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The Thompson Eye: Inside The New Caulfield’s Bar and Dining Room

Food & Drink

There’s an old face with a new look whose tantalizing nourishments have been motivating a bevy of excuses for repeat visits. And it’s only recently made it’s comeback. The stylish, clean-cut facelift of Caulfield’s Bar and Dining Room, designed by Heather Ashton of HD Buttercup, has us feeling good, sophisticated, and ready for some luscious dining. You’re in for a pleasant surprise, foodies.

To complement the upgrade, Chef Stephen Kalt has taken over the kitchen, and the menu to deliver impeccably delicious eats for all palates, and schedules (hello, breakfast!). And you might even find us breaking from our traditional midday routine to grab a lunch.

What’s the inspiration behind the new fare at Caulfield’s? We found out more from the man behind the menu:

Thompson Hotels: Why do you love being a Chef? How would you describe your philosophy towards cooking?

Stephen Kalt: I love being a Chef for several reasons. The practice and craft of cooking as a link to mastery and a search for perfection is extremely attractive to me. I also love the process of transforming raw ingredients into memorable, visceral experiences for those around me.

TH: What can guests expect from the new Caulfield’s Bar and Dining Room? 

SK: Guests of Caulfield’s Bar and Dining Room can expect to be transported to our sophisticated world of dining and hospitality. The menu should be at once familiar and unique, with my take on a sophisticated American Grill.

TH: What inspired Caulfield’s new menus?

SK: The menu is inspired by what I consider to be the sophisticated, classic nature of our community, Beverly Hills. I am also inspired by some of the ethnic influences of Los Angeles and of course my background in Mediterranean cooking.

Enough with the talk, let’s ogle what’s bound to be on the table in front of us sooner than later.

Superfood: sunnyside eggs, onions, mushrooms, kale, avocado, sriracha, side of blackberries

Bigeye Tuna Confit, Endive, French Green Beans, Potato, Tomato, Taggiasche Olives

Chicken Paillard, Shaved Vegetable Raw Salad, Lemon and Olive Oil

Strawberry Pistachio Dessert