Viviane at the Avalon Hotel in Beverly Hills

Rainbow beet and apple salad with horseradish creme fraiche, watermelon radish, dill and pumpernickel crisps is served at Viviane at the Avalon Beverly Hills.

The 12-ounce grilled Piedmontese rib-eye steak with a bone marrow gremolata is served with potato puree at Viviane at the Avalon Beverly Hills

The ricotta ravioli with Chanterelle mushrooms, roasted corn and brown butter is served at Viviane at the Avalon Beverly Hills.

The bar is the only feature that will remain from the old restaurant at the new Viviane.