Dining at the Getty

07/31/2019

Sunday brunch just got sweeter with our new passion colada dessert: coconut mousse, passion fruit crèmeux, tropical fruit compote with green root beer sauce.

07/17/2019

Savor summer with new seasonal dishes like our grilled summer vegetable hummus and panko breaded eggplant, or our wild salmon with red quinoa, edamame, wakame, pickled ginger and avocado, tossed lightly with refreshing citrus miso vinaigrette. Pair either with lightly oaked Napa chardonnay for the perfect refresher.

07/03/2019

Rose all day? Explore unique varietals and enjoy our rose flights on the Restaurant terrace paired with sunset views and light bites. Then let Chef Clare’s menu of bright, seasonal flavors tempt you inside for dinner.

06/29/2019

Summer is here and so is our Summer menu!

Kick it off with our seasonal vegetable gazpacho, bursting with sweet corn, yellow tomatoes and golden peppers. We also recommend blistered tomatoes served over melted burrata with basil pesto and aged balsamic. Perfect for sharing and pairing with a crisp Baileyana Rosé of pinot noir from Edna valley. Getting Summer started right!

06/19/2019

Learn more about our culinary team's process and where we find our menu inspiration (hint: it helps to be surrounded by incredible art!):

The culinary team at the Getty Center in Los Angeles frequently creates menus inspired by great works of art, but it’s not often that they are asked to showcase a menu to please a living legend. As part of a surprise 90th birthday celebration for world-renowned architect Frank Gehry, they were hon...

06/06/2019

The second course of our Book of the Beasts prix-fixe menu takes inspiration from medieval noble cuisine, pairing venison and rabbit loin, which is then wrapped in crispy chicken skin with almond paste, fuzzy grapes, and thyme. A 2015 Writes Block Malbec with pronounced flavors that are very pronounced ripe red berry and black fruit provide the perfect pairing.

05/31/2019

For our new Book of Beasts exhibition prix-fixe menu, Restaurant Chef Clare Villasenor pairs wild salmon with the citrus notes of sorrel, fresh peas, and rye to create a first course inspired by medieval peasant cuisine. Paired with a 2017 Raeburn Chardonnay from Russian River Valley, Raeburn is an Olde English term which means the river where one goes to drink – perfect to pair with a fish that was readily found in rivers at that time.

05/19/2019

We are excited to present our new prix fixe menu for the Restaurant at the Getty Center, inspired by the Book of Beasts exhibition. For the first course, Chef Clare pairs wild salmon with citrus notes of sorrel, fresh peas and rye. A savory dish of venison and rabbit loin follows as the main course with almond, grapes and an herb ash. For dessert, Chef Joanne offers a double chocolate mousse combining white and dark chocolate, hazelnut praline crunch, with a presentation worthy of the galleries.

04/25/2019

For Earth day come check our weekly special. Pasta Pesto with pine nuts pesto, heirloom tomatoes and asparagus tips.

04/21/2019

The Easter Bunny is running around at the Getty Gardens. Can you help us find him? He was last seen in our Chocolate Pot Brunch special Dessert with flourless chocolate, dark chocolate mousse and house made marshmallow.