June 1 - September 30, 2014

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Beverly Hills, a city known for its bespoke luxury experiences and services, celebrates its 100th anniversary throughout 2014. Suite 100 consists of five of the most luxurious hotels redesigning a suite to capture a moment in time from the last 100 years. Starting June 1 and continuing through September 30, festivities continue as four participating hotels release special menus inspired by their chosen era, allowing all guests to experience Suite 100.

Montage Beverly Hills | Forties' Film Noir (40s)
The Film Noir Suite captures the sultry sophistication and mystique of Film Noir that was epitomized in the 1940s. Executive Chef Gabriel Ask's Suite 100 menu, served in Parq Bar, includes Panzanella Salad, Chilled Crab Tower and a specialty cocktail menu with drinks named after notable 40s icons like the William Faulkner, Alfred Hitchcock and Ernest Hemingway.

The Beverly Hilton | Stylish, Sophisticated Sixties: A Re-Imagined Revolution (60s)
Inspired by the sophisticated yet rebellious attitude of the 60s, The Beverly Hilton's Suite 100 evokes the panache and innovation of the time with the Hollywood-Regency style. Served in the Lobby Lounge and at Circa 55, the Suite 100 menu includes desserts such as Profiterole with Warm Chocolate Ganache Sauce and Strawberry Ice Cream Sandwich crafted by Executive Pastry Chef Thomas Henzi. The Beverly Hilton also offers popular 1960s cocktails: French 75, Old Fashion and Mint Julep. Happy Hour available!

L'Ermitage Beverly Hills | The Era of Studio 54 | Fashion & Art Collide (70s)
L'Ermitage's Suite 100 is an homage to Andy Warhol's Factory and Halston, the era's favorite designer. Served in Livello Lounge, Chef Nicholas Rimedio's menu includes Yakitori Grilled Organic Chicken and Horseradish Cheddar Skewers, Beef Skewers with Parmesan Fondue and popular 70s cocktail Harvey Wallbanger.

The Peninsula Beverly Hills | The Birth of Modern Glamour (90s)
The Peninsula's Suite 100 is the embodiment of modern Hollywood glamour inspired by the style and excitement of award season. The Peninsula's Suite 100 menu, crafted by Executive Chef David Codney and served in The Club Bar, features signature bites that have remained beloved guest favorites since the hotel's opening in 1991 including Truffled Macaroni and Cheese and Chilled Jumbo Prawns with Cocktail Sauce. A 90s favorite, the Cosmopolitan, will also be served.

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