Paying homage to literature’s legendary Holden from Catcher in the Rye, newly opened Caulfield’s at the Thompson Beverly Hills Hotel evokes a bygone era of famed novelists and bookish distinction. Chef Cody Diegel creates culinary classics and cocktails at Caulfield’s, which distinguishes itself from the current crop of trendy L.A. supper clubs with its masterful menu and intimate atmosphere.
As we entered, my friend and I were ushered past a stately mahogany bar into a spacious backroom. A lively mural, depicting famous scribes like Dorothy Parker and Arthur Miller, welcomed us as we took our seats at a roomy booth with dark, cushioned seats.
Whole Grilled Branzino Seafood Entree — Photo courtesy of Sujata Day
Our fabulous waiter, Ethan, recommended several dishes and we opted to start with Pan-Seared Crab Cakes and a Roasted Beet Salad. Delicious! Accented by planks of roasted corn, the crab cakes were by far some of the best I’ve ever had. The beet salad with pistachio-crusted goat cheese and a refreshingly light orange vinaigrette left an indelible mark on our palates, clearing the way for main courses.
I took one bite of my Grilled Branzino (fish head included) and succumbed to the succulent seafood while my friend inhaled his Roasted Organic Chicken. Painstakingly prepared and presented, each dish had its own distinct flavor and jived well with accompanying veggies. Brussels sprout doubters will instantly convert after tasting a sample, doused in the chicken’s secret sauces.
Banana Terrine Dessert and Flourless Chocolate Cake — Photo courtesy of Sujata Day
Pastry Chef Rhe-Anne Callendar, formerly of Eva Longoria’s Beso Restaurant, deserves praise for decadent desserts. Try the Flourless Chocolate Cake with hazelnut ice cream or the unforgettable Banana Terrine with wafers, chocolate, and glorious rum custard.