If the tables at Kate Mantilini could speak, they'd quickly find themselves booked by every major talk show. Their undersides have seen the feet of Al Pacino and Robert De Niro filming their first scene together in Heat as well as the pants cuffs of Tom Cruise, Mick Jagger, and Antonio Banderas, according to seeing-stars.com.
Founders Marilyn and Harry Lewis built the backbone of this celebrity hot spot. Harry had already worked alongside Humphrey Bogart in the film Key Largo when he told Marilyn that he hoped to open a restaurant chain geared toward folks in the film industry. In 1950, his idea came to life at several Hamburger Hamlets, where Hollywood icons could grab a meal or autograph a fan's shirt with ketchup before returning to their shoots. While luminaries like Sammy Davis Jr. occasionally supervised the kitchen, says the Los Angeles Times, Marilyn taught herself to cook a repertoire of eclectic comfort food. In 1987, the pair sold their Hamburger Hamlets and established Kate Mantilini.
Today, looming Mad Men posters on the walls speak to a modernism that has not abandoned the restaurant's Hollywood roots. A geometric orrery sculpture hangs from the gigantic sundial on the roof, and an elongated mural of a boxing match stretches across the dining hall. The smell of Kate's signature meatloaf weaves throughout the architecture and mingles with a slew of rotating aromas, from calamari to strip steaks and award-winning chicken pot pie. As the scents drift past the tables and onto an outdoor patio in Beverly Hills, they surround the former bank building, which now hosts homestyle breakfasts, lunches, and dinners.
The Lewis family has also opened a second Kate Mantilini location in Woodland Hills. The garden setting has its own alfresco seating to supplement 42 indoor booths, where patrons can order the same quality of rustic yet upscale American cuisine. Though they see their fair share of well-known figures, both restaurants cultivate an unambiguously welcoming vibe—one that invites children to feast on macaroni, casual visitors to stop in for a bowl of soup, and hungry families to share tapas rather than saw microwave dinners in half.
Motivated by the success of their first restaurant, the beachside Caffé Delfini in Santa Monica, co-founders Alessandro Ercoli and Gianpietro Silardi joined forces with Franco Lupinacci to expand their culinary expertise to Beverly Hills. The result of their collaboration is Delfini Città, which holds true to the threesome's Roman roots by welcoming whole families to carouse across several upscale Italian dining rooms, a chic bar, and a rustically urban pizza lounge where head pizza chef David Santiago unleashes his award-winning brick-oven pies.
In the central dining room, plush red pillows are individually strung behind the benches of long wooden banquet tables, offering each guest a comfortable way to recline between bites. Textural, but primarily monochromatic artwork adds sleek panache to the setting without steeling attention away from Luca Buaffi's Italian dishes, including hearty pastas and free-range veal in delicate wine sauce.
Wherever a group decides to enjoy dinner, the glow of moonlight is never far away, as most of the walls are littered with enormous picture windows. To continue revelry even after dessert, patrons can stop by the bar for a recommendation from head bartender Mark Disalvo, who mixes a diversity of Italian-inspired cocktails as well as pours from a vino list that includes more than 20 world wines and 50 by the bottle. Then, amid Delfini's low light, tipplers can enjoy their libations of choice while watching black-and-white movies on the bar's flat-screen TV, originally purchased in 1932.
With a stay at Montage Beverly Hills in Beverly Hills (Beverly Hills - West Hollywood), you'll be close to Paley Center for Media and University of California Los Angeles. This 5-star hotel is within close proximity of Museum of Tolerance and Westfield Century City.
Make yourself at home in one of the 201 individually decorated guestrooms, featuring iPod docking stations and LCD televisions. Your pillowtop bed comes with Egyptian cotton sheets. Relax and take in city and courtyard views from the privacy of your room. Complimentary wireless Internet access is available to keep you connected. Bathrooms feature separate bathtubs and showers, double sinks, and televisions.
Rec, Spa, Premium Amenities
Relax at the full-service spa, where you can enjoy massages, body treatments, and facials. You're sure to appreciate the recreational amenities, including an outdoor pool, an indoor pool, and a sauna. This hotel also features wireless Internet access (surcharge), concierge services, and gift shops/newsstands.
Grab a bite at one of the hotel's 2 restaurants, or stay in and take advantage of 24-hour room service. At the end of the day, relax with your favorite drink at one of the 2 bars/lounges.
Business, Other Amenities
Featured amenities include limo/town car service, dry cleaning/laundry services, and luggage storage.
Chef Carlo Podda, a native of Sardinia, expertly prepares fresh pastas with New Zealand mussels and calamari and layers lasagna with Bolognese sauce and parmesan cheese. His regional Italian cooking and handmade pastas helped earn Campagnola Trattoria recognition as the Best New Neighborhood Restaurant in Los Angeles Magazine, as detailed on their website. In the dining room or the outdoor patio, servers deliver braised veal shank with saffron risotto, as well as fresh-from-the-oven pizzas crowned with arugula, prosciutto, and paper hats. Behind the restaurant's full bar, mixologists sling cocktails and uncork bottles of Italian and Californian wines from the extensive list
Chef "Ben" Benameur has cooked for a variety of palates, including Hollywood celebrities. But his culinary career began a bit more humbly—first learning to cook alongside his mother while growing up in Morocco. Chef Benameur eventually immigrated to Los Angeles and brought along his mother’s recipes and his own distinctive culinary style. He passionately embraces the flavors and techniques of Moroccan cooking while adding his own modern interpretations whenever possible. At one particular catered meal, his sophisticated iteration of homespun cooking caught the attention of award-winning actor Ryan Gosling. The rising-star, who was 24 at the time, reached out to the chef and eventually agreed to co-found a restaurant—Tagine—alongside Chef Benameur and sommelier Chris Angulo, according to Lifestyler magazeine. Above all else, the Zagat-rated eatery remains committed to the cozy warmth of Moroccan home cooking, even as the chefs demonstrate their gourmet talents and inclination for upscale touches. In its 2006 review, the Los Angeles Times noted that, "at Tagine, Chef Benameur subtly varies his spicing from dish to dish and skillfully weaves flavors through the set meal with a light, sure hand." He continues to rely on his mother's hummus recipe and lamb entrees marinate is an many as seven different Moroccan spices. However, Chef Benameur also looks to the flavors of his new home by finishing dishes with vegetables straight from the day's farmers markets. With its dark-olive walls and earth-toned banquettes, Tagine's intimately sized dining room also puts diners at ease with a warm, inviting ambiance. Gentle jazz plays over the speakers. Exposed Edison bulbs dangle from the ceiling and gently light the space. Handmade mirrors dominate one wall opposite a collection of framed black-and-white photographs. To help readers picture the setting, the Los Angeles Times review gives one piece of advice: "think Rick's place from 'Casablanca' updated for the 21st century."
Despite its moniker, there isn?t a sweeter thing than garlic in the minds of the chefs at The Stinking Rose Restaurant. The famed eatery celebrates the pungent plant by integrating it into their every contemporary California-Italian dish, including pasta, 40-clove garlic chicken, garlic-encrusted ribs, and sea bass with garlic butter. There's even garlic wine and garlic ice cream with chocolate mol? sauce.
And with a motto like ?we season our garlic with food,? it?s no wonder The Stinking Rose doles out more than 3,000 pounds of garlic each month. Still, the chefs recognize that, much like wearing clothes, garlic may not be everyone?s thing; they will create dishes without it upon request.
The heavy use of garlic isn?t the only unique thing about the restaurant. At the original San Francisco joint, the world?s largest garlic braid twists around the walls of the establishment, and a mural painted by a local artist depicts garlic bulbs skateboarding down the city?s steep hills and picnicking at Golden Gate Park.