Best Restaurants in Beverly Hills Los Angeles 2026

Two Michelin stars and four decades of feeding the entertainment industry — if your client has heard of one Beverly Hills restaurant, it is this one.

Wolfgang Puck's Beverly Hills flagship has held two Michelin stars and a position at the centre of Los Angeles's cultural life since 1982. The current iteration — moved to the Canon Drive patio location in 1997 — operates in an open-air courtyard beneath olive trees and trailing bougainvillea, with a service team that has been managing the specific social complexity of this room — who is seated where, how prominently, in whose sightline — for longer than most restaurants have existed. The patio on a warm evening is one of the most socially calibrated dining rooms in California.

The kitchen operates a menu that Wolfgang Puck has refined over four decades: the house-smoked salmon pizza with crème fraîche, chives, and Osetra caviar is the dish that defined California cuisine in the 1980s and still holds its position as a luxurious opening statement. The Wiener Schnitzel — Puck's Austrian inheritance, pounded thin, fried in clarified butter, served with warm potato salad and lingonberry jam — is the main course that signals you know what you are doing. The tasting menu ($250 per person) changes weekly by season.

For client entertainment in Los Angeles, Spago remains the choice that requires no justification. The patio, the room's energy, the staff who move with the confidence of people who have seen everything — the dinner operates at a social frequency that the rest of the city's restaurant scene struggles to match. The complete Los Angeles dining guide covers the region in full; Spago is its most established entry point for serious client entertaining.

The Four Seasons steakhouse that proved Beverly Hills could do beef at the level of Chicago — one Michelin star, banquette seating, and a Wagyu list that requires a separate conversation.

Wolfgang Puck's Michelin-starred steakhouse sits in the sleek interior of the Four Seasons on Doheny Drive, and the room communicates its purpose immediately: banquette seating along mirrored walls, a Richard Meier-designed space of clean lines and intentional lighting, and a staff that moves with the confidence of people managing a room where the guests are accustomed to getting exactly what they want. The bar programme is LA's best: a pre-dinner Old Fashioned or Negroni from the back bar is its own arrival ritual.

The beef programme is the kitchen's anchor. Dry-aged prime beef from Nebraska, American Wagyu from Snake River Farms, and a selection of Japanese A5 Wagyu from Kagoshima Prefecture are presented on a meat board at the table before ordering. The 28-day dry-aged New York strip ($95) is the choice that balances quality with value; the 16-ounce A5 Wagyu rib-eye ($195) is the choice that ends the conversation about where you chose to spend the evening. The sides — creamed spinach with truffle, crispy potato hash with shallots — are executed with the same attention as the steaks.

CUT is the right choice for deal-making dinners where the format (American steakhouse) is the comfort zone of the client. The private dining room accommodates twelve; the bar seats have walk-in availability most evenings. For clients in finance, real estate, or any industry where the steakhouse is the established vocabulary of serious entertaining, CUT speaks that language with authority and a Michelin star.

French aesthetics in Californian luxury, led by Executive Chef Ralf Schlegel — the Peninsula's dining room is Beverly Hills at its most quietly accomplished.

The Peninsula Beverly Hills is the hotel against which all other Beverly Hills hotels measure themselves, and The Belvedere — its flagship dining room — operates at the same standard. The room looks over the hotel's garden terrace: a cultivated oasis of Californian planting that provides privacy from the street and the sense of a private estate rather than a hotel restaurant. Executive Chef Ralf Schlegel, who has led the kitchen for over a decade, produces a menu of French-influenced contemporary Californian cuisine that is technically polished without being theatrical.

The warm lobster salad with a champagne beurre blanc and micro herbs is the signature opener: a dish that rewards the kitchen's access to Santa Barbara Channel lobster at market-best quality. The slow-roasted prime rib with Yorkshire pudding and a Cabernet reduction is the Sunday lunch signature; on weekday evenings, the dry-aged duck breast with a cherry gastrique and Thumbelina carrots is the main course that holds consistent quality through every service. The wine cellar holds over 500 selections, managed by a sommelier who knows the Napa Valley at producer level.

The Belvedere is the Beverly Hills restaurant for a dinner where genuine refinement rather than status theatre is the point. The crowd is older, more established, and more genuinely wealthy than the tables at Spago or CUT — which is either the selling point or the qualifier, depending on who you are entertaining. For clients in private wealth management, law, or established entertainment, this is the register that communicates shared values.

Contemporary Mexican cuisine with a Michelin nod and a California sensibility — this is as far as possible from your neighbourhood cantina, and it is entirely intentional.

Mírame arrived on Canon Drive in 2021 with a Michelin Bib Gourmand recognition and a menu philosophy that treated Mexican culinary tradition as a source of serious creative inspiration rather than a category of casual dining. The dining room is warm and modern — open kitchen, handmade tilework, leather banquettes, a mezcal bar that stretches the full length of the room — and fills with a clientele that crosses the Hollywood creative and Beverly Hills business communities in equal measure.

The kitchen, led by chef Brian Reimer, produces dishes grounded in the culinary traditions of Oaxaca, Veracruz, and the Yucatán: the tetela de quesillo — a masa triangle filled with Oaxacan cheese, epazote, and black bean cream — is the dish that has generated the most coverage; the lamb barbacoa with a guajillo-adobo and hand-pressed corn tortillas requires forty-eight hours of preparation and rewards the patience; and the arroz con leche dessert, made with hibiscus-poached pear and Oaxacan chocolate, is the correct ending to any order. The mezcal list spans fifty producers and is one of the most considered in California.

Mírame is the Beverly Hills restaurant for clients from creative, technology, or any industry where demonstrating cultural curiosity matters as much as the quality of the food. The format is sharing-based, which creates the natural table dynamic that client entertaining performs best in. The guide to impressing clients at dinner addresses the psychology of format selection; Mírame's sharing plates and mezcal-anchored drinks programme is the current best execution of that principle in the neighbourhood.

The Beverly Hills steakhouse that operates at full volume every night of the week — high energy, exceptional beef, and the butter cake dessert that closes every deal.

Mastro's on North Canon Drive is Beverly Hills' most reliably full room on any given Tuesday. The dining room is warm, loud, and lit to flatter — a combination of dark wood, leather booths, live piano from the bar, and a volume level that accommodates both the deal-making conversation at Table 12 and the birthday celebration at Table 24 simultaneously. This is not a room for quiet contemplation; it is a room for doing things with purpose, which is why the entertainment industry has been filling it for twenty years.

The wet-aged 32-ounce bone-in rib-eye ($185 for two) is the flagship cut, and it delivers a textbook example of American steakhouse execution: a hard crust from a thousand-degree broiler, a rose-pink interior, and a resting time that the kitchen takes seriously. The prime crab cake with a red pepper rémoulade is the appetiser that earns its position; the lobster mashed potatoes are the side dish that justifies the entire category. The signature warm butter cake for dessert — ordered at the beginning of the meal to ensure the thirty-minute preparation — arrives in a cast-iron skillet and is large enough for four people or two people determined to finish it.

Mastro's is the right choice when the evening should feel like a celebration regardless of what is being celebrated. The energy of the room does that work independently. For clients in sports, entertainment, or real estate, the social currency of the address is already established. For clients from outside the US, Mastro's delivers the American steakhouse experience at its most accomplished and unambiguous.

The original Nobu restaurant, before Nobu existed — the black cod with miso is still the dish that started everything.

Nobuyuki Matsuhisa opened his eponymous restaurant on La Cienega in Beverly Hills in 1987, and it was here that the black cod with miso — marinated overnight in white miso, sake, and mirin, then grilled to a lacquered exterior — was invented. The dish went on to define the Nobu global brand. The Matsuhisa original is a smaller, more personal expression of the same philosophy: a room of twenty tables, a sushi bar that Matsuhisa himself occasionally works, and service that is attentive without the corporate polish that the Nobu hotels have introduced to his later restaurants.

The omakase menu ($175 per person) is the correct way to experience the kitchen: the sequence moves through yellowtail jalapeño sashimi with ponzu and yuzu, tuna tataki with Peruvian ají amarillo, the black cod in its original preparation, and ends with a green tea crème brûlée. The sake selection is smaller than the Nobu properties but more carefully curated. The kitchen also produces Peruvian-influenced ceviches — the tiradito with tiger's milk and crispy leeks is the most polished example — that show the other half of Matsuhisa's formative culinary training.

For clients who know the Nobu brand, dining at the Matsuhisa original carries a context that communicates connoisseurship. For clients who do not know the brand, the quality of the food communicates everything that needs communicating. The Japanese restaurant guide for New York covers the east coast alternative; this remains the California original.

The garden patio on a warm Beverly Hills evening — Italian classics under the stars, reliably excellent, and always full of couples who made the right decision.

Il Cielo is the neighbourhood's most reliably romantic Italian restaurant, operating since 1986 in a Mediterranean-courtyard setting on Burton Way with a garden patio strung with Edison lights, jasmine overhead, and a fountain that provides the correct background music for a first date or proposal. The dining room inside is draped in fabric and dimly lit; the garden is the room for which reservations are specifically requested months in advance.

The kitchen produces classic Northern Italian cuisine without pretension: a house-made tagliatelle with a Bolognese ragu slow-cooked with Chianti, carrots, and pancetta; a veal piccata with lemon, capers, and white wine sauce; and a tiramisu made in-house with Savoiardi biscuits, mascarpone, and a heavy hand with the espresso. The wine list runs to two hundred bottles, weighted toward Super Tuscans and Piedmontese Barolo. The bread arrives warm, with herb-infused olive oil, and is replaced throughout the evening.

Il Cielo is the Beverly Hills recommendation for first dates and proposals — it is not a power-dining address, and it does not pretend to be. It is a restaurant that has been creating memorable evenings in a beautiful garden for forty years, which is a form of achievement that the neighbourhood's newer, louder restaurants have not yet matched. Book the garden three to four weeks ahead for weekend evenings.