Waldorf Astoria Beverly Hills recently opened Espelette on May 12th in the lobby-level space once occupied by Jean-Georges. The upscale restaurant, named after the Espelette pepper, serves coastal Mediterranean fare accented by European influences. In the Mediterranean, the use of the pepper stimulates the palate while complementing the simplicity of fresh ingredients. Espelette was created by chef Steve Benjamin, who is also the hotel’s culinary director.
“We are thrilled to unveil Espelette, a vision that has been a long time in the making,” said chef Steve Benjamin. “Inspired by my travels and work in restaurants around the Mediterranean, these dishes were meticulously curated to bring a global perspective to the table. The farm-to-table menu is an exploration of different regions, cultures, and ingredients, transporting tastebuds a world away while in the comfort of Beverly Hills.”
Locally sourced ingredients highlight contemporary Californian flavors while supporting local farmers. Expectedly, there are also ingredients sourced from afar, such as Tête de Moine cheese from Switzerland. These ingredients help provide the unique dining experience expected from an upscale restaurant. The menu was created to inspire conviviality and be shared.
Menu highlights are the caviar scrambled eggs with Bordier butter, chives, Espelette and Crème Fraiche, salmon tartar and a bright salad of brussels sprouts and kale with an avocado yuzu-kosho vinaigrette. Guests may choose a variety of wood-grilled proteins to complete their meals. Options include John Dory fish, Branzino, chicken, Wagyu and much more.
Espelette is available to guests of the hotel and locals alike. The restaurant is open daily for breakfast from 7-11am and for dinner Tuesday through Saturday evenings from 5:30-10pm. Dining reservations can be made via OpenTable. For more information or to make a reservation at the award-winning hotel, visit https://www.hilton.com/en/hotels/laxwawa-waldorf-astoria-beverly-hills/ or call (310) 860-6666.
