If you ever needed a reason to dine at Scarpetta inside the Montage Beverly Hills, I’ve got a few reasons.
After the unexpected exit of Executive Chef Alex Stratta and the re-entry of Freddy Vargas, a Scarpetta veteran, they’ve started offering a rather reasonably priced prix fixe menu featuring the restaurant’s classic dishes in a four-course dinner featuring none other than their famously simple yet delicious spaghetti (that is, if you choose it over the agnolotti, which sounds pretty decadent itself). It costs just $45 per person; the wine pairing option is additional.
The other things I love about Scarpetta, you won’t exactly find on the menu. First of all, their bread basket is probably the best I’ve had in Los Angeles. A rather unfortunate thing since it’s a New York import, but since Scott Conant has fully embraced this western end to his bi-coastal lifestyle, I’ll let this one pass. Do not overlook the stromboli in your bread basket. It’s layers of warm meat and cheese pressed between pillowy bread. Then again, if you’re full before the first course even arrives, I’m pretty sure the stromboli is your culprit. Tread carefully.
Also, you may not be aware that the best seats in the house are in the kitchen at the Chef’s Counter, and available to anyone upon request. Of course, the meaning of “best seats” is subjective to you and whom you’ll be dining with. It’s probably best for parties of 4 or less (it’s a corner spot, so you can still face each other while you conversate), but I’ve always preferred the seats that showcase the action. I like to feel the energy and the creativity behind what I’m about to eat. And the best part is that you can enjoy this very menu (rotating different dishes approximately at the end of every month) while you are seated there:
Farmers Market Salad
local vegetables, pecorino, hazelnuts & true vinaigrette
fricassee of trued mushrooms
tomato & basil
Short Rib Agnolotti
hon shimeji, brown butter, hazelnuts & horseradish
Roasted Black Bass with Lemon & Garlic
caponata & saron sauce
Braised Veal Osso Bucco
saron fregola, baby carrots & natural reduction
praline, coee gelato & baci di dama
Vanilla Caramel Budino
gianduja chocolate sable cookies
Need a cocktail to try? The bar has quite a menu. One of my favorites is the Serpente d’Argento, made with Deleon Diamante, Green Chartreuse, Szechuan Peppercorn syrup and lemon. It’s so savory and delicious. Or, you can let the Sommelier do a pairing with your dishes.
So make your reservations and requests for the Chef’s Counter. It’s the perfect setting in which to enjoy these refined Scarpetta classics.