Jean-Georges Beverly Hills to Re-Open Terrace Dining With Exclusive New Eight-Course Tasting Menu

The Exclusive Outdoor Tasting Menu is Crafted by Master Chef Jean-Georges Vongerichten and Executive Chef Steve Benjamin

USA, Beverly Hills, California. September 21, 2020

Waldorf Astoria Beverly Hills announces today that its award-winning dining destination, Jean-Georges Beverly Hills, is welcoming back guests with the reopening of its outdoor terrace on Oct. 1, 2020 to offer an eight-course tasting menu with signature favorites and decadent dishes for a redefined dining experience.

World-renowned chef Jean-Georges Vongerichten is reinventing the upscale dining experience with a sumptuous eight-course tasting menu, available three days a week, Thursday through Saturday, with two seatings at 6 p.m. and 8:15 p.m. The tasting menu will offer new dishes each month, showcasing seasonal flavors and tantalizing surprises to be discovered.

The Patio eight-course tasting begins with Chef's Nightly Amuse Bouche, followed by Toasted Organic Egg Yolk with caviar and dill. Seafood lovers can indulge in the Yellowfin Tuna Noodles with avocado, radish and ginger dressing, King Crab Risotto with black pepper and dill and Roasted Black Cod with lemon braised celeriac and fragrant green curry. Next, the Caramelized Wagyu Beef Tenderloin offers robust flavors, with a beet-red wine reduction and potato dauphinoise. To conclude, the famous Jean-Georges Warm Chocolate Cake and Chocolate Mignardises satisfies the sweet tooth for a rich finish.

To complement the evening, guests can opt to experience a curated wine pairing prepared by Jean-Georges Beverly Hills' very own sommelier. Premium wines are specifically selected for each course as the menu items evolve, with caviar, foie gras and truffles paired with the perfect sip. Themed wine pairings will take place with Crystal, Laurent Perrier and Hundred Acre.

The elegant open-air terrace will be capped at a reduced capacity to meet current local social distancing requirements and maintain the health and safety of all guests and team members. As part of Hilton's newest cleanliness and sanitation program, Hilton CleanStay, sanitation stations will be available throughout the hotel and restaurant for guest use, and person-to-person contact will be limited through pay-at-table technology and QR codes for menu viewing. Valet parking is available and car seats, wheels, and gearshifts will be covered by the valet staff. In alignment with the guidelines and practices adopted by the American Hotel & Lodging Association (AHLA), and as part of the Hilton CleanStay program, face coverings will be required prior to entering the hotel and restaurant.

"Whether it's to celebrate the reopening of the Jean-Georges Beverly Hills terrace or indulge in an unforgettable evening, our new tasting concept is sure to excite returning guests and new visitors alike," said Vanessa Williams, General Manager at Waldorf Astoria Beverly Hills. "We are thrilled to welcome back our guests to a beautiful dining venue, designed to be enjoyed safely and with great company."

The new specialty tasting menu is $180++ per person with an optional wine pairing at $140. To make a reservation, please call (310) 860-6700.

Learn more about Waldorf Astoria Hotels & Resorts at www.waldorfastoriabeverlyhills.com.


Jean-Georges Beverly Hills Outdoor Terrace
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About Waldorf Astoria Beverly Hills

Media Contact:

Kendal Hurley
Partner
Ballantines PR
T: 310-454-3080
E: kendal@ballantinespr.com
W: http://www.ballantinespr.com

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Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.