Culina Launches in Beverly Hills' Four Seasons Hotel + A Truffle Martini Recipe
Culina's old-world enoteca theme - inspired by the Latin word for "kitchen" and designed by EDG Interior Architecture + Design - features wine-tasting tables made from 200-year-old magnolia, artisanal product displays and olive wood table tops. Executive chef Victor Cassanova has created a menu combining seasonal, Old World Italian cuisine with modern executions and techniques. More after the jump.
Sweet Corn Ravioli
Culina's dishes reflect Cassanova's reverence for hand-crafted cuisine. Fresh pastas are made in-house daily, with standouts including Spaghetti alla Chittara and Pappardelle served with slow-cooked lamb ragu. Antipasti selections, from salumi sliced to order; Burrata di Stefano served with peperonata, 'Manni' extra virgin olive oil from Italy's Tuscan hillside and sea salt, bring together the best of regional Italy. And Culina's installation of Los Angeles' only "live action" crudo bar, serving specialties of raw seafood preparations from the Mediterranean - think marinated shrimp with lemon oil, basil, Italian parsley and peperoncino - spin on Southern Italy's traditional seafood recipes.
There's also a 200+ label wine list, the vast majority available for under $100 per bottle. For those seeking something more potent, Culina's has a signature cocktail list. Designed by Kelly Gernandt, Assistant Manager of Four Seasons Food & Beverage, cocktails include Rosemary Limoncello, Il Piccante and Sferra Truffle Martini (recipe below).
As for dessert pastry chef Federico Fernandez' will be making tiramisu topped with cocoa snow and coffee bean meringue; cannolis are filled with olive oil gelato and crystallized pistachios.
Sferra Truffle Martini
From: Kelly Gernandt
Makes: 1 drink
3 oz Belvedere
1/2 oz Disaronno Amaretto
1 teaspoon Truffle Brothers Truffle Honey
1. Pour all ingredients into a martini shaker.
2. Strain and serve straight up in a martini glass.
3. Garnish with a black truffle shaving.
Culina: Four Seasons Hotel Los Angeles at Beverly Hills, 300 South Doheny Drive, Los Angeles; (310) 860-4000.
Christie Bishop writesPardonMyCrumbs.com.
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