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Bask in Cool Vibes and Exceptional French Fare at Viviane in Beverly Hills

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But there were some serious dineLA service flaws.

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Wonho Frank Lee

Welcome to Good News/Bad News on Viviane, chef Michael Hung's beautifully designed mid-century modern restaurant nestled within the Avalon Hotel. With the exception of what sounds like a crazy dineLA week, critics and bloggers alike have lauded the restaurant's clean French fare, with a glowing review by Jonathan Gold. So what's the overall word?

Jonathan Gold sums it up as "soft" and "clean"

"You may have noticed that I have described most of the food at Viviane as soft, and you would be correct — softness seems to be pretty much essential to the aesthetic. Thus the luscious softness of the seafood boudin blanc doesn't come as much of a surprise (although its flavor, as a sausage version of a cognac-laced lobster a l'Americaine, just might)." [LAT]

A+ for design and ultra cool vibes

"Palm trees or stands of bamboo? Both! Souffle settees in the cabanas? It wouldn't be a Wearstler design without them. The music tends heavily toward both Jay Z and the kind of mellow '70s things Jay Z might like." [LAT]

"Ambiance is cool if you're looking for a poolside lunch reminiscent of Miami. Fun, mod, and tucked away."  [Yelp]

That linguine though

"So the linguine with clams is neither garlicky in the Italian style nor sharp like most Japanese-fusion revisions, but kind of mellow: ribbons of soft, handmade pasta tossed with clams, translucent slices of geoduck, and a few drops of what tastes like beurre blanc." [LAT]

"Linguine was buttery and briny, the inherent salty goodness of the geoduck and clams well conveyed. Very tasty." [kevinEats]

Chef Michale Hung is the foie gras master

"A little foie gras to start the weekend. Another awesome opening for Stephane Bombet." [Kris Yenbamroong]

"Foie was silky smooth, delicately liver-y, with the squash and cider providing just enough sweetness and a countering punch of acidity. Very nice." [kevinEats]

"This dish came with candied butternut squash, 20-year-old balsamic vinaigrette, cider gelée, walnuts, and a side of brioche. The texture of foie gras torchon is buttery and dense; we enjoyed it so much that we asked for a second plate of brioche." [Yelp]

That said, there were some serious service hiccups during dineLA

"Our only setback was that service was little slow and our meal took 2 and a half hours and we're not slow eaters.. It was a good half hour between each plate." [Yelp]

"We went during Dine LA. They were not prepared for the larger than normal number of patrons. The food was excellent; service was terribly slow." [OpenTable]

"I was rather excited to eat here, but tried to understand that perhaps Viviane wasn't ready for the frenzy of DineLA or maybe that they were understaffed."  [Yelp]


9400 West Olympic Boulevard, Los Angeles, CA 90212 (844) 328-2566

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