Dina and Steve Samson are making their return to the Westside with Superfine Playa - a California osteria serving light and bright Italian highlighting fresh, local produce and true California vibes. Located at Silicon Beach’s Runway Playa Vista, the duo will offer a full-service dining experience, opening with dinner and weekend brunch. Superfine Playa features house-made pastas, wood-grilled meats and fish, and dishes highlighting seasonal produce. Chef Mo Marvel is leading up the kitchen alongside Steve, having moved over from his position as sous chef at Rossoblu. There is also a full-service bar with craft cocktails by Ella Zoller of Honey House. Ella also curates the beer list. The wine list, which focuses on family growers and winemakers, is curated by James Saidy and Dina Samson; and there will eventually be a happy hour and a bar menu to accompany. Soon, they will also serve a hybrid NY and Neapolitan-style pizza made famous by Steve at Superfine Pizza in Downtown LA.
CUT by Wolfgang Puck's original location at Beverly Wilshire, consistently ranks as one of the most sought after steak restaurants in the U.S. Offering a contemporary twist on the classic steak restaurant, the menu by Executive Chef Drew Rosenberg highlights market vegetable dishes, locally sourced fish and various cuts of the finest beef from regions across the globe, complemented by an extensive international wine list. The best in culinary, architecture and art are on full display at CUT, where Wolfgang’s world famous cuisine is served in a sleek and serenely modern environment, designed by internationally acclaimed architect Richard Meier, and features one-of-a-kind art by celebrated artist John Baldessari and award-winning photographer, Martin Schoeller.
Heralded as a "meat speakeasy" by Food & Wine Magazine, chi SPACCA has come to represent the quintessential new Italian dining experience, where accompaniments like the Foccacia di Recco, warm salted Medjool dates, and Culatello & Puglia burrata are just sideshows for the rest of Chef Armen Ayvazyan's wood-fired menu which features a 42-ounce Tomahawk pork chop, a 36-ounce dry-aged bone-in New York Costata alla Fiorentina, and a 50-ounce dry-aged porterhouse Bistecca Fiorentina.Enchanted by the artistry of Italian salumi culture, we built the first “dry cure” program in Los Angeles so that we could experiment and perfect Italian charcuterie techniques in house.