7 Ways to Enjoy The Refreshed Belvedere Eatery at The Peninsula

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The Belvedere
The Belvedere

Photo Credit: Wonho Frank Lee

A year ago this month, The Belvedere, The Peninsula Beverly Hills’ high-end eatery, re-opened its doors to a highly feted, extensive four-month remodel… and it has changed much more than its decor. Here, we explore seven changes we’re loving at this Beverly Hills institution.

Oysters for days
Oysters for days

Photo Credit: The Peninsula Beverly Hills 

  1. APPROACHABLE DECOR.The Peninsula is elegance personified, there’s no doubt. The Belvedere, however, takes a more relaxed approach to luxury with its happy blend of French-country ambiance with updated, contemporary accents. There are eep-tufted booths and banquettes which sumptuous seating, and dining tables that are dressed with Parisian-inspired blue, as well as white Toile de Jouy table skirts topped with crisp, white linen. Luxurious natural, white oak floors are the canvas for a delicate interlacing geometric pattern.
  2. A NEW MENU. Under the direction of Executive Chef David Codney, The Belvedere’s cuisine is now focused on Mediterranean-inspired fare that includes locally-sourced ingredients (some of which are harvested from the hotel’s rooftop garden) and wild-caught seafood.You’ll find shareable appetizers, Mediterranean-inspired entrees and fresh, house-made pasta joining dishes such as taramasalata—a creamy cod roe dip served with fresh-baked pita—salt cod croquettes; grass-fed lamb tagine served with golden raisin couscous and cucumber yogurt; as well as whole-roasted branzino marinated in olive oil, preserved lemon and fennel. Our favorite dish was delicately prepared, gluten-free pappardelle served with tomatoes just bursting with flavor.
  3.  DESSERTS WITH FLAIR. The Peninsula Beverly Hills’ pastry chef, Stephanie Boswell, creates edible art. Her signature desserts are Chestnut Mousse “Faberge Eggs,” which are always different, always hand-painted and always completed with gold leaf. Other desserts, such as  chocolate raspberry cheesecake, peach profiteroles and baked French toast, are also standouts.
Faberege
Faberege

Photo Credit: The Peninsula Beverly Hills  

 

4. THE TERRACE. New (ish) to the restaurant is its stunning al fresco Terrace, which feels a bit like a secret garden, albeit one which has doubled in size to showcase verdant greenery, French limestone fountains and an outdoor fireplace. Its centerpiece is a striking, 30-foot Italian Cypress tree.

5. A LUXE CHAMPAGNE BRUNCH. There’s some serious brunch game in town thanks to The Belvedere’s champagne brunch. The seasonal spread will feature a number of “action” stations where items such as a Yukon gold and tarragon waffle served with lobster and Béarnaise sauce; fresh-shucked oysters; roasted leg of lamb; and a dessert bar. Champagne house Nicolas Feuillatte makes the savory experience even sweeter.

The Belvedere during daytime
The Belvedere during daytime

Photo Credit: Ryan Forbes

6. A SUPERB WINE LIST. The Belvedere’s beverage program features an extensive selection of limited production wines, craft beers and cocktails. Utilizing the Coravin technology, a carefully curated list of over 50 wines, many typically available only by the bottle, are offered by the carafe or glass. Wines by the bottle include rare finds from Spain, France and Italy, with additions from lesser known regions such as Croatia, along with a number of “new school” California producers known to pair with Mediterranean flavors.Seasonal cocktails are hand-crafted using house-made syrups and infusions and include creative concoctions such as the vibrant Garden Gin & Tonic, prepared with seasonally rotating aromatics from the hotel’s own garden. Ultra-craft beers from California’s finest microbreweries round off the exceptional drinks offering alongside bespoke coffee service with locally roasted, single-origin coffee served tableside and expertly crafted by a barista.

7. ART, ART, ART! This chic restaurant is now the backdrop for an art collection worth several million dollars featuring international artists such as Yayoi Kusama, Robert Indiana, Alex Katz and Sean Scully as well as three “Poppies” series paintings by Donald Sultan. The defining piece is a spectacular polyptych created by French painter Fabienne Verdier by special commission for The Peninsula Beverly Hills. Split into five panels, the eye-catching work hangs on both sides of the restaurant’s entryway to create the sensation of an endless, or “all over” painting. The restaurant’s two private dining rooms, accommodating parties of 24 and 10, also feature works from internationally renowned artists, which guests can enjoy in the privacy of the elegantly appointed rooms.

The Peninsula Beverly Hills
The Peninsula Beverly Hills
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