Pasta alla norma
"I love this dish. The eggplant and aged ricotta come together as such a great combination of flavors. It's truly a classic. I also love getting their signature swordfish carpaccio."
ChefPiero Selvaggio
Los Angeles
About Piero Selvaggio
Born in Sicily, Piero Selvaggio opened his first restaurant, Valentino, in Santa Monica, when he was only 25. Despite having held numerous jobs in the restaurant trade, he quickly realized that he had a lot to learn.
My Venues
- Valentino Italian Restaurant
- 3115 Pico Blvd
- Santa Monica, CA
Accolades
- Best Italian Restaurant in AmericaThe New York Times
- America’s 10 Best Italian RestaurantsWine Spectator
- Nominee for Outstanding RestauranteurJames Beard Foundation
- America's Top TableGourmet magazine
- Hall of Fame AwardCalifornia Restaurant Association
Where I Go Out
Olives
"However they are prepared that day, it's a great way to start a meal at Father's Office. You can eat these for hours, but you want to make sure you save room for that juicy burger."
Warm asparagus
"All of the appetizers are delicious, especially the asparagus with a poached organic egg and warm bacon vinaigrette. They have the best steak in town, and the sweetbreads are also a favorite."
Whole sizzling catfish
"Served with fresh ginger and ponzu sauce, the sizzling catfish is consistently one of the best dishes on the menu since they opened. I also love their Mongolian lamb, Chinese duck, and fried rice."
Yakitori
"I find all of their yakitori to be one of the best versions of this dish I've had. I will also order endless mini bites of anything else they have on the menu."
Guanciale pizza
"This is the best of the new-old pizza. It comes with ricotta, scallions, and fennel pollen. I am proud of Steve Samson’s progress with the biga and his take on Southern Italian food since we've worked together."