Jeangeorges Beverly Hills A Tasting Experience Menu

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Amenities

Jean-Georges Beverly Hills offers an exclusive dining experience on the terrace, located on the Lobby Level of the Waldorf Astoria. We offer unique multi-course menus featuring new dishes each month, highlighting seasonal flavors and surprises to be discovered. While we do not have an a la carte option, we do offer a special Vegetarian Menu. Make your reservations now and remember to wear a face covering when entering the Waldorf Astoria. We strictly enforce our Cancellation and No-Show Policy to ensure a smooth dining experience for all our guests. Thank you for helping us keep our business open and protecting our staff and fellow diners by following our safety guidelines. Remember to wear your mask until your food or drinks are served, whenever a server approaches your table, whenever you leave your table, and to wash or sanitize your hands regularly. Additionally, all guests dining together must be from the same household. Thank you for your cooperation.

Last update: 10.12.2024

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What User likes about Jeangeorges Beverly Hills A Tasting Experience:
We ordered the course meal. The food and wine pairings were not great. Very unimpressed with food for a bill coming out to Wines chosen on the premium tasting, were just as expensive as the regular wine tasting menu. The steak was cooked perfectly, but the other items were definitely not worth it View all feedback.

What User doesn't like about Jeangeorges Beverly Hills A Tasting Experience:
Ok but you’re better off at Providence or another more traditional tasting menu. For both menus they count the amuse buse as a course which I’ve never seen ever. Same with the after desert snacks so just know that the course is really a and the is really a The caviar egg is the standout, otherwise everything is just ho hum. Overcooked fish which at this price point really shouldn’t happen. The wine markup is higher t... View all feedback.

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.

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