Patio dining season has fallen upon Los Angeles, as the weather begins to warm and coronavirus cases continue to fall across the state. And while LA has always had its fair share of fair weather spots to feast, it’s only relatively recently that the city has taken to using its many rooftops for on-site dining. Enter Sant’olina, a new Mediterranean-leaning restaurant situated atop the iconic Beverly Hilton Hotel as part of that property’s recent $35 million renovation.
The new Sant’olina, which opened last weekend, is the work of the H.Wood Group, the prominent restaurant and nightlife consortium known for spots like the Nice Guy, Delilah, and Slab on West Third Street. They’ve previously found success with West Hollywood rooftop hit Harriet’s at the 1Hotel along the Sunset Strip, and are now moving into the genre with sunny Sant’olina. Bathed in white, light blue, and tan, the casual outdoor dining room is built for the current COVID-19 protocols, meaning breezy sides, an open mesh ‘ceiling’ that twinkles at night, and well-spaced tables. H.Wood co-founders John Terzian and Brian Toll designed the space themselves.
Chef Michael Teich, now the H.Wood Group’s overall executive chef, is on to oversee the food alongside David Johns and Burt Bakman (Slab, Trudy’s Underground Barbecue), working a menu that moves from hummus and marinated feta to puff pastry borekas, Moroccan-spiced carrots, and larger plates like roasted chicken with harissa potatoes, schnitzel, and even a merguez lamb burger. The opening menus can be found here.
The new Sant’olina is now open atop the Beverly Hilton Hotel in Beverly Hills, keeping dinner hours from 5 p.m. to late, Tuesday through Sunday, with brunch starting at noon on Saturday and Sunday.