Novikov Beverly Hills — Restaurant in Beverly Hills

It’s a shame to write such a review, but it needs to be said. I made a reservation for 9:00 PM, but due to waiting for valet parking, we were 15 minutes late. When we arrived at 9:15, the hostess at the entrance told us that our reservation had been canceled and that we would have to wait 10-20 minutes. We went inside to confirm this information, and they offered us to wait at the bar.

When we got to the bar, it was impossible to buy a drink—everyone was pushing and shoving. When I asked where I could order a cocktail, the English-speaking bartenders either ignored me or directed me to someone else. Only the Russian-speaking staff were friendly toward me.

After waiting for an hour, we were finally seated. We asked about wine, and the waiter rolled his eyes disapprovingly before bringing us a sample. When my friend tasted the wine, she absentmindedly handed the glass back to the waiter, and he aggressively snatched it from her hand and slammed it on the table. On top of that, they didn’t even bring bread to the table.

We were seated in the second row from the wine-serving station, and there were three of us. The bill came to $400—the food was delicious, and the interior was beautiful, but the service was awful. The waiter, a man wearing glasses around 35-40 years old, clearly hated Russian women. He constantly rolled his eyes and spoke to us as if he were doing us a favor, while at the table next to us, he was all smiles (of course, the woman there had a Birkin, while I only had a Louis Vuitton—how unfortunate…).

Overall, the attitude toward us was arrogant, the service was terrible, and despite being upset, we still left some tip out of politeness. However, the waiter then had the audacity to say, “Just so you know, in America, it’s customary to leave at least a 20% tip, and it’s not included in the bill,” before running off. We simply got up and left.

If the service had been at the high level expected in places like this, we would have happily left a $200 tip. But to be treated so rudely and humiliated by some waiter? Are you out of your mind?

On top of that, 90% of the women at the venue were escorts. I had completely different expectations for this place—I was hoping for a cozy, quiet, and sophisticated atmosphere, not debauchery and rude service. It’s a shame that the owners don’t seem to care about the state of their establishment.

Also, if you’re not dressed head to toe in luxury brands, the waiters treat you like a nobody—even if those...

DO NOT WASTE YOUR MONEY AT THIS RESTAURANT To start off, the only plus side to this restaurant was the Reposado Espresso Martini, the warm complimentary bread & the look of the restaurant. Booked this place for my wife’s birthday. Booked through OpenTables, mentioned the occasion(keep that part I mind) Hostess was very nice. After we checked in, we got seated immediately despite arriving to our reservation 40 min early. Our waiter greeted us at the table and did not go over the menu, did not ask if we had any allergies to anything on the menu(my wife is highly allergic to shellfish) after dropping off the menus he just came back 5 min later and asked what we want to order, fine, whatever, we started off with the Buffalo stuffed squash, Caesar salad & the bruschetta. The stuffed squash was beyond disgusting, we’ve had it many times at other restaurants, by far this one was the most nastiest one we’ve came across. There was a blob of mozzarella cheese, stuffed and fried with a side of lemon. The bruschetta had absolutely ZERO flavor, did not taste like a bruschetta. The salad was okay, not the best but better than the 2 other appetizers we ordered. During that course, our waiter did not once check up on us, not once. After an hour, we decided to order the Waygu Pasta, was BEYOND disgusting. Had absolutely NO FLAVOR. You could tell it was not prepared fresh(for the prices listed on the menu, you would THINK everything is made fresh to order). After two bites, we decided to just call it a night. I asked for the dessert menu, was brought immediately, ordered the tiramisu & I specifically asked the waiter if he could please put a candle, that we’re celebrating my wife’s birthday. The dessert comes in 2.5 seconds with no candle. I bought it up to the waiters attention, he looked confused at first and took it back immediately and came back with a candle and a cheap looking smile on his face. We paid and drove straight to the drive thru to get food on the way home because we were still hungry. You’d think spending $260 on dinner + $60 Tip would get you somewhat full…NOPE. this place needs MAJOR improvement. Zero restaurant etiquette, zero service. By far one of the worst BH restaurant experiences we’ve had, and let me tell you, we’re in BH at least twice a week for dinner. Take your hard work earned money to a different establishment, up the street, down the street or across the street. Super...

If I could give Novikov 100 stars, I would--and I'd still be underselling it. This Mediterranean-Italian wonderland is my go-to sanctuary for indulgence, laughter, and the kind of food that makes you question every life decision that led you to eat anything less than divine before.

Let's get one thing out of the way: The vitello tonnato? Thinly sliced like it was shaved by angels. Creamy, briny, melt-in-your-mouth perfection. I've written poems about it. If it proposed to me, I'd say yes. It is THAT good.

Now, the team. Oh, the team. If this restaurant were a movie, the supporting cast would win all the awards: Ogannes, the Head Manager, runs the place with the energy of a Mediterranean Zeus. Not a single detail escapes him. He's a manager, a vibe curator, and possibly the reason I feel like a VIP every time I walk in.

Giulio, the manager, brings the kind of warm Italian hospitality that makes you feel like you just walked into Nonna's seaside villa--and is another reason I always feel like a VIP

Vusal, the Head Chef, is clearly not from this planet. Every dish that leaves his kitchen is a love letter to Mediterranean elegance and Italian soul. He doesn't cook--he creates edible art.

Eduardo, the sous chef, deserves a shrine. His attention to detail and flavor makes you forget you're in a restaurant and not at a private yacht party off the coast of Capri.

And yes, there are TWO Bens. Both are servers. Both are delightful. Honestly, I don't know how the universe allowed such a perfect duo to exist in one restaurant, but I'm not questioning it.

Drew the bartender? Makes a dirty martini so smooth it should come with a warning label. And Luigi--Server by day, DJ by vibe? Catch me dancing between courses.

Whether I'm stopping in for dinner, drinks, or just to flirt with my beloved vitello tonnato, Novikov never disappoints. It's luxury. It's flavor. It's family. It's everything.

Ciao, and see you there--I'll be the one pretending I didn't just come for the...