Between Beverly Hills and the beaches, and mere steps from the world famous Sunset Strip, The Sunset Marquis Hotel in West Hollywood, CA has been an institution since before I happened upon their scene. With over 150 luxe suites and villas intertwined within a 3.5-acre oasis of gardens and private retreats, since opening its doors in 1963, the hotel has served as a home-away-from-home to rock legends, filmmakers, writers, actors and discerning guests from around the world. The 2008 expansion introduced several new amenities too, and now features indoor and al fresco dining in its world-class restaurant, two heated outdoor pools, the iconic BAR 1200, and a full-service spa that’s open to local and out of town guests. Additional guest amenities include Nightbird Recording Studios, home to many Grammy winning artists, and Morrison Hotel Gallery, featuring a collection of some of the most renowned celebrity photography, of which more than $1 million worth lines the walls and corridors of Sunset Marquis.
Now they have Cavatina, which officially opened about two weeks ago and features interesting, yet uncomplicated dishes prepared by renowned Chef/Restauranteur Michael Schlow. As a huge fan of the Sunset Marquis, Schlow was enlisted to create the restaurant’s vision. “It is one of my favorite hotels in the world and… getting to cook with all of the beautiful products California has to offer, is a dream come true. We want to cook the foods and products that are local, then present them with a fresh and full flavored approach. Mother Nature has done most of the work, all we need to do is add a little acid, salt, and chiles, to make the food sing.”
PS. Schlow, a decorated chef and restauranteur whose accolades include The James Beard Award of Excellence For Best Chef, Food & Wine’s Best New Chef in America, and Sante Magazine’s Best Chef in America, is considered to be one of the most respected culinary professionals in the U.S.
Dinner will set the bar high with a menu that is broken into four categories, offering guests snacks, a crudo section, small-plates, and entrees. Highlights include Cauliflower Panna Cotta with Lobster and Caviar; Beef Tongue with Lentils, Rosemary, and Salsa Verde; Crunchy Olives with Cabrales and Speck Powder; and Simply Prepared Mediterranean Sea Bass with Shaved Vegetables.
For lunch, Schlow and his team will prepare fresh, delicious salads, fantastic sandwiches, simple fish dishes, and Schlow’s award-winning burger. Cavatina will offer breakfast seven days a week, and will continue the hotel’s tradition of a fabulous brunch on Sundays as well as provide room service to the hotel and poolside dining.
So book your room, bring your geetar, and have some yellowtail crudo, will ya?