Each floor has its own bar and dining room plus patio/terrace for outdoor seating. Guests enter from ground level (pictured above) to check in with the reservationist and loiter in the waiting room if necessary. After getting the green light, mount the stairs to reach the main dining space. First there is a "Champagne lounge" with plush seating, and off to the left is a long hall with potted plans and whimsical wall paintings (see above). This leads to the dining area which boasts Thomas Keller's signature nickel-plated bar, hot damn, a stunner. A smaller private dining room also exists and can seat up to 12. In the beginning, Keller sightings will not be rare as he will be around to oversee the restaurant and sign books at guests' request.
Rory Herrmann, Chef de Cuisine of both the Napa and Vegas outposts will also direct the kitchen in Beverly Hills. He will work alongside GM Greg Rowen, pastry chef Scott Wheatfill and head sommelier Alex Weil.
·All Bouchon Coverage [~ELA~]