Marea Beverly Hills delivers brilliant coastal Italian
At Marea, expect handmade pastas, fresh seafood, delicious deserts and a fantastic wine list, alongside a lively atmosphere.
Some of the headline dishes on the menu include branzino, pollo alla piastre, salmone reale, fusilli with red wine braised octopus, grilled prime strip loin and a tiramisu you can’t skip past.
Calapa consistently delivers a fantastic menu that’s great value, particularly with the prix fixe menus on offer during lunchtime from Monday to Friday.
His career taken him through some of America’s best kitchens, including leading New York eateries like Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.
In 2010, Calapa joined Chef Michael White’s Altamarea Group to help launch Ai Fiori, which earned three stars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award.
Calapa then opened as executive chef at Costata, and Campagna and the Barn at the Bedford Post Inn.
In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. Spring 2017 saw the debut of Calapa’s interpretation of an iconic New York tavern in Manhattan’s West Village, The Spaniard.
Calapa then brought a taste of southern Italy to Manhattan’s Flatiron district with Scampi in the fall of 2020.
His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill.
Rejoining Altamarea Group, Calapa continues his culinary expertise as the Executive Chef of Marea New York and Marea Beverly Hills, helming the kitchen and menu development for each of the concept’s U.S. locations.