Fried Chicken at the Belvedere


It’s no secret that L.A. food-lovers are passionate about fried chicken. Whether it’s stuffed between a brioche bun, stacked on a waffle or served straight into our impatient hands, we adore the stuff, and will search far and wide for the crème de la crème of the dredged and the fried. 

Fortunately for all our OTM members, we’ve found the perfect fried chicken spot. And not only is it one of this week’s Off the Menu items, but it’s also one of the crispiest, juiciest fried chicken dishes we’ve ever had. And the best part? It’s made by Chef David Codney, the creative force behind the Belvedere restaurant in the Beverly Hills Peninsula Hotel. Which means it’s served in style. On a gorgeous, newly remodeled terrace. Champagne and cocktails encouraged. A healthy appetite required. 

But before you grab your friends and head to the hotel for chicken and drinks, here’s a little background on this week’s OTM item and Chef David himself, who we caught up with over, you guessed it, a big plate of fried chicken. 

So why fried chicken as your Off the Menu item this week?

We have customers that come in here almost every day and they’re not always looking to eat unctuous, super rich restaurant food. I just like to give them the food they love to eat at home, but a bit more elevated. I’m not into bubbles or foam, I don’t need a hat trick or laser shows. I just want to give you a proper classic done well. 

What makes your fried chicken different?

We soak it in buttermilk for 48 hours. We use Mary’s organic chicken instead of just utility chicken, which makes it a bit more fancy than your standard fried chicken. The outside layer is made from a barbecue spice blend and then we hand dredge it and fry it up. We’re not reinventing the wheel here, we just want good fried chicken.

What would you recommend drinking with fried chicken?

Champagne is always great. I’d say rosé but I don’t want to lose my man cred. Definitely a light beer with some hops to clean your palate. 

Which side dish on the menu pairs best with the fried chicken? 

Something acidic, maybe stewed tomatoes or the fattoush salad. I like a light side dish with my fried chicken so any of the salads would be a great pairing. The charred caesar salad is definitely a popular one. If you’re going all in though, the crispy fingerling potatoes would be great as well.

Where does the Mediterranean inspiration for your menu come from?

The Mediterranean is such a huge region, it’s really limitless how much you can do with the cooking techniques and the spices coming from that area. I visited Greece a few years ago and really fell in love with the simplicity of the food. Serving good basics is rare in the restaurant world today.

Do you have a specific dish on the menu that captures who you are as a chef?

If I had to pick one, I would go with the duck confit orecchiette. I know it’s probably not the most popular thing to say in LA, but I’m a big fan of hunting duck. I mean the difference in taste between a farm duck and a real duck is so different. Like truly, one hundred percent different. The orecchiette is actually a take on a dish I made while duck hunting with a chef friend in the swamps of South Dakota. It’s a tribute to the freezing nights out there, hunting duck at four in the morning, making full pasta courses with click burners on tiny dingy row boats. And drinking red wine of course. 

Where do you get most of your ingredients?

From various farms, but I actually grow a lot of my ingredients right here on the roof. We’ve got wild strawberries up there, goji berries, blueberries, fennel, basil, pansies, four different kinds of hops, cucumbers, tomatoes, Serrano chiles. I’m a huge chile guy. 

So there you have it OTM members, everything you need to know about the Off the Menu fried chicken at the Belvedere. We recommend the charred caesar salad to go with it. Or just about anything on the menu. 


Useful Info and Tips:

  • They take reservations.
  • Street parking is available but if you valet your car, the restaurant will validate your ticket.
  • The kitchen and terrace are open all day, from 6:30am to 10:30pm.
  • The seafood-heavy Sunday brunch buffet is open from 11:00am to 2:00pm.