Marilyn Monroe lived at the mid century designed Beverly Carlton Hotel for a few years in the late ‘40s and ‘50s. Designed by architect Sam Reisbord and modern American design pioneer and legendary graphic designer, Alvin Lustig, the hotel was a favorite among Hollywood élite. Monroe swam in the unique hourglass shaped pool and posed for photos along the legendary pool deck.

The stunning pool and modern furnishings make al fresco dining at Oliverio at the Avalon a tranquil srpingtime evening escape. (photo by Jill Weinlein)

In the ‘70s the hotel lost its allure and became a retirement home and apartment complex. It grew dull and neglected.

During the late ‘90s, Brad Korzen purchased the property and named it Avalon Beverly Hills. His wife, Kelly Wearstler, with KWID Designs, restored the hotel back to its majestic glory.

The property is visually stunning with its turquoise, gold, and white colors. Strolling inside the lobby and into Oliverio restaurant, I felt as if I was transported into one of the super cool Palm Springs hotels.

Acclaimed chef Mirko Paderno creates an exciting Italian menu. This Italian chef first worked in America with Piero Selvaggio at Primi and Valentino. After a few years, he worked at Celestino Drago, Dolce and All’ Angelo before working side-by-side with Chef Andrea Cavaliere to open Cecconi’s. Later, Paderno was given the opportunity to open Oliverio at the Avalon.

Ambrosial cauliflower soufflé, with the consistency of flan ariived sitting in a warm pool of Parmesan, cream and shallot sauce. (photo by Jill Weinlein)

Our eyes widened with delight as we skimmed over Paderno’s menu. There were so many appetizers that we wanted to try in the Piccoli Piatti section. Our server recommended we try one of Paderno’s Chef’s bites. It’s a three tiered serving dish filled with tasty Italian delectables. We ordered the Rustico with the top tier showcasing buffalo meat sliders with grilled onions and robiola cheese on small sesame seed buns. The cheese is made from equal portions of cow, goat and sheep milk and offers a slightly tangy taste. They were delicious.

Even though the chicken skewers were grilled with onions and lightly brushed with a mild herb sauce, they lacked flavor.

The second level displayed a Napoletana pizza topped with burrata cheese. The potato flour crust creates a crunchy, yet chewy pizza. Topped with a light covering of fresh tomato sauce, basil and the creamy burrata cheese, this pizza was sensational!

Paderno’s signature dish, the Norcina spaghetti with marinated black winter truffles is a standout on the chef’s intriguing menu. (photo by Jill Weinlein)

The bottom tier had three little tonno piccante or spicy tuna tartar bites served on rice cakes that tasted similar to potato pancakes.

Next arrived an ambrosial cauliflower soufflé with the consistency of flan. The creamy cauliflower is mixed with eggs and an Italian triple cream and rich mascarpone cheese. It rests on top of a warm pool of Parmesan, cream and shallot sauce. I wanted to devour this creamy goodness, but I had to save room for two more entrées.

Sitting near the window overlooking the aquamarine lit pool, I noticed a few brave souls dining in the private poolside cabanas with geometric wall graphics and large round mirrors. The new restaurant manager, Bill Haig, explained that even though it was in the low 50s outside, the outdoor heaters keep the guests toasty. During the summer, these cabanas are reserved weeks in advance. It’s an ideal al fresco dining spot.

Sipping white Italian wines with hints of honey suckle and stone fruit, we looked on to the pool and tranquil designed pool deck. As if on vacation, our worries of the past weekday melted away.

Our next dish was Paderno’s signature spaghetti Norcina,  a standout dish. Paderno marinates his black winter truffles in olive oil, garlic and anchovies. His homemade pasta is cut square shaped with a guitar string device. It’s mixed with a little cream, garlic, shaved truffles and Italian pork sausage. This stunning dish is topped with a fiery red and spicy Calabria pepper. Known as one of the world’s best tasting hot peppers, it’s scary hot at the first bite. Since I am a wimp with hot peppers, I tasted it and put it aside, while concentrating on the milder flavors of the black truffles and sausage.

The colorful Merluzzo dish arrived with prosciutto melted on top of a lovely piece of black cod. The flavor of the prosciutto is infused into the fish, creating a moist and savory piece of cod. Resting on a chickpea purée, next to perfectly cooked asparagus and oven roasted tomatoes, the fish was exquisite.

For dessert we shared the budino di polenta. It’s a delicate and light tasting lemon polenta pudding cake with layers of apricot jam, resting on passion fruit sauce with a lemon cream on top. We also tasted the tortino di Ciccolate with banana sauce. Imagine an Italian flourless chocolate cake with banana gelato (they ran out of banana and substituted it with French vanilla gelato). This is an epicurean delight for chocolate lovers.

Many of the dishes on the menu are recipes from Paderno’s mother. Paderno picks herbs, tomatoes and vegetables for his daily specials from the hotel’s rooftop garden.

I’ll be back when the weather warms. Expect to see me reclining in one of the hip cabanas drinking a cool summer cocktail and nibbling on Paderno’s signature spaghetti and cauliflower soufflé. $$-$$$. Open daily 7a.m.-11a.m., 11:30 a.m. -2:30 p.m., 6 p.m. –10 p.m. 9400 W. Olympic Blvd., (310)277-5221.