Oliverio at the Avalon Hotel Beverly Hills (via Blackboard Eats)

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Spaghetti chitarra alla norchina with shaved summer truffles.  Not pictured, but also amazing: 12 oz. New York strip with escarole and potatoes gratin, cauliflower souffle in a parmesan fondue, and grilled octopus in a garbanzo bean and roasted tomato broth.

ImageThe restaurant could easily be mistaken for a glorified hotel lounge and patio with a teeny bar (I can’t vouch for the drinks, but not knowing what a Pisco sour is and mislabeling Allagash as being from Portland, OR rather than Portland, ME–when it says so right on the bottle–do not bode well; then again, I’m an amateur drink snob) and out-of-the-way kitchen, but the food was really top notch (a well curated menu) and the beautiful vintage 1960s ambiance featuring a sparkling classic California pool was like a mini time traveling vacation.

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About ireneenroute

This is a blog full of photos taken by a cell phone.
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