Traveling Gourmet: New Eats at Four Seasons Los Angeles
March 5, 2010 By: Meagan Drillinger
We hear your next Los Angeles dining experience should be at the Four Seasons Los Angeles' newest restaurant, Culina, Modern Italian.
The menu, created by Chef Victor Casanova, highlights both traditional and modern Italian cooking styles, using fresh produce from California combined with imported Italian specialities, such as Parmigiano-Reggiano and prosciutto, along with aged balsamic vinegars and first-press olive oils.
What's on the menu: Select from a variety of antipasti (the baby octopus cooked sou-vide, then grilled and served with frisee looks best to us!), pastas, which are made in-house, and a variety of entrees. We are told the signature dish is lombatina capricciosa, a breaded veal chop coated with ciabatta crumbs and topped with salad of arugula, tomatoes, lemon vinaigrette and Parmigiano-Reggiano.
Pair your dishes with one of Culina's over 200 labels of Italian wines.
The restaurant seats 236, and offers a special glass-enclosed room for tasting menus, which can seat 10, and a private room that can accommodate 40.
Culina, Modern Italian is open for breakfast, lunch and dinner.
