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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 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

: Culina ("kitchen" in Latin) offers an "enoteca" experience with a casual elegant atmosphere in the Four Seasons Hotel Los Angeles at Beverly Hills. (There's no need to go through the lobby as there's a separate entrance from the driveway of the hotel.) The modern design features earth tones and an eye-catching 25-foot light fixture made of hand-blown bubbles. In this sprawling space, you'll find a variety of seating options, including the bar, lounge, raw bar and private rooms. When weather permits, we prefer to dine al fresco on the patio. Relax under the canopy or at one of the low tables where you might have the opportunity to watch a classic movie projected onto a "screen" of cascading water. Cyrille Pannier is the executive chef for the hotel as a whole, with Culina under the command of Mette Williams, who won the chef position here by competing on Food Network's "Chef Wanted with Anne Burrell." While Williams is on maternity leave, passionate sous chef Jennifer C. Izaguirre beautifully executes new creations. Start off with a crudo selection such as wild halibut with strawberries, pickled shallots, chili and frisée or ahi tuna with salsa verde, capers and micro parsley. Consider a seasonal salad (grilled and pickled asparagus with peas and Pecorino Sardo, perhaps) before moving on to ciabatta and herb crusted lamb rack with heirloom cauliflower and mint marmelata. There's also a section dedicated to "Culina Classics" such as the vitello tonnato (slow-roased veal loin with ahi two ways), ravioli alla carbonara, spaghetti alla chitarra and lasagne. Longtime hotel executive pastry chef Federico Fernandez is in charge of the sweet endings: tiramisu, olive oil cake and hazelnut milk chocolate mousse, to name a few. Mixologist Alex Kitzman creates compelling cocktails while Chris Bradford oversees the wine program, which has a strong Italian accent but also features cult wines from elsewhere. Culina is a popular destination for power lunches and breakfasts during the week. The lunch special, "Il Quartetto," presents soup, salad, protein and dessert for $26.

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