The entryway to the revamped Bastide restaurant in West Hollywood. (Katie Falkenberg / For The Times)
Joseph Mahon is the chef at Bastide. (Katie Falkenberg / For The Times)
A leek tart with morel mushrooms, peanuts and peppercress salad is one of the appetizers at Bastide. (Katie Falkenberg / For The Times)
An appetizer of yellowtail with shaved vegetables, siracha and apple soy dressing. (Katie Falkenberg / For The Times)
Bastide’s courtyard dining area. (Katie Falkenberg / For The Times)
Campbell’s soup cans have been made into lights that hang above the tables on Bastide’s patio. (Katie Falkenberg / For The Times)
The inside dining room at the West Hollywood restaurant. (Katie Falkenberg / For The Times)
Scallop with braised crab, tomato confit and basil broth is one of the appetizers on the menu. (Katie Falkenberg / For The Times)
An entree of lamb with rosemary polenta, zucchini, arugula, tomato and olive sauce. (Katie Falkenberg / For The Times)
Manager Ronald Polanco in the Assouline book store, which is connected to Bastide. (Katie Falkenberg / For The Times)
