A Taste of the Amalfi Coast | Culina at The Four Seasons Los Angeles at Beverly Hills

Not able to take a flight across the world to the Amalfi coast this summer? The award winning Culina restaurant at the Four Seasons Los Angeles at Beverly Hills whisks you away to Italy with its beautiful atmosphere and cuisine. I dined here a few days ago and to say it was one of the most transformative meals I have ever experienced is an understatement. Before you continue reading, you can check out it all out here on my Instagram.

The Four Seasons Los Angeles at Beverly Hills is pleased to welcome new Head Chef Mark Pollard, formerly of Balthazar New York to expand coastal Mediterranean flavors, highlighting southern Italian Amalfi Coast fare with local California ingredients. The combination of Culina’s stunning dining room and softly-lit tree covered terrace with its intricate menu proves that both ambiance and commitment to authenticity creates an unparalleled experience.

First up were cocktails: we went with the That’s So LA mezcal cocktail which was very peach-habanero forward and the Limoncello Amalfi Spritz. I was so impressed to hear that the limoncello is housemade from Culina’s lemon trees. This was one of the best drinks I’ve ever had in my life! While the entire list of cocktails are equally as tempting, these two are ones you simply can’t pass up.

The full menu emphasizes seafood and local vegetables, avoids heavy sauces, and aims for wine friendliness. Highlighting the best local ingredients, Pollard describes his southern Italian coastal inspired cuisine as “clean, simple, and lighter in style.” Lucky for me as smeone who is lactose intolerant, nothing was made with butter!

For antipasti, we tried the new Charred Grilled Octopus with Calabrian Chili Aioli, Fritto Misto, Foccacia bread and the refreshing Yellowfin Crudo with Californian Citrus & Capers. The dishes were so fresh, you would have thought they were caught right off the boat in Italy if you did not already know you were in Beverly Hills. The presentation of each was flawless. We didn’t leave one crumb behind on these plates, including the many pieces of doughy bread (life changing focaccia, by the way). These dishes were the perfect prelude for what was to come.

For primi, we went with the Spaghetti alla Vongole and the Wild Baby Arugula salad. Oh my goodness were these two over the top amazing. The spaghetti is made in-house and the pairing of the clams and pinot grigio were the perfect marriage. Chef recommended the salad to cleanse the palate which rang true with the refreshing mint leaves mixed in.

For secondi and contorni, out came the Grilled Broccolini, Ahi Tuna with mint pesto, Green beans with arrabbiata sauce and pancetta, and wild caught Striped Bass. Once again, I was left pretty speechless at how perfect these looked and tasted. Every bite was like a sliver of the Amalfi, each one the windows into an authentic Italian experience by the sea.

For dessert, as if life couldn’t get any sweeter, Chef Pollard continued to bring the Amalfi to our tastebuds with aromatic citrus flavors like lemon and raspberry combined with sweet meringue, chilled perfectly. My favorite had to be the terranium of pistachio rich with crunchy, smooth, fragrant and delectable textures. “Perfection” does not justify how incredible these desserts are; not only works of art in their presentation but with their exquisite taste.

I haven’t been to the Amalfi Coast just yet, but I can imagine this is exactly what it would feel like. Not only is the new menu outstanding, but the service, attention to detail and care that went into my specific experience was at the forefront of everyone’s mind. I want to thank Chef Mark Pollard for this absolutely wonderful meal, our amazing server Precious and to all at Culina who clearly make every meal a transformative occasion. I can’t wait to come back! Next time, I’m trying the pizza… arrivederci!