Published on : Friday, October 14, 2016
This fall, the executive and culinary team at Four Seasons Hotel Los Angeles at Beverly Hills introduces Vinoteca, a new Italian wine bar and espresso café adjacent to Culina restaurant. As the new go-to destination in Beverly Hills for stylish locals and visitors alike, Vinoteca will be an extension of creative pulse of Los Angeles as the city’s newest wine bar – the place to be and be seen at.
“We have a very clear vision for Vinoteca,” says General Manager Michael Newcombe. “We see our guests and neighbours utilising Vinoteca as an extension of their home or office. With a newly built-out space, powerful Wi-Fi and top-notch culinary offerings to match, creatives and industry executives are welcome to visit Vinoteca any time of day to sip on an cappuccino in the morning while catching up on the daily news, or drop by after work to enjoy a glass of Vermentino and montanara pizza from Naples.”
Chef Denis Dello Stritto and the Menu
Twenty-nine year old Chef Denis Dello Stritto draws inspiration from his upbringing near Naples to curate a menu of hyper-seasonal sharable plates with a focus on traditional Italian “street food.” Utilising the best produce available in California, Dello Stritto showcases the bounty of local farmers, combined with authentic ingredients shipped daily from Italy, such as burrata and olive oil. Vinoteca offers three distinct menus for breakfast, lunch, and apéritivo. Signature dishes (USD 5-15) include:
Neapolitan Montanara (Fried) Pizzas – classica, burrata, lobster, eggplant, sweet ricotta
L’Arancino – Sicilian salmon, arancino, squid ink bread crumb, meyer lemon aioli; the pear-shaped dish is a Western Sicilian specialty
Crudo – Yellowtail, swordfish carpaccio, tuna tartare, branzino carpaccio
Frutti di Mare
The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, is historically known for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste, and the honest culture were part of my upbringing,” he says.
Dello Stritto combs farmers markets and fish markets each week throughout Los Angeles to inform the menus at Vinoteca. “As for the rest,” he says, reeling off Italian olive oil, cheeses, cured meats and more, “I work my connections. For the best, you need the right connections. Sixty percent of what makes a professional Italian chef is the chef, and forty percent is the quality of the product.”
To complement Dello Stritto’s modern Italian menus at Vinoteca, Wine Director and Assistant General Manager Luca Bruno (formerly of Providence, The French Laundry, Bistro don Giovanni, and The Fat Duck) has conceptualised a unique wine experience that honours the classic, imported masterpieces of Italy, alongside their artisanal Californian descendants. Through detailed research into the vineyards of Napa, Carneros, Paso Robles, Mendocino and the Santa Clara Valley, Bruno has discovered a variety of indigenous Italian grapes cultivated in California. His wines have been carefully chosen to showcase the finest examples of the classic terroir of Italy, as well as the artistry of locally -ourced talent honouring the Italian varietals and style.