Today is: Monday, April 24, 2017






Circa 55 Restaurant and Lounge Review



Upscale sexy chic best describes this sensual restaurant located in the Beverly Hilton’s Hotel. This restaurant combines the timeless elegance of the hotel with the unbridled exuberance of a talented Roy Choi, Chef de Cuisine.  This new neighborhood hot
spot serves the most amazing inspired Southern California cuisine. With these
expert chefs leading Circa 55, there’s no question that this foodwill play
a significant part of the Beverly Hilton’s luxurious experience.

  

Circa 55 is set in the legendary, recently renovated Beverly Hilton in Beverly Hills. At this new restaurant, Chef Roy Choi utilizes hand-selected local produce spirited with tantalizing prime steaks and fresh seafood fused with a Californian appeal to create eclectic offerings with an artful twist. Circa 55 stands for exceptional service, an unforgettable atmosphere and intimated poolside patio dining at the world-famous Aqua Star Pool serving classic cocktails and signature drinks.
 
 

This place combines mid-century, retro-chic interior design with cool, casual poolside dining reflecting the fun, laid-back sophistication that is uniquely Californian. This
new restaurant and lounge exemplify a focus on a design that is reflective of
the history and architecture of the world-famous Beverly Hilton.

 
 
The comfortable bar overlooking the poolside palm trees, with a light, airy atmosphere. An oasis from the city outside, the bar is the perfect place to relax
with signature cocktails or tapas. Inside, the Lounge compliments the laid-back sophistication that is uniquely Californian. For those wanting to “dive-in” to the
evening while enjoying California weather, open air lounge-style seating surrounds
the pool area, allowing for intimate conversation while still being a part of the
overall scene. Soft deep-earth tones and soothing melon hues are complimented
by woven light wood furnishings, creating a tranquil atmosphere to end a
hectic work day or kick-off an electric evening.

 
Pinot Griggio/ Mojito                                   Suffering Bastard 

We first stopped at the Bar, and enjoyed one of their popular drinks; the Mojito, which was truly delicious, along with a glass of Pinot Griggio, we also got a complimentary appetizers, which I loved, specially before dinner. While
enjoying the happening bar scene, they also have couple Plasma TV’s
around the bar area for sports events viewing, etc.



The restaurant’s architecture is gorgeous, the Engstrom Design Group worked with
the already strong architecture of the Beverly Hilton’s exterior to create a sleek, sophisticated space that conveys warmth and anticipation. Floor-to-ceiling glass
walls within Circa 55 open the dining area to soft natural light that accentuates the depth of earthy fabrics and the textured floor, while emphasizing the intricate
shadows of the metal wall sculptures. The serene desert influence also translates
to the artwork displayed on the walls. Metal wall sculptures provide mid-century accents while complimenting the architecture of the hotel. Cactus prints
by Thomas Brummett complete the desert retreat mood.


Homemade Breads

I truly enjoyed my dining experience at Circa 55, from the moment you arrive to the moment you leave, this restaurant has consistency in delivering a quality food and exceptional service which in my opinion gives to the customer a sense of
confidence in that translates into return visits.

 
         Salmon Carpaccio                           Tempura Shrimp and Lobster  

The restaurant takes pride in their extensive wine list, offering a large selection of
both classic family California wineries as well as up and comers. Our choice was
the California Brut 2002 – Schramsberg Blanc de Blancs, a perfect choice for
our meal. A great selection of home made breads is also served along with the
most unusual and delicious butter with truffles that I think was out of this world!


Tuna Sliders

Call off the search for the best appetizers in town, it’s been found. We started with an amazing selection which included: Tuna Sliders, with wasabi & sweet pea coulis, this is a very unusual creation, which everyone who loves tuna will certainly enjoy this one; we also recommend the Beef Carpaccio, with tomato jam, roaring 40’s Blue Cheese and pickled beets, and the special extra virgin olive oil from Abruzzo; Agrimato, their Maryland Crab cakes were truly extraordinary served with roasted Jalapeno
& Lime Aioli, Asian Greens on a Pineapple Vinaigrette, simply divine!

 
Beef Carpaccio                                           Beet Tower    


Maryland Crab Cake

Chef Roy Choi sent us a selection of not to be missed salads such as Beet Tower,
with lemon mousse cheese and walnuts, a great combination for beet lovers, a Caprese Salad, with the most tender and creamy Buffalo Mozzarella, roasted
cherry tomatoes and micro basil salad, yes, this was to die for.

 
Caprese Salad                                           Truffle Butter    

Our entrée choice were the Prime Porterhouse steak from the 1700 Degree Broiler, this steak was simply spectacular, very tender, cooked to perfection, It was one of
the best steaks that I have ever had. There are a variety of sides that you can also have, such as vegetables, mashed potatoes, smocked duck white bean cassoulet, onion rings, seasoned French fries, or sake infused sautéed mushrooms.


Chilean Seabass


Prime Porterhouse steak from the 1700 Degree Broiler

My choice for dinner was the sautéed John Dory, this was also very well done and accompanied by a crab tabbouleh, orange and carrot butter, a rare combination,
one that comes from experience. This is a great dish for seafood lovers.


Sautéed John Dory with a Crab Tabbouleh

If you love a great desserts that this is the place for you, the Executive Chef 
de Cuisine Roy Choi has one of the most tempting selections of amazing
sinful desserts such as; cookie plate, espresso and orange brule,
seasonal fruit tart, ice-cream, trio from circa, baked Alaska,
strawberry Romanoff, and cheese selection.

  
Privoire; a praline mousse                                                            

We tasted the Privoire; a praline mousse with diced pear caramel and pear alcohol sponge, and the Trio of Chocolate, with white, dark and milk chocolate and
chocolate chiffon, both were absolutely devine.


Trio of Chocolate

The service at Circa 55 was amazing, the waiters were attentive and
knowledgeable, and we had such a spectacular, sophisticated,
mouthwatering selections of appetizers and main courses that it was easily
Buzz of LA best dining experience of 2006. The overall sensory
experience of Circa 55 is one of stylish comfort.

I would like to give special thanks to Lynda Simonetti, and Executive
Chef  de Cuisine Roy Choi  for the extraordinary dinner we had.

                                                
For map and location click Here!

For more information please visit their website at www.Circa55beverlyhills.com


Article By: Mary Adams
Photos By: Chris Marx


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