Dining Out

Written by Jessica Varone

Now that you've worked up your appetite, here are a few restaurant recommendations submitted by locals to give you a taste of Beverly Hills vast and varied culinary landscape.

Funke

Funke, co-owned by chef Evan Funke and Kurt Rappaport, showcases Italy's culinary traditions through rare pasta shapes and generational recipes. The two-story pasta laboratorio enhances the guest experience, while Bar Funke offers stunning Beverly Hills views, a Cristallo Rosa quartz bar, and a separate menu featuring sfincione, crudos, caviar service, and desserts. Authentic energy and attention to detail define the Funke experience. 9388 S Santa Monica Blvd, Beverly Hills | FUNKELA.COM 

Photos courtesy Funke

 

SUR LE VERT

 Sur le Vert, a new Beverly Hills wine bar and kitchen, debuts in the former space of Tommy's Café and Bar Bouchon. Tabula Rasa's award-winning team presents Chef Ben Stephens' small, meaningful menu using top ingredients for fantastic results. Nicole Dougherty's cellar features natural, minimally intervened wines, highlighting female winemakers and unique grapes. Dougherty says, "We're honoring an ethos of natural wine...providing Beverly Hills with wines we think they will love." Enjoy a warm, green interior and exceptional service from seasoned GM Sean Beckner-Carmitchel. 235 N Canon Dr, Beverly Hills | surlevert.com

Photos by Ryan Gobuty

 

DANTE

 Dante NYC, the renowned aperitivo bar, is launching Dante Beverly Hills at The Maybourne Beverly Hills in May 2023. Enjoy award-winning cocktails like the Dante Martini and Seville Spritz and Italian and Mediterranean-inspired dishes such as Cedar Smoked California Rainbow Trout and Roasted Santa Barbara Black Cod. Set within the Golden Triangle, the stylish rooftop space offers stunning Hollywood Hills views, a pool, and cabanas. This new venture reflects Maybourne Hotel Group's commitment to innovative culinary experiences and luxury hospitality. 225 North Canon Drive, Beverly Hills | maybournebeverlyhills.com

Photos by Ashley Randall

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