It was a gamble to create a monthly menu based on a single ingredient in a 25-seater in Beverly Hills. But Top Chef Masters cohost Curtis Stone has pulled it off, summoning the training that took him from Melbourne to London (where he worked with Marco Pierre White) while paying tribute to superb produce. Fall brings pears, which Stone caramelizes to bring out the braised notes of veal cheeks. Winter has him turning to truffles. When it’s time for citrus, the theme glows in the hit of foamed lime atop a crisp Indian onion bhaji fritter. The glassware is hand blown; the service, formal and enthusiastic. In this neighborhood even lunchtime at the coffee shop reveals allegiances, but here nobody seems interested in who’s walking in—high praise indeed.
The Vibe: Casual California elegance—there are no tablecloths, but the restaurant serves an amuse bouche and petit fours.The Crowd: Famous faces, well-to-do Beverly Hillbillies, birthday boys and girls out for a splurge.
The Must-Have Dishes: The menu, which highlights a different seasonal ingredient each month, is prix fixe and not up to you. Trust chef Curtis Stone and his team to deliver a memorable meal.
The Drinks: The wine service is spot on, and they offer a reasonably priced pairing at round $55.
Getting a Table: Tables are booked two months in advance, and it’s recommended that you plan that far out.
Insider Tip: Diners are sent home with a special treat—usually a little something for breakfast the next morning (a muffin, some granola). Classy.
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