Covina Is Where Southern California Meets The Mediterranean And New York

[tw-divider]The Scoop[/tw-divider]

• Tim Cushman, a James Beard Award-winning chef, is behind Covina, which combines Mediterranean flavors with California cuisine. You’ll find a selection of handmade pastas, plus mains like lamb kofte and herb-roasted chicken
• Cushman, who has his own pizza oven in his backyard, is a pizza guy. You’ll find a great range of options on the menu, including pepperoni and soppressata, fontina and Brussels sprout, and prosciutto and arugala
• Covina calls its drinks menu “humble,” but it’s actually quite detailed. There’s a selection of “just for fun” drinks with names like Seasoned Geisha and Pack of Newports, plus after dinner drinks and a global array of wines

[tw-divider]The Chef[/tw-divider]

Cushman, a James Beard Award-winning chef, is best known for his inventive sushi at O Ya in New York and Boston, the latter dubbed by Frank Bruni in 2008 as one of the best new restaurants in the country. With his wife Nancy, Cushman also runs Hojoko in Boston and food and beverage at The Roof at Park South in New York