Gratitude Beverly Hills

Kelly Bone


A refined twist on the undeniably popular vegan café

By Kelly Bone

Draped in sky-lit desert neutrals, Gratitude Beverly Hills radiates an unmistaken air of grace. The new outpost of the popular vegan destination, which opened its doors in May, will be familiar enough to existing Gratitude fans, but small differences are notable, appropriately elevating the experience here.

For starters, gone are the imprinted Fiesta dishes—instead, clean black and white plates hold executive chef Dreux Ellis’ evolving creations. The menu also makes a subtler move towards affirmation—each dish carries a declarative title, but the “I am” is neatly tucked away.

Sink into the cushy banquette facing the long marble bar, where beverage director Jason Eisner and his disciples shake, stir, and swizzle potent cocktails infused with ingredients like cold-pressed turmeric, green chlorophyll espuma, and CBD-infused wellness shots for lounging patrons, who sip from reusable metal straws while their polite dogs curl up beneath their feet.

Chef Ellis plucks from international culinary forms to deliver a collection of dishes that work in sweet harmony. The Sharing/nachos are a quintessential starter for the entire table, while the samosa chaat is good enough to hoard to oneself. Solid salads are easily had, but it’s the two rotating seasonal selections that really celebrate the market bounty in all its glory. This summer, scorched peaches and poached asparagus, dotted with house-made cashew mozzarella, reign as the Chef’s Seasonal Entrée Salad.
The popular Original/SF Mission Burrito hints at Gratitude’s Northern California roots. A whole wheat tortilla bulges with mushroom carnitas and mole coloradito, guacamole, and cashew nacho cheese, all mingling among the black beans and brown rice, while house-made smoky coconut bacon adds a salty satiating crunch.

Bowls remain an anchor of the menu, too. The deep white vessel of the Evolved/Bibimbap bowl is accented with crispy brown rice, chickpea egg, picked red cabbage, and oyster mushroom bulgogi, all blending under a mellow house-made kochujang. The ever-present Grateful/Community bowl delivers grains dotted with rich black beans, kale, garlic tahini, and an inviting price tag.

A petit menu presented after the main course display the kitchen’s sweets skills, and the staff favorite is sure to be yours, too: the Awakening/Key lime pie. A pecan, lucuma, and date crust supports an airy base of whipped avocado and lime custard, while a rich layer of coconut meringue, a ring of walnuts, and a twist of translucent lime finishes the perfect summer meal.

    Kelly Bone
    Sharing / Nachos
    Kelly Bone
    Evolved / Bibimbap Bowl
    Kelly Bone
    Giving / Seasonal Pizza


11 AM–10 PM daily

price range

$10 (Buffalo cauliflower) to $16.50 (mole Abuelita enchiladas)