Chef Scott Garrett brings his special brand of adventurous cuisine to the Avalon’s blue on blue restaurant. Experimenting with California’s organic and artisanal ingredients, Garret adds an extra jolt by mixing them with spices from around the world. Combining colors and textures to create eye-popping presentations, Garret takes a playful, yet knowledgeable approach to his craft.
The Restaurant
One of Food & Wine’s "50 Best Hotel Restaurants", blue on blue presents its guests with New American cuisine in a comfortable and relaxed atmosphere. This posh establishment offers a lovely indoor dining room with modern cushioned armchairs, cream white tables and a vintage bar, set in a rich blue hued room.
For those looking to enjoy the fabulous California weather year round, semi-private cabanas are available, which surround the hourglass shaped pool, accommodating intimate gatherings or large groups.
The Chef
Winning accolades in many culinary competitions across the country, Scott began his professional career in an apprenticeship program at Colorado Springs’ five-star resort, The Broadmoor. After completing the four-year program, he remained at the resort as Demi Chef at the Penrose Room and at Stratta’s, a dining venue at the hotel’s golf club. His next move was to take the Executive Chef position at Breadheads Bakery & Café in Colorado Springs and then became the Executive Sous Chef at La Posada de Santa Fe Resort & Spa in New Mexico. Before coming to blue on blue, Garrett worked under Chef Warren Schwartz at Whist as their Executive Sous Chef.
New Culinary Team
Aside from his own considerable talents, Garret brings with him a newly appointed kitchen staff which includes, Sous Chef Brett Robbins and Chef de Cuisine Kellie Knox. Of his new position and staff, Scott commented, ""I can’t wait for guests to feel the energy that this exciting new team will bring to the dining experience at blue on blue. There is nothing better than a kitchen filled with creative minds and spirits-the excitement really translates to the food."
Menu Selections
Sample items from Chef Garret’s exciting and delectable new menu include:
Organic and Sustainable Breakfast
*Beverly Hills Breakfast of Fresh Fruit, Bee Pollen, Wildfire Honey, an Organic Muffin, and Banana Soy Smoothie
*Multi-Grain Pancakes with warm Heirloom Apple Compote and Cinnamon *Pear Tartine with Grilled Chicken Breast, sliced Bartlett Pear, Gorgonzola Cheese, and thin sliced bread, served with green salad
Sunday Brunch
*Grand Marnier French Toast with Brioche, Fresh Strawberries, and Vanilla Whipped Cream *Pear Tartine with Grilled Chicken Breast, sliced Bartlett Pear, Gorgonzola Cheese, and thin sliced bread, served with green salad
Lunch
*Chicken Cobb Salad Wedge with Apple Wood Smoked Bacon, Avocado, Tomato and Blue Cheese, and Eggs
*Crispy Thai Calamari Salad featuring Peppers, Cilantro, Mint, Thai Basil, Red Onions, Cucmber, Cherry Tomatoes, and Lemon Soy Vinaigrette
*Grilled Chipotle Chicken Wrap with Grilled Chicken, Chipotle, Avocado, Lettuce, Red Onion, Fire Roasted Salsa, Chips, and Green Salad
Dinner
*Pan Roasted Halibut with Buttermilk Grits, Lacquered Shallots, and Baby Chard
*Veal Loin with Gnocchi, Dates, and Carmelized Cauliflower Fricasseé
*"Surf & Turf" Paparadelle with Short Rib, Poached Lobster, Black Trumpets, and Favas.
The Bar
Stocked with premium liquors, blue on blue’s bar offers a variety of cocktails priced $13-$15. Guests are encouraged to sample their signature "Blue Avalon", "The Elixir", "Vesper" and "Key Lime Pie" Martinis.
blue on blue also features a wide selection of wines from their special collection of bottles from boutique wineries and family vineyards around the world.
Happy Hour
To help set the tone of Chef Garret’s exciting new take on blue on blue’s menu, a "Kick the Blues" poolside happy hour can be enjoyed from 4:00 p.m.- 7:00 p.m. Monday – Friday until the end of March. During this splashy new happy hour, Garrett will be offering his guests a unique selection of tapas-style menu items priced $6 – $15 and tasty $8 drink specials.
Other Specials
Monday nights Chef Garret presents a special menu of Bistro Burgers accompanied with seasonal, gourmet toppings.
On Wednesdays, guests can bring in their own bottle of wine to accompany their fabulous blue on blue meal, without having to pay a corkage fee.
Celebrate Earth Day at blue on blue
Preparing a weeklong menu in honor of Earth Day, Chef Garrett will showcase delectable organic and sustainable produce from Windrose and Weiser Farms on April 21st – April 26th. This special prix-fix Earth Day menu will be paired with flights of biodynamic and organic wines, as well as a selection of farm-fresh cocktails utilizing organic spirits. A portion of the proceeds from this special "green" menu will be donated to a local environmental charity at the end of the month.
Available from 6:00 p.m.-10:30 p.m., this menu will consist of tutti frutti farms carrot soup, venison "tête-à-tête", arugula rustica, roasted halibut and lemon custard.
For Any Occasion
Whether you’re stopping in for a power lunch or just for something to nosh while enjoying a tasty beverage, you’ll benefit from Chef Garret’s fresh and innovative style. But above all, you’re sure to enjoy yourself because as he says himself, "I’m interested in keeping things relatively simple, while making food fun again."
Location and Hours
blue on blue is located in the Avalon Beverly Hills at 9400 West Olympic Boulevard and is open 7-days a week for breakfast from 7:00 a.m. to 11:30 a.m., lunch from 11:30 a.m. to 3:00 p.m., appetizers from 3:00 p.m. to 11:00 p.m. and for dinner from 6:00 p.m. to 11:00 p.m. Brunch is also offered every Saturday and Sunday from 11:00 a.m. to 3:30 p.m. Reservations can be made by calling 310.407.7791 or by visiting www.avalonbeverlyhills.com.
