Maude is Australian chef Curtis Stone’s innovative and critically acclaimed Beverly Hills 24-seater restaurant, once known for monthly-changing tasting menus devoted to a single ingredient, and now inspired by the great wine regions of the world. Each quarterly changing tasting menu as an expression of the team’s research trips to various locations, realized through a culinary lens and then served with paired wines. Expect a top-notch tasting menu experience with highly contemporary cooking and a novel approach to seasonal ingredients.
Trois Mec is the vision of flamboyant chef Ludo Lefebvre (who trained under greats Pierre Gagnaire and Alain Passard), in partnership with Jon Shook and Vinny Dotolo (of Animal, Son of a Gun, and Jon & Vinny's). Opened in June 2013 in an old pizza parlor in a strip mall, Trois Mec, which loosely translates to “three guys,” offers a constantly changing prix-fixe menus of contemporary French delights, from $80 per person - along with wine pairing otions. The old Raffalo's Pizza sign still hangs above the door outside, as was the intention. It started as and remains an unpretentious fine-dining experience.
"The whole of a meal is as important as the sum of its parts" is the basis of n/naka's philosophy. Chef Niki Nakayama is devoted to providing a unique dining experience through her interpretation of kaiseki - often using native Californian ingredients. Nakayama utilizes a meaningful balance of both traditional and modern techniques to create a meal that sets out to engage your attention and regarded as one of America’s preeminent kaiseki restaurants. Situated on a quiet corner in Palms, it is open four nights a week, and seats just twenty-six guests at a time. Dine on a 13-course kaiseki menu, which is also available in vegetarian form, with dishes that are almost too beautiful to eat.
Tucked inside the SLS Hotel Beverly Hills, this immersive 10-seat restaurant - centered around a bespoke exhibition kitchen - is an ambitious restaurant from José Andres. Expect a multi-sensory experience heavily influenced by Catalonia but with a strong global flare showcasing ground-breaking culinary artistry. The ever-evolving tasting menu includes more than twenty courses which can be accompanied by a selection of wine pairings as well as seasonal supplements. Dine on beautifully plated modernist dishes, like a contemporary take on the traditional Spanish lobster and potato stew, Suquet, served in rustic custom-made clay bowls. Pictured.
Dialogue is an intimate, 18-seat - sparsely decorated - restaurant (hidden away in an unassuming food court) led by James Beard award-wining chef Dave Beran (formerly of Chicago's Alinea and concept-changing Next). On offer is a single multi-course tasting menu - written in the style of Kaiseki - inspired by the abundance of ingredients found in Southern California. The menus (of 20 plus courses) are written as a story, intended to move diners through three seasons - at one sitting - as an effort to celebrate the produce available. The new American tasting menu is always inspired by pristine Southern California produce, grounded in modern cooking techniques with each seperate dish presented as a work of art.