Scarpetta

This place is a lil bit difficult to find if you go there not knowing it’s inside the Montage hotel lol.
But it’s worth finding!
Spacious modern yet romantic décor, trendy atmosphere. Bar right next door and pretty awesome hostesses and waitstaff
Ok the food was DELICIOUS.
Went with the house fave for the pasta course, the simple sounding but oh so wonderful spaghetti.
Then had the filet for 2. Perfectly cooked and tender and served with delicious spinich veggies and a selection of baby potatoes
Can’t forget go mention the amazing bread selection and the TIRAMISU. …100% alcohol free and AMAZING.
Go outside to the fountain to take pics
Nice patio. Big upstairs for private parties
Valet parking
I will DEFINITELY go back

I have been to every restaurant in LA and dinner this evening at Scarpetta was among the best. Door to door the service was impeccable, something I had hoped for going in. Our waiter Christian was professional and thorough. Even the attendant Elvis earned a hefty tip. We had waited too long to go there because apparently they will be closing soon. :(It is a real shame because the food, staff, and atmosphere is absolutely second to none. Go there while you still can. My suggestion, order what you will, but get the spaghetti as a mid course. You will thank me.

Originally I booked a reservation here for dine LA since I heard this place was shutting down soon. I was curious what the hype was about. However, I ate at Spago the night before, so I thought I would not enjoy this place as much and was about to cancel my appointment. Good thing I didn’t or else i would’ve totally regretted it! Didn’t end up getting the dine la menu because the dishes I wanted to try weren’t on the fixed menu, so I just ordered the regular menu instead.
As the appetizer, we ordered the creamy polenta. O.m.g. it was the best polenta I’ve ever tasted-​creamy and buttery goodness and thick in consistency. I was getting pretty full after this dish since I kept stuffing my face with the second bread basket. Ugh I have no shame. I just love carbs way too much, but I bet you’d do the same if you tasted their bread basket.
Bread basket– came with various types of bread. Each one was uhhhmazing. All I remember was the cheese and salami Stromboli, the cheese and spinach Stromboli, and the focaccia. This is definitely not your ordinary bread basket. I went ham on the fluffy light butter, the eggplant (really delicious), and the citrus olive oil that came with the complimentary bread.
The pasta finally arrived and I was already feeling extremely bloated, but the smell kept me going. The spaghetti is not your ordinary college frat boy spaghetti. The noodles are thick and very chewy. The sauce itself was very light with a hint of acidity. We ordered the mushroom with black truffle pasta as our second dish since the waiter recommended it. I liked this pasta more than the spaghetti, but my boyfriend preferred the former. This pasta was very light so that’s why I liked it better.
We couldn’t leave without getting dessert so we ordered the caramel budino everyone talks about, and there’s a reason why they do. It tastes like caramel, but doesn’t have that sticky consistency of caramel. It’s still thick but doesn’t leave you annoyed and wanting to pick it out of your teeth. The dessert comes with little mini chocolate cookies that were good, but not as good as the budino. There were balls of hazelnuts in the mixture as well which gave it a crunchy texture. Ugh so good. I just want more.
Really sad that I never tried this place before and it’s about to close down. :(

UNEVEN, and in the end, disappointing.
Have loved eating here for many moons, however Saturday night’s experience left a lot to be desired…
STAFFING: hostesses and event coordinators are great, per usual. waitstaff, while friendly, almost seemed scattershot with their help. The ol’ having to look around for help when needed. Once you had their attention, all was good. Half the servers coming in/​out of the patio doors didn’t seem to realize that they were repeatedly hitting one of our chairs with the door when opened. we had to make our own adjustments.
FOOD: while tasty, the signature spaghetti was overcooked… sadness. the octopus, while good, was not as delicious or tender as the one recently enjoyed at Chi-​Spacca. the creamy polenta was on target and sublime. bone marrow raviolini was wonderfully savory. did the portions increase? not sure.
AMBIANCE: to expectation, which is good, especially when dining on the patio.
since I have used scott Conant’s recipe for inspiration for my home-​cooked version of spaghetti pomodoro, I don’t think there is a need or desire to return.

I came here for dineLA a couple of days ago.
Parking: $ 10.00 valet
Beverages: Felt like drinking some refreshing white wine so we ordered an Italian Pinot Grigio. The guy was very attentive and came to refill my glass every time it went a little low.
Scarpetta’s signature bread: AMAZING! So delicious.
Appetizer:
Yellowfin Tuna Crudo: This was okay, definitely not my favorite. I would have preferred to try the polenta or burrata instead.
Grilled Spanish Octopus: THIS ONE IS A MUST! It’s an additional $ 9, but it’s so worth it. So delicious and flavorful.
Main Entrees came pretty late. By this time, we were hangry.
Striped Bass: I enjoyed my fish, but it wasn’t anything extra special.
Bucatini: This was an additional $ 15 and I don’t think it was worth it. The pasta was al dente, but a little too al dente for my taste. Sauce was okay too.
Dessert:
Kabocha Cheesecake
Banana Budino
Both were really good! I recommend just getting one of each and sharing.
Overall including tip, we spent over $ 100 each.
DineLA is never just $ 49/​person. My experience at Scarpetta was great. Service was excellent as well.

My friend and I made a reservation at 8:15pm on a Tues night for their dineLA menu. We were told that there no tables available inside at the moment (since it was chilly we didn’t want to sit outside) and that it would be a few minutes and they would come grab us at the bar when our table was ready. 30 minutes later, the hostess had not come to seat us. I had to go follow up with the hostess to ask why we are having to wait 30 minutes past our reservation time. We ended up getting seated closer to 9pm.
The service is slow — I’m not sure if this is a result of the lack of servers or the kitchen was particularly busy since it is dineLA, but there was an unexplained delay between each course. We had to follow up on water & bread twice and the server forgot about my hot water (she «remembered» as we were paying the check and asked if I still wanted it). To top it off, the food was sub-​par and not worth the time/$.

There’s so many wonderful things I can say about this place. From the décor, to the food and the absolutely wonderful staff and service
First, it’s located inside the Montage hotel and you have a nice and easy parking lot that offers two hours of free parking. When you come up from the elevator, you exit onto a beautiful green courtyard that makes you feel you’re somewhere beautiful in Europe. You cross the courtyard and enter the hotel that’s also gorgeous
Scarpetta is on the right. You’ll see the bar area where they offer happy hour. My friend and I were going to go for dine LA but decided to do hh instead because it was just a great setting. The bar is beautiful and the restaurant section is also a wonderful Choice for a night out or drinks or If you’re looking for a date spot.
The service was absolutely perfect. The staff were all genuinely helpful; I didn’t get that superficial kindness feeling you do at some spots. The bartenders were on point with their recommendations and drinks. Everything was amazing.
The food!!! I’ll come back over and over because I fell in love with a few of their items. First being the spaghetti, second being the burger. They were delicious! We also ordered the none marrow which was pretty good but the toast was a little burnt and I think intentionally which isn’t my pallate preference. Also the tuna was in need of some citrus to give it a pop but other than that everything was perfect! And that’s why the four stara instead of 5 but still a wonderful place to go for any occasion! (wonder how many times I used «wonderful» but seriously, it is)

Sad note: I read this place was closing this year. :(But I still wanted to give them an awesome review.
We had the pleasure of dining here for my husband’s Christmas dinner party at the chef’s table. Nice space for 12 with a fireplace, next to the kitchen, but enclosed for your comfort.
Service was amazing and the food was great too. My favs had to be the steak taretare, seared sea scallops, winter squash and smoked goat cheese agnolotta, cavatelli, and spiced duck breast.
Check it out while you can. Before they are gone. :(I hope they open up shop somewhere else.

Been waiting to try this place for the longest time and now I can say that I am glad that I did. n It’s cozy and classy restaurant in the Montage hotel. There’s a nice view of the garden outside if you were to have brunch or lunch here but it’s too hard to see anything outside during dinner. As to be expected the service was great and the food followed.
FOOD:
DISTEFANO BURRATA (not pictured) — This was one amazing burrata dish. The cheese was so fresh and creamy. The small vegetables and the preserve just complimented every part of this dish.
SPAGHETTI — Have to say this is one of the best Spaghetti’s I’ve had. It’s simple and has no meat but the texture and flavor was perfect. I’m not the one for a sour sauce so this was perfect. I only wish there was more on my plate.
BUCATINI — This was still good with the lobster but creaminess of the dish just made the dish a little off.
JOHN DORY– Very light and perfectly seared pieces. Accompany the fish with the mushroom purée and it made it the perfect combination.
SPICED DUCK BREAST– Another dish that was cooked perfectly. I have to give them their due when a restaurants cooks their dish the way it should be. The duck was medium inside but when you bit into it, it had the perfect chew.
DESSERT:
BANANA NAPOLEON– Glad I saved enough room for dessert, but barely, because this dish capped off the meal. The walnut filo was the right thickness and with the banana gelato made it an oh so good bite you’ll have to close your eyes.
PANNA COTTA (not pictured) — The coconut sorbet and gauva soup made the dish a little too sweet for me. I could have passed on this.
UPDATE: Just learned and confirmed that Scarpetta will be closing this Spring so make sure to come before they close their doors.

Must be getting rusty in my advance years since I swear I reviewed this place a few years ago. Looks like I haven’t so here we go!
I know there are a lot of people who refuse to order something so simple at a restaurant, but this review stems from someone who will openly-​but not proudly-​admit that she does not/​cannot cook and does not deserve to have an apartment or any dwelling that has a kitchen since she doesn’t belong in there for any reason. I used to master at microwaving (I know there isn’t such a thing) but since my eating habits have changed, I no longer use this much anymore. Enter the spaghetti at Scarpetta.
Once I heard raves about this in local magazines, online and from different cities, I knew I would cave into the fold. For such an easy-​to-​make meal, believe me when I say spaghetti is so easy to ruin, whether or not I’m behind the ‘cooking’. I figured with all the hoopla surrounding this dish, it must be done correctly here. As far as I was concerned, it was and then some.
First, I encountered one of the more sophisticated bread baskets I have ever made contact with. The presentation was perfect; the basket itself was a very contemporary piece of art. Normally I don’t pay attention to such a thing since it’s usually a wicker basket or something so simplistic, but this amped up my bread-​whoring session. Please bear in mind this was for lunch, which I don’t believe Scarpetta does anymore, and the ‘stromboli bread’ option was not available at this time, only for dinner. This was fine with me, as the other varieties certainly catered to my palate, and the accommodating mascarpone butter, caponata (eggplant-​based dip) and lemon-​infused olive oil rounded out the experience.
This occasion was for some sort of dineLA event back then, so I recall I ended up with two artfully coiled dishes of al dente spaghetti, with the perfect amount of cheese sprinkled within. Never has tomato and basil fused together so well. Scott Conant must incorporate crack into this because the one plate certainly wasn’t enough. I ended up taking the other one home, and made a massive mistake of applying a little bit of parmesan cheese from the GREEN CAN onto a forkful and I learned my lesson the hard way. They just don’t mix. A $ 24 spaghetti and a $ 4 (give or take) can of cheese from Kraft just weren’t meant to be. So that you younger people understand my rationale, if these two ever discover each other out of sheer desperation, even they will be swiping left on one another.
Fast forward a couple years ago and a close friend took me here for my birthday. Again, I was met face to face with a wonderful meal, (I was cordial and stayed with one plate this time around). But when that bread basket was brought out, I nearly cried since I was so freaking happy. Believe me, from someone that doesn’t deal with preparing food, this is a Godsend. I’m sure the other dishes (including desserts) are amazing, but we never made it that far.*
Thank God it was a friend and not an ex that brought me here because I may not remember this place so fondly.
*Actually, we crossed the street for some Mastro’s heavenly buttercake.

YUMMMMMMMMMMMM!!!
Clean, classy, and creative culinary. I can’t begin to tell you my delight with this place. First, the Montage is one of the cuter hotels in Bev. Hills, I’ve only been to their spa, so when a good friend had her birthday dinner here, I was UBERRRR geeked!!! The chef «Armen» delivers.
The V.I.P service was front and center, we tasted numerous dishes. I’ve not had yellow tail that was so deliciously buttery in my life. The steak tar tar, too good. The fish was my favorite, I believe a sea bass, with a vegetable trio cooked to perfection. The crispy skin on the fish, I can’t even go further on it as my mouth is watering, just delectable.
OH! Wait… the appetizer bread is worth the trip alone.
I highly suggest you try this place. WINNER!!! Yum

Food was amazing, not a huge fan of pasta but this was the best pasta I’ve ever had, the appetizers were perfect, and the different types of bread (recommend the polenta app)
Our waiter Christian was the sweetest!!! He had all the best recommendations and even sang happy birthday too the birthday girl.
Parking is super easy, valet or self park in the garage!

It’s official, Scarpetta is my husband’s and my favorite Italian restaurant of all time! I came here with my husband for our first 2016 dinner, and boy, did we get a great start!
Located inside of the Montage Hotel in Beverly Hills, Scarpetta offers the best and most delicious pasta that’s made in-​house daily. Upon checking in with our hostess, we were greeted by our server Steve with a smile. He led us to our table, answered our questions regarding the menu, and brought over house sommelier Roberto to help us picked out a nice bottle of wine. Roberto questioned both of us for quite some time before we all agreed on a of 2004 Castello Romitorio Brunello di Montalcino from Tuscany. This wine is out of this world! Such an excellent pick to go with our dinner choice. Thank you Roberto!
And here are the highlights of the evening:
— Bread Basket: Scarpetta’s famous breadbasket came with five variations (All freshly backed in their in-​house bakery) and three spreads: Tuscany olive oil (as another Unilocaler pointed out to me, the olive oil was actually citrus infused,) mascarpone buttercream, and eggplant tapenade (My favorite). As someone who’s not too crazy about eggplant nor bread, I found myself having to be stopped by my husband, because I couldn’t refrain myself from shoving down the salumi and cheese bread with eggplant tapenade down my throat. Absolutely delicious!
— Braised Short Ribs of Beef: The short ribs came with vegetable atop of farro risotto. The beef was soft and juicy, which has an interesting contrast to the crunchy faro risotto, amazing.
— Spaghetti: Though I was dubious initially, due to the simplicity of spaghetti, tomato, and basil; but I soon discovered why this dish is titled Scarpetta’s most famous and popular pasta. This spaghetti is a bigger gauge than most others and it was cooked fabulously al dente. The tomato basil sauce was cooked to the perfect pH level without being too acidic. Needless to say, the pasta was chewy and mixed perfectly with the sweet tomato basil sauce.
— Duck & Foie Gras Ravioli: Another favorite of mine, ravioli rolled with the richness of foie gras and jus. Plus, the ravioli was covered with marsala reduction, it was absolutely divine.
— John Dory: Thanks to Steve, the dish was split up evenly on two plates. It came with shiitake mushroom purée, braised escarole with pea greens, hazelnuts, and burgundy truffle! The fish was prepped to the right level of firmness, and its mildness matched heavenly with the richness of mushroom purée and burgundy truffle.
— Salted Caramel Budino: Creamy caramel custard topped with gianduja crumble with a side of chocolate sable cookies. Unlike the overwhelmingly sweetness one usually anticipates from caramel, I was amazed on how light the budino was, very tasty.
— Banana Napoleon: Recommended by Steve, fresh banana layered by walnut filo, with brown butter toffee sauce on top, and accompanied with a quenelle of caramelized banana gelato. The taste and the presentation were equally exquisite and decadent.
If there truly was one thing that I had to complaint about our experience at Scarpetta, it had to be the cold temperature. Sure it was a cold New Year’s Day evening, but without proper temperate control in the main dining room, our food got cold at a faster rate. Other than that, Steve’s personal service and attentiveness really made our dinner truly a phenomenal experience. I highly recommend Scarpetta to anyone who wants to experience an exquisite and divine dining experience.

SOLID 3.5 but rounded up because the ambiance and service were impeccable.
Let me start off by saying I’m a huge Scott Conant fan. HUGE. I’ve been following his career for a while now and had this place bookmarked on Unilocal forever. When I learned my company holiday party would be celebrated at Scarpetta, I was beyond thrilled. Unfortunately, the food just did NOT live up to my expectations.
We were all given a fixed menu and told that the everything would be served family style. That already annoyed me because I’m not a huge fan of family style style serving but whatever, no big deal.
Here’s what I had:
— Farmer’s Market Salad (⁵⁄₅): Can never go wrong with a fancy salad. #SaladQueen approves!
— Raw Yellowtail (4.5÷5): Good! It’s not hard to mess up raw yellowtail so I was happy with this dish. One of my favorites of the night.
— Spaghetti (²⁄₅): *Sighs* Huge letdown. I was just not impressed at all by this dish. The noodles weren’t cooked to my liking and the flavor was slightly bland.
— Striped Bass (²⁄₅): My fish was overcooked and that is just unacceptable. I tried other pieces on the table and drew the same conclusion. Big no no!
— Vanilla Caramel Budino & Coconut Panna Cotta (⁵⁄₅): SAVED THE MEAL! These two little bites were divine. Very flavorful and full of texture. Solid final bite of the evening.
— Chianti Classico (⁵⁄₅): Soooooo good. I had to write down what I was drinking so that I could find a bottle for my own collection. Smooth, rich red wines are my thing so this one really stood out to me.
*Special tastes*
— Bone Marrow & Bolognese Ravioli (⁴⁄₅): I wasn’t a fan of the texture within the ravioli but the pasta itself was cooked perfectly!
— Prime Sirloin of Beef: (⁵⁄₅): Sauce was on point and the veggies were cooked just right! Yummy dish!
Overall, very very very nice restaurant. The service really stood out to me. The waitstaff went above and beyond to make sure we were treated well throughout the night. I greatly appreciated that. Plus, the interiors were heavenly. I loved the light fixtures and the minimal approach in contrast to the ornate decorations inside the Montage Hotel. I’m willing to go back again and try out more things since my coworker explained that the food is much better when it’s not served family style. Still slightly =\ overall though.

I had a Blackboard Eats deal for a prix-​fixe menu which consisted of a four-​course dinner with wine pairings. The wine pours were generous and the complementary bread basket (which came with olive oil, stromboli, and butter) was excellent! The tasting menu had four of the following and it left us feeling STUFFED:
Yellowfin tuna crudo: topped with crisped artichokes that gave it a crunchy texture, and supposedly uni, but there was little to no uni. I would have passed on this one if had I been given the choice.
Wild mushroom risotto, with a smoked hen egg, castelmagno cheese, parmesan froth: the risotto wasn’t too runny and had a smooth texture, but the flavors that came from the CHEESE stole the spotlight!
Lobster fra diavolo with nduja, cherry tomatoes, and corn espuma: a variety of powerful flavors bursting out of this seafood and tomato sauce combo. Interesting and delicious!
Butterscotch mascarpone semifreddo: so GOOD. Extremely fruity, with amazing peach sauce and a very delightful sorbet on the side. Probably the highlight of this meal hehe.
Both service and ambiance were impeccable. There is valet or street for parking.

While I like to be «daring» by trying unique dishes on any menu, upon every visit, I can’t help but resort to the tomato basil spaghetti at Scarpetta. It has the perfect texture — not over or undercooked — and the tomato basil sauce is incredibly flavorful.
I’ve dined at the Beverly Hills and Las Vegas location and both have been memorable. The Beverly Hills location is in the Montage Hotel of Beverly Hills and neighbors a beautiful courtyard, the Beverly Canon Gardens, which includes other fine dining, such as French restaurant Bouchon. The ambiance of Scarpetta is perfect — wine bottles on display with romantic lighting. Also, the Montage has jazz nights on some nights so you could cap off a great dinner with lovely music.
Also, as a pescatarian, I’ve learned that quite often, menus simply neglect to mention if specific dishes contain non-​vegetarian/​non-​pescatarian ingredients such as pasta cooked with chicken/​beef stock. At Scarpetta, we were asked in the beginning of the meal if we have any allergies or dietary restrictions, which made me feel at ease the entire time since I could put my usual inquiries to rest. As standard as this seems, it is definitely not commonplace. So major points here in my book :)
All in all, this review is in defense of the tomato basil spaghetti, specifically for those adventurous foodies who like eating «outside the box.» Don’t overlook the spaghetti just because it appears (and in other cases is) basic. Scarpetta’s is far more than that.

Scarpetta means a small shoe; also «It’s slang for the process of sopping up the sauce at the bottom of the bowl w/​a piece of bread.», kindly informed by Unilocaler, Travis I. Thanks to info from Unilocaler Liz O., I was able to dine at the Chef’s Counter which seats 6 & is to the side of the kitchen next to the Chef’s Table, a private room w/​a large window into the kitchen. For anyone interested in cooking & seeing chefs at the various stations do their thing, and to occasionally ask questions, it is the ultimate front row seat. I had expected chefs running around & yelling at each other, but the operation at Scarpetta is smoothly run like a Patek Phillipe & just as well regulated & serene.
I had the BBE special 4 course menu & wine pairing for $ 78, a great deal that thankfully did not include the infamous $ 24 small dish of Spaghetti tomato & basil which I had a few years ago for lunch & was not impressed.
1) Yellowfin/​Kihada Tuna, not Yellowtail/​Hamachi, was a crudo/​Sashimi & the meat texture was not the typical Hamachi plush softness, but more like that of Amberjack/​Kanpachi which has a more slippery, firmer texture & the color is more like Bluefin tuna/​Hon Maguro. Taste is closer to a Kanpachi w/​less fattiness & more meat flavor. Basil microgreens & crispy fried Sunchoke croccante are sprinkled on the crudo along with a thin piping of Ricci di Mare/​Uni aioli.
1a) Prosecco Fantinel, NV Veneto, Italia had fine bubbles, bit of citrus, astringent & acidic to clear the palate w/​a lingering sweet note.
2) Wild Mushroom Risotto, lightly smoked hen egg, Castelmagno, «semi-​hard, half-​fat cheese produced from whole cows milk, obtained from cattle in Piedmonte», Parmigiano Reggiano froth. Risotto was a creamy, starchy, bit al dente w/​an overriding sense of creaminess, rich, complex milk flavours from the cows «fed on fresh forage/​hay from mixed meadows/​pastures.»
2a) Chardonnay Feudi del Pisciotto, 2012, Sicilia, Italia is deep golden yellow & grown in a hot climate unlike its native home of Bourgogne, France. Rich citrus that seems to mimic candied citron & touch of pineapple that is modulated by good acidity, rounded fullness from malolactic fermentation, & a touch of oak.
3) Lobster Fra Diavolo/​Brother Devil garnished w/​Nduja (oon doo yah), «spicy, spreadable pork sausage w/​roasted hot chiles», bright yellow, sweet corn spuma/​foam. Good «surf & turf» combo. The ocean dulcet lobster contrasting to the earthy, meaty, piquant pork.
3a) Cabernet Sauvignon-​Merlot, Segal’s, 2010 Galilee Heights, Israel tasted of blackberries, cassis, moderate oak, good acidity. It was interesting getting to taste an Israeli wine.
4) Out of curiosity I ordered the Spiced Duck Breast medium rare w/​cherry purée, foamy foie gras emulsion, thick sweet/​acidic aged Aceto Balsamico. There seems to be hints of fennel, cinnamon, all spice, cloves, coriander which added a warm aromatic spiciness. This duck dish reminded me of Canard Apicius Rotie aux Miel et Epices which was in honor of Marcus Gavius Apicius, Roman gourmet, at Lucas Carton, Place Madeleine, Paris when it was a trois etoile Guide Michelin restaurant in the late 1980’s.
4a) Pinot Nero Jermann, 2011 Friuli, Italian was slightly jammy, dark ruby color w/​hints of tobacco, dark cherries, earthiness, incense. Probably the best of the wines in this pairing.
5) Butterscotch Mascarpone cheese Semifreddo/​ice cream, Sbrisolona/​tart-​like cookie, peach sugo/​juice, plum slices. Creamy tasting & textured w/​crunch from the Sbrisolona, & cold stonefruit sorbetto.
5a) Vino Santo 2011, Isole e Olena Toscano, Italia is «holy wine» made sweet using Passerillage/​drying the grape to concentrate the sugar. Tastes of dried figs, smoky caramel. Sbrisolona is often dipped into the Vino Santo.
While sitting leisurely at the counter, I got to talk to a friendly chef who gave me what he called his «50 cent tour» explaining the various cooking stations. Armin, sous chef, Lily, & others cordially explained the cooking process, ingredients, etc. when I needed information. Sandro, the manager welcomed me. Roberto Loppi, the affable sommelier, was patient & a great teacher in enthusiastically briefing me on what I was about to drink. Roberto even let me choose between 2 wines by letting me sample them both. The Chef’s Counter is the way to dine for the serious gourmet. 4+ Unilocal stars for a great evening. Mille Grazie!

One of my favorite dinners recently! Just writing this review is making me hungry to go back! My husband and I went to celebrate my birthday and 4 courses of deliciousness later, we really felt like we had celebrated! Here’s what we had:
FIRST COURSE:
Complimentary bread basket (⁵⁄₅ stars): one of the best bread services in LA! I can’t believe it’s complimentary! I had to fight with myself to stop eating this because I was getting way too full for everything we had coming. The basket is chock full of all different kinds of breads like crostini, Stromboli, cheesy rolls!!! Carb lovers rejoice! Not only that, but it comes with three options for dipping and spreading: eggplant, mascarpone butter, and citrus olive oil. I could eat this forever.
Yellowtail crudo (⁵⁄₅ stars:) not only is it super light and fresh but it’s topped with truffles!!! Can you say foodgasm? (PS we had just come from our honeymoon in Bora Bora so we had high expectations of fresh fish!)
Burrata (⁴⁄₅ stars): I can never turn down burrata! While this was good, it’s not a must have.
SECOND COURSE:
Spaghetti (⁵⁄₅ stars): obviously we had to try this way hyped spaghetti. And I have nothing to add that would be worth your while to read because all the other Unilocalers have already covered it. How much more convincing do you need? It’s amazing. Get it. And bring me some please!
THIRD COURSE:
Sea bass (⁴⁄₅ stars): again fantastic. At this point I was pretty stuffed yet could not stop eating.
FOURTH COURSE:
Coconut panna cotta with guava soup (³⁄₅ stars): my only disappointment of the night. I’m sure it’s good but i had my heart set on the salted caramel budino (sold out) and this could not hit the spot. I guess that just means I’ll have to come back! They also brought me a complimentary mini dessert of ice cream and little pâté de fruits (french gummy candies).
Service and ambiance (⁵⁄₅ stars): because it matters at places this like! We sat outside which felt magical and beautiful on a warm summer night overlooking a fountain. The service was impeccable. Insanely friendly and attentive, awesome recommendations and descriptions of the food, and we stayed way beyond closing without any pressure from anyone to leave.
When can I go back?!

After sitting on my bucket list for the past 2 years, I finally took the time to head out to Scarpetta for DineLA. The restaurant is located in the lovely Montage Hotel and valet is available for convenience. Once you step in and make your way through the hallways, Scarpetta will be located in front of the courtyard. Service is attentive, yet casual, and we were seated within a minute of checking in with the host.
For the Primi Pitatti, I chose the Di Stefano Burrata (stone fruit, radicchio, & crushed almonds). It was a fairly average dish to begin with and I wouldn’t order it again. I went with the striped bass for the entrée and thought that the fish was cooked perfectly but a tad bit under seasoned. It was served on top of a medley of fregola, rock shrimp. and forest mushrooms. We also opted for an extra entrée– the lobster tagliolini, which I inhaled. The pasta was perfectly al dente and the sauce had a perfect balance of savory and tangy notes. The lobster was tender and plentiful. It was certainly the highlight of the meal and a dish that I would definitely return for. My dessert of choice was the salted caramel budino. The gianduja crumble gave the dish texture and the chocolate sable cookies added a salty element. It was a well balanced dessert of salty and sweet.
I’ll be back for the lobster taliolini and to try Chef Scott Conant’s other pasta dishes.

Oh Scarpetta, how I’ve missed you! I fell in love with Scarpetta in Las Vegas. A classy restaurant in Beverly Hills at the Montage Hotel. This location is classy, low lighting, high window panes with long white see through curtains, dark wood furnishing, a view of the beautiful courtyard and a patio with heat lamps.
:Drinks:
We ordered the Glenlivet 12 on the rocks at the bar/​lounge area. Served on a glass with a block of ice cube.
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:Food:
We were given a basket of bread with three sides: olive oil, eggplant, and butter. The breads were unique because some had layers of meat in it. We got the Creamy Polenta with fricassee of truffled mushrooms. It was delicious, creamy, smooth, and savory. The truffled mushroom was a perfect pair. Then we got their signature Spaghetti with tomato and basil. The pasta was al dente which I don’t really like but I didn’t mind it with this dish. The spaghetti was flavorful; liked it a lot. Lastly, we also got the Short Rib and Bone Marrow Agnolotti. It was topped with garlic chips and toasted breadcrumbs. The menu also says horseradish but I didn’t taste it. I was really looking forward to this dish but I was not satisfied. It was dry, not warm enough and salty. I politely expressed my disappointment to Christian.
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:Dessert:
Christian who took our order suggested getting the Salted Carmel Budino. It was presented on a glass, filled with pudding and gianduja crumble, and two small chocolate sable cookies. The pudding was silky and the cookies were salty. It was good but I would try another dessert if I dine here again.
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:Customer Service:
~We arrived early so we sat at the bar area. Everyone greeted us and made sure someone took our order.
~The hostess were friendly and courteous.
~Christian was great! He introduced himself and told us the popular dishes.
~I liked how Christian asked if we were allergic to anything before serving the basket of bread.
~Christian offered to split the meal in half since we shared some of the dishes.
:“Meh“Moment:
~I was extremely looking forward to the Short Rib and Bone Marrow Agnolotti but I was disappointed. When I ate this dish in Las Vegas I was «wow’d» but it was not the same at this location. The quality and flavor was missing. Plus it wasn’t warm enough too.
~We waited about 20 min for the Short Rib and Bone Marrow Agnolotti. It took so long I was losing my appetite. As we sat and waited, I was watching everyone else getting their food but us. Christian apologized and offered a complimentary dessert on him which we appreciated.
~Based on my experience, Las Vegas was more attentive and on point.
:Rating:
I really want to give Four Stars but my final decision is Three Stars and it’s because I was not happy with the experience. This is a hard one for me because I was amazed with the Las Vegas location and came here to eat the delicious Short Rib and Bone Marrow Agnolotti. Spaghetti tasted better at this location but unfortunately the Short Rib and Bone Marrow did not come close to tasting like the one I got when I dined at Las Vegas. It was completely different to what I was hoping for. I would give this place another try but would prefer to go to the Las Vegas location.
:Tip:
Make reservations
:M’s Notes:
~Cocktail and dessert menu is different from the Las Vegas location.
~Indoor and outdoor seating
~Valet Parking