The Raphael Hotel sits tucked on the edge of the Country Club Plaza. Behind the “Boy with Thorn” sculpture and a few steps down from the front drive is Chaz on the Plaza, the hotel’s signature restaurant and jazz lounge. Quiet and romantic with a never-ending supply of local jazz ensembles, Chaz is updating their summer menu with the help of new executive chef, David Spiven.
Spiven earned his way up the restaurant chain, starting at age 15 as a dishwasher in a local Italian restaurant. From making sandwiches in his father’s coffee shop to cooking Pakistani cuisine, he’s amassed a breadth of experience reflected in the newly updated Chaz menu.
No menu at Chaz has gone untouched, it seems—happy hour, brunch, lunch, and dinner all feature elevated new additions, courtesy of Spiven. The dinner menu includes two of his personal favorites, a pan-roasted chicken with peas, fingerling potatoes, mint, and pickled carrots, and New Zealand lamp chops rubbed in harissa and honey butter. “These two dishes very much encompass who I am on a plate. The chicken dish looks simple, but is full of flavor and well composed,” Spiven said. “The lamb entrée is heavily inspired by the flavors of the Middle East.” The lamb chops are served alongside quinoa, pickled golden raisins, almonds, spinach, and curry butter.
Spiven considers the use of acids his trademark, especially vinegar. The garden quinoa dinner salad shows off a bright citrus vinaigrette on top of watermelon radish, asparagus, and avocado, but the acids arguably pack the biggest punch for lunch. Spiven’s prosciutto deviled eggs are topped with a pomegranate glaze, and the classic Chaz lobster bisque uses sherry alongside the typical tomato and cream. Finally, a lemon shallot vinaigrette complements the cheese of the apple manchego salad.
Chaz on the Plaza hosts live, local jazz seven nights a week, with brunch available on the weekends. Check out the updated seasonal menu and more information about David Spiven here.
