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Jonathan Gold reviews AR Cucina in Culver City

Among the main courses offered at chef Akasha Richmond's AR Cucina in Culver City is Kirk's porchetta, with herb roasted pork shoulder, Dario's herb salt, fennel pollen, apple mostarda and bitter greens.

Among the main courses offered at chef Akasha Richmond’s AR Cucina in Culver City is Kirk’s porchetta, with herb roasted pork shoulder, Dario’s herb salt, fennel pollen, apple mostarda and bitter greens.

  (Jay L. Clendenin / Los Angeles Times)

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Jonathan Gold reviews AR Cucina

Orecchiette pasta, with house pork sausage, escarole, Fresno chile, olive oil and Ricotta Salata.

  (Jay L. Clendenin / Los Angeles Times)

Jonathan Gold reviews AR Cucina

Rutiz Farms rainbow chard, with golden raisins, shallots and pine nuts.

  (Jay L. Clendenin / Los Angeles Times)

Jonathan Gold reviews AR Cucina

Fritto misto, with rice flour-dusted squid, laughing bird shrimp, red onions, peppers, fennel, Tuscan chile and tomato sauce.

  (Jay L. Clendenin / Los Angeles Times)

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Jonathan Gold reviews AR Cucina

Thao Farms’ broccolini and mushroom pizza, with Fresno chiles, pecorino fresco and pecorino Romano.

  (Jay L. Clendenin / Los Angeles Times)

Owner and chef Akasha Richmond puts the final touches on the Thao Farms broccolini and mushroom pizz

Owner and chef Akasha Richmond puts the final touches on the Thao Farms broccolini and mushroom pizza.

  (Jay L. Clendenin / Los Angeles Times)

Jonathan Gold reviews AR Cucina

The main dining room at AR Cucina Italian restaurant in Culver City.

  (Jay L. Clendenin / Los Angeles Times)

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