Could not authenticate you.followers
Walking into the elegant Beverly Wilshire, a Four Seasons Hotel, you never know who you might see. The hotel is known for attracting an A-list crowd visiting or living in Los Angeles.
Stories have been told that Elvis lived here back in the late 1950’s while making movies in Hollywood. Beatles sensation John Lennon stayed here, as have multiple presidents. A slew of movies have been filmed at the hotel, including “Pretty Woman” with Julia Roberts and Richard Gere.
I marveled at the wood paneling and art-deco theme inside THE Blvd Restauant and Lounge, with seats looking out to Wilshire Boulevard. THE Blvd Restaurant was recently renovated to divide and install high banquettes. The “face-lift” happened in stages so guests weren’t too inconvenienced.
The furniture matches the atmosphere with low lounge tables, sofas and chairs inviting a more conversational feel.
Upholstered lounge chairs are crescent shaped, and dining chairs are semicircular. The colors throughout the room are elegant hues of ash, cream and charcoal.
Lighting includes a large, sparkling crystal chandelier in the center of the room and art deco-style sconces attached to beautiful warm wood colored paneled columns. The lighting changes in each area, especially in the evening, making it a tad darker to set the mood in the 18-foot illuminated onyx bar area. There is a large backlit wine display containing over 1,000 bottles of wine from around the world. Lights are slightly brighter from the lounge into the dining room.
My favorite decor item is the drapes, reminiscent of a ball gown one would wear to the Academy Awards, adding to the Hollywood glamour ambiance.
“We wanted to be a little edgy with this restaurant,” said Ben Trodd, general manager of THE Blvd. “We created a fun and whimsical menu.” The front of the menu has a drawing of a woman with pieces of fruit strategically placed on her head and body.
Chef de Cuisine Jeffrey Cristelli and Executive Chef Thomas Bellec’s lunch menu includes THE Blvd burger, tuna nicoise salad and roasted Chilean sea bass. We ordered one of each and a few other dishes.
Sipping Arnold Palmers (ice tea with lemonade), our group of five nibbled on a bread assortment of lavash and thick sourdough served with a lovely red pepper spread.
The nicoise salad was served deconstructed, with four slightly seared pieces of ahi tuna in the center of the plate. At the top were beautifully cooked sliced purple and white pee wee potatoes, halved rainbow colored heirloom tomatoes, a slightly runny warm poached egg and chopped cured olives that gave the salad a balance of saltiness to the sweetness of the tomatoes. A citrus dressing glazed this dish.
My friend ordered the grilled salmon salad on a bed of Italian farro, served with half a scored avocado, sliced kalamata olives, diced tomatoes and a sprinkle of arugula leaves. The fig and balsamic reduction offered a sweet and savory profile.
THE Blvd burger is made with a combination of short rib and chuck steak with a garlic and Provencal herb butter. In between the brioche bun was truffle tremor cheese, a powerhouse goat cheese that is opulent, dense and champagne colored. It offered an earthy, black summer truffle flavor with a slightly tangy zing. Yellow tomatoes and microgreens of red mustard frills top the burger. The frills are violet colored leaves with a thin, wasabi-green stem. They are crunchy, yet tender with a peppery essence. It’s known as one of the spiciest in the mustard green family, and a much more exciting garnish on a burger than iceberg lettuce.
Pasta dishes include a black squid ink spaghetti with two caramelized scallops, mussels and large shrimp. They also make a heavenly porcini mushroom ravioli with caramelized cippolini onions, baby sorrel and smoked tomato relish.
When the roasted Chilean sea bass arrived, I wished I had ordered this dish which was complemented with baby squash ratatouille, cut tomatoes, marinated artichokes and a pesto relish.
We finished with four desserts to share around the table including a large, two-shades-of-pink macaron filled with a pink lemonade ganache and an elegant banana and vanilla mousse on an elongated pie crust with a drizzle of cream. The peanut butter mousse was framed with chopped nuts and topped with a swirly crown of peanut butter goodness. My favorite was the fresh raspberry dessert with a unique brightly red fruit gelee on top.
Next time you are seeking a new dining venue for an elegant breakfast, lunch or dinner, THE Blvd will please all of your senses.
Breakfast is served from 6:30 to 11:30 a.m. Lunch is served until 5 p.m. Dinner is nightly from 5 to 11 p.m. The bar is open from 11 a.m. to 1 a.m., on Sunday through Thursday and until 2 a.m. on Friday and Saturday. Weekend brunch is served 11:30 a.m. to 5 p.m. $$$ 950 Wilshire Blvd. (310)385-3901.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply