad with white anchovies, Parmesan sheets, and homemade croutons
Pistachio Crusted Salmon on Brussels 24
Raw shaved Brussels sprouts tossed with toasted marcona almonds, golden raisins and chives in our orange citronette topped with a roasted pistachio crusted salmon filet
Lisa’s Chopped Salad 22
A traditional with a twist… Finely chopped iceberg lettuce, sautéed garbanzo beans, diced Italian salami, and rock shrimp, tomatoes, cucumber, finely shredded mozzarella cheese and chives with our sherry vinaigrette
Succulent Shrimp & Artichoke 26
Baby arugula with fresh shaved artichokes, toasted pine nuts, red onion, shaved parmesan and a lemon citronette
Roasted Beets and Goat Cheese Napoleon 18
Roasted beets layered with goat cheese and topped candied pistachios and a drizzle of basil oil
Mediterranean Farro Salad 17
A delicious ancient grain tossed with baby arugula, dried fruits, scallions, cucumbers, olives, micro cilantro and candied pecans in a light lemon citronette. add chicken, salmon, or shrimp
Pastas
Arrabiata with Sausage 19
Tricolor pasta flutes with fresh tomatoes, garlic, shallots, kalamata olives, red bell pepper and Italian sausage in an olive oil and white wine sauce topped with fresh basil ribbons and chili flakes
Rigatoni Bolognese 23
Traditional Beef Bolognese braised in red wine, garlic, Caramelized onion, carrots and celery topped with freshly grated parmesan and cracked black pepper and fresh basil
Ravioli with Heirloom Tomatoes and Cheese 18
In a light parmesan cream sauce, sundried tomatoes, mushrooms, chives and basil ribbons and toasted pine nuts
Lobster & Asparagus Fiori 23
Flower shaped pasta tossed in a light white wine sauce with asparagus, kalamata olives, garlic, red onion and fresh radicchio
Fresh Herb Gnocchi 19
Delicate gnocchi in a silky cream sauce, with smoky prociutto, fresh cracked black pepper and a hint of lemon zest, topped with fresh radicchio
Entrées
Filet Mignon Tagliata 32
Seared & sliced Filet Mignon with crispy leeks, wasabi cauliflower mash and braised red cabbage
Steak Pommes Frites 28
8oz of deliciously grilled skirt steak, side of thick house fries, and our red cabbage and pomegranate seed slaw
Lemon Caper Salmon Filet 26
Served in a lemon tumeric and caper sauce with rosemary roasted fingerling potatoes and sautéed asparagus
Seasoned Ahi Tuna 28
Seasoned and flash fried Ahi Tuna steak resting on Lisa’s warm homemade Potato Salad with crispy crumbles of turkey bacon and scallions with a side of haricort vert
Chicken Milanese with Arugula Salad 24
Pounded and lightly breaded chicken breast, pan fried with fresh lemon, served with arugula, pine nuts, tomatoes and red onion in a lemon and olive oil dressing
Honey Roasted Salmon Filet 26
Served with a light lemon drizzle, on a bed of red quinoa tossed with dried fruit
The Pinky Pump Burger 16
A juicy 8oz of Angus beef burger grilled to perfection topped with Caramelized red onion, pomegranate ketchup, and feta cheese, on a brioche bun served with a side of thick cut fries
Lisa’s Specials
Pinky’s Shepherd’s Pie 19
Rustic Beef Bolognese topped with mashed potatoes and Parmesan and baked until crispy on top.
Ken’s Bangers & Mash 22
British classic – large British sausages with mashed potatoes & gravy.
Vanderpump Fish and Chips 23
Guinness Battered Cod lightly fried and served with thick cut fries, tartar sauce and malt vinegar.
Sweets 11
Ginger Cake
Spicy Ginger infused Pound Cake with whipped cream.
Toffee Pudding
Sponge cake infused with toffee and caramel, served with vanilla ice cream.
The Vanderpuff
The Raspberry Mouse Dome
The Pump Pink Rose
Fruit Tart
