Jeangeorges Beverly Hills A Tasting Experience

Absolutely wonderful service and the food tasting experience was exquisite!

The food and the service were amazing. Definitely in my top of tastings. The food was beautiful. Some dishes were delicate, some dishes were heartier and it was all sumptuous and delicious. Was it expensive? Of course, but a true culinary experience and so worth it for a special occasion.

Came for the course tasting dinner for our anniversary and absolutely loved it. The "toasted yolk" was to die for. Food, service, atmosphere...EVERYTHING was exceptional. Looking forward to coming back.

We love the ambiance and service, the prix fixe menu is our favorite in the city . It changes monthly so it’s fun to go . we take out of town guests or go just the of use for a nice evening out. My favorite wait staff always come over to say hello and we enjoy the relaxed yet luxe atmosphere

Kudos to everyone on the team that creates Jean-Georges Beverly Hills Tasting Experience. For this nerdy solo diner, the printed personalized menu was just one example of tailored hospitality that let me feel like I belong, even as a traveler. Persian cucumbers pickled in a warming, bright vinaigrette prepared my palate for the egg toast caviar. Bravely, I followed Nick’s suggestion that it could be picked up and eaten like the grilled cheese sandwich that it incomparably transcends; I didn’t make a mess! Billecourt-Salmon JGV champagne (with a touch of extra sugar in the dosage) was the perfect accompaniment. The shrimp course is a delightful new adventure: atop truly silky cannellini beans arranged around a luxurious leek emulsion, each bite had its own intermezzo of exquisitely distinct chanterelles or leek—an understated, unfussy masterpiece. French Chardonnay is a delightfully fresh pairing. Then the Wagyu with both hibiscus mustard and hibiscus powder enabled this experimentalist to conduct a simple difference-mapping by comparing how the single-ingredient powder’s interaction with the beef contrasted with the exquisitely balanced condiment—fun gastronomic science. (I also tried both with the tiny potato, and the chive with the beef and each tiny tasty vegetable. Tempranillo was perfectly on point. The panna cotta with rosemary sorbet, passito di Pantelleria, and mignardises each deserve their own essay—but this is already too wordy.