A Vibey Coastal Mexican Restaurant Lands On a Posh Beverly Hills Rooftop
As the weather warms up, Four Seasons Hotel Los Angeles at Beverly Hills is gearing up to open a new rooftop restaurant. La Ola, a coastal Mexican restaurant, will debut on May 30 with executive chef Jesus Medina at the helm. Open for lunch and dinner, the sun-drenched poolside restaurant will serve a menu of shrimp aguachile, carne asada platos, tuna tostada, and more. La Ola's arrival marks the return of dinner service to the Four Seasons rooftop; it will be one of the only Four Seasons-operated Mexican restaurants in the U.S.
Medina, who has been working with Four Seasons since 2012, developed the menu at La Ola to honor his upbringing in Mexico. He was raised mostly in the landlocked border town of Acuna, but says his parents' ancestry ties also to Spain and the Middle East. He remembers food being central to family gatherings, like his mother preparing a meal anytime his grandmother came to visit. The seafood influence at La Ola comes from Medina's time living in the oceanfront city of Punta Mita, which is a popular destination for its warm waters and expansive beaches. He recalls the fishers coming into the harbor with their boats full of freshly caught fish, and patiently waiting for the one with the best wares. 'That really taught me how to treat the fish,' Medina says.
Medina's upbringing in Acuna has translated onto the menu in dishes like the short rib carne asada, which takes 14 hours to cook and is served with green onions, cucumber salsa verde, black garlic, and homemade corn tortillas. Seafood features heavily at the restaurant in dishes like the aged kanpachi with jalapeno kosho and a shrimp aguachile topped with cucumber and red onion. Medina's love for Japanese ingredients comes through in the octopus chicharron, served with a sesame oil- and charred garlic-based aioli, while Oaxacan influences appear in a tlacoyo topped with asiento and rib-eye carpaccio. Large mains include a dry-aged fish of the day with chayote salad and salsa verde, duck carnitas, and pollo alla brasa with mole. For lunch, La Ola will serve a more laidback menu of tacos with swordfish al pastor, carne asada, and fish tempura, alongside guacamole, a tuna tostada, oysters, and more.
During the daytime, seasonal paletas will be available to cool off, plus ice cream, churros, and carlota de limon, a Mexican icebox cake with lime semifreddo. In the evenings, a cacao tortilla will be topped with a scoop of corn ice cream and puffed amaranth to resemble a taco, and puffy buñuelos come served with leche flan, yuzu, and caramel. Cocktails, available all day, include margaritas, a clarified strawberry daiquiri, spiked horchata, and a slushy welcome shot.
It's Medina's intention that guests coming to the restaurant feel like they're being welcomed into his own home. 'I really want to make the connections,' he says. 'I believe I'm in the business of making friends and relationships with everyone who comes and dines.' Medina hopes that those who have been to Mexico will find familiar flavors on the menu that transport them back, and that those who haven't can be introduced to something new. He's planning to offer guests surprises throughout the dining experience, like a sip of tepache to start and chocolates with chapulines to take home after dinner. 'As you're done dining with us, I want you to continue your evening talking about your experience,' Medina says.
La Ola opens on May 30 and is located at 300 S. Doheny Drive, Los Angeles, CA 90048. Reservations are available through Four Seasons .
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