South Beverly Grill
New American restaurant · Golden Triangle ·
American comfort fare & creative cocktails; prime rib French dip
American comfort fare & creative cocktails; prime rib French dip
"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 (or trying their luck at Honor Bar next door). 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." - sylvio martins, arden shore, brant cox, jess basser sanders
"We used to hesitate when friends would suggest a Hillstone Group restaurant, because, well, there are multiple locations across 13 states, and all of them are kind of the same. But the truth is, no chain makes a more crowd-pleasing chicken sandwich or burger that tastes the exact same every time. And South Beverly Grill doesn't disappoint. It’s reliable for a long, two-hour lunch in a hot tub-sized booth where you can drink an ice-cold martini with your stressed coworkers and eat a saucy rack of ribs. The excellent french dip comes on a spongy roll baked in-house, and there's spinach artichoke dip on every table (rightfully so)." - sylvio martins, brant cox
"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 Hillstones. 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." - brant cox, sylvio martins, garrett snyder
"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
"SBG is one of the many restaurants owned by the very corporate but somehow very tolerable, borderline euphoric Hillstone group. The dimly lit spot in Beverly Hills is actually on the more casual side for the neighborhood, but here that still means perfectly made martinis and big slabs of meat and potatoes served whatever way you please. Of course, your financial consultant father-in-law has no qualms letting his preference be known." - brant cox
