“Scarpetta” is a slang Italian term for using bread to soak up what’s left of a meal. And that’s exactly what you’ll be doing with chef Scott Conant’s impeccably prepared dishes at Montage Beverly Hills’ new (aptly named) Scarpetta, the California outpost of the restaurant that also has locations in New York, Miami Beach, Toronto and, most recently, Las Vegas.
Conant’s beloved spaghetti with tomato and basil is an out-of-this-universe twist on a classic, and tajarin with shaved white truffles is divine in its decadent simplicity. “My goal is to always walk the line between refined Italian cooking and a rustic kitchen,” says Conant. “There are lots of refined elements to the restaurant, but it has the same soul and honesty of a rustic style kitchen.”
Don’t miss the purée of pumpkin soup with faro, almonds, spiced croutons and pumpkin oil; autumn vegetable salad with black trumpet mushrooms, hazelnuts and a foie gras emulsion; black cod with caramelized fennel and concentrated tomatoes; and pancetta-wrapped veal tenderloin—all will leave your taste buds in awe. “I love the idea of going back and forth between here and New York,” says Conant, who primarily resides on the East Coast. “For me, that’s a perfect life.” It happens to work well for our dinner plans, too. 225 N. Canon Dr., Beverly Hills
