Half Plates Half Bottles at The Belvedere.

Dining at the magnificent Belvedere Restaurant at The Peninsula Beverly Hills is always an event. Now, thanks to a new innovation from Bill Bracken, there is even greater incentive to enjoy a wonderful evening of dining at the AAA Five Star award-winning Belvedere.

The new "Haft Bottles and Half Plates" Sunday experience has diners raving about the incredible assortment of wines and foods from which to select.

Bracken's desire to enhance the traditional relaxed Sunday evening dining that The Belvedere affords has resulted in a unique and more valued experience. "This is an opportunity to enjoy an array of menu selections with different wine varietals instead of a conventional one wine, one entree meal and expand diners culinary horizons in the relaxing atmosphere of Sunday night dining. It's also a wonderful time of year to begin the program with the wonderful selection of fresh vegetables and seasonal offerings at the height of the growing season."

Diners may select from numerous choices among the delicious world-famous Belvedere dishes including appetizers, meats, fish and chicken and fresh vegetables in the new Half Plate size.

The world-renowned Chef believes this will afford guests who might not ordinarily try a new or a very exclusive wine, an opportunity to taste it at a more approachable price providing a more varied and exciting evening of dining.

"Many hotels and restaurants have offered a selection of half bottles, but now there is a greater selection making this a very natural progression," he adds.

The Peninsula Beverly Hills has always cultivated a more informal dining atmosphere on Sunday evenings as everyone winds down from the busy social schedule of the weekend and seeks out a brief respite before the upcoming week.

Faced with the prospect of tasting more Belvedere culinary fetes combined with new and interesting varietals, was all too alluring, so we quickly secured a table.

Entering the dining room it was instantly apparent just how perfect a setting for this relaxing culinary experience The Belvedere presented.

Soft peachy cream wall color instantly gives a feeling of harmony and comfort and the fresh flowers against the soft glow of the room enhance the elegant atmosphere.

We requested a spot on the lushly, flower-appointed terrace and passing the French doors of the wine room, increased our enthusiasm at the prospect of this new culinary adventure.

Perusing the new Haft Bottle/ Half Plate dedicated menu, we recognized our favorites and selected a few plates with a wine accompaniment.

Diners passed dishes at nearby tables, tasting and commenting on a new wine and how it complemented a special recipe favorite.

The array of dishes ranged from Pan Fried Chicken Oysters with Charred Com and English Peas Toasted Cumin Dressing, Seared Arctic Char with Heirloom Tomatoes, Cucumbers and Beets Five Herb Pesto and Cilantro Marinated Prawns with Fresh Corn Polenta Summer Vegetable Succotash.

We selected our favorites, convinced it impossible to leave the Peninsula without Chef Bracken's delectable macaroni and cheese and, of course the robust heirloom tomatoes, Peking duck or soft shell crab.

Wines we selected included the Archery Summit Pinot Noir with our macaroni and a Kamen Cabernet Sanvignon with the duck. The Honig Sauvignon Blanc provided perfect accompaniment to the richness of the fresh, meaty Heirloom tomatoes.

"It is so gratifying to me when I see diners leaving other hotels to come and dine at the Belvedere," the chef adds. "Los Angeles has truly become a world-class dining city and now it's no longer just about celebrity, but the food as well. It keeps me excited about creating new and innovative ways to keep The Belvedere a vibrant and important part of this new dining legacy. We are dedicated to enhancing our guests enjoyment, and will continue to present fresh culinary concepts to ensure there is always something for every discriminating diner to enjoy."