L.A. can hardly remember the days of old-school hotel dining, with its ho-hum continental breakfasts and uninspired American menus. High-end hotels have raised the bar on dining, adding contemporary menus, investing in unique design and even employing celebrity chefs; see successes like The Bazaar by José Andrés (465 S. La Cienega Blvd., Beverly Hills, 310.246.5555) or the Montage Beverly Hills’ Parq (225 N. Canon Drive, Beverly Hills, 310.860.7800) and Muse restaurants. The Four Seasons Hotel Los Angeles at Beverly Hills just replaced its classic Gardens with Culina (300 S. Doheny Drive, Beverly Hills, 310.860.4000), a warm, contemporary Italian restaurant; try chef de cuisine Victor Casanova’s melt-inyour-mouth crudo dishes, offered up from a sleek bar. The J.W. Marriot at L.A. Live brought on rock ‘n’ roll, Converse-wearing consulting chef Kerry Simon to helm L.A. Market (900 W. Olympic Blvd., downtown, 213.765.8630). And the Ritz-Carlton, Los Angeles—brand-new and located adjacent to the J.W. Marriott—offers WP24 from Wolfgang Puck (900 W. Olympic Blvd., downtown, 213.743.8824), located on the hotel’s 24th floor and featuring the chef’s take on his beloved Asian cuisine.