Circa 55 Beverly Hilton:
A Perfect Blending of Contemporary Style and Healthy Plates

This is one sophisticated venue for enjoying a unique dining experience in the hotel that hosts the Golden Globes each year, and has served the Beverly Hills residential and business community as an event center for decades. The brilliant story of this iconic hotel is told in a priceless collection of photographs that were installed when renowned Merv Griffin purchased the hotel and placed his amazing entertainment story in photos throughout his hotel. Clearly, these photo treasures have assisted in blending Hilton's cherished history with its changing contemporary style.

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Circa 55

Circa 55 was formerly a jungle style room with a great buffet that overlooked the pool. It was alive with animal print fabrics and live tropical birds. It is a delight to see the Beverly Hilton has re-invented this room with a view into a contemporary and inviting dining room overlooking the pool with a farm to table menu that is truly creative.

Just behind Circa 55 is Trader Vic's Lounge, where they still serve the historic Island inspired cocktails that put the internationally known restaurant and bar on the map in 1946. It was a pleasant surprise to again meet one of the career waiters Mun Si, who has worked for the hotel for thirty-two years, and continues to charm guests in the sized down version of the original hotel restaurant. The Mai Tai, which is made with the actual recipe created by Trader Vic sixty years ago, is still a star on the cocktail menu and can be enjoyed with nostalgic island designed appetizers.

Chef Josh Gochen

Circa 55 is the culinary domain of Chef Zack Gochin, who joined The Beverly Hilton in 2012, taking the lead of the hotels food and beverage outlets including CIRCA 55 Restaurant and Poolside Lounge, Trader Vic's and the Lobby Lounge. Under Chef Gochin's direction the hotel restaurants have transitioned to contemporary menus driven by seasonal ingredients and California-inspired favorites.

Circa 55 Appetizers

Earlier in his career, and following extensive work in The Netherlands developing knowledge of classic cooking techniques Chef Gochen returned to the United States where he joined the culinary team at the W Hotel, Westwood to oversee the station prep-work for the hotel's restaurants. He also served at the helm of the culinary team at 20th Century Fox Studios where he was responsible for all catering and special events and fed countless celebrities and studio executives. He was Sous Chef at J.W. Marriott and Ritz Carlton at L.A. Live, where he oversaw the opening of the hotel property and was responsible for the daily offerings at five outlets and room service for 1100 rooms. During this time, Chef Gochin also had the opportunity to engage with celebrity chefs like Kerry Simon.

Today, Chef Gochin enjoys applying the classic techniques he learned in Europe to unique, seasonal and local fare - blending the old and new worlds. When he is not leading his team of culinary professionals at The Beverly Hilton he can be found at the Santa Monica Farmers' Market scouting for the freshest, most exciting ingredients for his next dish.

Scallop & Steak Entree

Popular menu items include Tuna Tartar with ginger, lemon, cucumber, wild arugula, avocado and wonton; roasted beet & goat cheese made with Babe Farm's beets, Cypress Grove goat cheese, blood orange, market greens, and marcona almonds; roasted sunchokes & parsnips with red pepper puree and chimichurri; seared Skuna Bay salmon* baby carrots, orange & carrot reduction with Kendall Farm's crème fraiche; Maine sea scallops with cauliflower couscous, prosciutto, California Gold raisins, vanilla garlic sauce; Free Range Jidori chicken citrus brined, organic farro, grapes, rainbow swiss chard, chicken thyme jus. The menu also includes lovely shared vegetable combination dishes, and a variety of fabulous miniature desserts by Executive Pastry Chef Thomas Heinz provides an amazing sweet ending to an unforgettable dinner.

Circa 55 Desserts by Chef Thomas Hertz

The wine list at Circa 55 is versatile and international in nature. Food and beverage manager Mike Ho suggested a Chandon Brut by Moet Hennessy as a starter wine, but they also offer Piper Sonoma Brut and a great Italian Prosecco La Marca by the glass. To sip with dinner the recommended Tangley Oaks Pinot Noir from Somona California was an ideal match with entrees, and is available by the glass or bottle.

Tangley Oaks Pinot Noir

For those of you who have frequented this classic hotel in the past you might want to enjoy cocktails at Trader Vic's for a flash from the past and a delicious market to table dinner in Circa 55 to experience a very pleasing merging of past and present in the Beverly Hilton Hotel.


By Bonnie Carroll
www.lifebitesnews.com