Cuisine: New American
Location:Beverly Hills, CA
Viviane’s seasonal menu features the classic American and European cuisine you love with a lighter California interpretation, and utilizes farm fresh, local ingredients. Butchering is now performed in-house, while all produce is sourced locally from farmers markets, typically in Santa Monica and Hollywood, as well as area farms. The menu is paired with a curated wine list of boutique wines and seasonal cocktails inspired by the 1950s. Viviane offers elegant al fresco and indoor dining centered around an iconic boomerang-shaped pool and cabanas at the quintessentially-California Avalon Hotel in Beverly Hills.
Chef Michael Reed
Raised in a farm community in Ventura County, Chef Michael Reed developed a profound respect for organic produce and sustainable farming methods early in his career. A graduate of the Culinary Institute of America in New York, Michael’s accomplished career includes executive positions with The Modern in New York and the Michelin-rated Sona as well as famed Osteria Mozza in Los Angeles. In addition to his duties as executive chef For Viviane restaurant, Michael is also the executive chef/co-owner of critically acclaimed Poppy + Rose.