Wolfgang Puck at Hotel Bel-Air – A Walk in the Garden and All is Well

by Franklin on August 15, 2014

Every time I drive near Beverly Hills, I always yearn to live in this neighborhood — it is the perfect neighborhood. You imagine having that large house with the gated parking lot. Of course you have a nice Ferrari in the front to go along with your other expensive cars. The best part? You have some of the best restaurants just a stones throw away. For DineLA, we went to Wolfgang Puck at Hotel Bel-Air. To me, it seemed like the best bang for your buck. For $25, you get a 3 course meal, not a 2 course like these other restaurants are doing now. we got to see the garden and the beautiful property that is the Hotel Bel-Air. The food was delicious and the sights were stunning.

Bread Service was good. There was a cream cheese filled focaccia and ciabatta roll. Both were delicious, especially with their salted butter. The bread was quite unexpected and just a nice pre-appetizer snack.

Before our 1st course, we were brought an amuse-bouche of compressed water melon. It was topped with curry salt which accentuated the sweetness of the watermelon.

The roasted Frog Hallow Farms apricots and the mozzarella burrata was delicious together. The natural sweetness of the fruit and briny, saltiness of the cheese was a nice contrast. I especially like the touch of lavender. The crispy pancetta was good, but paper thin. Chunks of the pancetta would have made this dish perfect. It would have went well with the shaved fennel.

The Tamai Farm’s white corn salad was my favorite. It was so light and crunchy — the ingredients were so fresh and stood out on their own. Mixed with sugar snap peas, fava beans, cherry tomatoes, and dressed with tzatziki dressing, this salad was so flavorful. I liked the addition of the feta cheese.

The fresh fettuccine pasta was a nice touch. A mix of chanterelle mushrooms, melted leeks gave it the flavor, but this dish really lacked salt. It’s almost tasted like nothing but pasta and oil. A sprinkle from the salt shaker, which I rarely do did wonders. I kind of wish I had some truffle salt in my pocket. That would have been a perfect addition to this “blank slate.” The amaranth greens though rounded the flavors well.

I had the Sonoma lamb meguez pita. Inside was falafel, baba ganoush, and lamb sausage which I did not really care for much. The falafel though was as quite delicious. It was fluffy and the spices used to make the falafel was quite strong and nice. The side of lebanese salad helped balance the flavors. A douse of harissa spices gave the pita pocket a little kick.

We shared a plate of house made cookie. We had the classic chocolate chip, and a white chocolate caramel. These cookies were addicting and I could have easily ate a whole bunch of them. They were warm with the chocolate melted and not too sweet. They were ever so soft and chewy. All I needed was that glass of milk!

The apricot sorbet was a refreshing dessert. This was the perfect dessert for a hot day. The apricot sorbet was so fresh and subtle. It wasn’t sour or sweet — it had the perfect amount of fruity sweet flavor. The hard French meringue on the bottom was a nice place holder for the quenelles.

We had such an amazing time at Wolfgang Puck at Hotel Bel-Air. The last time we were at a Wolfgang Puck establishment was at Spago, also during DineLA. Read why it was such a magical moment then. Somehow, the magic kept going here during lunch. The food was tasty and the restaurant itself sits on such a beautiful piece of property. I’ll probably never be able to stay at this hotel, but I’m glad I got to experience a piece of it.

Wolfgang Puck at Hotel Bel-Air on Urbanspoon

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