Suzanne Goin and Caroline Styne return with the Hollywood Bowl’s most ambitious food season yet. New menus, Supper in Your Seats upgrades, and free wine tastings all summer.
The 2026 season brings Suzanne Goin’s most ambitious outdoor dining program yet, with Supper in Your Seats upgrades, a new family-style feast, and a wine list that Caroline Styne curated like she means it.
There is a specific kind of LA summer evening that other cities simply cannot manufacture. The marine layer hasn’t fully burned off. The hills are gold and almost too cinematic to be real. Someone a few rows over is already into their second glass of something cold and white, and the orchestra hasn’t even tuned yet. The Hollywood Bowl doesn’t just host concerts. It hosts a version of Los Angeles that lately LA residents need to be reminded exists.
The food, for a long time, was beside the point. Bring your own picnic, grab a sad hot dog, manage. That era is genuinely over.
Hollywood Bowl Food + Wine, now in its eleventh year under chef Suzanne Goin and restaurateur Caroline Styne, has quietly become one of the more serious outdoor dining programs in Southern California. The 2026 season confirms that. This isn’t the Bowl dressing up its concession operation. This is Goin and Styne doing what they’ve always done, applied to a venue that seats 17,500.
Supper in Your Seats Gets a Menu Worth Ordering From
The headline offering this season is the expanded Supper in Your Seats program — a three-course dinner pre-ordered by 6 p.m. the day before a show and delivered directly to your box. The logistics alone used to feel like the appeal. Now the food is doing real work.
The signature three-course set, called The 101, opens with an arugula and stone fruit salad dressed with Spanish goat cheese, honey, and marcona almonds — the kind of starter that’s deceptively simple until you realize every element is doing a job. Stone fruit in season against the saline pop of good Spanish cheese is not an accident. That’s a built dish.
Mains include trenne alla puttanesca made with Bianco’s tomatoes — a detail that signals exactly how seriously Goin is sourcing — with capers, olives, anchovy, and pecorino; or the devil’s chicken with braised leeks, yellow potato, and dijon mustard crumbs. Dessert is a ricotta cheesecake with summer strawberries, mint, and a graham cracker crust that belongs at a Brentwood dinner party.
New for 2026: slow-roasted salmon sayadieh with spiced rice, tahini, preserved lemon, and pine nuts. Grilled beef tenderloin with potato-mahon gratin, broccoli, and Calabrian chile-olive salsa.
These are the kinds of dishes that make you briefly forget you ordered them from the same place you once got a lukewarm bratwurst at intermission.
The family-style additions are the real move. A whole herb-roasted Petaluma chicken — piri piri-style, with french fries, arugula salad, marinated chickpeas, sliced lomo and chorizo, marcona almonds, and grilled bolillo — lands for two, and finishes with an olive cake with cherries and candied citrus zest.
The Baja Seafood Feast pairs grilled chile-marinated seabass with mojo prawns, green rice, ranchero beans, grilled vegetables, and tortillas, with a new Magpie’s soft-serve ice cream pie for dessert: coconut ice cream, mango and lime sorbets, and a hit of tajin on top.
Ann’s Wine Bar by A.O.C.: The Real Reason to Arrive Early
Caroline Styne built Ann’s Wine Bar at the Bowl as a direct extension of A.O.C., her West Hollywood institution, and she treats it that way. The wine list is personally curated by Styne — not delegated, not handed to a distributor, curated — and this season adds a retail wine selection across all three marketplaces featuring producers like Melville, Weingut Leitz, Cafe Society, and The Wonderland Project, alongside canned wines and non-alcoholic options.
For 2026, the bar program expands through a new partnership with Grapevine Wines, featuring bottles from Beckmen Winery, Hitching Post Winery, and Lola Wines. If you know those names, you’re already nodding. If you don’t, trust that they were chosen by someone who does.
New menu additions at Ann’s Wine Bar include a focaccia of roasted tomatoes, Spanish chorizo, jalapeño, and mahon cheese; fattoush salad with cucumber, tomato, sumac, fried pita, and crumbled feta; mustard lamb chops with shell beans, Swiss chard, and chanterelle persillade; and hanger steak with arugula, Calabrian chili butter, and breadcrumbs.
The Wednesday and Sunday Market Tastings return — a 16-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, and sommeliers personally selected by Styne. This is not a perk. This is a wine education series embedded in a concert venue, and it costs nothing beyond your ticket.
The Backyard, the Marketplaces, and Everything Else
The Backyard, flanked by two large wood-burning grills and open to the air, runs a market-driven seasonal menu. New this season: hamachi aquachile with ginger, avocado, fresnos, stone fruit, and puffed black rice; a backyard caesar verde with romaine, cotija, grilled corn, and toasted pepitas; country-style pork chop with chorizo-cornbread stuffing, dandelion, and glazed local cherries; and a rib eye with huitlacoche pudding, wild mushrooms, roasted shallots, and salsa macha.
The rib eye with huitlacoche pudding is either a provocation or a masterclass, and the only way to find out is to order it.
Three Marketplace locations — Plaza, East, and West — handle grab-and-go with more range than that term usually implies. Premium sushi from Seaweed in Glendale anchors the savory section. Magpie’s Soft Serve brings the dessert program — Soft Serve Pies and Curated Soft Serve Cups in flavors including Sweet Cream with Oreo pieces, Malted Milk Chocolate with cookie crumble and fudge, and Roasted Strawberry with strawberry sauce and crumble.
Picnic boxes, pre-ordered by the day before, can be picked up at the Plaza Marketplace or delivered to box seats. The All-American — fried chicken with buttermilk dressing, coleslaw with apples and kale, summer corn succotash salad, cornbread with honey butter, and cousin Debbie’s carrot cake — is exactly what it promises.
Lucques at the Circle remains the full-service option for Pool Circle subscribers, with a made-to-order seasonal menu that now includes ossetra royal caviar with traditional accompaniments, pasta à la norma with eggplant and ricotta salata, grilled halibut with manila clams and corn chowder, and a grilled rib eye steak frites with béarnaise.
On a warm evening in late July, sitting in a box above the orchestra with a glass of something from Beckmen and a bowl of slow-roasted salmon sayadieh in your lap while the strings warm up, you will understand exactly why people have been showing up here for over a century.
FAQ
Can you pre-order food at the Hollywood Bowl before a concert? Yes. Supper in Your Seats and all four Picnic Boxes can be pre-ordered online until 6 p.m. the day before a performance. Box delivery and Plaza Marketplace pickup are both available.
Orders are placed at hollywoodbowl.com/food+wine.
What restaurants are at the Hollywood Bowl in 2026? Hollywood Bowl Food + Wine operates three full-service restaurants — Ann’s Wine Bar by A.O.C., the Backyard, and Lucques at the Circle (for Pool Circle subscribers) — plus Kitchen 22, three Marketplace locations, street food kiosks, and the Supper in Your Seats delivery program. All food and beverage is overseen by chef Suzanne Goin and restaurateur Caroline Styne.
Are there wine tastings at the Hollywood Bowl this summer? Yes. The Wednesday and Sunday Market Tastings return for 2026 as a 16-week complimentary program at the Plaza Marketplace, featuring guest winemakers, importers, and sommeliers hand-selected by Caroline Styne.
Make a Night of It
The Hollywood Bowl season runs through the fall, and the food program is genuinely worth building a night around — not just tolerating while you wait for the music. Arrive an hour early. Pre-order. Sit in the Backyard with a glass of something from the Ann’s Wine Bar list and watch the light change over the hills. The music will start when it starts.
