From Soho House to The Peninsula, an lofty paradise of pampered elites hovers high above the pedestrians of Beverly Hills. This Sunday, May 19, the SLS Hotel will back this privileged pack by re-opening its own rooftop pool deck, Altitude, for some summer sunbathing, price-gouging, and come weekends, possibly the type of pool party you’ve suffered in Sin City at one point or another. That’s right. Soon there will one less reason to trek to Vegas all the way to Vegas for the SBE experience you can have right here at home.
Re-opening at 11:00 A.M. with cabanas, chaise lounges, and probably a little light poolside techno, the pool deck also has new lunch and brunch menus designed by Jose Andres. The Spanish chef’s restaurant, The Bazaar, continues to be a major draw to the property, and the hotel’s reps confirm that he’s really, actually designed the dishes himself.
From a separate new kitchen space on the fifth floor, Altitude’s chefs will prepare Mediterranean and California-kissed dishes like fattoush salad, $20 skewers with melon and Iberico ham, $22 crab cake sliders, and a $70 seafood bowl with uni, oysters, king crab, lobster, shrimp, and scallops Greek yogurt shakes with agave nectar, ginger, and coconut are available, if you didn’t show up for bottle service.
Which brings us to this: New to the rooftop concept this year will be weekend pool parties from 2:00 to 6:00 P.M. every Saturday and Sunday, with a live DJ, daybeds available by reservation, and cabanas stocked with minibars, TVs, and DVD players.
Following Sunday’s debut, the pool deck will open Monday through Friday from 11:00 A.M. to 3:00 P.M. VIP reservations for the weekend soirees are available through summer weekends through SBE’s “hosts.” Heads up for the hard-sell on a bottle of vodka spangled in sparklers for the table.
If you’re curious what Jose Andres recommends for a balanced breakfast, check out the morning and lunch menus below. And may your croquetas always arrive in a running shoe.
BREAKFAST
FARMER’S MARKET SEASONAL FRUIT 16
PASSION FRUIT DRESSING
PASTRY BASKET 12
CHEF’S SELECTION OF ASSORTED PASTRIES
EGGS AND OMELETS - ANY STYLE * 18
SERVED PLAIN
CHOICE OF TWO ACCOMPANIMENTS 20
ZUCCHINI AND SQUASH BLOSSOMS, HEIRLOOM TOMATO AND BASIL, WILD MUSHROOMS, BLEU CHEESE, MANCHEGO CHEESE, GOAT CHEESE
ADDITIONAL ITEM 1
PANINI BAGEL* 22
SMOKED SALMON, TOMATO-BOCCONCINI BASIL SALAD
CROISSANTINI * 20
PRESSED CROISSANT SANDWICH WITH EGGS, CHICKEN SAUSAGE, HERB CREAM CHEESE
GREEK YOGURT PARFAIT 12
APRICOT, MIXED BERRIES OR PLAIN
CEREALS, GRANOLA or OATMEAL 12
BRANFLAKES, MINI WHEATS, HOMEMADE GRANOLA OR OATMEAL
SERVED WITH FRESH FRUIT
BEVERAGES
GREEK YOGURT SHAKES 10
WITH AGAVE NECTAR
COCONUT & GINGER
BERRY WITH MINT
CHEF’S SELECTION OF FRESHLY SQUEEZED JUICES 8
GRAPEFRUIT
ORANGE
DAILY CHEF’S SELECTION
AGUAS FRESCAS 8
CHEF’S SELECTION OF WATER-INFUSED FRESH JUICES
COFFEE 5
REGULAR OR DECAFFEINATED
SERVED WITH MILK, NON-FAT MILK OR SOY
LOOSE LEAF TEAS 8
SELECT ONE:
GREEN TEA
HARMONY
IMPERIAL EARL GREY
IMPERIAL ENGLISH BREAKFAST
JETLAG AM - ENERGY
JETLAG PM - RELAX
SLS BEVERLY HILLS BLEND
HOT CHOCOLATE 6
LUNCH
CHARCUTERIE 28
chef’s selection of dried cured meats, toasted rustic bread,
fresh tomatoes, extra virgin olive oil
HUMMUS, TATZIKI, BABA GANOUSH 15
pita chips
WATERMELON AND TOMATO SKEWERS 8
sherry dressing
MELON AND IBERICO HAM SKEWERS 20
micromint
SHRIMP “GABARDINA” 16
lemon mayonnaise
GAZPACHO PATRICIA 8
extra virgin olive oil
CROQUETAS DE POLLO 10
chicken and béchamel fritters
FRESH FRUIT BOWL 20
melon, watermelon, pineapplle, dragon fruit, passion fruit
FATTOUSH SALAD 16
persian cucumbers, heirloom tomatoes, radishes, green peppers, feta cheese, olives, onions, lemon sumac dressing
with chilled smoked salmon* 24
with smoked pacific prawns* 26
CAESAR “CARDINI” SALAD 12
scarborough farm gem lettuce, anchovies, parmesan cheese, brioche croutons
with jidori chicken breast* 18
with pacific prawns* 24
SLS FRESH SEAFOOD BOWL 70
king crab, lobster, sea urchin, shrimp, scallops and oysters
SANDWICHES
all sandwiches are served with salad or chips
THE SLS SLIDERS 18
prime beef, lettuce, tomaotes, onions
BEVERLY HILLS “BIKINI” 18
grilled cheese sandwich with mozzarella, sharp cheddar and truffles
CHICKEN SANDWICH 26
jidori farm chicken breast, avocado, tomatoes, onions, cilantro
CRAB CAKE SLIDERS 22
mustard aioli, homemade cucumber pickles, cole slaw
Earlier: SBE Opening Double Barrel Roadhouse in Vegas [GS]
