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Sunday champagne brunch at the Peninsula Beverly Hills--it doesn't get more civilized than that
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What could be better than spending a Sunday afternoon with someone special enjoying a champagne brunch on the patio at the snazzy Peninsula Hotel in Beverly Hills. A civilized affair with a served multi-choice menu followed by luscious, buffet-style desserts.
I'm not exactly a major brunch buff. But, after sampling the Sunday spread at the Peninsula Beverly Hills, I've altered my opinion. What a civilized affair. No self service lines or trays, unlimited French champagne poured while you savor all the different courses, and impeccable service so typical of the Peninsula Group.
It was a perfect LA day, in the 80's clear and smogless. We sat outside on the patio of the hotel's Belvedere Restaurant. Several friends had recommended the meal but we really weren't sure what to expect.
Our waiter brought over a bottle of Piper Heidseck Brut Champagne and asked if we'd like any. It came with the $69 per person menu so how we decline. He gave us the menu which listed several starters and explained that they would be served prior to the entree we selected and that dessert was offered buffet-style.
Ah, the good life. I looked around and watched Beverly Hills denizens and visitors sipping bubbly and enjoying the food. We sipped and pondered the entree choices. I opted for salmon, Richard took the steak--check out my food photos.
Even though it wasn't a self-service affair, we couldn't finish. But we had a fun time trying. I loved the smoked salmon, he loved the truffle mac and cheese, we both enjoyed the Ahi tuna, the fruit salad and the mozarella and tomato caprese. I'm not into duck, but Richard said th4 Peking duck pancake was exceptional. Check out the slide show and let the photos speak a thousand words.
We sipped champagne. Our entrees came. My wild Alaska salmon proved perfect, moist, tasty, just the way I like it, on an interestingly flavored rice with wild mushrooms. Richard's steak came just how he ordered it, rare and juicy.
We sipped more champagne. Then got up to check out the desserts. You'll see what we selected in my slideshow, but I'll give you a hint: carrot cake that was divine, an amazing lemon merengue tart, cookies and a chocolate number to die for.
A cup of quality coffee, a little more champange and we were happily satisfied. As we left we ran into an old pal, executive chef James Overbaugh. The talented, youthful chef oversees the kitchen at the hotel with aplomb, he's created a four star menu atypical of hotel dining rooms.
Peninsula Beverly Hills, 9882 Santa Monica Blvd., 310-551-2888, www.peninsula.com.
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