"The executive chef expressed a desire to incorporate more Indigenous and foraged ingredients into menus, suggesting concrete items such as acorns for flour and plant-based cocktail infusions—initiatives that aim to expand local flavor profiles while exploring alternative, low-footprint ingredients." - Ashley Day
"This swanky five-star hotel sits on the eastern edge of Beverly Hills, leaning into its star factor with a real red carpet to welcome you into its lobby. The lavish Philippe Starck decor provides a sultry backdrop for decadent dining and drinking at the hotel’s sixth floor restaurant or rooftop poolside lounge. And while a winter flurry is nearly unheard of in LA, the SLS gets into the holiday spirit with Under the Snow, a butterscotch-laden libation with a touch of coffee liqueur and Ketel One vodka, sure to keep you warm as the sun goes down." - Bernadette Machard de Gramont
"I remember José Andrés entered Los Angeles’s dining scene in 2008 with the molecular-gastronomy temple the Bazaar inside the SLS Hotel in Beverly Hills, a landmark moment in his local trajectory that he later closed in 2020." - Cathy Chaplin
"Orion will serve snacks, appetizers, entrees, and desserts a la carte using farmers market produce and fine dining preparations. Menu items may include black cod with spinach, mussels, and vadouvan, spot prawns 'Thermidor,' and a shareable cote de boeuf with marrow and seaweed vinaigrette." - Matthew Kang
"At the SLS Beverly Hills (465 La Cienega Boulevard), two-Michelin-starred Jônt will bring a seasonal, Japanese-influenced tasting menu from its Washington D.C. operation to the former Somni space this summer; the group behind it (Hive Hospitality and Ryan Ratino) is also opening an unnamed a la carte restaurant that will take over parts of the former Bazaar space before Jônt debuts." - Mona Holmes