There’s big changes underway at Caulfield’s in Beverly Hills. The hotel restaurant, tucked into the SIXTY right on Wilshire Boulevard, has undergone a few different iterations over the years, bringing on chefs like Stephen Kalt — who now has his own thing going on Melrose — to keep the place buzzing.
The latest turnaround is top-to-bottom, with a full overhaul of the menu, the management, and just about everything else. Owner Ron Marino is working with new executive chef Eric Key to bring everything from truffle and lobster mac & cheese to steaks and gluten-free pastas. There will also be a new raw bar, charcuterie platters, and a simple lunch menu comprised of half a dozen salads and sandwiches. Even the bar menu is redone, with new cocktails rotating in alongside craft beer taps and wine.
The interior of the restaurant hasn’t been as overhauled, keeping much of the glassy interior and airy appeal. There’s no denying that the place is much more casual though, at least in terms of dining format, which could help to drive in locals and tourists looking to eat well without breaking the bank.