Well Rooted

The last time I was talking to someone about roots, its wasn’t regarding my hair- shocking- rather, the hot new Italian restaurant on LA’s westside. Venice is known for exceptional foodie spots and if you were suddenly dropped from another planet into this culinary haven you would never go hungry…or want to go back to your galaxy. Scopa Italian Roots was born from the basic dish of ricotta and bread that you can surely find at other Italian restaurants in the city. However, this rich and creamy deliciousness defines the uncomplicated and approachable high quality small plates menu that pays homage to California, such as the kale salad with bottarga and shaved raw Brussels sprouts salad.

Opened last November by Steve Livigni and Pablo Moix, the space was originally a Sichuan restaurant but was refigured for a warm and cozy vibe. Chef Antonia Lofaso- a Top Chef All-Star– offers her interpretation of the New York style Italian fare she grew up with and makes her pasta in-house, except for the chitarra. Rigatoni with meat sauce, and the rice ball- an orange sized arancini stuffed with ground beef and peas- are just some of the offerings that make Scopa one of the better reasons to head to Venice these days, and their array of unique cocktails- such as the drink-of-the-moment Bullocks Wilshire- could be a meal alone…but that would be dangerous. It’s not so easy to establish some roots in LA, however Scopa’s got it down. www.scopaitalianroots.com