What could be more enticing than an invitation to share in time-honored Gaelic traditions and taste the fine age-old heritage of Scotland. We were invited to the opening of the Macallan Ten Pound Bar, and our fervent anticipation is heightened by knowing it is so perfectly situated within the luxurious confines of Montage Beverly Hills.

This classically elegant establishment, an urban oasis of Mediterranean style, so resplendent with the sublime majesty of Spanish, Italian and Moroccan artisans, bringing the sophisticated glamour of Southern California’s roaring 1920’s and 30’s Golden Age to this most legendary and world-renowned neighborhood of the ultra-chic, Beverly Hills.

Here the sensual moods are skillfully portrayed within the European-influenced paintings and objects d'arts, and are arranged with drawings and designs from great film classics of a by-gone and glorious Hollywood era. The iconic works of noted architects and interior designers are showcased among exclusive collections of paintings, architectural studies, sketches and vintage photographs. The landscaping and design details are complimented by cool shades of green and discreet lighting. Covered pedestrian galleries complement three fountains, and comfortable benches invite inspired relaxation to take it all in.

In order to reach the Ten Pound Bar stairway, we are allowed a promenade through the Scarpetta Beverly Hills, where celebrity chef Scott Conant oversees the creation of sumptuous Italian cuisine, and providing beautiful al fresco dining experienced within Mediterranean motifs. You can even overlook the beautiful Beverly Canon Gardens. From there, and up the stair, the surroundings become the province of the only establishment whose existence is both exemplified by and dedicated to the Scotches of The Macallan. This intimate enterprise offers sophisticated bar-bites like artisan cheeses, seafood and meat appetizers, caviar, and even chocolate bonbons. The Ten Pound drinks are devotedly prepared with The Macallan whiskey, aged to perfection from 15 to 30 years. One of Macallan’s marvels is the making of Japanese Iceballs, fashioned in fascinating molds from Japan, and now used exclusively to enhance the finer qualities of Macallan whiskey.

After this enchanted “invitation only” debut gathering, we moved to the continental environs of The Bouchon, where characteristic French bistro fare is expertly prepared under the aegis of Thomas Keller, generally acknowledged to be one of the greatest chefs in America, whose obvious passion is to “explore and deepen the culinary heritage” that personifies what he admires so much, a casually social mecca set in the classic French bistros style, where we were graciously served his signature dishes including delicious roast chicken, steak frites and quiche, and in a setting that certainly felt like we had been transported to an atmosphere of our own unique design.

As the sultry dusk of a fine California sunset fades into the memory of our most recent sojourn, and the lights of the city bring a tinseled exuberance to the afterglow of such a splendid evening, from our spirited toasts in The Macallan Ten Pound Bar, amid the sensuous opulence of the Montage Beverly Hills, to the closing flourishes of The Bouchon’s fabulous culinary delights, our reminiscence leaves no doubt as to why a fabled paradise such as this has found its place, in the City of Angels.

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