Avalon Beverly Hills Welcomes Executive Chef Mirko Paderno and Announces
New Italian Restaurant Concept, Oliverio
In honor of its 10-year anniversary, Avalon Beverly Hills ushers in an exciting new chapter in
Los Angeles dining with the arrival of Executive Chef Mirko Paderno and a new Italian
restaurant concept: Oliverio.
Beverly Hills, CA (Vocus) November 18, 2009 -- In honor of its 10-year anniversary, Avalon Beverly Hills
ushers in an exciting new chapter in Los Angeles dining with the arrival of Executive Chef Mirko Paderno and a
new Italian restaurant concept: Oliverio.
Emerging from its former incarnation as blue on blue, a market-driven New American dining concept, Paderno
conceived of Oliverio as an Italian eatery influenced by his love for his native country’s food. Hailing from
Milan, Paderno’s new menus showcase what he calls “Italian food with a regional flair.” Utilizing meats from
California, as well as the seasonal ingredients from Avalon Beverly Hills’ rooftop garden, Paderno’s menus at
Oliverio are a feast for the senses—highlighting everything from traditional Fritto Misto and Salumi served with
Homemade Olive Foccacia to sumptuous Branzino and a variety of handmade pastas, such as Tortelli served with
Braised Lamb, Butter, and Sage, and Gnocchetti with fresh Tomatoes and Smoked Mozzarella.
“Great Italian cuisine is about the ingredients and technique, but also about atmosphere,” says Paderno. “Oliverio
is relaxed and beautiful, offering a fantastic blend of Italian food and design for the Californian audience.”
Paderno’s menus are complemented by acclaimed interior designer Kelly Wearstler’s new mid-century Italian
vision for the interior and poolside dining space. From the time guests enter from Avalon Beverly Hills’ circular
driveway, they encounter a reimagined space featuring a late 1960s fiberglass “Safari” sofa, crackled glass table,
Italian gilt ceramic columns, and a geometric mural overhead with alternating tones of light blue and white.
Floor-to-ceiling windows showcase Ol