Susan Disney Lord Reopens Bel Air Bar & Grill after 18-month Hiatus

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Image: Bel Air Bar & Grill

With a completely remodeled space, Bel Air Bar & Grill will reopen on Friday as scheduled after an 18-month hiatus. Owned by Susan Disney Lord, Bel Air Bar & Grill will feature more space, a new kitchen, a 1,100-square-foot Sunset Room for special events and more.

Walt Disney’s niece and Roy Disney’s daughter, Susan Disney Lord purchased Bel Air Bar & Grill in 2007 and now she is reopening the restaurant with a bang. Offering menu items such as truffled mac-n-cheese, chopped salad, Neiman Ranch prime filet mignon, a nut burger and grilled sea scallops, Bel Air Bar & Grill will officially reopen for dinner on November 16 and open for lunch Monday through Friday starting November 19.

According to LA Weekly, the new space includes a three-story building adjacent to the restaurant that will house the Roy Disney Family Foundation, a new kitchen, 50% more space, a special events room and 35 additional parking spaces. There is also a “less expensive to-go coffee shop and café, The Shack in the Back”, according to reports, which will serve “breakfast, sandwiches, coffee, beer, wine and soft drinks”.

The outside of Bel Air Bar & Grill is covered in a 22-foot glass wall with Amanda Weil designed “translucent red bougainvillea blossoms”.  In the kitchen, brothers Gonzalo and Rafa will remain at the helm as they have since 1998. They have been “consistent fabulous through the years,” Lord has said.

According to LA Eater, the menu includes additional items such as tuna tartare (avocado, wasabi caviar, pickled ginger and wonton crisps), steamed New Zealand Green-lipped Mussels (Serrano pesto broth and grilled baguette), Butter lettuce “Wedge” (sliced heirloom tomatoes, avocado and anchovy tarragon dressing), Pear salad (wild arugula, endive, radicchio, blue cheese, toasted walnuts with honey balsamic dressing), linguine Bolognese (Niman Ranch lamb Bolognese sauce), pan roasted Branzino (sautéed kale and leeks, sweet carrot faro and lemon pepper dressing), pan seared jumbo sea scallops (pearl barley veggie risotto with champagne shallot butter sauce), house-made French fries, balsamic tempura onion rings and more.

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