Tres (30th Birthday!)
To ring in my 30th birthday, my boyfriend and I figured a uniquely beautiful meal was in order – and there are few places in Los Angeles that feel more special to me than the SLS Hotel in Beverly Hills. Highlighting the culinary wonderment produced by Chef José Andrés – chef and owner of ThinkFoodGroup, molecular gastronomy proponent, and visionary behind restaurants all around the country (Washington DC, Los Angeles, Las Vegas, Miami, and Puerto Rico) – the hotel houses three tremendous restaurants helmed by this Spanish-born, highly celebrated chef. Having dined previously at The Bazaar and not being quite prepared to commit to Saam’s decadent (and oh-so-pricey) truffle tasting menu, we opted for the sleekly elegant and lounge-like Tres, located in the hotel’s lobby. With its menu specializing in bistro-style comfort food infused with Executive Chef Andrés’ signature creativity, we indulged in classics like Seared Sea Scallops in a potato cream sauce; Colorado Lamb Loin with a pistachio crust, atop celery root puree with black garlic jus; and (in honor of my birthday, when calories and carbs don’t count!) homemade Pappardelle with an egg 63°, parmesan foam, Serrano hay, and truffle. As always, we were too full to enjoy dessert, but the Ay Margarita I had to drink – made with Don Julio Blanco, lime, habanero bitters, and Orgeat – was enough to satisfy my sweet (and spicy!) tooth. Seated on our own personal sofa in front of a gas fireplace flanked by curious accessories and decorative bookcases, I couldn’t imagine a lovelier locale, more delicious food, or better company with which to celebrate this milestone of a birthday.
Dress: Laura Byrnes Gilda Gown in Black Velvet
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Ay Margarita with Don Julio Blanco, lime, habanero bitters, and Orgeat.
Seared Sea Scallops with potato cream sauce, white asparagus, and bacon.
Ahi Tuna Ceviche with avocado, cilantro, serrano, and maggi dressing.
"Fattoush Salad" with Persian cucumbers, heirloom tomatoes, peppers, feta cheese, onions, and lemon-sumac dressing.
Colorado Lamb Loin with pistachio crust, celery root puree, catalan spinach, and black garlic jus.
Homemade Pappardelle Pasta with an egg 63°, parmesan foam, Serrano hay, and truffle.
