Even though we knew very little about chef Curtis Stone, it's been a pleasure to watch him turn his South Beverly Hills restaurant into the hottest reservation in LA. It's casual location is wedged between a pricey magazine stand and Ruth's Chris behind a concealed street frontage. Inside, a long galley-style dining room of concrete floors, white-tile walls, and emerald banquette contrasts an otherwise modern farmhouse style. Elements of butcher-block, Saarinen white-marble tables and upside-down bud vase chandelier add an element of deconstructed whimsy like the chef himself, who can be seen behind an eat-at counter facing the open kitchen in the rear of the restaurant.
The Food
The concept is quite simple, a 9-course menu built around the month’s best seasonal ingredient that can vary from artichokes to peas or morels. Bare tabletops with handpicked linens and glassware frame more formal bone china presentations of the various courses with ingredients that Stone sources directly from Southern and Central Californian growers. As with the chef, the menu is rooted in European cooking techniques with elements of American, Australian and Asian elements added with subtle gusto. March’s menu included an incredible scallop crudo with caviar and skate with savory cabbage and pommes Anna.
Last Word
Chef Curtis Stone offers 9-course seasonal menu that’s one of the best dining experiences in LA, providing you can bare the impossibly smug reservations process.