The Restaurant At Hotel Bel-Air Menu

The Restaurant at Hotel Bel-Air

At 701 Stone Canyon Rd in Los Angeles, The Restaurant at Hotel Bel-Air presents refined modern Californian cuisine shaped by Mediterranean freshness and peak-season, locally sourced ingredients. The menu spans elegant breakfast, lunch, weekend brunch, and dinner, complemented by wine, champagne, spirits, and handcrafted cocktails.

A signature since 1980, the HBA Tortilla Soup remains an essential order, combining roasted chicken, avocado, cilantro, crema, and guajillo chile. Other appealing choices include bluefin tuna tartare, the substantial Bel-Air Club, seasonal seafood, premium steaks, and polished vegetable dishes. Breakfast ranges from fruit and açaí bowls to organic-egg specialties, pancakes, and French toast.

Pricing reflects luxury hotel dining: breakfast entrées generally sit around $29-$44, while the sampled lunch menu ranges from $26 starters to $89 steak frites, with caviar and truffle dishes considerably higher. Portions emphasize premium ingredients, careful preparation, and presentation rather than bargain value. Vegetarian and vegan selections are clearly identified, gluten-free options are available, and children are welcome. The variety makes the restaurant equally suited to leisurely breakfasts, business lunches, romantic dinners, weekend brunches, and intimate group celebrations.

Menu Highlights

HBA Tortilla Soup - Roasted chicken, creamy avocado, cilantro, and guajillo chile create a warming balance of richness, freshness, and gentle spice. Its history dating to 1980 makes it a true house signature.

Bluefin Tuna Tartare - Silky tuna meets avocado mousse, radish, baby shiso, and bright ponzu for a delicate, refreshing starter.

The Bel-Air Club - Maple-glazed turkey, smoked ham, crisp bacon, and fried egg make this an indulgent interpretation of a classic club sandwich, served with crispy fries.

Nancy Reagan “Chopped Salad” - Chicken, avocado, tomato, cheddar, egg, and turkey bacon deliver contrasting creamy, crisp, and savory textures in a celebrated hotel classic.

King Salmon - Salmon is paired with sweet Brentwood corn purée, beans, and tomato coulis, showcasing the restaurant's seasonal California approach.

Blueberry Pancakes - Tender pancakes with blueberries and pure Vermont maple syrup offer a simple but luxurious breakfast favorite.

French-Style Omelette - Wild mushrooms, Gruyère, cipollini onions, and fingerling potatoes give the delicate eggs earthy depth and creamy richness.

HBA Tortilla Soup - Roasted chicken, creamy avocado, cilantro, and guajillo chile create a warming balance of richness, freshness, and gentle spice. Its history dating to 1980 makes it a true house signature.

Bluefin Tuna Tartare - Silky tuna meets avocado mousse, radish, baby shiso, and bright ponzu for a delicate, refreshing starter.

The Bel-Air Club - Maple-glazed turkey, smoked ham, crisp bacon, and fried egg make this an indulgent interpretation of a classic club sandwich, served with crispy fries.

Nancy Reagan “Chopped Salad” - Chicken, avocado, tomato, cheddar, egg, and turkey bacon deliver contrasting creamy, crisp, and savory textures in a celebrated hotel classic.

King Salmon - Salmon is paired with sweet Brentwood corn purée, beans, and tomato coulis, showcasing the restaurant's seasonal California approach.

Blueberry Pancakes - Tender pancakes with blueberries and pure Vermont maple syrup offer a simple but luxurious breakfast favorite.

French-Style Omelette - Wild mushrooms, Gruyère, cipollini onions, and fingerling potatoes give the delicate eggs earthy depth and creamy richness.