The Belvedere is the marquee restaurant at The Peninsula Beverly Hills that recently retooled after 25 years. Executive Chef David Codney, previously with The Broadmoor and The Ritz-Carlton, now combines Mediterranean-inspired dishes with seasonal California ingredients, some of which luxuriate on an almond wood grill. Wine of course flows like water in the art-lined dining room, and The Belvedere developed a new cocktail program that’s better suited to the times. You should also take note of their soda program.
The Belvedere makes three seasonal sodas in-house, no doubt inspired by the farmers market, and possibly the rooftop garden. Oftentimes, soda is so sweet that I lose interest after a few sips, but that’s not the case with the restaurant’s espresso, chicory, and anise soda. This combination is pleasantly bitter, with shades of root beer and a licorice tinge. Each Collins glass features the soda on ice with a coffee bean float.