Serving Beverly Hills, Bel Air, Holmby, Century City, Trousdale, Brentwood, Westwood

Bedford & Burns Restaurant Carries On Family Tradition With Modern Flair

The popular Bob Burns Caesar Salad
Tootsie’s Breakfast Sandwich with egg, bacon, cheddar, tomato, arugula and aioli. Also available with smoked salmon.

Posted Friday, July 26, 2019 - 1:05 pm

By Steve Simmons

The restauranteur Burns’ family has a more than 100-year-old history in Beverly Hills. Now, its popular Bedford & Burns location is celebrating eight years in the City.

With its cozy, yet modern atmosphere with azure blue chairs, wood floors, a library-esque collection of books and surfboards accented with gold and mother-of-pearl as artwork, the restaurant draws visitors and has developed a devoted local following.

Today, siblings Bonnie, Bobby and Beth Burns carry on the family tradition of feeding people that began with their grandfather, who opened a pharmacy at Burton Way and Doheny in 1918. According to family lore, their father Bob asked grandfather Burns to add a pharmacy.

Bob Burns, born in 1923 and a BHHS grad, hated running a pharmacy, but loved restaurants. He and his wife ran a series of restaurants throughout the ‘50s including his namesake steakhouses.

The children continued in their father’s footsteps with Marmalade Café, which they built into a chain, and sold in 2006.

“We’re not retiring-type people,” says Bonnie Burns. “So when we decided to open a new restaurant, it had to be in Beverly Hills, respecting family history.

“Bobby had an idea,” Burns continues. “He realized Beverly Hills didn’t need another steakhouse or Italian restaurant, We decided to create an American bistro where someone could come in for popular items like French onion soup, a lamb chop or grilled California artichoke.”

The siblings insist on fresh, local, farm-to-table ingredients. Bobby makes morning and night trips to Tapia Brothers Farms to personally select the vegetables, like heirloom tomatoes. Nothing at Bedford & Burns is ever frozen.

Since quality is essential for family integrity, he hand-picks the fresh fish like hamachi and branzino. “We also serve a lot of seafood,” reports Burns. “People say our Alaskan king crab cocktail is the best they’ve ever had,” says Burns.

The Bob Burns Caesar Salad, with a secret recipe, popular since the 1950s as a signature salad, is one of the famous recipes still drawing customers.

Personal service is also a hallmark of the restaurant, Bobby works the back of the house and customers are surprised when Bonnie herself answers the phone and they’re greeted by one of the owners.

Committed to caring about customers, Burns has a list of diners to call when Bobby Burns finds Dover sole from England to put on the menu. “We alert people and they come in to have the fish for lunch or dinner,” says Bonnie Burns.

Loyal customers, agents from a nearby talent agency refer to the restaurant as “the club.”

Bobby also seeks out special items, a prosciutto-like Spanish ham he found is being paired with a hard-to-find melon as one of the restaurant’s many specials.

With experience buying wines for three generations, the family has developed an impressive, extensive and approachable wine list at reasonable prices.

In addition to the dining room and spacious heated outdoor patio with booths, the restaurant also offers a private banquet room, popular for holiday parties, that can accommodate up to 24, often with a special menu.

Bedford & Burns also offers outside catering, delivery and private cheffing.

Bedford & Burns is at 369 N Bedford Dr, For information, call 310)-273-8585.

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