As Krista Simmons pointed out last week on the Daily Dish, Mirko Paderno (Dolce, All’ Angelo, Cecconi’s) is now executive chef at Oliverio, which replaces blue on blue in the retro-chic Avalon Beverly Hills hotel. The poolside Italian restaurant draws from the seasons (and from the Avalon’s rooftop garden) to produce dishes like Chitarra with spicy langoustines ($21), Pizzetta Calabrese ($15) with spicy sopressa and black olives and Costata Piemontese ($38), a deluxe 14-ounce bone-in rib-eye. Customers will also find a range of antipasto, insalata, crudo and contorno.

To coincide with the launch of Oliverio, Kelly Wearstler recently redesigned the Beverly Hills hotel, including the restaurant, which now features Italian ceramic columns and a Cippolino marble bar. You’ll find 143 total seats, including 60 indoors and 83 outdoors.