Bask in Cool Vibes and Exceptional French Fare at Viviane in Beverly Hills

Bask in Cool Vibes and Exceptional French Fare at Viviane in Beverly Hills

But there were some serious dineLA service flaws.

Welcome to Good News/Bad News on Viviane, chef Michael Hung’s beautifully designed mid-century modern restaurant nestled within the Avalon Hotel. With the exception of what sounds like a crazy dineLA week, critics and bloggers alike have lauded the restaurant’s clean French fare, with a glowing review by Jonathan Gold. So what’s the overall word?

Jonathan Gold sums it up as “soft” and “clean”

“You may have noticed that I have described most of the food at Viviane as soft, and you would be correct — softness seems to be pretty much essential to the aesthetic. Thus the luscious softness of the seafood boudin blanc doesn’t come as much of a surprise (although its flavor, as a sausage version of a cognac-laced lobster a l’Americaine, just might).” [LAT]

A+ for design and ultra cool vibes

“Palm trees or stands of bamboo? Both! Souffle settees in the cabanas? It wouldn’t be a Wearstler design without them. The music tends heavily toward both Jay Z and the kind of mellow ’70s things Jay Z might like.” [LAT]

“Ambiance is cool if you’re looking for a poolside lunch reminiscent of Miami. Fun, mod, and tucked away.”  [Yelp]

That linguine though

“So the linguine with clams is neither garlicky in the Italian style nor sharp like most Japanese-fusion revisions, but kind of mellow: ribbons of soft, handmade pasta tossed with clams, translucent slices of geoduck, and a few drops of what tastes like beurre blanc.” [LAT]

“Linguine was buttery and briny, the inherent salty goodness of the geoduck and clams well conveyed. Very tasty.” [kevinEats]

Chef Michale Hung is the foie gras master

“A little foie gras to start the weekend. Another awesome opening for Stephane Bombet.” [Kris Yenbamroong]

“Foie was silky smooth, delicately liver-y, with the squash and cider providing just enough sweetness and a countering punch of acidity. Very nice.” [kevinEats]

“This dish came with candied butternut squash, 20-year-old balsamic vinaigrette, cider gelée, walnuts, and a side of brioche. The texture of foie gras torchon is buttery and dense; we enjoyed it so much that we asked for a second plate of brioche.” [Yelp]

That said, there were some serious service hiccups during dineLA

“Our only setback was that service was little slow and our meal took 2 and a half hours and we’re not slow eaters.. It was a good half hour between each plate.” [Yelp]

“We went during Dine LA. They were not prepared for the larger than normal number of patrons. The food was excellent; service was terribly slow.” [OpenTable]

“I was rather excited to eat here, but tried to understand that perhaps Viviane wasn’t ready for the frenzy of DineLA or maybe that they were understaffed.”  [Yelp]


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