Enveloped by the opulence of the Four Seasons Hotel Los Angeles at Beverly Hills, Culina Ristorante and Café has recently introduced a refreshing culinary concept that beckons guests to Italy’s scenic coastline, amidst the famed 90210 district.
This pioneering initiative stems from a collaborative effort with a team of Italian culinary artisans from across the Four Seasons’ worldwide consortium, embodying the charm of the picturesque villages dotting the Mediterranean and Adriatic coasts of Italy. It’s a harmonious blend of lavish local harvests and a finely selected range of DOP-exclusive imports from Italian shores.
Channeling the vibrancy of Italy’s coastal locale, Culina’s revitalized lineup features signature items such as a selection of artisanal pizzas fired in an outdoor Neapolitan-style patio oven at Culina, coupled with a sophisticated range of crudo bar offerings which include salmon, tuna, Hamachi, seabass, and king crab, crowned with a luxurious crudo royale garnished with caviar.
The introduction of appetizers stirs the senses with dishes such as rich beef arancini, a crunchy artichoke served with a zesty lemon and caper aioli, a mixed seafood fritto misto, and an indulgent Wagyu beef meatball. Guests may savor the likes of Parma ham, assorted cheeses coupled with asparagus; a medley of kale, spinach, and arugula salad; heirloom tomatoes melded with stracciatella and basil; a smooth squash soup with a dollop of whipped ricotta; and a sumptuous salad featuring lobster, crab, and shrimp.
The array of freshly made pastas includes soft potato gnocchi tossed with mushrooms and peas, traditional spaghetti carbonara, hearty rigatoni with eggplant, fennel sausage-infused pasta with broccolini and parmesan, inviting spaghetti with tomato and shrimp, and a rich saffron risotto.
Main course selections present a flavorful branzino paired with tomato and olives, a vibrant tuna with arugula and orange, a rich New York steak with arugula, a succulent breaded veal chop, roasted chicken served with potatoes and deeply braised short ribs over creamy polenta.
Emphasizing the culinary highlights from the chef, patrons can enjoy risotto with a generous helping of black truffle and a flawlessly grilled porterhouse steak. Side dishes include lightly sautéed spinach, aromatic broccolini, impeccably roasted potatoes and a unique sweet and sour cipollini onion mix.
Wrapping up the dining experience, an opulent berry tart stood out as a memorable conclusion.
Locate Culina within the Four Seasons Hotel Los Angeles at Beverly Hills at 300 South Doheny Drive, opening its doors to visitors from Sunday to Thursday from 7am to 10pm, and extending hours on Friday and Saturday from 7am to 11pm. Book your table at 310.860.4000.
Image Source: Fourseasons.com
