Connected directly to the lobby of The Park South Hotel, Covina serves up Mediterranean-accented American fare in a dimly-lit dining room featuring a large U-shaped bar and open kitchen which displays a copper-tiled Ferraro oven for pizza (and hanging red chili peppers). The design, executed by architect, Cass Calder Smith, is inspired by the Cushmans’ years of travel throughout the Mediterranean and Tim’s culinary training in California.