You don’t usually get sauced in the middle of the week, but now that chef Scott Conant has brought his spaghetti with fresh tomato sauce and basil to Scarpetta at Montage Beverly Hills, any day that ends in “y” will do.

At the first West Coast outpost of the NYC favorite, reserve a banquette in the dining room, nab a seat at the bar, or watch the action in the kitchen from the outside in by requesting a courtyard table. For the ultimate room with a view, try the chef’s tasting table, complete with fireplace and kitchen adjacent.

Start with Conant’s signature yellowtail crudo with olio di zenzero and pickled red onions or tuna “susci” carpaccio with preserved truffles, marinated heirloom carrots, and microgreens, followed by fresh pastas like pumpkin cappellacci topped with amaretto or Sorrento-style scialatielli with sea urchin and Dungeness crab. Pair courses with Italian, French, and California varietals.

But it’s the ash spice-crusted venison loin with smoked polenta dumplings and dried cherry reduction that’ll have homemade stromboli and focaccia breads begging for amore.

Scarpetta at Montage Beverly Hills, 225 North Canon Drive, between Dayton and Clifton Ways, Beverly Hills (310-860-7970 or montagebeverlyhills.com and scottconant.com).

Photo: Katie Malia

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