(Gerry Furth-Sides) If this looks like an inviting place, room after room with a garden right outside each window, that you don’t want to leave on a cloudy Spring day, that’s because the Colina Restaurant, Four Seasons, Beverly Hills, it is. The inviting air wins you over before you even taste the faultless cuisine of Executive Chef Luca Moriconi. The impeccable service adds to an atmosphere as friendly and genuine as you would have in the Italian countryside.
It is no surprise that the Four Season, Beverly Hills on Doheny has become the darling of the international film industry.
The PRONTO Market Lunch has been extended by popular demand. The Market inspired buffet includes a selection of artisan salads, cheese and charcuterie with a choice of protein. Dessert includes a selection of fresh fruit and more. Each item, no matter how small, stands on its own. It starst with crisp breads and crackers at the table..
Omar, our server, is worth his weight in gold. He is the consummate professional and yet so much fun. An amiable guide to the dishes and the spirits, Omar seems genuinely pleased to be at Colina Restaurant.
The New Pronto Market Lunch, available every Monday through Saturday from 11:30 am to 2:30 pm ($35 per person) includes prepared selections as well as dishes from the kitchen. It is easy to spot the Farmer’s Market-inspired buffet holding court in the bar area as you enter the last few rooms of the meandering area. Fittingly, seating is available at the bar, at small tables, in a larger room with a table that seats 20 or in the semi-enclosed outdoor patio that does encourage lingering.
Abundanza describes the selection of Salads, Cheese and Charcuterie, Choice of Protein, Seasonal Specials that rotate weekly, Desserts and Fresh Fruit.
Salads like the Little Gem Caesar with Taggiasca olives, oven roasted tomatoes, Piave cheese, and bread crumbs, or the Deconstructed Market Salad, feature a rainbow array of lettuces and vegetables. Healthy salads are deceptively decadent, such as the Farro Salad with chopped vegetables, dried fruit, and red wine vinaigrette. Grilled Farmer’s Market Vegetables on the Pronto Market Lunch make their own statement and alone as a complete meal. A sweet and savory Persimmon Salad is joined by fennel, arugula and Treviso with balsamic. We even admired the Baby Kale Salad of frisée, Treviso grapes and Pecorino Toscana cheese, dressed with a citronette vinaigrette.
Close up worthy: simply artisan lettuces to be dressed at the table
Farro Salad with chopped vegetables, dried fruit, and red wine vinaigrette.
Chef’s Daily Soup soothes the body and soul hot or cold weather. Soup is a “must-have” here no matter what your stance with a rotation that features such delicacies as the Sweet Corn Purée; the harvest rich Tomato & Eggplant Soup; a reduced starch version of a classic Cauliflower & Leek Soup, and the Vegan Beluga Lentil. We each ordered the tempting Mushroom Soup special and finished it to the last silky drop.
We each polished off a bowl of this exquisite mushroom soup with Pulian olive oil, robust and thyme.
Pronto Market Lunch has become our favorite meal of the day because it can be brunch, lunch or the big meal. Chef’s Daily Pasta Baked Capunti with Eggplant; the classic Pasta e Fagioli, and the Pappardelle with Wild Boar. No matter the rotation of Soups, Salads and Pastas, Chef Moriconi is keen to ensure guests have Proteins to choose from including Tri-Tip, Grilled Salmon and Grilled Chicken.
Dessert always features Fresh Fruit but the weekly specials see such sweet indulgences like the Tiramisu, Lemon Tart, Panna Cotta with Passion Fruit Gelée and Red Velvet Cake. When the weekday is over, it is time to celebrate and savor the Saturday Pronto Market Lunch with bonus stations such as the Avocado Toast Station, the Omelet Station and the Eggs Benedict Station.
South roast imports from Caffè Umbria at the Vinoteca Espresso Bar to start or kick-start a day, along with refreshing Organic Cold-Pressed Juices and Feel-Good Smoothies from Solluna by Kimberly Snyder. These include blends such as the Feel Alive, with apple, kale, cucumber, celery, parsley, lemon, and ginger, or the Feel Fit, comprised of almond milk, raw vegan protein powder, chia seed gel, banana, raw cacao, and stevia, or the Feel Youthful, featuring coconut water, mango, lime juice, mint, turmeric, and stevia. Guests may also add their own favorites in a Create Your Own Juice offering or by adding additional Booster Shots to any juice or smoothie.
Available Monday – Saturday 11:30am – 2pm. $35 USD per person. For more information and to reserve, please call Culina at (310) 860-4000 For more information or to make reservations, please visit www.culinarestaurant.com or call Culina & Vinoteca directly at 310.860.4000.
Situated adjacent to the prestigious Four Seasons Hotel Los Angeles at Beverly Hills, Culina & Vinoteca is a standalone dining and drinking destination that is designed to accommodate hotel guests, world-class jetsetters, Hollywood moguls, and locals alike, while retaining the impeccable amenities and hospitality that Four Seasons Hotels and Resorts are renowned for. The Vinoteca lounge is ideal all day longfor convivial camaraderie or concentrating on finishing that new script with a cup of South roast imports from Caffè Umbria
Culina & Vinoteca’s General Manager Allen Artcliff-Cronrod is very familiar with the entertainment industry, and comes straight from the Sony Studios dining room.
Culina has been recognized as one of Wine Spectator’s “Best Award of Excellence” in 2018, the “Best New Restaurants” by Esquire magazine, one of the “100 Best Wine Restaurants” of 2011 by Wine Enthusiast magazine, one of the top restaurants in Los Angeles by Zagat, and one of the “Hollywood’s 25 Top Power Lunch Restaurants” by The Hollywood Reporter.
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