The Polo Lounge Restaurant Review
The Beverly Hills Hotel
9641 Sunset Blvd. (Rodeo Dr.)
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Beverly Hills, CA 90210
310-887-2777 | Make Restaurant Reservations | Menu
The Polo Lounge Restaurant is one of our 2012
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For photos of our dinner at The Polo Lounge, go to GAYOT's blog. The Polo Lounge is one of our Top 10 Outdoor Dining Restaurants in the United States
Cuisine
Open
Breakfast, Lunch, Afternoon Tea & Dinner daily, Brunch Sun.Features
- Heart-healthy dishes
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Valet parking
- Dressy casual
Wine
Great Wine List* Click here for rating key
Since its 1941 opening, The Polo Lounge has been a favorite celebrity dining destination, and is probably the only restaurant in Beverly Hills that has earned so many glamorous adjectives for so long: legendary, elegant, classic and stylish. The Pink Lady’s restaurant has welcomed the very famous and powerful, the famous and less famous at the bar, in the gorgeous patio flowered in pink, or in the dining room for good, better, and sometimes not as good meals. However, with chef Alex Chen in the kitchen, The Polo Lounge lives up to the reputation of The Beverly Hills Hotel and its owner, Dorchester Collection. There are some old timers on the menu like the tortilla soup and the Caesar salad, while mango augments the standard ahi tartare with spiced avocado and ponzu-chili sauce. As we said, the food is generally very good, though on occasion a halibut might come overcooked. Should you break the bank for the Australian Wagyu beef? We are inclined to say yes. Chen definitively knows to master it, with boulanger potatoes, truffled mushroom croquettes, ruby beets and Brussels sprout leaves, with red wine sauce around the plate. After such a dinner, cheese is a must, served with local honey and seasonal accompaniments. The sweets, prepared by pastry chef Jean-François Suteau, are another delightful part of the experience. The New World occupies a very large part of the wine list, which features many verticals, but they are not for the cost-conscious.
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DINING ON A BUDGET
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