Fancy Feasts: 5 Haute Restaurants For Thanksgiving Dinner In Los Angeles

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The Belvedere at The Peninsula Beverly Hills will offer Thanksgiving Dinner to go.
The Belvedere at The Peninsula Beverly Hills offers Thanksgiving dinner to go for those who order in advance.

Photo Credit: Dylan + Jeni / The Peninsula Beverly Hills

Tis the season to reflect on all we are grateful for, including Los Angeles restaurants serving Southern California-inspired takes on holiday comfort food classics. Here we share just a few of our favorite local hotels’ signature establishments serving Thanksgiving menus. Tuck into any one of these fine and fancy feasts as you count your culinary blessings.

1 Pico at Shutters on the Beach

1 Pico at Shutters on the Beach
1 Pico at Shutters on the Beach

Photo Credit: Shutters on the Beach

Chef David Almany, formerly of of Osteria Mozza and the Michelin-recommended Angeleno in Singapore, leads the culinary program at 1 Pico, the premier dining concept at this Santa Monica property with a Cape Cod aesthetic. The menu here is coastal Californian-focused with some Mediterranean touches, and for Thanksgiving dinner, Almany and his kitchen have a festive three-course menu in store. To name just a few highlights from the menu: seared dayboat scallops with polenta, pink peppercorn and rosemary; green bean and smoked trout salad with almonds and green goddess dressing; classic free-range turkey; black truffle spaghetti; and grilled Scottish salmon. End the evening on a sweet note with molten chocolate cake, pumpkin mascarpone cheesecake or cranberry-almond tart.

Details: reservations recommended, $110 per person, 310-587-1717, 1 Pico.

The Belvedere at The Peninsula Beverly Hills

PBH_Belvedere_SundaySuppers_dessert_Dylan+Jeni
Desserts at The Belvedere at The Peninsula Beverly Hills

Photo Credit: Dylan + Jeni / The Peninsula Beverly Hills

This signature restaurant at The Peninsula with an airy dining terrace is the only AAA Five Diamond restaurant in Southern California to have been distinguished as such every year since 1993. Helmed by Executive Chef David Codney, it regularly serves Mediterranean-inspired dishes with a California spin in Beverly Hills. For Thanksgiving dinner, The Belvedere will be serving a three-course menu, with such dishes as butternut squash risotto, creamed corn chowder, free-range turkey with sage stuffing, pomegranate-roasted Brussels sprouts, buttermilk mashed potatoes, roasted filet of beef, and an array of traditional and contemporary desserts along with flowing champagne.

Details: $142 per person and $65 for children 12 years old and under, 310-975-2736, The Belvedere.

Or up through November 19, order Thanksgiving dinner to go from The Belvedere, featuring a complete feast for up to four persons, to enjoy anywhere you and yours wish. Included are three courses (a whole roast 12-pound free-range turkey as the main event) and a bottle of Nicolas Feuillatte Champagne.

Details: $385 plus tax, 310-788-2332 through November 19.

Catch at Hotel Casa del Mar

catch-interior
Catch at Hotel Casa del Mar

Photo Credit: Hotel Casa del Mar

For modern American seafood and an ocean view, head to Catch at Santa Monica’s Hotel Casa del Mar, whose Italian-inspired interior features blown glass fixtures and splashes of aqua and green. Here chef Gemma Gray’s inventive Thanksgiving dinner will include roasted butternut squash soup with beet chip pepitas; Japanese snapper crudo with pumpkin vinaigrette; and roasted cauliflower pie with idiazabal cheese and wild mushrooms, among other menu standouts. But don’t completely fill up up on the slow-roasted organic turkey with apple and chestnut stuffing and other delectable sides — there will still be pumpkin brioche pudding and pecan pie to make room for, after all.

Details: $110 per person, 310-581-7714, Catch.

Culina at Four Seasons Los Angeles at Beverly Hills

Four Seasons Los Angeles at Beverly Hills
Four Seasons Los Angeles at Beverly Hills

Photo Credit: Four Seasons

Culina, the signature restaurant at the Four Seasons, is beloved for its fresh Italian cuisine that’s authentic yet also modern, thanks to Chef de Cuisine Luca Moriconi, who hails from Lucca, Italy. For Thanksgiving dinner, Culina will be offering quite the upscale international spread, with a risotto station (porcini, herb, lamb, beef, boar), dim sum station, and carving station (turkey, ham, prime rib) alongside a slew of savory vegetable sides and salads. Additionally, look forward to seafood (oysters, mussels and clams, shrimp cocktail, crab legs), sushi and a Children’s Buffet for your littlest guests. Plus there will be entrees like roasted salmon with celeriac puree and pumpkin caponata; braised short ribs with roasted baby root vegetables; cassoulet with duck confit and roasted crab apples; morel mushroom ragout; and others. End your meal by choosing from a variety of pies, gelatos, sorbets or housemade doughnuts.

Details: $135 per adult, $69 per child (5-12 years), 310-860-4000, Culina.

Eve American Bistro at The Mayfair Hotel

mayfair hotel lobby lounge
The Mayfair Hotel lobby and lounge

Photo Credit: PRNewsfoto/The Mayfair Hotel

The signature restaurant at the glamorous, brand-new Mayfair Hotel in Downtown Los Angeles takes its name from a gangster story by turn-of-the-20th-century mystery novelist Raymond Chandler. Appropriately, Eve American Bistro’s menu nods to the classics but keeps one guessing. Executive Chef Scott Commings — winner of season 12 of Hell’s Kitchen — and chef Karo Patpatyan will cook up modern American meets traditional European bistro fare for Thanksgiving dinner at Eve, including roasted butternut squash soup with duck confit, wild mushrooms and cipollini onions and a rotisserie turkey roulade with brioche bread stuffing, wild mushrooms and natural gravy. For dessert, look forward to velvet mini churros with chocolate hazelnuts; autumn pumpkin pot au crème with whipped crème pumpkin seed and sesame brittle; or a warm sea salt chocolate chip cookie with Madagascar vanilla ice cream.

Details: $42 per person for, 213-632-1210, Eve American Bistro.

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