Tiger Beverly Hills is Redefining L.A.’s Dining Scene

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When we’re in L.A. and we say Tiger, we are not talking about the golf pro gone bad. In fact, in the posh city of Beverly Hills, everyone who is anyone knows that Tiger is not a person, but one of the most innovative culinary establishments in town.

The Canon Drive restaurant used the holidays to preview its post-Asian fine dining fare to discerning palates and celebrated its official opening in the early months of 2010, quickly becoming one of the premier establishments for L.A.’s haute diners. Slate flooring and a slate wall that guests use as a chalkboard define the ambiance indoors. Calling on the best of the best, the powers that be at Tiger Beverly Hills tapped iCrave—the premier designer of entertainment and hospitality spaces on both coasts—to create such a dramatic setting.

So what exactly might one expect from a restaurant that bills itself as post-Asian? Naturally a sushi bar makes an appearance, as well as an 1800-degree robata oven. Tiger Beverly Hills officially defines their post-Asian concept as one that masters modern classics as well as traditional dishes. Where guests will really see the chefs shine with world fusion influences is with signature dishes like:

  • Cajun Salmon
  • Tiradito with Habanero Lime Sorbet
  • Short Ribs with Cigar Leaf
  • Duck Leg with Kabocha Ravioli
  • Hamachi Poke Style

So who are the genius minds that brought this culinary treasure to our West Coast shores? None other than Luis DeCasas (Shore Club, Miami, and Nobu, worldwide) and Reza Roohi (SBE Restaurant Group), partners in Monarchy Hospitality Group.

“Together, we’re anxious to go beyond the formula,” Roohi explains, “and step into new territory.”  He’s leading a self-described “revolution against the commonplace and expected,” while assuring his guests impeccable service and personal attention.  “We’ve taken an eclectic approach within the Asian universe,” DeCasas concludes, “One might think of our culinary style as Asian tapas—many small bites, locally sourced, with numerous unexpected touches.”

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