The Four Seasons Beverly Wilshere feels instantly luxurious. The moment you hand over your car keys to the valet you know you are in safe hands. Located moments away from Rodeo Drive, it is the perfect place to stop after a tiring morning of shopping, or window-shopping in my case.
The spa is found a few floors up, a quiet oasis of calm, away from the buzz of the city. This sanctuary offers a range of indulgent treatments using the renowned Barcelona brand, NuturaBisse. I was lucky to experience their 90 minute Diamond Rose Facial, a thoroughly cleansing and moisturising treatment, with visible results. My therapist Sanam was also a trained masseuse and incorporated this into my facial to relax and remove tension from my shoulders, neck and face. The facial combined a variety of specialist techniques and unique products to brighten and polish the skin. As she applied different serums and creams from the Diamond range, I could smell the delicious and exotic scents from the products. I was almost asleep when she finished the treatment, feeling totally refreshed and revitalised. The 90 minutes of pampering had a visible effect on my previously tired skin, a moisture boost that continued to benefit my face days later.
For a sophisticated dining experience, the BLVD restaurant on the ground floor is the perfect place to sit back and enjoy a meal of casual classic dishes. When I visited on a Saturday evening, the eatery was full and consequently service was slow. Apologetic for the delays, the waiter ensured my glass of Moet & Chandon champagne remained topped up at all times.
A jazz quartet played standards in one corner of the room, which created a lovely atmosphere in the bar and restaurant area. Many guests seemed to be visiting just for cocktails and snacks before going out on the town. We skipped starters and tasted a few of the meatier mains. My lamb (with potato & eggplant “cannelloni”, marcona almonds and carrot purée) was an unusual combination. I found the plate of food too dry, the chunks of lamb had a nice depth of flavour but the log of cannelloni was unsuccessful in my opinion. The generously-sized 28-day aged “four story hill farm” rib-eye was presented clumsily on a plate. It was a tasty steak with a rich peppercorn sauce and thick homemade chips, but I expected more from a Four Seasons restaurant, especially considering the price tag.
We finished our meal with true American-style doughnuts, and the Chocolate Experience (sacher torte, warm fondant with vanilla ice cream, peanut milk chocolate parfait and crème brulee), which was a delicious sweet treat, cooked to perfection with a very gooey centre – it didn’t last long on our table.
With new Executive Chef Thomas Belle recently joining the kitchen at Beverly Wilshere, I hope he will reinspire the menu and add some extra sparkle in the coming months.
More information about Four Seasons Beverly Wilshire here.