The Restaurant at Hotel Bel-Air

The Restaurant at Hotel Bel-Air Restaurant Review:

About the restaurant & décor: Inside the restaurant, glass wine cellars and a fireplace separate one of the private rooms from the rest of the dining area. The most desirable tables are the semi-private booths tucked away in alcoves on the heated patio. Meanwhile, the bar also boasts al fresco and indoor seating.

Food & Drinks: For more than a decade, über-chef Wolfgang Puck had overseen this restaurant, but he has since parted ways with Hotel Bel-Air. Guests can still enjoy the California-cuisine menu made with fresh produce from local farmers markets, all-natural poultry and sustainable seafood. Starters might include Santa Barbara uni with rhubarb relish, shiso and yuzu. Also worth considering is the housemade tagliatelle with truffles (when in season). Main dishes might range from salmon with fava bean, confit green garlic, English pea purée and lemon emulsion to American Wagyu 'Butcher’s Butter' steak with Calabrian chili chimichurri and Yukon Gold potato.