Housed in the old Oliverio space at the Avalon Hotel in Beverly Hills, the redesigned and reimagined Viviane restaurant offers classic American fare in a mid-century atmosphere.
Diners can choose to enjoy chef Michael Hung’s dishes by the pool in stylish cabanas or inside lounging on comfy plaid and turquoise booths and oak tables. The interior space is open and airy with a dozen tables in a long rectangular dining room with windows on both sides. The menu includes breakfast, lunch, dinner, and dessert options.
For dinner, Viviane offers raw and cured starters like yellowfin tuna tartare, pastrami-cured wild salmon tartine, steak tartare, foie gras, and marinated olives and nuts.
Small plates include a soft-cooked duck egg with roasted corn and quinoa, crispy pork belly and Brussels sprouts, ricotta and mushroom ravioli, and linguine with geoduck and clams. Larger plates to share include chicken and dumplings, roasted skate wing, ribeye with bone marrow gremolata, and seared duck breast. Smoked potato purée, sautéed beans with brown butter, and creamed spinach are some of the available side dishes.
As for dessert, try the lemon tart, poached pear, goat cheesecake, and chocolate cremeux with bitter orange.