Merois | West Hollywood — Restaurant in West Hollywood

Merois in West Hollywood is a dazzling fusion of luxury, creativity, and culinary artistry. Nestled atop the Pendry Hotel, this hotspot combines sweeping views of the city with a menu that redefines modern dining. My adventure to Merois wasn’t just a meal—it was a journey into the heart of Los Angeles sophistication, where every detail, from the decor to the service to the flavors, was meticulously designed to leave a lasting impression.

Arriving in Style

The entrance to Merois is an experience in itself. Located on the rooftop of the Pendry Hotel, you’re greeted with panoramic views of Los Angeles—a glittering skyline stretching out beneath you. The ambiance immediately sets the tone for what’s to come: elegant yet inviting, upscale but approachable. The blend of lush greenery, warm lighting, and chic interiors makes it feel both exclusive and comfortable—a true oasis in the heart of West Hollywood.

The Menu: A World of Inspiration

Merois is the brainchild of celebrated chef Wolfgang Puck, and the menu reflects his signature ability to blend global flavors into something extraordinary. Influences from Asia, Europe, and California come together in dishes that are both innovative and satisfying. Each plate is a work of art, as visually stunning as it is delicious.

My Top Picks:

Hamachi Crudo: A refreshing starter featuring delicate slices of fish paired with yuzu, avocado, and a hint of chili for a perfectly balanced kick.

Whole Lobster Tempura: Light, crispy, and decadent, this dish was served with a tangy dipping sauce that elevated every bite.

Miso-Marinated Black Cod: Flaky, tender, and rich in umami, this dish was served alongside a medley of seasonal vegetables that added brightness and texture.

Crispy Duck Salad: A bold combination of savory duck, fresh herbs, and a zesty dressing, perfectly embodying Merois’ East-meets-West vibe.

Dessert: The evening ended with a delicate citrus pavlova that was as light as a cloud, with a tart-sweet balance that left me wanting more.

The cocktail program is equally impressive, offering handcrafted drinks that complement the food beautifully. My choice, a signature gin-based concoction infused with elderflower and cucumber, was refreshing and sophisticated—perfect for sipping while soaking in the rooftop views.

A Feast for the Senses

What sets Merois apart is its ability to engage all your senses. The plating is impeccable, with every dish arriving as a visual masterpiece. The atmosphere hums with energy but never feels overwhelming, striking the perfect balance between lively and intimate. The music, the views, the attentive service—all of it creates a symphony that enhances the dining experience.

The People Behind the Magic

The staff at Merois are true professionals, knowledgeable about every dish and eager to share their recommendations. Their attentiveness elevated the experience, making me feel like a VIP from start to finish. Chef Wolfgang Puck’s influence is evident not only in the food but also in the team’s passion and dedication to excellence.

Why Merois Stands Out

Merois isn’t just a restaurant—it’s a destination. It’s where you go to celebrate, to indulge, and to create memories. The combination of exceptional food, breathtaking views, and impeccable service makes it a standout in the competitive West Hollywood dining scene.

Final Thoughts

My adventure to Merois was nothing short of spectacular. From the first sip of my cocktail to the last bite of dessert, every moment was a reminder of why dining out is an art form. Merois captures the essence of modern luxury and culinary innovation, making it a must-visit for anyone in Los Angeles. Whether you’re a foodie, a city explorer, or just someone looking for an unforgettable evening, Merois is the place to be. It’s more than a meal—it’s an experience that lingers long after you leave.

Reviews by...

It was a special night at Wolfgang Puck's Merois restaurant situated on the rooftop of the Pendry hotel in the heart of Weho's Sunset Strip. The various penthouse views afforded a panoramic sight of all of Los Angeles South as well as seeing houses clinging on the hillsides of the Santa Monica Mountains.

Marqués de Murrieta Estates & Wines presented a Rioja Wine Dinner with associated multicourse Spanish influenced cuisine. International Director Arthur Lencquesais was there to edify us into the characteristics & history of his premier wines.

Naureen Lyon, L.A. District Manager of Maisons Marques et Domaine presented her Ramos Pinto White Port that pairs well with many desserts.

1. Petits Fours:

a. Lamb Polpette/meatballs covered Membrillo/quince glaze & sweetened Sauce Demi-Glace garnished with Granada/pomegranate, mint leaves.

b. Lox, Caviar, egg yolk on toasted Brioche

c. Lobster Éclair dressed with Estragon/tarragon Aïoli.

d. Fromage Blanc, Truffled Honey, Sea Salt, Walnuts, Ruccola/Arrugula microgreen on toasted Brioche.

All paired with Pazo Barrantes Albariño 2021. Lamb could have paired better with a Rioja red.

2. Tuna Tataki: Not really a Japanese Tataki since the tuna was not surface seared. It was more like in a marinade. Tuna was resting in 28 month oak barrel aged soy sauce which then should be called Zukè. Arbequina olive oil added a slick of sweet-bitter butteriness.

Perhaps adding a touch of sea salt would have added minerality to enliven the flat tasting tuna.  Paired with Marqués de Murrieta Rioja Reserva 2018.

3)) Crowning glory by Executive Chef Matt Dahlkemper:

Cochinillo Ibérico de Bellota is a special breed of northern Spain. During fall when acorns fall from tall oaks, the pigs are allowed free range to pig out on the nuts to create a luscious, fatty, meatiness. In this case, the little piggy was born too early or too late to ingest the acorns, but his parents may have hogged out on the acorns.

Perhaps a Thai sweet chile sauce would have enhanced the sweet, fatty pork, but this was Spanish themed. However, the vinegar fermented Giardiniera added a good, clean contrasting gastrique to cut the fattiness.

A whole suckling pig was slow baked so the skin is crisp. Layer of smooth melt in your mouth, porky fat. Then a sweet, porcine meatiness. Some parts had a slight gamy, barnyard funk that went well with Castillo Ygay Gran Reserva Especial 2011.

a. Roasted Asparagus, whipped Spanish Manchego Crema

b. Gem Salad Greens, Spanish Marcona Almonds, Jerez Vinaigrette

4. Basque style Cheese Cake Verrine/served in a tall glass cup by Executive Patissier Sylvain Piffeteau.  Vanilla scented pudding with strawberry & basil confit. Paired with Ramos Pinto White Port that is reminiscent of Haut-Sauternes.

Our sommelier, Allan Camarena, that night was amiable, informative, congenial. Staff was on point. Sitting above the Sunset Strip and seeing the city of L.A. at our feet in the pleasing coolness of a June night made four hours seem too soon to be over.

5 stars just for this special Spanish wine...

It's quite clear - and pretty absurd - that the kitchen and management doesn't uphold the qualities once instilled by their founder, Wolfgang Puck. Then again, maybe the Chef's focus has shifted and he's more concerned about frozen pizza and airport food courts than his "high end" restaurants.

We came by Saturday for lunch and one of the absolutely undeniable positives about Merois is the space. It's gorgeous with amazing views of the city. Although it's connected to the hotel pool, it wasn't loud to interfere with our meal.

However, on a Saturday at noon, up until we left at 1:30, there were at most 4 tables occupied between the main dining and the bar areas. A bit intriguing if you ask me.

I started off with the 'doctor's orders' cocktails. The seaweed was a bit strong and threw off the flavor but once I took it out, the cocktail itself was smooth and had great flavor.

We started off with the ora king salmon which seemed to imitate - but not quite meet - Nobu's tiradito or new style sashimi. It was good but nothing great, the flavors were mild and it just didn't have that "wow" factor.

We shared a few main dishes including the crab fried rice, Singaporean ribs, New York steak, and chinois salad.

The crab fried rice was so bland and dry. The crab chunks had no flavor. The rice was no better than what any average cook can make at home or what any average Chinese take out has to offer.

The chinois salad was the most underwhelming. Bland on bland. Hardly any dressing, and not that we want our salad drenched in it, but enough to taste what the salad is supposedly famous for.

The ribs actually had amazing flavor but they were charred beyond belief and it seems like they were day(s) old with how dry they were.

And the steak actually had a good sear but half of it was rare and the other half was medium. It's like they only put half on the heat more to continue cooking. The bone marrow with it was good and the miso sauce was decent but tasted too diluted.

Why didn't we mention this at the time we ate? Quite frankly we were so disappointed that we had no hope of any revival or fixture the kitchen could offer, considering how poorly the initial execution was.

We did reach out directly to the restaurant after and received this tired old, corporate emotionless response: "On behalf of the entire Merois team, we'd like to apologize for the experience you had during your recent visit. Our highest priority is to ensure that we meet the standards of our valued guests; we are sorry to hear that we fell short of your expectations.

The feedback you have shared is important to us, and we will use it to continue to improve our service. If need any further assistance please feel free to reply directly to this email."

We didn't expect a refund of our check but my God, at least don't use a copy and...