On The Path To Bliss

Previous diners at the romantic Italian restaurant formerly known as Gazzella are in for a huge treat. This May, just one month after taking ownership, the doors to Bliss 525 officially opened, transforming the old restaurant into an American bistro-style eatery. During the process, much of the property's original elements have been rediscovered (this place has great bones), including a beautifully restored fountain in front of the restaurant which accents the striking architecture. The new owners have added a wine vault, a custom-made African mahogany bar with a stunning marble top, im- ported Venetian glass chandeliers and a custom-made replica of a fixture that hangs in a 16th century Italian castle. If that weren't enough, the grand marble stair- case adds dramatic flair as it leads diners up to additional upper-level seating and a wonderful rooftop patio.

New owner and first-time restaurateur, Nancy Downs, purchased the building with the intention of converting the two-story, 6,000-square-foot space into a residence for herself and her husband. When her family walked in together to see the property, the idea didn't last once her son, Bryan Palliccia, (now the general manager) and her stepdaughter, Amber Chitty (the marketing director), pitched a much more ambitious plan. It was inevitable that they would soon be running the newest restaurant in Long Beach. They worked hard to make that vision happen very quickly. "We looked at it and realized it was an untapped gold mine," stated Chitty. "We just knew it had to be a restaurant with its great location, energy, light and unique architecture." Mama Nancy exclaimed, amidst the whirlwind, "I'm in my 60s; who does something like this when it is time to retire? Worst case scenario, if we do everything we can to make it work and it fails; I can always live in it." Now that's a smart back-up plan!

The makeover clearly came at a great expense and everything appears to be in place to take on the journey of getting established. I couldn't help but deliberate in- ternally over our unpredictable economy and the fate of these newcomers. Could they actually tackle a daunting feat of this magnitude and make a success of it? I have been to my fair share of smaller start-up restaurants; but in this case, size does matter. The pressure is seriously on to transport this huge piece of prime real estate to the next level. To their advantage: great food, great ambiance and location, location, location. A corner lot in the heart of Downtown Long Beach's East Village Arts District right across the street from a hotel and many other businesses.

After taking all of that in, it was time to experience the heart and soul of any restaurant-the food and service. We were quickly greeted by our attentive, bubbly server, Christine, who is studying to be a physical therapist. She was engaging and talkative throughout our entire din- ing experience.

The array of appetizers from around the world included traditional entr�e favorites such as steak, chicken, seafood and pasta. We narrowed our first course choices to the Crispy Calamari served with cocktail sauce and the Seared Ahi Tuna which was served lightly seared, shielded with black and white sesame seeds on a cucumber salad bed, highlighted with a sweet mustard and ponzu sauce-both were executed very well. Some other appetizer offerings were; Crab Cakes with mango salsa, red onions and lime, Mac and Cheese, a rich blend of white cheddar, asiago, mozzarella and cotija cheeses baked with a hint of truffle oil and topped with sharp cheddar, the Tuscan Flatbread Pizza, Buffalo Wings, Chicken or Beef BBQ Sliders, Spinach and Roasted Artichoke Dip, Vegetable Fritters, and Southwestern Quesadilla.

John and I had a glass of the house wine and shared the Bliss 525 House Salad, a generous combination of greens, chicken, golden raisins, candied walnuts, crumbled gorgonzola cheese and cherry tomatoes topped with a raspberry vinaigrette. We enjoyed very much the combination of textures and tastes. For our entr�es, John ordered the Roasted Black Pepper Crusted Atlantic Salmon Filet with a red wine, bacon and buerre blanc sauce, accompanied by garlic mashed potatoes and French green beans, which I loved. I chose a Cajun Ribeye Steak with mashed sweet potatoes and saut�ed seasonal vegetables; it was a beautiful cut of meat, cooked perfectly-I recommend the wasabi dip- ping sauce to go along with it.

Other entr�es include a BBQ Salmon Grilled Filet, glazed with a bourbon-peach BBQ sauce, Pork Chops, smothered in southern mushroom gravy, and a New York Strip topped with a garlic, rosemary and black peppercorn butter. Most of the entr�es are served with either mashed sweet potatoes or garlic mashed potatoes and saut�ed seasonal vegetables. For those with a taste for spice, the Saut�ed Caribbean Penne Pasta is brim- ming with blackened shrimp, grilled chicken, sun-dried tomatoes and yellow peppers. For the tamer palate, the Jumbo Shrimp Scampi, saut�ed in a garlic white wine cream sauce with fresh spaghetti, topped with parmesan and basil hits a perfect note. Vegetarians can choose a Grilled Vegetable Medley Crisp, consisting of fresh yellow and green zucchini, mushrooms, red and yellow bell peppers and broccolini. The Vegan Aromatic Noodles with peanut sauce is also a delightful twist on a Thai-inspired dish that combines fresh spinach spaghetti with broccoli florets, sugar snap and snow peas swirled in a lovely, creamy peanut sauce garnished with lime juice, ginger and scallions. I almost forgot to mention that they also have a Build-Your-Own Burger option on the menu with many cheese, sauce and topping varieties for you to choose.

To his credit, Executive Chef Peter Gamble, a graduate of Le Cordon Bleu Pasadena, did a proper job; our food tasted great and the presentation was lovely. He honed his skills at Twelfth Night and the Parkway Grill and was a personal chef with a catering business based in Southern California. Passionate about creating flavorful sauces, Chef Peter recommends the Braised Short Ribs and the Pan Roasted Bourbon Chicken, a hearty half-chicken complemented by pearl onion mushroom jus, garlic mashed potatoes, and saut�ed seasonal vegetables.

For dessert, we enjoyed the decadent White Choco- late and Raspberry Bread Pudding that is interwoven with croissant and topped with a soothing cr�me anglaise (light pouring custard used as a dessert sauce). I don't think that I have ever had a bread pudding so vibrant. The potential for this restaurant is nothing short of mammoth and it contains all the ingredients (double entendre intended) for becoming a huge success. All they need at this point is your patronage to make it hap- pen, so get in there and indulge in a delightful meal!

Bliss 525 is open for lunch and dinner with a full bar and a sommelier on duty. The entr�e prices range from $12 to $18. They plan to host live jazz music and other entertainment in the near future and bookings are avail- able for special events, private parties and weddings.

Bliss 525 is located at 525 E. Broadway, Long Beach. For reservations and more information: 562.495.7252 or Bliss525.com