Where to See a Different Kind of Star in Beverly Hills

First Star I See Tonight

Gucci Osteria da Massimo Bottura, by world-renowned three-star Italian chef Massimo Bottura, joined the revered ranks by earning its first Michelin-star in this country for the chef and the brand in 2021.

After perusing the fashion downstairs, take the side elevator up to the European patio setting with stunning Rodeo Drive views. The real secret weapon here is Chef Mattia Agazzi who hails from the original Florence location and executes the famous tortellini with creamy parmesan Reggiano sauce - still a star in its own right. Another hit is the Santa Barbara Uni carbonara with burnt lemon or the crispy veal sandwich with balsamic vinegar from Moderna.

Photo credit: Gabriele Stabile

Best Kept Secret Star

Nozawa Bar is an intimate 10-seat in the know spot tucked-away behind the high-traffic Sugarfish restaurant on Cañon Drive. The locale is just as low-key as their recognition of their MICHELIN star achievements. What they prefer to focus on is the menu which changes daily, so there is always something new to discover and keep you guessing and exploring. Reoccurring hits include the seasonal fish that rotate throughout the year. Here, you want to go with the omakase or ‘trust me’ menu originated by Chef Nozawa who brought on Master Chef Osamu Fujita to serve as Executive Chef for the sublime tasting experience.

MICHELIN Guide’s Point of View Set in a three-story 1930s art deco building, Funke is a stunning tribute to Italian cooking, with handmade pasta taking center stage (there's even a glassed-in room to watch them at work). Tall ceilings, red leather booths, and stone tables with brown leather/suede chairs set a stunning tone for a menu that pulls from their sister restaurants while remaining true to itself. Start with their pillowy focaccia, then savor a plate of tender South Pacific blue prawns in a garlicky salsa verde. Handmade agnolotti is perfectly al dente with a rich and creamy filling of sugo di arrosto, erbette chard, and parmigiano reggiano. Finally, torta di cioccolato is a wonderful finish.

Wagyu steak from Kyushu Japan in a Richard Meir-designed space, along with art by John Baldessari, is the perfect mix of architectural and culinary excellence under one roof – and that structure happens to be located at the iconic Beverly Wilshire, A Four Seasons Hotel. 

CUT by Wolfgang Puck has been on the MICHELIN radar since the guide has been giving recognition in the greater Los Angeles area going back over a decade.

MICHELIN Guide’s Point Of View: Expect simply prepared meats and market-driven fare here, where the menu focuses on classics that never seem to go out of style. Tucked inside the sleek Four Seasons Hotel, this steakhouse from Wolfgang Puck isn't pulling any punches when it comes to luxury. Offering the finest cuts of beef from Australia and America to Japan, this is a place for a deep-pocketed crowd, and the elegant dining room with banquette seating is the ideal setting for a power meal. Chilled prawns or oysters on the half shell are classic openers, and it may prove difficult to stop nibbling on the sundried tomato Parker house rolls and the house-knotted pretzels, served with roasted pepper and walnut dip. Creekstone filet mignon with Armagnac green peppercorn bearnaise sauce is a sure bet, but it's those wagyu tallow French fries that you'll be thinking about later.

MICHELIN Guide’s Point Of View: Matū may have wood panels, exposed brick walls and plenty of gleaming brass, but this isn't your typical temple of masculinity. Instead, this Beverly Hills steakhouse adds a little romance to its chic digs. The inviting ambience is elevated by an open kitchen with views of the action, and the warm, courteous wait staff rounds out the experience. Steaks hail from New Zealand (matū is a Māori word) and their wood-fired preparation delivers on the promise of tender and juicy meat. Wagyu is usually a budget buster, but here it's offered at an unusually accessible price. Its delicate, exceptional flavor will have you remembering it's for weeks to come. Steaks may be the heart of the menu, but fazzoletti with a slow-braised beef ragu are a fine choice.

MICHELIN Guide’s Point Of View: You won’t be able to resist the airy white indoor-outdoor sprawling space at Avra that evokes a lavish summer house in Greece with imported limestone and fragrant lemon trees dotting the buzzy space. Just like the original New York location owned by Avra Madison Estiatorio, seafood specialties rule the menu and can be picked out by the pound from a marketplace style setting along the back wall that holds prize catches from grouper to branzino. The latter is served tableside after it’s grilled over charcoal and basted with a blend of olive oil, fresh lemon juice and saffron, then sprinkled with dry wild oregano from mount Taygetos and Cretan sea salt.

You can also sit at the bar with a glass of wine from the global list and graze on the thinly stacked tower of fried zucchini and eggplant chips with a tzatziki dip, saganaki (fried cheese) and sea bass with souvlaki over roasted peppers. No matter which perch you decide upon, end with galaktoboureko for dessert- a semolina-soaked custard with crispy layers of filo dough.

Photo credit: Frank Wonho

MICHELIN Guide’s Point Of View: For a sensory Japanese Kyoto-style gourmet tempura journey, Tempura Endo is a 16-seat restaurant that holds a highly traditional and upscale dining experience. The exceptional flavor profiles all lie in the details. A key component is the delicately seasoned original dipping sauce, made with a secret recipe and carefully selected salt, which enhances the natural flavors of the tempura using choice seasonal ingredients. The tasting menus are a parade of vegetables and seafood dipped and fried delicately and served one at a time by the chef himself. Ribs of sweet corn, scallops from Hokkaido, broccolini, and snapper wrapped in shiso are all carefully placed in hot cottonseed oil and emerge with a lacy, almost transparent coating. At the meal’s end, opt for the tempura rice bowl over the soba noodles.

Kazan holds a small storefront window showcasing an antique noodle press and the fresh flour flown in from Japan used to make the daily dough that is aged for five days and been dubbed ‘The Rolls Royce of ramen’.

MICHELIN Guide’s Point Of View: Noodle spots may be all the rage, but few prepare such a memorable handmade version of the delicious soba as Chef Ryu Isobe. The name is Japanese for "volcanic" and conveniently this soba-focused spot blows the lid off its competitors. Highlights include fried shishito peppers with a sweet miso dressing and edamame with a chili yuzu sauce and fried onions. All eyes are on the lei ramen, a spicy broth with their in-house made thin noodles and your choice pork, chicken or tofu.

Opened in 2019, the stark exterior in this intimate sushi bar destination on Robertson Boulevard sets the tone for a 17-course sublime omakase meal by Chef Yasuhisa Ouchi ‘Yasu’ from Osaka. The meticulous and deliberate maneuvers when he’s slicing through the fish flown in from Japan, from sea perch to squid and scallop, are mesmerizing. Served in hand-crafted pottery vessels (that they really should consider selling as souvenirs), dining here is truly a peek into a rare Japanese artform. 

MICHELIN Guide’s Point Of View: The first stateside branch of the acclaimed Yasu Toronto, this outpost is akin to a jewel in the crown of area sushiyas. It's a minimalist, wonderfully lit, and rather Zen den, with an L-shaped counter seating some ten lucky guests as well as a few tables lining one side of the room.

About the Author

Carole Dixon’s international career in film, television and publishing has spanned over several continents but holds a long history in Beverly Hills. Dixon worked for the late, legendary talk-show host Merv Griffin’s production company based in the city for over a decade when he owned The Beverly Hilton Hotel. Since then, her work has been featured in Architectural Digest, Travel & Leisure, Robb Report, Modern Luxury, AFAR, PureWow, The Hollywood Reporter, Wallpaper and the Beverly Hills Courier, among many others. As a luxury lifestyle expert, she frequently reviews Michelin starred restaurants and chefs, 5-star resorts, wine country regions, spas, interior designers and architects. Favorite projects have included producing “Food for Thought” for Bloomberg in London with legendary A.A. Gill, co-launching “The Feast” for NBC LA and penning the Wallpaper City Guide Books for many years.