Cuisine:

• Californian

The Blvd Description:
When The Blvd opened a few years ago, it represented a drastic change from the former Lobby Lounge. Located at one of the most luxurious intersections in Beverly Hills, its designer could not resist opening the room onto Wilshire Boulevard, adding a terrace and installing much larger windows. Inside, the result is quite stunning, starting with the onyx bar enhanced by the black granite-and-white-onyx floor; the 1,000-bottle backlit wine display; the ebony wood panels on the walls; and the stylish honey-colored leather chairs. The modern, Art Deco-influenced décor is elegant and comfortable, especially if you are lucky enough to be seated on the sofas where you can observe the entire room with its chic and happy clientele. A tandem of international talents is now at the helm of this kitchen, with the purpose to rise to the high standards that savvy travelers would expect in such a grand place that can luxuriously accommodate several dozen diners. The Spaniard Perfecto Rocher teamed up with Frenchman Gilles Arzur to conceive of and deliver a menu that hails from both gastronomical sensibilities while maintaining harmony---an intriguing and rather successful exercise! One could almost make a game of guessing who has composed what part of the score. Expect to find the best ingredients possible on your plate, whether it's a Kumamoto oyster, Maine shellfish, Spanish ham, organic filet mignon or an arugula green. With such bounty to draw from, the dishes are at their best when they are lightly finished and retain the ingredients' own flavor. Even non-vegetarians will acclaim the farmers' market Spring "Ragu" vegetables, which shines like a ray of morning sun in the garden. A love for vegetables is apparent, as seen in the fresh garlic and parsnip with the melting Hokkaido styled scallops, and the pearl onions and morels with the tender filet mignon. Although we generally consider foams to be more trendy than tasty, we confess that the apple and arugula foam is a find, an unusual combination that refreshes the palate. Unpretentious desserts conclude a menu underlined by an inclination toward lightness---a necessary and much-appreciated quality these days. The unobtrusive service is well polished and with the help of the sommelier, it won't be difficult to pick the right pairing among the thousand-plus bottles on display, not to mention the wines by the glass such as a fruity Morgan Pinot.


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