As Krista Simmons pointed out last week on the Daily Dish, Mirko Paderno (Dolce, All’ Angelo, Cecconi’s) is now executive chef at Oliverio, which replaces blue on blue in the retro-chic Avalon Beverly Hills hotel. The poolside Italian restaurant draws from the seasons (and from the Avalon’s rooftop garden) to produce dishes like Chitarra with spicy langoustines ($21), Pizzetta Calabrese ($15) with spicy sopressa and black olives and Costata Piemontese ($38), a deluxe 14-ounce bone-in rib-eye. Customers will also find a range of antipasto, insalata, crudo and contorno.
To coincide with the launch of Oliverio, Kelly Wearstler recently redesigned the hotel, including the restaurant, which now features Italian ceramic columns and a Cippolino marble bar. You’ll find 143 total seats, including 60 indoors and 83 outdoors.