Four new California hotel restaurants are stepping up to accommodate all tastes.
Start the day at Four Seasons Los Angeles at Beverly Hills’ Vinoteca (300 S. Doheny Dr., L.A., 310-860-4000; culinarestaurant.com/vinoteca) with Café Umbria Italian roasted coffee and pastries. Come back for sommelier Luca Bruno’s selection of wines and Italian cocktails that complement chef Denis Dello Stritto’s montanara-style fried pizza, and other dishes inspired by his upbringing near Naples, Italy. Whether it’s local halibut crudo or a bone-in rib eye, Executive Chef Vincent Lesage nails the modern, elegant surf-and-turf experience at Angel Oak (8301 Hollister Ave., Goleta, 877-783-6067; meritagecollection.com) at Bacara Resort & Spa in Santa Barbara. “We wanted to showcase the best of seasonal ingredients, and prepare every single one of them with an element of surprise,” he says. Chef Kris Tominaga describes Mardi (8465 Holloway Dr., W.H., 323-656-4020; mardirestaurant.com) at Palihouse in West Hollywood as “a garden dinner party come to life with simple, Californian fare presented like a rustic European feast”—so let’s all dig into shared platters of cumin-rubbed lamb spare ribs and rabbit ragout, shall we? NYC-based chef Geoffrey Zakarian brings a casual polish to the West Coast with Georgie (225 N. Canon Dr., B.H., 310-860-7970; georgierestaurant.com) at Montage Beverly Hills. “We wanted to create a place where people can come three to four times a week,” he says of the restaurant and adjacent cafe and bar. Power lunch over Dover sole with morels and pickled ramps? Check. Romantic night out? Done.
Written by JESSICA RITZ.