Rodeo Drive has been synonymous with shopping and high-end fashion for the better part of a century. Aldo Gucci first opened an outpost of his eponymous boutique here all the way back in 1968. Vidal Sassoon followed suit just two years later. Fast forward 50 years and you could spot storefronts for more than 100 of the world’s top luxury brands scattered up and down the palm tree-lined corridor.
But nowadays there’s something else you can spot right beside it all: great food and drink. Over the past decade, this prestigious part of Beverly Hills has quietly evolved into a dependable dining destination. It’s grown too impressive to ignore. Here are a few highlights to consider the next time you’re strolling the world famous street.
Let’s start with the sushi. In the spring of 2023, chef Yusuke Yamamoto set up a namesake eight-seat omakase in a nondescript second floor space above Two Rodeo. It is already considered to be among the most impressive sushi counters in a city renowned for impressive sushi counters.
During a 14-course tasting, you might be treated to caviar-topped morsels of toro, delectable bites of Hokkaido uni, and an assortment of fatty tunas delivered fresh from one of Japan’s most exclusive fish purveyors. All before savoring a course of chef’s homemade soba noodles.
“Dining here is like stepping into a beautiful, meticulously crafted haiku—it’s short, poetic, and leaves you savoring every moment,” according to Dan Dunn, writer and host of the What We’re Drinking podcast. “It’s the kind of place where they don’t overlook a single thing—even the chopsticks seem like they’ve been whittled by monks.”
A mere two blocks up the street, Sushi Note Omakase is keeping the competition fierce and fresh with a twenty piece tasting menu of rotating Japanese market fish. A point of separation here is that the accomplished sommelier on-staff is eager to steer you towards an expansive list of wine accompaniments as opposed to the more traditional sake pairings.
The intimate setting is squirreled away in the subterranean parking level of a hidden shopping center that also holds the aptly named Hideaway—a Baja-inspired Mexican steakhouse. Since opening in 2022, the dimly-lit digs has grown into a boisterous venue for sizzling fajitas and crafty margarita variations.
At Gucci Osteria high-minded fashion and high-minded fare converge at a singular address. The alfresco eatery, which initially opened in early 2020, occupies the rooftop of the celebrated salon and features a tasting menu conceived by Massimo Bottura, one of the world’s most awarded chefs. A six-course experience includes some of his greatest hits like Risotto Camouflaged As Pizza, and a cured scallop and caviar presentation that’s meant to evoke the flavors of breakfast. It’s edible art, through and through, and can be paired with an impressive selection of reserve Italian wines for $390 a person.
“Rodeo Drive has transformed from a playground for the elite into a vibrant culinary destination, where everyone can experience world-class flavors,” says longtime Angelo Garrett Darland, a producer and local restaurant expert. “The meal I had recently at Gucci stands on par with some of the finest dining I’ve enjoyed anywhere in the city.”
And it would be impossible to speak about the elevation of Rodeo Drive’s culinary scene without mentioning CUT—the now legendary steakhouse that chef Wolfgang Puck opened in 2006 inside the Beverly Wilshire hotel. The expansive space showcases a dozen cuts of wagyu from the US, Australia and Japan. These finely-marbled slabs of protein are carted out tableside to admire and mull over before your chosen chunk heads directly to the grill.
Across the hall, the neighboring CUT Lounge carries a well-curated array of whiskies from across the globe. There are Japanese and scotch specialities alongside exclusive domestic selections bottled especially for the bar—like the Ruby Port Cask finished edition of Beverly High Rye. All of it can be deftly rendered into whiskey cocktail preparations ranging from classic to elaborate.
“The Beverly Hills culinary scene is more dynamic than ever, and an institution like CUT really helped raise the standard of excellence,” notes Andrew Borenzweig, founder and CEO of Beverly Spirits. “I’m super proud to have our whiskey behind the bar here.”
Meanwhile, Dunn is really happy to be drinking it here. “Polished wood, low lights, and swanky touches everywhere—it makes you feel like you’ve stepped into another world; another era,” he observes. “CUT Lounge is the kind of place you picture Frank Sinatra or Audrey Hepburn sipping a Manhattan.”
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