On a recent visit to Beverly Hills and a stay at The Hotel Bel-Air, we didn't want to leave the secluded haven of the hotel and deal with LA traffic, so we decided to dine, last-minute, at Wolfgang Puck at Hotel Bel-Air.
There are occasions when you visit a restaurant by a celebrity chef and realize it's probably been a long time since said chef was actually IN the kitchen. The food suffers, the service is poor, and the establishment is clearly living on its name. But that is NOT the case with this Wolfgang Puck eatery.
Sunday evening dinner here was busier than we expected but, once again, in true Hotel Bel-Air style, the ambiance was incredibly relaxing sitting on the outside patio with the heat lamps warming the air. We opted for Chef Puck’s signature Marcho Farm's Veal "Wiener Schnitzel" with Marinated Fingerling Potatoes, Dill Cucumber Salad, and Styrian Pumpkin Seed Oil and were not disappointed. The service, like the hotel itself, was impeccable, attentive yet not intrusive, and incredibly efficient.
The experience was so delightful and the haven of The Hotel Bel-Air so appealing that we decided to try the restaurant for breakfast. GOOD CHOICE!
Breakfast was equally spectacular, with undoubtedly the best Eggs Benedict I have ever enjoyed. Coming from someone who has dined on many incarnations of Eggs Benedict around the world, the "H.B.A Benedict" featured Poached Organic Eggs, White Cheddar Biscuit, Maple Hollandaise, and Tomato Jam, and this storied breakfast staple was quickly elevated to brilliant new heights.
Whether you are just passing through LA or staying someplace a little less luxurious, I urge you to treat yourselves to a meal here as it's well worth it. Wolfgang Puck has been around a long time and he is definitely NOT living off his reputation. I give this restaurant four forks up!