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For a quintessential SoCal dining experience, you can’t miss Sunday brunch at The Peninsula Beverly Hills. From 11 a.m. to 2:30 p.m., The Belvedere, a Forbes Travel Guide Four-Star restaurant, opens up its airy light green and yellow dining room for family-style appetizers, a blend of Californian and Asian entrées and free-flowing Nicolas Feuillatte champagne.
Request a banquette table facing the garden for the best views of Beverly Hills sunshine and enjoy the musical stylings of a live jazz band, which adds an upbeat ambience. Make sure you bring the whole crew, because there’s more than enough food to go around. Family-style appetizers are delivered to your table, including tasty snacks like freshly carved Peking duck wrapped in moo shoo, herb-crusted ahi tuna with fennel, cucumbers, oranges and a light champagne vinaigrette or a twist on mac and cheese: elbow pasta with mushrooms, summer truffles and parmesan.
Entrées feature fresh seafood and organic produce that will fill you up for the rest of your day — which is good since you will need energy for an afternoon of boutique shopping or ocean activities near The Peninsula. The Belvedere has a unique take on ham and eggs with the “duck and eggs,” made with duck confit, Okinawa sweet potatoes, chanterelle mushrooms and eggs sunny-side up. The grilled Loch Duart salmon, imported from Scotland, is glazed with an orange-miso sauce and served with forbidden rice, edamame, maitake mushrooms, tatsoi and Valencia oranges. For a more traditional brunch dish, order The Peninsula’s take on croque madame: truffled brioche topped with aged country ham, fontina cheese and organic eggs. Still have room? You won’t after you make your way to the dessert buffet.
The Sunday Brunch at The Belvedere at The Peninsula Beverly Hills has been rated as one of the ten best in Los Angeles. The appetizers are served family style, including such dishes as our own smoked salmon, freshly carved Peking Duck wrapped in Chinese pancakes and of course, our famous Truffle Mac and Cheese. Guests order their entrée from selections that range from a Kobe-style Flat Iron steak to buttermilk biscuits with chicken and sun-dried tomato sausages. There is a marvelous dessert buffet, and of course free-flowing Nicolas Feuillatte champagne.