“WE WANT OUR GUESTS TO FEEL AT HOME”- RUBEN CASTRO MAÎTRE ‘D SINCE 1974
Gliding into one of the tufted cordovan leather banquettes in the brick walled and wrought iron embellished La Dolce Vita restaurant in Beverly Hills one cannot help but feel as if they have actually glided back in time to a Mad Men -esque era dining experience where dapper men and sophisticated ladies down designer martinis and feast upon a palette pleasing menu of authentic Northern Italian cuisine. Far from being a stage set, this is true “off the radar” dining at its best despite its longstanding Tinsel Town connection. Originally opened in partnership with suave and debonair Hollywood legend George Raft, La Dolce Vita was and still is today a haven for A-Listers, Heads of State, iconic fashion designers, and cosmopolitan travelers – a sort of Italian Brown Derby serving up its 60’s old school vibe, Rat Pack heritage, and fine Italian fare with a warm, but sophisticated flare.
Owner and self declared Sinatra-holic Alessandro Uzielli purchased the restaurant in 2003; dedicated to reviving Old Blue Eyes’ favourite Beverly Hills neighborhood hideaway. Along with the restaurant’s veteran Maître d’ Ruben Castro, he assures that each and every guest feels like a regular whether it’s for sipping their Sinatra Sours and lime-spiked Sunset Mules at their cozy and intimate bar or dining on their now famous and ultra succulent Osso Bucco. And though the restaurant is known for its movie mogul and celebrity clientele which has included the Regans, the Bloomingdales, George Clooney, and Tom Ford, the true luxury of the La Dolce Vita experience is its humbly elegant and hometown approach to entertaining and dining.
For this holiday, Executive Chef David Schanhal embraces the true spirit of the season with a menu inspired by an Italian Christmas in famigila. Starting with a festive and brightly tri-coloured beet infused ravioli served in a delicate white sauce, David takes us on a journey through the traditions and flavours of the lush Italian countryside. For the main entrée, David has selected a rich and savoury Turkey Roulade, stuffed with a robust pine nut farce and accompanied by the licorice-like punch of fennel roasted carrots and the rustic elegance of herbed and roasted potatoes- all with David’s expert heritage cooking style which embraces technique, freshly sourced ingredients, and expert execution. To finish the evening with a touch of light but utterly decadent dessert- a copious portion of creamy and spongy Canoli cake replete with an ambrosial dusting of sharp cocoa and garnished with a touch of refreshing mint.
Homemade Red Beet Ravioli Appetizer
White Bean Salad
Turkey Roulade with pinenut stuffing, fennel roasted carrots and herb parsley potatoes
Italian Canoli Cake
Veuve Clicquot, Yellow Label
Barbera d’Alba Batasiol
9785 S MONICA BLVD
BEVERLY HILLS, CA 90210