• Restaurant Recommendation: Crustacean Beverly Hills

    The iconic Crustacean Beverly Hills is event-ready.

     
    FROM THE Winter 2019 ISSUE
     

Crustacean Beverly Hills, the groundbreaking restaurant that brought Euro-Vietnamese fusion cuisine to Southern California, reopened in March 2018, after an eight-month, $10 million redesign. With elegant adjustable walls, the new floor plan offers the versatility to accommodate everything from intimate private dinners to large corporate events. Private dining options range from the Santa Monica Room, with or without the Patio Lounge, which can accommodate 35 guests for a sit-down event, and the Bedford Bar & Lounge (50 seated; 80 for cocktails) to a full restaurant buyout (capacity 150 seated; 250 reception).

No dinner at Crustacean, as regulars will remind you, would be complete without Chef An’s Famous Garlic Noodles. Other standout dishes include tuna cigars, served, of course, in a cigar box, complete with smoke; Himalayan salt block steak; crispy duck egg rolls; Vietnamese wagyu tartare and the hearts of palm vegan “crab” cakes. The bar program includes a wellness take on classics, with drinks like the Turmeric Mule and Artichoke Old-Fashioned. Crustacean’s event team can design customized menus that spotlight a company’s theme, branding and logo, and the in-house creative team is also available to handle every detail from live music entertainment to invites and personalized party favors.

Overlooking the blue waters of San Diego Bay, this new 400-room property is sophisticated, luxurious and well-suited to both business and pleasure.

 

INGREDIENTS:
— 1 can (13.5 oz.) Thai coconut milk
— 2 cups mango puree (can be store bought or made at home with ripe mango blended with a tablespoon of water)
— 2 oz. fresh lime juice
— 4 oz. agave syrup
— 2 cups water
— 1 tbsp. dried coconut
— 1 Fresno chile
— 10 oz. tequila or mescal, if desired
— dash of salt
— Tajin seasoning and mango slices for garnish

 

BeadforLife lifts up women in Uganda.