With experience that earned him two Michelin stars at Picholine in New York and a role as executive chef at Le Cirque, former Shirley Brasserie Chef de Cuisine Craig Hopson and his wife, Mai Sakai, have opened the Electric Bleu French Bistro in Mar Vista. 

The couple has reimagined and brought life into the space on Centinela Ave. near Palms Blvd. that formerly housed the Rustic Kitchen.  The dark and dusty corner wine bar that never really understood itself has been replaced by cheerful blue and white bistro decor and an electric energy that hits you the minute you open the door.

Electric Bleu

Inside Electric Bleu (Michele Stueven)

 

It’s a very personal project of pride for the French-trained Hopson, who, in addition to creating an approachable seasonal menu, also did everything from sanding the bar counters to painting the walls,  making use of every inch of Electric Bleu.  While Sakai says not much was done structurally to the space, the restaurant feels twice as big and is punctuated by a playful patio that continues the blue and white theme under umbrellas.

The tight-knit neighborhood of Mar Vista has been starved for more dining options, especially with the influx of many young families.  Electric Bleu is a great French companion to the nearby Italian-inspired Beethoven Market, just a few blocks away.

The bar counter that wraps around the restaurant is great for a casual glass of wine and small bites like salmon rillette made with smoked and roasted salmon on a blini the size of a pancake.  Hopson’s Brentwood corn soup served with crab and basil beignets for dipping can only be described as trè magnifique, matched equally by the delicately creamy chicken liver mousse served on crispy caramelized onion crackers instead of chunks of bread,  leaving plenty of room for dinner.

Electric Bleu

Brentwood corn soup, chicken liver mousse, and salmon Gillette (Michele Stueven)

The Weiser Farms melon, espelette, basil, and ricotta salata appetizer is a cool summer favorite, prepared with loving precision by Sakai in rapid succession.   French classics for dinner include steak au poivre with green peppercorn cognac sauce and duck breast with roasted grapes and purslane. There’s also king salmon with cucumber and green olive relish, and ling cod steamed over lemon verbena and smoked tomatoes.  And Mais oui, there’s warm chocolate mousse with toasted almond cream for dessert.

Electric Bleu serves beer and wine, with an extensive selection of champagne, sparkling wines, and chilled rosé as well as a well-curated variety of French reds and sake.

Electric Bleu, 3523 S Centinela Ave, Mar Vista. Reservations: resy.com