South Beverly Grill - Review - Beverly Hills - Los Angeles - The Infatuation

"The Beverly Hills dining scene has a singular center of gravity. And no, it’s not Funke, Spago, or whatever splashy hotel restaurant just opened. It’s South Beverly Grill. On weekend nights, the front sidewalk swells with people undeterred by the two-hour wait they were just quoted for a table. Ladies in beehives with diamond-encrusted purses splitting spinach-artichoke dip and french dips share space with executives in silk Alexander McQueen scarves sipping merlot and eating barbecue ribs that pull apart effortlessly. There’s a grandness to South Beverly Grill (both in actual size and how servers escort you to the door) that makes a meal feel ritzier than other Hillstone spots. It’s why coming here for a splashy, over-the-top dinner isn’t just a good idea, it’s the best way to use this place. Food Rundown Deviled Eggs "SBG" For a restaurant that prefers tables to be booked in parties of two or four, three deviled eggs in an order is a bit of a troll job. We forgive them though because these decadent little guys are creamy, herby, and a nice way to start your meal. photo credit: Brant Cox Kale & Chicken Salad Let this be an ode to warm salads served at steakhouses. We'll order them every time, especially when they're packed with juicy rotisserie chicken and dressed in a smoky peanut vinaigrette like this one. photo credit: Brant Cox Knife & Fork Barbecue Ribs Apologies to Applebee's, but if you want to be eatin' good in the neighborhood at South Beverly Grill, the ribs better be on your table. "Fall off the bone" is a rib trope at this point, but here, it's simply what they do. photo credit: Brant Cox Key Lime Pie Graham cracker crust? Check. Ostrich egg-sized dollop of whipped cream? Check. Perfect way to end a meal at SBG? Check. PlayMute video credit: Brant Cox" - Brant Cox