L.A.’s Westside and beach cities are prime
places for groups to experience the delectable treats of the region.
Synonymous with glitz and glam, Beverly
Hills is known as the stomping ground of celebrities, including those of the culinary kind.
“There is no other place than our city
where visitors and locals can experience
such a wide array of innovative culinary
options that offer cuisines from around
the globe,” said Julie Wagner, CEO of the
the Beverly Hills Conference and Visitors
Bureau, citing restaurants by star chefs such
as Wolfgang Puck’s Spago, Curtis Stone’s
Maude, Jean-Georges Vongerichten’s
Jean-Georges and Geoffrey Zakarian’s Geor-
gie. “Beverly Hills continues to attract inno-
vative restaurants, most recently welcoming
AVRA Beverly Hills, known in New York for
its Mediterranean-inspired dishes, as well as
the reopening of Crustacean, featuring tuna
cigars as part of its Asian-fusion menu.”
When it comes to highly elevated dining
experiences, Beverly Hills dishes out the star
treatment, and Spago, CU T, Georgie and
Jean-Georges are among the top choices for
groups, all with private dining spaces and a
variety of other group configurations.
Puck’s Spago has long been a favorite
among Hollywood A-listers and visitors
and is often referred to as L.A.’s most iconic
restaurant. From its signature wood oven
pizza with salmon, caviar and creme fraiche,
and handmade agnolotti with English peas,
mascarpone and marjoram, to Asian-in-
spired dishes like Casco Bay cod “Hong
Kong”-style with bok choy, lotus root and
sweet soy, Spago satisfies a variety of tastes.
The original CU T by Wolfgang Puck, now
in seven cities around the world, is located
at Beverly Wilshire, A Four Seasons Hotel.
CU T is the renowned chef’s modern take on
a classic steakhouse, featuring the world’s
finest meats, from Snake River Farms wagyu
beef to Japanese wagyu beef, as well as fresh
seafood such as Mediterranean turbot with
fennel fondant and tomato confit.
CU T boasts a sleek interior punctuated by
the work of renowned artists and designers,
including architect Richard Meier, artist John
Baldessari and photographer Martin Schoe-ller, whose portraits of notable celebrities are
highlights of the space, including Petit CUT,
a private dining space.
At Zakarian’s Georgie in The Montage
Beverly Hills, modern American cuisine is
the specialty, with everything from charred
octopus with harissa, pomelos and salsa
verde, to Maple Leaf Farm duck breast with
rutabaga, apple and port wine sauce.
With its bounty of eclectic chefs, ethnic diversity and locally sourced ingredients, combined with a culture of wellness and reinvention, Los Angeles County has evolved into one of the
world’s most dynamic culinary destinations.
CUT, BEVERLY HILLS
The Westside and beach cities of Los Angeles
dish out deliciously diverse dining BY LORI TENNY