Tucked discreetly beneath The Georgian Hotel, The Georgian Room trades not just on nostalgia, but on atmosphere. The restaurant is part of the hotel’s meticulous revival led by BLVD Hospitality, whose restoration leans into the building’s 1930s heritage with a richly cinematic touch — jewel-toned walls, leather banquettes, Henley Task Lamps, and the glow of a piano anchoring the room in a kind of timeless nocturne. The no-photo policy is a welcome touch, preserving the room’s sense of intimacy and old-world allure.

In the kitchen, David Almany oversees a menu that draws from classic European traditions, part Tuscan chophouse, part old-school American steakhouse, with an emphasis on indulgent, well-executed staples rather than reinvention. Dinner begins, as it should, with something warm and inviting: focaccia baked in a cast-iron skillet, its crust beautifully crisp, its interior soft and fragrant. A scattering of sea salt lifts it, though those familiar with earlier visits may notice a lighter hand this time, dialing back what was once a more assertive, savory edge.

Martinis, of course, are central to the experience here. The Lychee Martini arrives exactly as one hopes, lush, gently pulpy, and perfectly balanced, its sweetness restrained and lifted by the freshness of the fruit. The Vesper, however, missed the icy precision that defines a great martini. When sent back, it returned shaken rather than properly stirred, flecked with shards of ice that had to be removed, a small but meaningful misstep in a room that trades so heavily on detail. There was a time when a martini left briefly unattended would be quietly refreshed and returned at just the right temperature, without a word. That kind of care lingers in memory and sets expectations.

The kitchen delivers where it counts. The Chicken Milanese is a standout, its exterior kissed with a deeper char than most kitchens dare, lending a subtle smokiness that elevates the dish without tipping into bitterness. Inside, the chicken remains tender and juicy, complemented by a bright tomato-basil relish, peppery arugula, and a lemon aioli that ties everything together with a gentle citrus lift.

The smash burger au poivre leans indulgent in the best way with double patties, cheese, onions, and a decadent richness that satisfies completely, especially alongside crisp, fresh-cut fries. And then there is the New York Steak Frites, a modest six ounces of dry-aged beef that arrives perfectly executed, deeply flavored, precisely cooked, and paired with a classic peppercorn sauce that feels both timeless and assured.

Dessert brings a flourish of old-school charm. The Baked Alaska is as delightful as it is rare, a theatrical, nostalgic finale that feels entirely in keeping with the room. One hopes it never leaves the menu.

Ultimately, The Georgian Room remains a place defined as much by feeling as by food. When everything aligns — the lighting, the live jazz music, the temperature of a perfectly stirred martini — it captures something increasingly rare on the Westside, a sense of occasion. And that, perhaps, is why people like myself return.

— Ghalib Dhalla

The Georgian Room
The Georgian Hotel, 1415 Ocean Avenue, Santa Monica
310-395-9945
thegeorgian.com