Located in the Peninsula Hotel in Beverly Hills, The Belvedere restaurant has recently reopened, showcasing a new interior, kitchen, and menu.
Designed in partnership with San Francisco design firm EDG, the airy and bright new dining room houses an extensive contemporary art collection. The French country design includes booths, banquettes and tables in a blue and white palette with white oak floors. The new outside patio area includes water and fire features and a huge Podocarpus tree.
Executive Chef David Codney’s new menu focuses on Mediterranean inspired dishes with an emphasis on locally sourced seafood. Menu highlights include duck orecchiette, lobster agnolotti, salt cod croquettes, lamb and bulgur meatballs, uni linguini, monkfish osso bucco, lobster bouillabaisse, lamb tagine, whole branzino, Ahi tuna, roasted cauliflower, stewed tomatoes and organic quinoa tabbouleh.
Executive Pastry Chef Stephanie Boswell serves up stunning beautifully plated desserts including pear flaugnarde and a trio of chocolate. The Belvedere also serves seasonal hand crafted cocktails prepared with aromatics from the hotel’s rooftop garden as well as a wine list of over 50 bottles.
The Belvedere is also a perfect place to enjoy breakfast or lunch on the new terrace.