The Nosh of Beverly Hills resolves East Coast–West Coast rivalry with a unique formula: it’s a blend of New York–style deli and health-conscious California diner. The result, as the restaurant’s website puts it, is “a place for people to meet and talk and nosh.” Groups gather over three meals a day, with special dietary menus and plenty of health-centric options to make everyone feel welcome. The chefs take pride in their baked goods made without the use of preservatives, their from-scratch salad dressings, and, especially, their sourcing: all meats, including free-range chicken and turkey, grass-fed burgers, and Niman Ranch roast beef, are completely free of hormones and antibiotics.
Breakfast specials kick off the morning with some lox and cream cheese on a signature bagel or a south-of-the-border treat, such as the breakfast enchiladas. At lunch, the deli serves a repast of triple-decker cold-cut sandwiches alongside a selection of melts. Those who spelunk deeper into the extensive menu will find such dinner eats as grilled salmon served on a bed of Israeli couscous, New York steak with sweet potato, and a brisket plate. This comes alongside a full slate of classic deli staples, including matzo ball soup, pastrami and corned beef, and organic house-made hummus and falafel—all washed down with organic coffee and tea. Parking at the restaurant is free after 6 p.m.
To say that La Provence Patisserie & Café's pastries are authentic is a gross understatement: pastry chef and owner Farshid Hakim perfected his baking skills at the prestigious Hotel de Paris before bringing his cream puffs, macaroons, and lemon caramel meringue cakes to the states. Now, when he isn't busy making appearances and negotiating cease-fires on the Food Network's Cupcake Wars, he stays busy introducing his traditional treats to the hungry customers that flock to his bakery on West Olympic Boulevard. In addition to churning out napoleons and tarts dubbed "exquisitely beautiful" by CBS Los Angeles, Hakim also tempts guests toward a savory menu of quiches, soups, and sandwiches that Gayot calls "impeccable".