On the antipasti e insalate menu, arancini di riso risotto balls. (Barbara Davidson / Los Angeles Times)
Crudo-style salome, Gamberoni gulf shrimp and tonno ahi tuna. (Barbara Davidson / Los Angeles Times)
Chef Victor Casanova, right, prepares crudo in the kitchen at Culina. (Barbara Davidson / Los Angeles Times)
Bowls of fresh spices and oils at the Crudo Bar. (Barbara Davidson / Los Angeles Times)
Lombatina Capricciosa, a pounded bone-in veal chop with ciabatta crust, arugula, Sweet 100 tomatoes and Parmigiano-Reggiano. (Barbara Davidson / Los Angeles Times)
Pappardelle bathed in slow-braised lamb ragu with pecorino and mint. (Barbara Davidson / Los Angeles Times)
Cocktails are hand-shaken at the bar at Culina, which also offers wines by the carafe. (Barbara Davidson / Los Angeles Times)
