California Pizza Kitchen unveiled the company’s Recipe for Reimagination at its original location in Beverly Hills today.
The restaurant, which first opened in 1985, has undergone a complete transformation, from the design and décor to the menu, while maintaining classic corporate elements, according to a press release.
The Beverly Hills location is among the first in the country to roll out the new design and menu items, with other locations to follow.
“This is a historic occasion for California Pizza Kitchen as we introduce our vision for the future at the very location where it all began nearly 30 years ago,” said California Pizza Kitchen CEO GJ Hart in a statement. “We are embracing our roots in culinary innovation and authenticity across the board, and every detail of our re-imagination is reflected in our Beverly Hills restaurant.”
Beverly Hills Councilman Dr. Willie Brien was on hand to help make (and eat) a pizza.
The remodel incorporates flexible seating with fewer booths and more tables to accommodate a variety of diners and groups along with new dishes, glassware and utensils. The aesthetic uses unfinished reclaimed wood and a living herb wall.
The new menu has new items in every category. Alongside California Pizza Kitchen’s signature hand-tossed pizzas, pastas and salads is an all-new selection of main plates and seasonal items.
So now that you're getting hungry, here's the new stuff:
A 12-oz. USDA choice ribeye grilled with housemade Pinot Noir sea salt and topped with creamy bleu cheese butter. Served with roasted fingerling potatoes and lemon-garlic arugula salad.
Wild caught from the Aleutian Islands, roasted on a cedar plank with butternut squash farro and grilled asparagus.
Guests can choose any two options from a selection of 7’’ pizzas, salads, half sandwiches (with the option to order a full size) and soups. Examples of pairings include California Pizza Kitchen’sOriginal BBQ Chicken Pizza with a Caesar salad; a Shaved Mushroom + Spinach Pizza and the new Farmers Market Soup, with roasted squash, market vegetables and a touch of cream; a halfOven-Roasted Turkey + Brie Sandwich with a Super Spinach + Quinoa Salad, and the list of possibilities goes on, to accommodate any mood and any palate.
Sunny Side Up Bacon + Potato Pizza
Shaved fingerling potatoes, Nueske’s applewood-smoked bacon, caramelized leeks, Parmesan, Mozzarella and fresh cracked black pepper. Topped with two sunny-side-up eggs.
Maine Lobster Flatbread
Maine Lobster, mayo, fresh herbs, arugula and shaved red onions on a Parmesan flatbread.
Harvest Kale Salad
Baby kale, toasted farro, heirloom carrots, napa cabbage, red grapes, marinated cranberries, almonds and goat cheese tossed with housemade citrus vinaigrette.
Roasted Garlic Chicken + Seasonal Vegetables
Crispy-skin chicken breast in lemon-garlic sauce, with hearth-roasted cauliflower, fingerling potatoes and Mediterranean herbs.
The new beverage menu features a wide selection of hand-crafted cocktails made with fresh juices, fruits, purées and herbs. Among them are the California Roots, made with Svedka Vodka, fresh avocado and mint, fresh Agave Sour with a fennel salt rim; The Executive Decision, with Casamigos Blanco Tequila, muddled mint, fresh Agave Sour, Monin Organic Agave Nectar and fresh lime; and theBlueberry Ginger Smash, with Jack Daniel’s Tennessee Whiskey, Monin Organic Agave Nectar, Domaine de Canton Ginger liqueur, fresh blueberries, lime and cranberry juice.