(photo courtesy of Beverly Wilshire, A Four Seasons Hotel)

The sleek, black onyx bar and lush seating welcome the young professional crowd for after-work cocktails at The BLVD. The chic restaurant and lounge have been a popular meeting spot, and now guests can expect new and enticing cuisine to pair with their hand-shaken cocktails. A snazzy young chef is spicing up the menu at The BLVD at the Beverly Wilshire, a Four Seasons Hotel, bringing innovative ideas and a fresh approach to the kitchen.

The handsome Chef Corey Burgan, who leads the kitchen as chef du cuisine, is a Toronto-born Canadian who perfected his skills at Mistura, an Italian restaurant in his native city. He came to Los Angeles in 2015 and rose to the position of executive sous chef for Curtis Stone’s Maude restaurant in Beverly Hills.

Chef Corey Burgan (photo courtesy of Beverly Wilshire, A Four Seasons Hotel)

In 2018, he arrived at The BLVD, bringing his finely-honed skills and charming personality. Burgan created a menu all his own, fusing Italian into the California based menu yet also leaning Mediterranean. The result is an eclectic selection of shareable dishes and larger profile entrées showcasing his inventive and artful talents.

Begin with one of the craft cocktails, like the Forbidden Fruit, made with Ketel One vodka, Poire Williams eau de vie, St. Germain elderflower liqueur, pear, apple and lime. Or if you’re “feeling pretty,” try the drink of the same name in homage to a Hollywood celebrity and movie filmed at the hotel. Moët & Chandon brut champagne is poured over a mix of Belvedere vodka, Combier peche liqueur and raspberries. The crimson cocktail is adorned with a mini rose, eliciting a smile from the patron who orders it. (In this case, me.)

(photo courtesy of Beverly Wilshire, A Four Seasons Hotel)

The jovial atmosphere in the lounge carries to the dining room. While certainly not loud, the mood is light and friendly. Chef greeted us at our table and detailed his intriguing menu. We started with the bagna cauda comprised of white anchovies and stracciatella, served with chickpea crisps. The light and airy dip combined the creamy cheese with briny anchovies and the chick pea crisps – instead of pita or bread – keep the dish gluten free.

A glass domed tray was brought out next, and when lifted, a cloud of cedar smoke quickly disipates, leaving behind an enticing, smoky aroma. The hidden plate of lamb ribs came into focus, which we could hardly wait to taste. A spice rub of fennel seed, peppercorn and cinnamon season the ribs, which have been brined, braised, oven roasted and flash fried. The one-minute frying technique adds just a bit of crispness. The preparation takes two days, rendering the lamb incredibly tender and delicious.

Lamb ribs (photo courtesy of Beverly Wilshire, A Four Seasons Hotel)

Balancing our dining experience with a lighter course, a lobster salad with mango, avocado and cucumber was tossed in a coconut passion fruit vinaigrette. The cold salad juxtaposed with the warm grilled lobster presented a delightful contrast in taste, texture and temperature – very refreshing.

Pasta is one of Burgan’s specialties, so we enjoyed a duo – the orecchetti with short rib ragu and the caramelle with prosciutto and asparagus. Chef devotes hours to the short rib ragu, resulting in a hearty beef sauce coating the housemade pasta. The orecchetti tends more towards al dente to complement the soft texture of the braised beef.

Caramelle means “candy” in Italian, and it was certainly a treat. Handmade pasta is stuffed with prosciutto mousse and wrapped like a caramel, twisted on the ends. The attention to detail comes through again, finally topping the pasta with asparagus tips and a spinach-asparagus sauce.

Sharing plates allow diners to taste Burgan’s range of flavors. A larger profile entrée is the whole branzino for two. Stuffed with grilled chicory, the branzino’s sweet, subtle flavor was paired with a green garlic emulsion – a grand finale performance for this dinner.

Manager Adam Curry paired wines with each dish, selecting varietals that enhanced the flavors of chef’s creations. For example, a crisp Naudet Sancerre accompanied the bagna cauda and lamb ribs, while a Villa Antinori Tuscan blend was poured with our pasta course. With a list befitting of the Beverly Wilshire, aficionados will find the perfect wine to enjoy with their meal.

For a sweet ending, we indulged in the chocolate “coconut” shell filled with sable cake and fresh mango, pineapple,  passionfruit and coconut rum ice cream. A new vegan, plant-based dessert is the carrot cake with currants and vanilla bean cream topped with fresh raspberries, sliced black mission figs, a fresh orange segment and carrot chips.

Sit outside at The BLVD and watch the world go by on Rodeo Drive or cozy up in a banquette and enjoy dinner presented by Burgan’s well-conducted team. The bright and breezy ambiance at The BLVD will have you “feeling pretty,” and the cuisine will leave you gratified – and satisfied.

Beverly Wilshire, A Four Seasons Hotel, 9500 Wilshire Blvd., Beverly Hills; (310)385-3901.