BEVERLY HILLS FUELS THE FUTURE OF FINE DINING
Beverly Hills has long been recognized as a renowned culinary destination, from five-star gourmet dinners to charming bistros, as well as al fresco lunches and innovative eateries across the city. 2016 is set to elevate Beverly Hills as home to some of the world’s best hotel restaurants, with the opening of four new dining establishments throughout the year.
The highly anticipated opening of The Belvedere at The Peninsula Beverly Hills saw the city’s culinary credentials catapult at the start of 2016, with the restaurant opening its doors in January 2016, following a renovation. The restaurant has striking new interiors and a full transformation of the menu. Building on a rich, 25-year history of exceptional cuisine, the re-imagined menu, under the direction of Executive Chef David Codney, now features Mediterranean-inspired dishes with a focus on locally sourced ingredients and wild-caught seafood. The restaurant exemplifies a rising trend called the ‘Localtarian’ – a sustainable lifestyle choice where conscious customers only eat dishes made from local ingredients. This trend is detailed within Beverly Hills: The Future of Luxury, a global report released by the city in February 2016.
The iconic all-suite, five-star L’Ermitage Beverly Hills, Viceroy Hotel Group’s luxury retreat destination, has unveiled its new dining concept Avec Nous earlier this month. The contemporary French bistro, led by Olivier Quignon, previously Executive Chef at Bar Boulud in New York City, offers dishes inspired by the French Riviera. The menu features a selection of housemade charcuterie, with other highlights being a whole roasted cauliflower, côte de boeuf, garlic potato soup, Nicoise salad and ahi tuna crudo.
Beverly Hills is the home of the celebrity chef, counting Wolfgang Puck of Spago, Curtis Stone of Maude and Thomas Keller of Bouchon amongst its esteemed alumni. Adding to the impressive roster, Montage Beverly Hills has partnered with chef, restaurateur and star of the Food Network, Geoffrey Zakarian, who will bring two new concepts to Beverly Hills, Georgie and The Garden Bar, in June 2016. Georgie, Zakarian’s first Los Angeles restaurant, will be a lush and textured space with a relaxed and playful ambience. Located on the ground floor of the hotel, The Garden Bar will be a bustling, dynamic lounge adjacent to Georgie and will offer classic cocktails and all day fare in a comfortable yet refined setting.
Bringing modern California interpretation of classic European and American cuisine, Viviane Restaurant at Avalon Beverly Hills recently opened following a full refurbishment and provides an elevated and creative menu with seasonal ingredients paired with a curated wine list of boutique vineyards and 1950’s inspired seasonal cocktails. Managed by Bombet Hospitality Group and Executive Chef Michael Hung, the hotel’s restaurant overlooks the iconic boomerang-shaped pool with private cabanas.
To learn more about dining offerings in Beverly Hills, visit www.lovebeverlyhills.com or follow on Facebook and Twitter. The Future of Luxury, a global trend report commissioned by the city of Beverly Hills, is available globally and can be downloaded from the Beverly Hills website www.lovebeverlyhills.com/futureofluxury.
