La Ola, a new coastal Mexican restaurant by executive chef Jesus Medina, will open on May 30 at the Four Seasons Hotel Los Angeles. It will serve lunch and dinner with dishes reflecting Medina’s Mexican upbringing and seafood influences from his time in Punta Mita. Featuring a menu of shrimp aguachile, carne asada, and octopus chicharron, La Ola is significant as one of the few Four Seasons-operated Mexican restaurants in the U.S., marking the return of dinner service to the hotel's rooftop.
Medina's upbringing in Acuna has translated onto the menu in dishes like the short rib carne asada, which takes 14 hours to cook and is served with green onions, cucumber salsa verde, black garlic, and homemade corn tortillas.
La Ola's arrival marks the return of dinner service to the Four Seasons rooftop; it will be one of the only Four Seasons-operated Mexican restaurants in the U.S.
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