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Culina Modern Italian

300 S. Doheny Dr. (Burton Way) Send to Phone
310-860-4000 | Make Restaurant Reservations | Menu
This chic spot offers an “enoteca” experience by chef Mette Williams with a casual elegant atmosphere in the Four Seasons Hotel Los Angeles at Beverly Hills.
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Local Deals: 120 * 90

Cuisine
Open
Breakfast Mon.-Sat. 6:30 a.m.-11:00 a.m.; Lunch Mon.-Sat. 11:30 a.m.-2:30 p.m.; Dinner Sun.-Wed. 6:00 p.m.–10:30 p.m., Thurs.-Sat. 6:00 p.m.-11:00 p.m.; Brunch Sun. 10:00 a.m.-2:00 p.m.
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5.0 rating over 1 reviews
Dining room at Culina Modern Italian, Los Angeles, CA

Culina Modern Italian Restaurant Review

: Offering an “enoteca” experience with a casual elegant atmosphere, Culina (“kitchen” in Latin) is not a stuffy hotel restaurant, but more of a chic neighborhood restaurant that happens to be in a hotel. (There’s no need to go through the lobby as there’s a separate entrance from the driveway of the Four Seasons Hotel Los Angeles at Beverly Hills.) The modern design features brown tones and an eye-catching 25-foot light fixture made of hand-blown bubbles. Elegant touches of light illuminate the bar, wine cellar and private room. When weather permits, we prefer the outdoor patio with its palm trees, unique fire/water feature and tall heat lamps. Mette Williams, who we’ve been following for a while, won the chef position here by competing on Food Network’s “Chef Wanted with Anne Burrell” and she has put her own twist on the ever-changing Italian menu. Start with the crudos, such as red snapper with fennel, tomato marmellata, Castelvetrano and parsnip crisp. The house-made sausage is THE must of the menu. You may find it as a topping on flatbread with seasonal fruit mostarda. Then comes a selection of salads, pizzas and pastas. House-made spaghetti alla chitarra has been on the menu since the beginning, but it is not as spicy --- too bad, because we liked it that way. More recent additions include pappardelle with braised lamb, red kuri squash and fried rosemary. Fish might be accompanied by eggplant caponata in a red wine vinaigrette, while Gorgonzola gives Italian flavor to the sliced New York strip. Hotel executive pastry chef Federico Fernandez is in charge of the endings: budino, tiramisu or chocolate gelato pie. The wine program has a strong Italian accent but also features cult wines from elsewhere.

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