Indulging in Coastal Mediterranean Opulence at Four Seasons Culina Ristorante

Zee Asghar visits Culina Ristorante to try Chef Mark Pollard's new menu...

Nestled within the prestigious Four Seasons Hotel Los Angeles at Beverly Hills, the Culina Ristorante has undergone an enchanting transformation under the artistic guidance of its new Executive Chef, Mark Pollard. Stepping into this culinary haven feels like being transported to the sun-kissed shores of the Amalfi Coast, where the essence of southern Italian cuisine intertwines effortlessly with the vibrant flavours of California's finest ingredients.

Chef Mark Pollard's culinary prowess, honed through his tenure at esteemed restaurants across the nation, brings a breath of fresh air to Culina. With a deep reverence for coastal Mediterranean flavours, Pollard's touch elevates the dining experience to unparalleled heights. As you enter the restaurant, it's hard not to be captivated by the vibrant atmosphere that effortlessly blends modern sophistication with the charm of Italian coastal villages.

Upon opening the menu, you're greeted with a symphony of tantalising options, all artfully curated to showcase the beauty of simplicity. Pollard's dedication to quality ingredients shines through, as each dish is a testament to his commitment to crafting a menu that is both indulgent and health-conscious. The vibrant herbs, locally sourced citrus, and impeccably fresh seafood all come together in perfect harmony, embodying the essence of the Amalfi Coast.

The journey through Chef Pollard's culinary landscape commences with the refreshing yellowfin crudo, a delicate dance of Californian citrus and capers that delights the senses and sets the stage for what's to come. The charred grilled octopus, accompanied by the Calabrian chilli aioli, exemplifies the marriage of bold flavours and impeccable execution.

As you continue your epicurean voyage, the shrimp pasta takes centre stage, celebrating seasonal Meyer lemon, chillies, and garlic in a symphony of tastes that delight the palate. The bistecca alla Fiorentina, a grand T-bone steak cooked to perfection, makes its grand entrance family-style, accompanied by the tantalising salsa verde. And let us not forget the pièce de résistance – the whole branzino, adorned with Mediterranean herbs and shallot vinaigrette, showcasing Chef's artistry and attention to detail.

Culina's renewed cocktail menu is a testament to the innovative spirit that infuses every facet of the dining experience. The Aperol Spritz transports you straight to the sun-soaked Italian terraces, while the house-made limoncello, crafted from Culina's own lemon trees, adds a personal touch to the grandeur.

Chef Mark Pollard's vision seamlessly harmonises with the Four Seasons brand, elevating Culina Ristorante to a league of its own. As he circulates through the restaurant, connecting with guests and ensuring their experience is nothing short of exceptional, his commitment to culinary education and seamless execution becomes evident. Each dish is a testament to his dedication to creating an oasis where flavours intertwine and delight, leaving an indelible mark on the taste buds and the soul.

In the words of Mark Pollard himself, "Culina stands out as an elevated LA experience that's Italian at its core but Californian at heart." As you savour every bite and soak in the ambience of Four Seasons Culina Ristorante, you'll find yourself immersed in a symphony of flavours that linger long after the meal is over.

www.fourseasons.com

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