HotelChatter

Executive Chef Scott Garrett’s menu rotates dishes in and out periodically, but a few of our recent favorites from the dinner menu include the golden beet salad with goat cheese, pickled red onion, toasted pine nuts and upland cress; diver scallops with toasted couscous and orange-fennel puree; Scottish salmon with caramelized turnip, young beet and purple mustard; and a crispy lamb strip with cannellini bean-romesco ragout, fava bean and basil flower oil.

By day, you can enjoy the breakfast and lunch menus with various finger foods, salads and sandwiches. The real action comes at night, though, when executives from the nearby agencies come for some serious deal-making, and tipples from mixologist Ian Porter’s outstanding cocktail menu. A sample? Try the oh-so-LA “Anti-Oxidant” made with VeeV acai liquor, Pom Wonderful juice, berries and a splash of soda.

There is also a poolside happy hour every Monday-Friday from 4-8pm called Kick the Blues with drinks and food specials. "B" is for bargain, blue on blue, and the B-list celebrities you'll scope there.

[Photo: RockyRadio]