You may be familiar with the banana leaf wallpapered Beverly Hills institution that is the Fountain Coffee Room. Inspired by the soda fountains of the 1940s, the space buzzes with short-order chefs serving up up made-to-order eggs, omelets and burgers to the counter service only crowd. On any given day you can walk through the doors of the Beverly Hills Hotel, head downstairs and see everyone from industry moguls to A-list musicians eyeballing the pie selection and tearing through silver dollar pancakes, sour cream and caviar omelets and tuna melts.
But once 7 o’clock hits, the fun is over, until now.
Kicking off on Feb. 18-19, the legendary 19-seat coffee room transforms from casual cafe into chef’s table for a new series of intimate dinners. Each season Executive Chef Kaleo Adams serves up a four-course menu, highlighting the best of California’s fresh and seasonal ingredients while diners lucky enough to snag a seat can watch Adams’ team of chefs prepare the meal right in front of their eyes. Foodies attending the dinners can also enjoy wine pairings from wineries selected especially to compliment the menu.
For the inaugural dinner, feast on delicacies like Japanese A5 Wagyu beef served over a housemade bao bun with a side of Matsutake tea; Nantucket bay scallops; sous vide and grilled Snake River Farm pork loin; and carrot cake with compressed pineapple for dessert. To further enhance the menu, Adams partnered with Domaine Anderson wine for top single vintage pairings like their 2012 Anderson Valley chardonnay and pinot noir.
Here’s a closer look at what you can expect:
You can make reservations beginning Jan. 30. $149/pp with wine pairings. 9641 Sunset Blvd., Beverly Hills, 310.281.2904. dorchestercollection.com