Having purged roughly 250 union workers, forced out general manager Tim Lee, and disposed of a few other longtime associates, The Hotel Bel-Air finally debuted its new look in mid-October. On Tuesday, Wolfgang Puck at Hotel Bel-Air broke its seal, opening up for the prosperous percentage of the public drawn to the refreshed property’s open, ever-romantic aesthetic. Though the first dinner service came with a fire alarm that drenched one patron on Tuesday, last night the restaurant stayed dry as it previewed a few highlights of executive chef Sonny Sweetman’s developing menu to the media. Come take a look at what was served in Puck’s new place in our slide show.
“The king doth keep his revels here tonight”