by Sophie Gayot
The Vatican in Rome has a new Pope, while Culina Modern Italian, the restaurant at the Four Seasons at Beverly Hills, has a new chef: Mette Williams. I have been following her career as she worked her way through the kitchens of Wolfgang Puck‘s Spago Beverly Hills and CUT as well as Lexington Social House and One Pico.
The quite-talented “Food Network’s Chef Wanted with Anne Burrel” competitor has already introduced new dishes to the menu of the three-year old restaurant such as Zuppetta Di Cozze with steamed mussels, roasted tomatoes, fennel and charmoula and Ravioli Di Ricotta e Polpa Di Granchio, large ricotta and egg yolk ravioli with lemon and crab ragu.
Last night, the dishes I tried during an informal cocktail reception were quite good: Quinoa e Madorla, quinoa, almonds, feta, strawberries, cucumbers, mint, lemon and green onion; Barbabietole e Pistachio, roasted beet salad, candied pistachios, caprino, citrus, basil oil and watercress; Pizza Sarda, lamb merguez, roasted peppers and sardo; and Polletto, roasted chicken with saffron braised fennel, olives, artichokes, kale and salmoriglio. But I am not sure about Bruschetta di Sarde, marinated sardine crostini with pickled radish and Fresno chili topped with burrata and herb salad. The burrata and sardine do not make a happy combination.
I will have more to report after I return to the hotel restaurant for dinner. I can say that Culina Modern Italian has one of the best patios in Los Angeles!
You can click on each photo to enlarge.