Although Wolfgang Puck at Hotel Bel-Air is still holding tight its Mediterranean-California menu, up above, the grand reveal of the luxe restaurant, bar, and lounge which opened to the public on Tuesday after the property's two year overhaul. With regard to the menu, PR says dishes will change seasonally, though Puck is still tweaking the final list of eats which should be finished within the next two weeks. In any event, the hotel invited in media for dinner earlier this week, and supposedly some of those dishes served will appear on the final menu: Parmesan Risotto, White Truffles from Alba; Grilled Prime Sirloin Steak & Braised Wagyu Cheeks, Parsnip Puree, Smoked Onion Marmalade, Apple Horseradish; and Sacher Torte, Raspberry, Red Currant, Red Pepper.
The comfortably plush indoor-outdoor restaurant now feels modern and clean, with a mix of Spanish, Art Deco, and Hollywood Regency design influences found everywhere from art to furniture to lighting. Luxury hotel operator Dorchester Collection and New York interior designer David Rockwell worked together to create the vision which also incorporates in structural elements from the hotel's past. The signature Hotel Bel-Air swans remained in place all through the renovation and those who sit on the outdoor patio have a view onto their lake (pictured above). Stay tuned for final menus.
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