Caf?? Rodeo

This last Saturday, my wife and I were walking around Beverly Hills and were lucky enough to find Cafe' Rodeo at The Luxe Hotel where we landed for a lesson in world class grazing. Gorgeous ambiance, delicious artfully prepared fusion cuisine, lovely attentive wait staff and reasonable prices do not seem possible on Rodeo Drive in Beverly Hills but they are a reality. We started with a glass of Shramsberg rose and the cheeseplate, a stunning thoughtful combination of 3 cheese selections with artisan breads, gooseberries, figs and balsamic syrup - one of the best platters I've ever had. We then moved onto a glass of their recommended Savignon Blanc and a plethora of exotic tapas: duck quesadillas, crispy lamb spring rolls, filet mignon sliders and tuna tartare served with seaweed tempura crispies (breathtaking). I seriously could go on for hours about this food - it was that luscious, wonderful and exotic and Matthew Gladstone is a rarity in the world of fine dining and a star the culinary stratosphere.

I took my girlfriend there for our anniversary. I have passed by a million times and had heard there was a new chef in town. After being greeted by the very friendly waiters I was pleasantly surprised to see the chef in all his glory come to personally greet us at our table! I must say his dress was very eye catching but it captured the essence of our experience perfectly! We decided on doing a tasting menu after a talk with Matthew. The food was outstanding! The tuna tartar was some the best I ve had and an exceptional presentation. The waiters were attentive without being overbearing and the wine pared perfectly. I thank Chef Gladstone for making my anniversary something extremely memorable.

well, those words are all true. we cant say enough about this fabulous 'new' restaurant.
recently taken over by chef matthew gladstone, its the place that one can go daily, or for special events. so many wonderful choices, and all such different flavors and presentations.
dinner service is far better than lunch, as the lunch crew seems to be left over hotel waiters from 1950, however, the 3 times ive been there, the chef has been visible and obviously working to create a new clientele.

the chilean seabass is incredible. the duck quesadillas are robust yet delicate.
its the finest cheese plate in la. without question as ive ordered every one everywhere!

this place isnt resting on decor laurels at all as its pretty basic, and its for sure not going to win any service awards as its quite amateurish. however, the food and the wines that we have had have all been world class