Villetta is just getting better and better and as a result busier and busier. I strongly suggest that you make reservations. I continue to be impressed not only by the superb quality of the ingredients, but also by Chef Pippa’s restraint, focus and dedication to letting the ingredients shine. Even with a full restaurant, the service is spot-on.

BYO Krug to start

Pizza with burrata, artichokes, cherry tomatoes, olives, basil pesto – Starting with a pizza is a perfect way to begin a Villetta meal. We normally eat about half and bring the rest home for snacks the next day.

White wine from their list

Blue fin tuna crudo with almonds, jalapenos, cilantro and radishes served with won ton chips – the quality of the tuna was sushi grade – A+. The tuna was cubed and resembled a chunky tuna tartar – an absolute winner.

Santa Barbara spot prawns a la plancha with garlic, lemon zest, crushed red pepper, caviar served on a bed of white beans – Chef Pippa had just gotten these prawns in and they were the freshest and most succulent prawns I have ever eaten.

Notice the “juice” from the prawns – I used bread to mop up every bit of the “juice” – these were without a doubt unbelievably “just plucked from the ocean” tasting prawns cooked to perfection.

Mezze Maniche pasta (similar to penne but shorter and broader) with hot and sweet sausage, peas, tomato and cream – unlike Il Pastaio this didn’t need extra sauce on the side as the ratio of sauce to pasta was perfect. The sauce itself was a lovely balance of sausage meat to tomato – excellent.

BYO Red Wine

Bone-in Kansas City Porterhouse Steak with lobster and chanterelle mushrooms and shaved summer truffles with spicy broccoli rabe – terrific. Next time, though, I will ask for extra mushrooms – they were that good.

What a wonderful restaurant – certainly the best Italian restaurant among the overabundance of other Italian restaurants in Brentwood.


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