A Turnaround at BondSt Beverly Hills

Chef Brian Redzikowski with his sous chefs
Chef Brian Redzikowski (middle) with his sous chefs

By Sophie Gayot


After two very unpleasant dinners foodwise, I decided to give BondSt Beverly Hills another chance. The result was a definite gourmet treat.


The décor and the service were unchanged, but right after the first course, it was obvious that there was somebody new in the kitchen; someone talented, very talented.


Young chef Brian Redzikowski, who hails from Le Cirque, Alain Ducasse, Nobu and Robuchon, has infused his talent and expertise to the place. He has completely turned around the cuisine, and serves smart and elegant dishes, (see pictures below).


Whoever found Redzikowski and trusted him to become a chef with his own kitchen should be proud of this discovery.



You can click on each photo to enlarge.


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3 thoughts on “A Turnaround at BondSt Beverly Hills”

  1. I highly agree! I also once tried Bondst prior to the new chefs residency and did not care for the food. Upon hearing more and more buzz about the new menu, I gave it another shot and I was delighted through and through. Excellent presentations and reverent service.
    The food was the real deal. Tuna Tarts – so light and crisp yet so so tasty. (My wifes favorite). We shared the Wagyu for two and couldn’t be more impressed with how tender and flavorful it was.
    This is a sophisticated new Bondst for the sophisticated palate. NOT just for the trendy. Small portions for many of the plates but it’s whats expected of a quality dining experience…Will definitely be back for more.

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