Culina, LA Market & Hatfield’s Open for Business

It’s that time of year when we start flocking west to escape the last few weeks of New York City’s biting weather. While you’re basking in the glorious California sun, find time to check out these new hot-spots:

LA Market.

Celebrity Chef Kerry Simon – who has cooked for likes of David Bowie, Matt Dillon, Diane Keaton, Debbie Harry and INXS throughout his career – introduces LA Market at the newly opened JW Marriott Los Angeles at L.A. LIVE (900 W. Olympic Blvd, Los Angeles).

Simon offers a modern twist on comfort food at this soon-to-be destination restaurant, including dishes like the Meatloaf, the Junk Food Platter (featuring childhood favorites like Rice Krispies treats, cotton candy, cookie dough, Hostess cup cakes and a chocolate milk shake), and French Dip and Provolone Sliders. Signature dishes include Sushi Pizza, while salads and side dishes feature fresh vegetables found by Simon at the Santa Monica Famer’s Market.

Not so hungry? For smaller plates indulge at the Wine and Burrata Bar. The cuvinee displays 32 wines from around the world, while communal tables provide diners with a warm and inviting setting to sample cheese and charcuterie, including burrata from Gioia Cheese Company in El Monte, Calif. garnished with various accompaniments.

And let’s not forget the cocktails. We recommend the Hollywood Groove, a combination of gin, apricot and ginger; the Sweet Reserve, a mix of Woodford Reserve bourbon, grapefruit and honey; and Mandarin Thyme with Absolut Mandarin vodka, Aperol and (naturally) thyme.

LA Market is open daily for breakfast, lunch and dinner. The Burrata Bar is open daily from 5 p.m. to 11 p.m. Call 213-765-8930 for reservations.

Culina, Modern Italian.

Coming on the heels of the Four Seasons Beverly Hills’ $33 million renovation, newly opened Culina, Modern Italian, is the first restaurant to operate independently in a Four Seasons’ hotel. Creating a lively, independent vibe with its informal ambience and exemplary menu, Culina offers a modern, approachable take on Italian food – some of the best available in Los Angeles – and features one of the only live-action crudo bars in the area.

Both bar and dining areas cascade out into a garden, while a “living wall” of succulents and a modern fire-and-water fountain set the stage for the type of al fresco dining New Yorkers can only dream of. While you’re there, you must try Culina’s signature Lombatina Capricciosa (breaded veal chop). Coated with ciabatta crumbs and lightly crisped, then topped with a simple salad of wild arugula, tomatoes, lemon vinaigrette and Parmigiano Reggiano, this is one of our all-time Italian favorites.

Culina, Modern Italian is located at the Four Seasons Hotel Los Angeles at Beverly Hills (300 South Doheny Drive, Los Angeles) and is open for breakfast, lunch and dinner. Call 310-860-4000 for reservations. For more information, please visit www.culinarestaurant.com.

Hatfield’s.

The reopening of Los Angeles staple Hatfield’s – which was named ‘Best New Restaurant of 2006’ by Los Angeles magazine and one of the ‘Top 10 Restaurants of the Decade’ by Los Angeles Zagat editors – offers delicious California-French cuisine.

The new Hatfield’s space (located at 6703 Melrose Avenue, Los Angeles) includes a full bar, conservatory and a private dining room, growing their eponymous restaurant to almost double its previous size. In addition to the a la carte, seasonal prix fixe and chef’s tasting menus, the new Hatfield’s offers a full bar menu and private dining options, all crafted in an exhibition kitchen where the culinary team is on display.

Along with dishes like Croque Madame with prosciutto and hamachi, Hatfield’s also offers an extensive vegetarian section to the menu with items like Hand-cut Papardelle Carbonara with smoked parsnip “bacon” and a Roasted Sunchoke Salad with French feta and fava bean “falafel crumble.”

More than 100 wines are aviailable, in addition to an extensive cocktail list featuring both “Classics,” such as the Vesper, Jack Rose and Dark & Stormy, and “Originals” such as the High-Rose Caipirinha (cachaca, orangecello, pomegranate and grapefruit juices) and the Peruvian Cooler (Plymouth gin, Canton, cerbada).

Hatfield’s is open seven days a week for dinner; lunch service begins in the spring. For more information, call 323-935-2977 or visit www.hatfieldsrestaurant.com