too matchy decor, cold pizza stone, good ingredients, very attentive service, lame slices, too big cold pizza stone, fantastic pizza
Food is delicious and service is very professional. The atmosphere is very luxurious (I think that's the best way to put it). But most importantly... their desserts are AWESOME.
Lots of delicious carbs and olives served before you dig in to their delicacies. So save room! The swanky atmosphere will make you feel like a "somebody".
Great place for brunch.. I took my family here for Sunday brunch, and it was really interesting. The decor was pleasant; bobbles hanging from the ceiling, statues and nick knacks here and there. They had two small rooms devoted to the Sunday brunch. Half of the first room had types of sushi, sashimi and fruits for show. The other half had breakfast items like Belgian waffles, bacon, various other breakfast items, and chefs that would make you your own custom omelet. The second room had roasts ready for slices, like lamb, and beef, I think there was another one, but I don't fully remember, I only tried the beef which was very juicy. Then there was some various types of cheeses and crackers, salads, dumplings and another chef that would make burritos. There many more items, but I can't think of everything from the top of my head. Also an interesting desert spread, different types of cakes and deserts, cookies, and even donuts with this machine that fry's them and dumps them to cool off for you to take and add sprinkles or whatever. Anyway there's quite a bit to choose from, in addition to that the service was excellent and friendly, at least our waitress was. Overall a great experience. Hope you enjoy it when you try it.
Beautiful, great food and service. We were regulars at the prior FS restaurant and were disappointed when they changed it and so waited a while before checking out the new restaurant, Culina. What a mistake! The room is gorgeous. I was worried when I saw that it was modern with hard surfaces and less carpet that it would be noisy but it was not. The outdoor patio is spacious and stunning with unusually pretty outdoor wood floors. Overall, the service was to die for. While the hostesses were cold and kind of unwelcoming ( to be fair we walked in without a reservation but there were plenty of tables) a waiter took it upon himself to walk us in and show us around with great pride. While we were deciding what to order we were introduced to the chef, Vic Casanova, who is a very down to earth guy with an incredible culinary resume. He proceeded to dazzle us with an array of dishes. Highlights were the butternut mascarpone stuff ed ravioli ( which may in fact be the best pasta dish I have ever eaten)extremely delectable fig and chopped salads, scallops with carmelized shallots, and a hearty roasted chicken dish. He was excited and proud of his menu and genuinely wanted us to enjoy everything. This was a level of fine dining you normally see in a destination restaurant as opposed to a hotel. The ingredients especially oils, vinegars and cheeses were of the highest quality. I look forward to making this a regular destination.
Citysearch Editorial Review. Two words: Four Seasons. You might think that's all you need to know about Culina, the incredibly spacious restaurant inside the chi-chi five-star hotel. But not so fast. Yes, there's that stunning chandelier made of 3,000 glass bulbs handmade in the Czech Republic. And sure the gorgeous tables in the lounge area near the crudo bar (LA’s only live-action crudo experience) are carved from a 200-year-old magnolia tree that fell in Sacramento. And yes, the leafy outdoor patio--with its cascading fountain, sculptural heat lamps and fireplace--is indeed a prime spot for grazing and drinking under the stars. But don't let that fool you. This place aims for a laidback neighborhood vibe where the staff will make you feel right at home whether you're in a jeans or (we hope faux) mink. As for the menu, chef Victor Casanova (he swears that's his real name) does wonders for the palate with clean, light, modern Italian fare that ranges from sweet corn ravioli stuffed with mascarpone to deceptively simple branzino that allows the fresh ingredients to shine.
Best New Place in Town.
Wanted to try the newest place in town and was amazed by the change the Four Seasons conjured up. The food was fantastic, tried the pizza and the corn ravioli, couldn't have imagined a better ravioli if my life depended on it. The pizza was fantastic as well, had the prosciutto pizza......good ingredients make all the difference, and it looks like the Four Seasons is sparing no expense.
Service was very attentive, they are all so friendly!
Beyond all, the atmosphere was extraordinary! The patio is a small gem that is hidden from the hustle and bustle of Beverly Hills. I couldn't beleive how big it was!
Food....great, service......great, setting.....great!!!
I will be back for sure, and I won't even have to spend much (it's how they say in Italian....."non troppo caro")
All sizzle no steak.
The music is loud, the decor is obnoxious and too matchy. There is a giant glass sculpture that hangs over head, glass bubbles of varying size on strings it makes one feel like they are in the icelandic airport. The martini drinks come in low glasses, whats wrong with the old fashioned kind? the waiter uniforms are silly and the ties ugly and too wide, skinny ties are in now didn't anyone tell them? The food portions are small and in over sized plates that makes them look even smaller. The pizza came out on a cold pizza stone that was two sizes too big and took up too much space. It took forever to come out and was small and cold.
Bottom line, trendy, over priced and over produced food. All sizzle no steak. question why does itallian food have to be modern? I don't get it. Also the wine pour comes out in a carafe and then when poured only comes up to like a third of the glass or even a quarter. The whole thing doesn't quite measure up. Don't even get me started on the "live action" crudo bar, yeah its called a sushi bar and usually you don't have to wait 20 minutes for three lame slices of tuna. The planners focused too much on style and not enough on the food. Skip it...
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