The dining room was chic and sophisticated. Seats and banquettes were made of fine black leather. Chihuly-like glass chandeliers hung in an atrium that reached into the mezzanine-level restaurant. Tabletops were a smooth metallic-like finish. Lighting was designed to flatter, not illuminate. Exposed weathered brick gave the room a seasoned feeling. A circular private dining room had woven leather walls and a built-in niche for candles to create a warm, romantic glow. The effect was casual and elegant.

Beaumont's positions itself as a neighborhood kind of place, located near the high density corners of Bird Rock, catering to local residents. It seemed to me that the whole neighborhood was there. The restaurant was filled with happy diners.

Beaumont's positions itself as a neighborhood kind of place, located near the high density corners of Bird Rock, catering to local residents. It seemed to me that the whole neighborhood was there. The restaurant was filled with happy diners.

I sometimes can't wait for out-of-town visitors to arrive, in order to see my own city.

Most chefs working in hot, steamy kitchens dream of owning their own restaurant one day. They long for a time when they can express their own creativity, develop their own flavors, and bask in the appreciation of their customers. But only special chefs have the personality, drive and business acumen to create a culinary empire. Very few can master the organizational, promotional and marketing skills that are vital to growing ideas into thriving business concepts. Wolfgang Puck has it all. And he's done it all.