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Two California icons have come together: After a $100 million renovation, the secluded Hotel Bel Air reopened in 2011 with the king of California cuisine himself at the helm of the kitchen. Wolfgang Puck’s Cal-Mediterranean menu revolves around produce from local farmers’ markets and nearby farms, with dishes like sautéed Dover sole accompanied by spring vegetables from Chino Ranch. The dining room’s retractable glass walls overlook the property’s fabled manicured gardens. hotelbelair.com