 Located at the Four Seasons at Beverly Hills, Culina is not a stuffy hotel restaurant, but a neighborhood restaurant that happens to be located in a hotel --- and there’s no need to go through the lobby to access it. The interior design is modern in brown tones, with elegant touches of light illuminating the bars, wine cellar and private room, and an eye-catching 25-foot light fixture made of hand-blown bubbles. The interior blends in very well with the outdoor patio which offers more communal tables, a chimney and fire displays under palm trees. Chef Victor Casanova has departed the restaurant, and hotel executive chef Ashley James is overseeing the menu. Angelenos love raw fish, and here the crudo is seasoned with different olive oils and fruits, as in the yellowtail tartare accented with star anise, orange and tarragon. As far as the pizzas, the margherita on wheat crust is a must. Spaghetti is made fresh daily and cooked in San Marzano tomato sauce, infusing a great rustic taste. Meanwhile, pasta carbonara is given a luxurious twist with the addition of caviar. We also recommend the California lamb chops with farro, artichokes, dates, almonds and salsa rossa. For dessert, opt for the chocolate and amaretto tortino with salted caramel gelato or the elderflower panna cotta with basil seed tapioca and strawberry sorbet. There is quite an interesting wine program with selections from all over Italy and beyond. Visit Culina, which means “kitchen” in Latin, for an “enoteca” experience, and you might find yourself coming back again and again.
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Go behind the scenes of Culina Modern Italian restaurant! Watch our exclusive interview with chef Victor Casanova.
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