Only a few minutes away from Beverly Hills resides a unique oasis of beauty, tranquility, romantic indulgence, and exquisite dining that has no equal in our treasured City of Angels---Hotel Bel Air. Having been born and raised in Beverly Hills, I am hard-pressed to identify a place in Los Angeles that I holistically feel transported to another time and space other than this property nestled in the neighborhood of Bel Air.
The experience begins when you turn off Sunset Blvd onto Stone Canyon which winds north-bound toward the trademark pink walled entrance of the property. The rite of passage continues as you meander through the plush, botanical walk-ways to the south and then to the unforgettable sight of the pond on the north-end of the property with the Hotel’s trademark swans showing off their elegant grace.
Your romantic journey leads you to the lobby where there are plenty of resting places to luxuriate while you take in the warmth of the fireplace at the center of the room.
Inevitably I feel compelled to migrate to the bar so I can sit next to the crackling fireplace while I listen to Tony Cobb who plays the piano from Thursday to Saturday or the enduring jazz vocals of Maria De La Vega who plays every Wednesday evening. Under intimate lighting, you are surrounded by photo images of Tina Turner, Mick Jagger, Ray Charles, among other musical greats. The photo images are the only reminder that you are in the entertainment megalopolis of Los Angeles while you raise your flute and taste the cascading effervescence of a Ruinart Brut Rose.
Divine intervention has its ways at Hotel Bel Air, whether by design or not. In this case, it’s dining in the veranda of Wolfgang Puck’s restaurant. Executive Chef Sonny Sweetman, Chef de Cuisine Raymond Weber and Executive Sous Chef Andrew Skala create behind the Hotel Bel Air’s pearly gates an experience that heightens all of our senses.
The culinary team creates this quintessential experience in the context of the culinary precedent in Los Angeles that Wolfgang Puck established when he opened Spago’s on Sunset in 1982 by utilizing seasonal ingredients from local farmers. Historically, the primary source of Wolfgang Puck’s ingredients has been one of the most celebrated farmers in California, Chino Farms in Rancho Santa Fe. Thanks to Wolfgang Puck and Alice Waters of Chez Panisse in Berkeley, the reputation of Chino Farms has raised the awareness of farming across California in harvesting heirloom varietals of produce that has become the cornerstone of the Slow Food movement.
The amuse of my intervention started with house cured scottish smoked salmon atop lemon herb blinis, garnished with fresh horseradish, salmon pearls and chives.
The culinary team creates this quintessential experience in the context of the culinary precedent in Los Angeles that Wolfgang Puck established when he opened Spago’s on Sunset in 1982 by utilizing seasonal ingredients from local farmers. Historically, the primary source of Wolfgang Puck’s ingredients has been one of the most celebrated farmers in California, Chino Farms in Rancho Santa Fe. Thanks to Wolfgang Puck and Alice Waters of Chez Panisse in Berkeley, the reputation of Chino Farms has raised the awareness of farming across California in harvesting heirloom varietals of produce that has become the cornerstone of the Slow Food movement.
The amuse of my intervention started with house cured scottish smoked salmon atop lemon herb blinis, garnished with fresh horseradish, salmon pearls and chives.
Chef Skala grated frozen crème fraiche on top of the caviar and sparkled the peak of this bite with a 24K gold garnish and edible purple blossom.
Next, Chef Skala imparted a taste of summer sweetness to my palate by complementing the kanpachi crudo with a melon puree.
These summer flavors continued to unfold with the heirloom tomato salad, accented by the kalamata olive puree.
Sweetness came in another luscious variation with the next course of specially prepared, off-the-menu, main lobster with puree of white corn and lavished with white summer truffles for an added depth of flavor.
My final savory course was a pan seared Dover Sole composed with panoply of seasonal ingredients, including baby summer squash, heirloom tomatoes, lima beans, and sugar snap peas.
The Pastry Chef resonated the summer theme with a concord grape granita, balanced with the sublime richness of goat cheese sorbet, topped with halves of frozen concord grapes to honor the course’s culinary alliteration.
A windfall of dark chocolate and ribbon of raspberry-leather piqued the final note of my evening.
It is axiomatic that the Dorchester Collection prides itself, as it should, for impeccable and seamless service. Adam Corcini, the Restaurant & Bar General Manager, and Stephane Lacroix, the Director of Food and Beverage, ensure that those standards are upheld and perfectly orchestrated alongside Gavin Couper, the Assistant Director of Food & Beverage. With them and the extraordinary team in the kitchen, the heart and soul of your dining experience come alive at the most sumptuously romantic getaway in all of Los Angeles.
Wolfgang Puck at Hotel Bel Air is located at 701 Stone Canyon Road, Los Angeles, CA (310) 909-1644, Sun – Thurs from 6 p.m. to 10 p.m. and Fri to Sat from 6 p.m. to 10:30 p.m., www.hotelbelair.com/wolfgang-puck-bel-air.
It is axiomatic that the Dorchester Collection prides itself, as it should, for impeccable and seamless service. Adam Corcini, the Restaurant & Bar General Manager, and Stephane Lacroix, the Director of Food and Beverage, ensure that those standards are upheld and perfectly orchestrated alongside Gavin Couper, the Assistant Director of Food & Beverage. With them and the extraordinary team in the kitchen, the heart and soul of your dining experience come alive at the most sumptuously romantic getaway in all of Los Angeles.
Wolfgang Puck at Hotel Bel Air is located at 701 Stone Canyon Road, Los Angeles, CA (310) 909-1644, Sun – Thurs from 6 p.m. to 10 p.m. and Fri to Sat from 6 p.m. to 10:30 p.m., www.hotelbelair.com/wolfgang-puck-bel-air.