Scarpetta (Beverly Hills, CA) [4]
Scarpetta
Montage Beverly Hills
225 North Canon Dr.
Beverly Hills, CA 90210
Dining date: 2/26/16
A few months ago, Scarpetta announced it would close in the spring to make way for another restaurant at the Montage Beverly Hills. Geoffrey Zakarian will be remodeling and creating his own modern American restaurant in the space. From the first day, I’ve enjoyed Scarpetta and wanted to return at least one last time.
Similar to the last few visits, I requested seats at the chef’s counter in the kitchen. Chef Freddy Vargas put together a tasting menu for us featuring a couple of old favorites and some new dishes.
YELLOWFIN TUNA CRUDO and RAW YELLOWTAIL CRUDO
A duo of crudo was first to arrive. Both were very tender with clean flavors; my favorite was the tuna not just due to the truffles, but also due to the Japanese accenting flavors.
TRUFFLED SOFT SCRAMBLED MIKE & SON’S HEN EGG black winter truffles & toasted brioche
This was definitely a highlight with its silky smooth scrambled egg and strong truffle aroma.
FOIE GRAS hazelnuts, toast
Foie gras was also delicious. A luscious slice of foie gras was complemented by earthy hazelnuts and bright arugula.
SPAGHETTI tomato & basil
A favorite and still one of the best pastas in town.
TAGIOLINI razor clams, stinging nettles, sea urchin
This was a daily special and may have been even better than the spaghetti. Sweet morsels of razor clams and sea urchin were delicious among the strands of chewy tagliolini, brightened by plenty of lemon zest.
CRISPY BLACK BASS venetian black rice, clams, mussels, octopus, sea urchin, ‘nduja, smoked saffron broth
The fish course was another highlight featuring a myriad of seafood. The bass was cooked perfectly and I really enjoyed the saffron-scented rice. Clams, mussels, octopus and mini slivers of sea urchin added plenty more shellfish depth of flavor.
BANANA NAPOLEON walnut filo, brown butter toffee sauce & caramelized banana gelato
TIRAMISU cocoa, hazelnuts & coffee gelato
Both desserts were good with my favorite being the tiramisu. It was very simple but totally satisfying.
This was one of the best meals I’ve had at Scarpetta from start to finish. The egg with truffles, pastas, and black bass were definite highlights and nothing disappointed. I will miss Scarpetta, but hope to squeeze in one more visit before it closes in LA for good.
Looks fantastic! Is where they sell their Paninoteca sandwiches during the day the kitchen for Scarpetta and where the chef’s counter is? Do you mind me asking how much the tasting you set up cost?
Sorry for the delayed reply! I believe this is where the Paninoteca is, though I never did get a chance to visit for a weekday lunch. The tasting menu was around $85pp.