Culina, the Italian restaurant bringing a live crudo station, pasta and pizza from scratch, and other modern Mediterranean constructions to the Four Seasons Beverly Hills’ $33 million revamp, is scheduled to grand-open on March 1, with service following soon after. As a reminder, don’t point fingers at the hotel company oh-so-many Beanie Babies can buy into if crudo doesn’t float your raw fish habit, as this is Four Season’s first on-site restaurant being run by an outside owner. Correction: Culina’s reps say that it is Four Seasons-operated, with an earlier announcement stating that this “will be the first independent restaurant within a Four Seasons hotel”.
Eater updates us with the news that Victor Casanova from The Phoenician’s Il Terrazzo and Buca Giovanni in San Fran will be Culina’s chef, and let’s make this official, this town’s coolest-named toque (sorry, Wolfgang Zweiner). There will also be the growing trend of a plant wall at Culina, which we still hope to find when Grace gets its move on. Stay close by as we expect to see Casanova’s menus soon.
Culina. Grand-opening event on March 1st, full-service to soon follow. 300 S. Doheny
Culina Reveals Modern Italian Chef Victor Casanova [Eater]
Earlier: Culina’s Modern Italian and Live Crudo Bar Coming to Four Seasons [Grub Street]