Scarpetta (Beverly Hills, CA) [2]

Scarpetta Brunch
225 N Canon Dr, Beverly Hills, CA 90210
310.860.7970
www.scottconant.com/restaurants/scarpetta/beverly-hills
Sun 04/17/2011, 12:30p-03:00p





As regular readers will attest to, I'm not much of a brunch person. In fact, the only brunches that I've posted about have been concerning the disaster that is Club 33. However, I couldn't pass up an invitation to try out the new $68pp Sunday brunch at Scarpetta. Not only was it a chance to sample some tasty grub, it was an opportunity to speak with the Scarpetta crew about their possible participation in this year's Plate by Plate tasting benefit, which will be held on August 6th at the Vibiana in Downtown (the future home of Neal Fraser's Grace).


Seating is, of course, available in the main dining room...


...But I recommend that you take a seat outside on the terrace, where you can enjoy views of the adjacent Beverly Canon Gardens and feel even more uppity.



Unlike at most buffets, the bulk of the food is actually served in the kitchen, which is a nice touch.

Cold Water Oysters + Shrimp Cocktail + Stone Crab Claws	Yellowtail | olio de zenzero & pickled red onion	Citrus Cured Salmon	Ahi Tuna | lemon zest
Vegetable Frittata	Nutella French Toast + Ricotta Lemon Pancakes + Waffles	Ricotta Raviolini | baby stewed tomatoes	Spaghetti | tomato & basil

The pasta station was manned by none other than Montage Sous Chef Matt MacDonald. And yes, the illustrious, infamous, hot pink-attired Sophie Gayot was also in our midst.


Meanwhile, Scarpetta Chef de Cuisine Freddy Vargas made quick work of the lamb. He's pictured here slangin' his meat to fellow blogger Diana Takes a Bite.

Roasted Branzino | spring garlic vinaigrette	Sirloin | barolo reduction & horseradish	Leg of Lamb | minted salsa verde	Bacon + Sausage
Scrambled Eggs	Roasted Potatoes	Romaine Salad | anchovy, cured egg & parmigiano	Pickled Mushrooms | thyme & toasted fennel seed
Caramelized Cauliflower | minted bread crumbs	Mixed Green Salad | herbs & oregano vinaigrette	Grilled Asparagus | tomato vinaigrette	Roasted Beets
Slow Roasted Tomato & Mozzarella Salad | micro basil & evoo	Tuscan Bean Salad | red onion, tomato, vinegar & evoo	Fruit Station	Mortadella, Sopressata, Prosciutto
Sliders	Chicken Tenders	French Fries	Rigatoni

Quite possibly the best bread spread since the excess that is Joel Robuchon.


Cheese was the charge of famed fromagerie The Cheese Store of Beverly Hills. That's owner Norbert Wabnig (whom you may recognize from his recent appearance on Top Chef Masters), along with assistant Marsha(?).

Steampunk Wedding Cake + Tiramisu + Salted Caramel Budino + Fresh Berries & Zabaglione	Yuzu Meringue Tarts	Raspberry Cream Tarts	Coconut Panna Cotta
Fresh Fruit Tarts	Ligurian Lemon Cake	Biscotti	Chocolate Tarts
Financiers + Ligurian Lemon Cake	Financiers + Raspberry Cream Tarts	Vanilla Cream Beignets	Cody Cake | chocolate, pecans & caramel
Strawberries	Macarons	Berry Crumble	Chocolate Tarts

To drink: mimosas and bellinis natch, the only allowable libations to quench your thirst at a proper Sunday brunch.


I recommend you do as I did and visit the shellfish and crudo stations first. I was especially impressed by the cocktail shrimp and the quality of the sashimi, and I even hear that king crab legs are going to be added at some point. Be sure to try everything from the carving station, and of course, you'd be remiss if you didn't try at least a taste of the spaghetti.


At this point, I went back for some of the lighter, vegetable-focused fare (though I seem to have forgotten to take a photo of plate #3), and hit up the egg station for a lovely pancetta-cheddar-mushroom-tomato frittata.


Time for some fromage (Epoisses, Cabrales, Brebis d'Argental, Pyramide, and Abbaye de Belloc, among others) and dessert from Montage Executive Pastry Chef Richard Ruskell (whom you may also know from the Food Network). Particularly noteworthy was Ruskell's Salted Caramel Budino, which was simply the best preparation of the dessert I've tasted, easily beating out the version at Mozza.

I do not hesitate in calling this the best brunch experience that I've ever had. The food was seriously on-point all 'round, and it was almost an embarrassment of riches in truth--I was cursing the fact that I don't have much of an appetite early in the day. Now if they could only do brunch at night...