Jean-Georges Beverly Hills
Restaurant · Golden Triangle ·
French-Californian fine dining with tasting menus & rooftop views
French-Californian fine dining with tasting menus & rooftop views
"Sure, you’ll pay $33 for a plate of scrambled eggs and a side of spinach, but when you want to get the deal done (and look good doing it), Jean-Georges is where you go for breakfast. Located inside the Waldorf Astoria in Beverly Hills, this hotel restaurant won’t impress your client with its objectively run-of-the-mill food, but no one’s here to ooh-and-ahh over fluffy pancakes. You’re here to snag that investment, throw down the corporate card, and waltz merrily back to the office." - jess basser sanders, brant cox, nikko duren
"At the Waldorf Astoria Beverly Hills, Jean-Georges is presented as a fine-dining restaurant with a farm-to-table style that reflects a passionate commitment to organic Southern California produce, seasonality, and locally sourced ingredients." - Virali Dave
"I noted that the fine-dining hotel spot from namesake French chef Jean-Georges Vongerichten will close this week inside the Waldorf Astoria Beverly Hills, ending a six-year run that began when it first opened in June 2017. It was the chef’s first West Coast outpost — a glittering new restaurant that catered to the Waldorf’s famously high-end clientele — and while Los Angeles proved a tougher nut to crack for Vongerichten, the restaurant managed to make things work for six good years, nearly half of that during the pandemic. The venue followed a farm-to-table style, reflecting a passionate commitment to organic Southern California produce, seasonality, and locally sourced ingredients, and Vongerichten will continue to have a hand in the upstairs Rooftop by JG bar and lounge menu." - Farley Elliott
"Opened inside the Waldorf Astoria in 2017, Jean‑Georges is cited as another major culinary name that has established a presence in Beverly Hills in recent years." - Farley Elliott
"I returned to appreciate a legendary classic: the toasted egg yolk with Petrossian Ossetra caviar layered between thin housemade brioche and delicate yolks is heavenly — perfectly constructed to pick up and eat by hand — and the rest of the seasonal tasting menu sustains that high level, including the molten chocolate cake dessert." - Eater Staff