Earlier this year, this iconic Beverly Hills restaurant reopened after an eight-month-long, $10 million revamp that added an open glass kitchen and expanded its famous walk-on-water floors. Although executive chef Helene An kept the beloved garlic noodles and dungeness crab (the neighborhood would have rioted if not), the menu’s changed for the better. From starters to entrees, dishes are beautifully presented and inventive -- like tuna stuffed into flaky brick de feuille cigars and dipped in tobiko caviar; a delicate, crunchy kohlrabi salad dressed in black truffle; and crab cake that’s not actually made from crab but hearts of palm and served on a plate speckled with edible flowers. Cocktails also come with a distinctively Asian-inspired twist, like Thai chili-infused vodka or gin with goji berries.
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