blue on blue - Restaurant - Beverly Hills

   


Beverly Hills is a Mecca for beauty, sophistication and some of the nations best restaurants and star chefs.  blue on blue is an intimate restaurant where all these qualities merge together. A chic haven full of beautiful people, relaxed ambience and delicious food. Named one of  Food & Wine's '50 Best Hotel Restaurants'. blue on blue is a neighborhood restaurant located inside the trendy Avalon Hotel.

    

Avalon Hotel

You have to take a short stroll through the Avalon to get to the 1950's style poolside dining.  The outdoor dining area is encased within bamboo trees and floor to ceiling glass windows. The pool itself is a sparkling blue and combined with the rich blue decor of the restaurant you've got an oasis right in the middle of Beverly Hills. Lucite tables with custom benches are set inside cabanas, which can be opened to the pool, or you can pull the drapes for a more intimate and private party. Surrounding the pool are cushioned chairs and tables allowing you to dine under the fresh California sun or enjoy a candlelit supper under the stars.  If outdoor dining isn't your style or maybe it's one of those chilly southern California nights try their indoor dining room, which features the bar. This area offers guests a serene lounge atmosphere with plush couches, custom marble tables and vintage chairs.

    

Outdoor Dining

The relaxed chic atmosphere would be pointless if it weren't for Executive Chef Jeffrey Everts. Everts has created an uncomplicated gourmet cuisine for this quintessential California restaurant. Everts began his career in southern California cooking at several trendy restaurants while attending college. In 1995, he made the decision to attend culinary school in Scottsdale and while doing so, landed his first serious appointment as cook tournant under James Beard Award winner Alex Stratta at the five star Mary Elaine's. Later he was chef tournant at Hotel Bel Air under another James Beard Chef; Gary Clauson. He then joined the Westin Hotels & Resorts in 1999 as Executive Chef at Joachim Splichal's Pinot Provence restaurant at the Westin South Coast Plaza.  After traveling extensively for Westin. Everts was lured to Boston as executive chef for Spire which during his time there was named as Food and Wines 'America's 50 best Hotel and Restaurants' and Bon Appetite's January 2003 'Search of the Best.' Desiring to return to Los Angeles he joined Kor Hotel Group as their Area Executive Chef where he is responsible for blue on blue at the Avalon Hotel and Citron at Viceroy Palm Springs.

    

Executive Chef Jeffrey Everts

Everts revitalized all of the menus to attract a more serious diner to the restaurant. "The menus at blue on blue are rooted with classic techniques, yet the dishes are exciting and modern." notes Everts. "We use quality ingredients from local growers and farmers and let the products speak for themselves, keeping every plate simple and modern."

Kurobota Pork Chop


Some examples of his work are: for starters the red & golden beet salad with baby frisee Harley Farms goat cheese & apple vinaigrette or the roma tomato & asparagus "tartare" with petite basil, parmesan cheese & cabernet syrup. 

    

Roma Tomato & Asparagus "Tartare"

For an entree the Kurobuta pork chop with sweet potato puree, sauteed black kale & dried fruit jam, and Atlantic black cod Okinawa sweet potatoes, parsley & radish salad, with vanilla butter. They have lovely cheese plates like the Spanish cheese plate with sheep, cow, goat, & blue cheeses. And for desert classics with a twist like vanilla-thyme panna cotta with lemon curd & biscotti and candied walnut & banana waffle with dark rum & mascarpone molasses.

    

Atlantic Black Cod


The wine list is sophisticated and they have excellent suggestions of which wine to pair with each specific item on the menu.  For example try their Nicolas Feulliate, rose champagne, NV with the roma tomato and asparagus "tartare". Both are light, slightly sweet and crisp. Or the heady Landskroon, Shiraz, South Africa, 2002 with the Spanish cheese platter. Ever try Ice Wine? They have an Inniskillin, ice wine, from Niagra-On-The-Lake, Canada 2002 which by itself can be a delightful dessert or coupled with the candied walnut & banana waffle is heavenly.

    

Indoor Dining

Mouth watering yet? Just wait until you see the simple yet elegant presentation. Bask in the casual chic surroundings. Enjoy the thoughtful and friendly service. Smell the almost melodious aromas and taste. Yes, taste the scrumptious offerings. Everything is cooked to perfection with flavors artfully combined to dance in your mouth and delight your senses. blue on blue is not just another restaurant but a 'foodies' best kept secret.


blue on blue is located in the
Avalon Hotel
9400 West Olympic Boulevard
Beverly Hills,
310.407.7791
http://www.avalonbeverlyhills.com/

Complimentary Valet Parking is available for guests.

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