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Restaurants & Bars 4

Gardens restaurant at BH Four Seasons Hotel

Just Larry | Jan 23, 200508:34 AM

I have been interested in going here for years but never quite made it. That all changed Saturday night. We arrived early and strolled around the grounds. Lots of fountains and whimsical statues by the artist Johnson. To get to the restaurant, you walk through the bar area, which is quite long and not so full at 7PM. The decor of the restaurant is beautiful. Very elegant and tasteful. Draperies and carpet, as well as distantly spaced tables keep the noise down so that you can talk and fully enjoy the experience that is yet to come. The wine list includes quite a nice selection, many with high markups. I was there for the $60.00 5 course tasting menu. I wanted the $25.00 supplement with wines. They will do the menu for just one of us while the other orders a la carte. Nice touch. They started us both with an amuse of Pate a Choux filled with Black Truffle scented Creme Fraiche. Very rich and a treat. First course was a perfectly seared scallop with fingerling potato, peas and califlower. The potato was sauteed in Bacon fat which made it resemble the taste and flavor of salsify. Smokey, creamy, bright flavored dish. I was impressed. Wine served was a light sweetish wine. Next course was Jumbo Asparagus in a vinagrette. The juiciest spears I have ever experienced and coated with the best version of a creamy vinagrette. I think the wine with the first course would have been a good match with this dish. The Chardonay served with the second course would have been great with the first course. No a big complaint at all. Seared Ahi was served on a bed of greens with sliced, peeled, seeded tomato. It had a wonderful sauce that I think included rice wine vinegar. Nice thick piece of quality Ahi. Served with an Oregon Pinot Noir that matched nicely. The next course was called Fillet Mingion Hash. It was thickly sliced pieces of perfectly medium rare prime fillet topped with a slice of seared Foie Gras, tiny potatoes that had been roasted, and wild mushrooms in a woodsey, beefy reduction sauce. Served with a Cabernet Sauvignon. Wife started with a salad of Hearts of Palm, Field Greens, Shitake Mushrooms in a creamy vinagrette. I had a taste and it was a good example of a perfect salad. A real celebration of the tastes and textures of nature. Next she got an Oven Dried Tomato Goat Cheese Tart with a tiny scoop of Basil Sorbet. You would put a bit of the cold sorbet on the warm tart and get a flavor that is at once crispy, creamy, sweet, tart, all at once. A real celebration of the tomato basil magic. The waiter through all of this brought some extra small plates so that wife could share in some of the courses. He even poured her a taste or 2 of some of the wines that I was being served. All without asking. My dessert was unusual. Cooked Apple Slices, a Fried Apple Ring and a scoop of vanilla iced cream with Black Truffle. It was served with a very good dessert wine. Wife got the Sticky Toffee Pudding with Pear Panna Cotta and fresh pair dice. I liked her dessert more than mine but I was glad to have tasted Truffle Iced Cream. We were also brought a Madeline with raspberry and cream sauce. Another nice touch. I must say that for the meal we got, this has to be the best priced fine dining experience in the city. I will look for any reason to return. Parking is even complimentary with validation. As we were leaving around 9:30, the bar areas were almost full. At first I thought this place was undiscovered. Not at all, it is just kept quiet by the locals. I am sure all of the hotel guests were at Spago having an equally wondeful meal. Gardens is at the Four Seasons Hotel in Beverly Hills at the corner of Doheny and Brighton Way. I would give this restaurant my highest recomendation.

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