Owner Susan Disney Lord (a niece of Walt Disney) has transformed what was once a ho-hum tavern into the stunning Bel Air Bar and Grill. A two-story glass entryway adorned with a mural of bougainvillea leads into a modern, minimalist dining room with brick walls, dark furnishings and a working fireplace. Young professionals and Getty Center museum-goers (it‰Ûªs a three-minute drive away) gather for twists on classic American fare. Appetizer highlights include truffled mac ‰Û÷n‰Ûª cheese, fried calamari and a grilled shrimp cocktail. EntrÌ©es are simple yet hearty and flavorful, especially the moist pan-roasted branzino (Mediterranean sea bass) served with crunchy carrot farro and roast chicken accompanied by sautÌ©ed potatoes, pearl onions and corn. California labels dominate the concise wine list, which also includes a few international selections. Diners with sweet tooths won‰Ûªt want to miss the pastry chef‰Ûªs signature red velvet ding dong for dessert.
NOTE: Groupon name is ‰ÛÏBel Air Bar and Grill‰Û� but we believe it should be ‰ÛÏBel Air Bar & Grill‰Û�.
The Skirball Cultural Center is a renowned museum, vibrant performing arts center, and prestigious educational institution that is dedicated to sustaining Jewish heritage while welcoming visitors of all ethnic and cultural identities. Members get unlimited year-round access to museum exhibits, including Noah's Ark. The popular interactive gallery inside a massive wooden ark is filled with animal puppets (made from recycled materials) and hours worth of creative, challenging activities for kids of every shoe size, all aimed at teaching the value of community and sustainability without having to live among Himalayan monks for seven years. Children must be accompanied by an adult, and members should call ahead to schedule a timed entry or book online.
Mirrored walls, black leather booths and dim lighting give Brentwood ‰ÛÒ a neighborhood American comfort food spot from Westside restaurateur Bruce Marder ‰ÛÒ a sophisticated, clubby feel. The emphasis is on classic grill fare like steaks and chops, among which the veal chop, flat-iron steak and New Zealand rack of lamb stand out. Fresh fish specials, top-notch burgers and pastas (macaroni & cheese is ever popular) are also safe bets, but more adventurous eaters might gravitate toward dishes with a little more flair like the maple leaf duck tacos with pomegranate salsa. The restaurant‰Ûªs owners are enthusiastic wine connoisseurs who strive to share their passion; you‰Ûªll find rare labels like Peter Michael and Kosta Browne on the extensive wine list. Down-home desserts like strawberry shortcake and chocolate bread pudding offer the ultimate in sweet comfort.
NOTE Groupon name is ‰ÛÏBrentwood‰Û� but we believe it should be ‰ÛÏBrentwood Restaurant & Lounge‰Û�.
Novel Cafe puts an elegant twist on the café experience—the tastes are always sophisticated, organic, and internationally inspired. Crisp salads arrive topped with grilled chicken and candied walnuts or roasted beets and goat cheese. Wraps are rolled with black beans and housemade pico de gallo or seared ahi tuna and wasabi spread. Some locations even serve dinner entrees, including roasted duck and rib-eye steaks, as well as microbrews and imported beers on tap. Espresso drinks, freshly squeezed juices, and organic, imported coffee and tea are on hand, too, to complement the eclectic flavors.
Farm-fresh fare isn’t what one might expect to eat in one of the nation’s largest cities, but that’s what Chef Richard Hodge at Blvd 16 knows best. While working as an executive chef in the Bay Area, he developed a strong sense of environmental responsibility, creating food from sustainable ingredients. Hodge brings all of that knowledge to Blvd 16, where guests flock for meals all day long. Breakfast kicks off with his California burrito, which is stuffed with hash browns, scrambled eggs, and avocado. Brunch sings a similar tune, though hearty salads and $1 mimosa refills join the mix. At dinnertime, Hodge fills plates with robust main courses, such as duck drizzled in pink-peppercorn vinaigrette and steak frites with thick-cut paprika fries. Because he relies on farm-sourced ingredients, Hodge sometimes has to substitute menu items or talk down the cans of Cheez Whiz that occasionally picket outside the restaurant.
No matter which origami shape you fold it into, Hoagies & Wings' menu remains highly pleasing to any saucy or sandwich craving. Wings are available in three styles: bone in ($5.99, six pieces), boneless ($4.99, six pieces), and chicken fry ($3.99, small). Each wing is outfitted from a 10-member flavor bureau, which consists of such finger-coating deliciousness as mild, hot, spicy Thai, mambo, and garlic parmesan.