professional wait staff, outstanding food, very friendly waiters, fabulous restaurant, incredible chilean seabass, pretty basic, crispy lamb spring rolls
Patso!. My wife and daughter and I stay here from Italy and delight to find an Italo-American Chef Luigi, basically he works the place, like they will in Italy. LoPresti greets our table and we see he does this with every other table in the restaurant cafe, he even picks up plates, serves the food and is amicable, funny guy speaking in a good authentic accent from Sicily or Naples we guess by the name. We are delighted with simple Bistecca con Friti and salad. We stayed and again Chef appeared smiling with cookies from Italy. Wonderful experience to dine, but on Monday the 1st, we see he is no longer there...Interesante ! So my stars are for the Chef but not for the staff who leave the Chef to do everything in the place!
seriously best thanksgiving ever. we were shocked. 4 courses. every flavor was wonderful. pumpkin soup? wow. we looked at the regular menu and wine list that chef matthew gladstone created, everything was exciting and we cant wait to go back again and again
This artsy-chic hotel restaurant offers bistro fusion fare and a classic fine dining experience in the heart of Beverly Hills' most famous shopping block..
Inside the Luxe Hotel's sleek dining room (located next door to Michael Kors and across the street from Fendi), executive chef Matthew Gladstone has returned to the world of upscale cuisine after a short stint at sports bar Happy Ending in Hollywood. Gladstone's menu provides a gastronomic journey around the world with dishes including herbes de Provence roasted chicken breast, ancho-spiced Chilean seabass with plantains and mole sauce, and pepper-seared rare ahi tuna with edamame and quinoa primavera. Dessert options like tempura bananas with chocolate ice cream and banana cheesecake in a crisp flour tortilla also showcase the chef's fondness for blending culinary traditions.
Excellent food, professional wait staff - a must go!!. This last Saturday, my wife and I were walking around Beverly Hills and were lucky enough to find Cafe' Rodeo at The Luxe Hotel where we landed for a lesson in world class grazing. Gorgeous ambiance, delicious artfully prepared fusion cuisine, lovely attentive wait staff and reasonable prices do not seem possible on Rodeo Drive in Beverly Hills but they are a reality. We started with a glass of Shramsberg rose and the cheeseplate, a stunning thoughtful combination of 3 cheese selections with artisan breads, gooseberries, figs and balsamic syrup - one of the best platters I've ever had. We then moved onto a glass of their recommended Savignon Blanc and a plethora of exotic tapas: duck quesadillas, crispy lamb spring rolls, filet mignon sliders and tuna tartare served with seaweed tempura crispies (breathtaking). I seriously could go on for hours about this food - it was that luscious, wonderful and exotic and Matthew Gladstone is a rarity in the world of fine dining and a star the culinary stratosphere.
What a menu!. I took my girlfriend there for our anniversary. I have passed by a million times and had heard there was a new chef in town. After being greeted by the very friendly waiters I was pleasantly surprised to see the chef in all his glory come to personally greet us at our table! I must say his dress was very eye catching but it captured the essence of our experience perfectly! We decided on doing a tasting menu after a talk with Matthew. The food was outstanding! The tuna tartar was some the best I ve had and an exceptional presentation. The waiters were attentive without being overbearing and the wine pared perfectly. I thank Chef Gladstone for making my anniversary something extremely memorable.
elegant but bold. refined but filling. whimsical but serious..
well, those words are all true. we cant say enough about this fabulous 'new' restaurant.
recently taken over by chef matthew gladstone, its the place that one can go daily, or for special events. so many wonderful choices, and all such different flavors and presentations.
dinner service is far better than lunch, as the lunch crew seems to be left over hotel waiters from 1950, however, the 3 times ive been there, the chef has been visible and obviously working to create a new clientele.
the chilean seabass is incredible. the duck quesadillas are robust yet delicate.
its the finest cheese plate in la. without question as ive ordered every one everywhere!
this place isnt resting on decor laurels at all as its pretty basic, and its for sure not going to win any service awards as its quite amateurish. however, the food and the wines that we have had have all been world class
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