Monsieur Dior by Dominique Crenn

Recensioni

• CE

  CARLO ESTACIO

  1 day ago
  5.0
  Brandon Y did a great job, starting from his recommendations and all. Food is excellent. Ambiance is perfect.
• DK

  Digital Khabib

  5 days ago
  1.0
  Culinary Compliance Review — Monsieur Dior (Beverly Hills) Classification: Executive Memorandum You have constructed a temple of gastronomy beneath the House of Dior banner — silk, gold, and prices that assume each plate was woven in the Atelier. When the fork meets the plate, the illusion evaporates faster than a champagne bubble. This is not a restaurant. This is a costume: beautifully tailored outside, hollow within. The Culinary Autopsy — June 2026 The Flavor Vacuum: The J'Adore Black Truffle Velouté arrived as a monotonous beige slurry — its earthy notes flattened, its warmth absent. The Brittany Blue Lobster, meant to be the crescendo, had been cooked to rubbery uniformity that erased any trace of its maritime origin. The kitchen is cooking for the camera, not the guest. The Portion Charade: The Potager en Miniature — allegedly a tribute to Dior's childhood garden — consisted of three baby carrots, two anemic radish slices, and a swoosh of parsley emulsion smaller than a cocktail napkin. A $450 tasting menu should not leave a grown adult calculating the walk to the nearest In-N-Out (1.2 miles — and I considered it). Temperature Catastrophes — Documented: Velouté: 118°F (Thermapen-confirmed). Minimum protocol: 140°F. Tepid, not tempered. Brittany Blue Lobster: 105°F within ninety seconds of service. Protocol window: 120°F–125°F. Baseline failed. Readouts preserved. The Service Disconnect The Scripted Ritual: The captain delivered a 45-second script on Pyrenees lamb provenance — regional geography, feeding practices — without a single second of eye contact. He concluded, pivoted on his heel, and departed before I could ask grain-finished vs. grass-finished. He did not know. He did not care to know. A mechanical ballet: precise, cold, forgettable. The Pacing Catastrophe: 7:02 PM: Amuse-bouche. 7:05 PM: Velouté stampeded in — three minutes, a rushed afterthought. 7:48 PM: Third course. Forty-three minutes of drought, empty glasses, existential dread. The Value Proposition — The Grand Delusion The Math: - $450 tasting menu - $225 wine pairing - 20% automatic service charge Total for two: north of $1,600. Stripped of the Dior crest, this meal would struggle to command $150 per head. You are selling the myth of Dior and using that halo to justify a culinary offering that would not earn a second visit without your logo on the door. You are not a restaurant. You are a merchandising annex that happens to serve food. The Verdict You have built a stage. You have not built a kitchen. The Ambiance: Undeniable. A triumph of interior architecture. The Reality: A hollow performance. Instagram over ingestion. Stiffness mistaken for sophistication. A kitchen that cannot hold a temperature curve across seven courses. You are not honoring Monsieur Dior. You are profiting from his name while delivering an expensive distraction. This is a velvet-rope mirage — and I have the timestamps, the temperatures, and the portion counts to prove it. **Immediate Operational Recalibration Required.**
• HV

  Hanna Virshubskyi

  Jun 28, 2026
  1.0
  I chose Dior Restaurant to celebrate our wedding anniversary because I wanted the evening to be truly special. Unfortunately, it ended up being one of the biggest dining disappointments I’ve ever experienced. My husband and I ordered the Chef Experience with drinks, and our bill was around $900. At that price, we expected exceptional food and service. Instead, while the presentation was beautiful, most of the dishes lacked flavor and simply weren’t memorable. What was even more disappointing was the service. My husband politely asked twice if his cocktail could be changed because he genuinely didn’t enjoy it, and both requests were ignored. No one offered an alternative or even acknowledged the request. That level of service is simply not what we expected from a restaurant carrying the Dior name. The worst part came afterward. Later that night and into the next morning, both of us developed severe diarrhea, which completely ruined what was supposed to be a wonderful anniversary celebration. Whether it was related to our meal or not, it was incredibly upsetting that this happened immediately after such an expensive dining experience. We left feeling disappointed not only because of the food, but because the entire experience failed to reflect the luxury, hospitality, and attention to detail that Dior represents. I truly hope management takes this feedback seriously and reaches out to us with an appropriate resolution. For a $900 anniversary dinner, this experience was simply unacceptable.
• DD

  Dagny

  Jun 14, 2026
  5.0
  This is less of a review and more of a plea. Please don’t take the Salmon Étoile de Mer off the menu. This dish is head and shoulders above any other salmon dish I’ve ever had. A truly spectacular work of art. I will be returning again and again and again to Monsiur Dior to order this dish. To the point that I worry I will be known as “Salmon Girl” by the staff. I will be truly heartbroken if I ever lost access to this dish, and hope this gets immortalized on some secret non-seasonal menu so I can eat it forevermore.
• TN

  Tu Nguyen

  Jun 14, 2026
  5.0
  Một quán cafe brunch của Dior siêu sang xịn đẹp ở khu Beverly Hills LA. Quán nằm trên cửa hàng Dior luôn nha, có không gian bên trong và ngoài trời nữa. Thức ăn và uống dc chế biến vô cùng đặc sắc và ngon miệng. Có chỗ parking bên dưới ở nhưng trả giá tầm 25$