The iconic restaurant at the Peninsula Beverly Hills hotel reopens on January 19th after a six-month refurbishment.

Designed in partnership with San Francisco-based consultancy EDG, the new look features white hardwood floors as well as plush, tufted booths and banquettes, with tables dressed with Parisian-inspired blue and white Toile de Jouy table skirts topped with white linen. 

The menu has changed too: under the direction of executive chef David Codney, it now features Mediterranean-inspired dishes with a focus on locally sourced ingredients – some of them harvested from the hotel’s rooftop garden – and wild-caught seafood.

Breakfast dishes range from comfort-food classics such as Eggs Benedict to spicy Shakshuka baked eggs and house-made Sujuk with confit tomatoes. Standout lunch dishes include a variety of house-made flatbreads next to salad options such as mezze staple Fattoush, while the dinner menu features shareable appetizers, Mediterranean-inspired entrees and fresh, house-made pasta.

Ideal For

Brunch with friends, business lunch and romantic dinners

Favourite Table

Outside on the patio under the Podocarpus tree, which reopens at the end of January

Favorite Room

The restaurant’s two private dining rooms, accommodating parties of 24 and 10, feature works from internationally renowned artists

Signature Dishes

Salt cod croquettes roasted piquillo; grass-fed lamb tagine golden raisin couscous and cucumber yogurt; and whole roasted branzino marinated in olive oil, preserved lemon and fennel

Signature Drinks

Seasonal cocktails using house-made syrups and infusions include the Garden Gin & Tonic, prepared with seasonally rotating aromatics from the hotel’s own garden