We are treated like family at Villetta. Antonio De Cicco co-owner and GM couldn’t be more charming and accommodating. The servers are equally gracious and quick to please. Unfortunately without Pippa as the executive chef the food just isn’t as top notch; it is good, but not extraordinary. The pizza chef is still there and you can’t go wrong if you order pizza as a starter to share.
White wine from their list
Pizza- burrata, artichokes, cherry tomatoes, olives and basil – as good as always
Grilled wild langoustines with warm cherry tomatoes, cannellini beans and arugula- this was good, but just not the equal of Pippa’s Santa Barbara spot prawns. I know it is unfair to compare langoustines to Santa Barbara spot prawns, but Pippa prided herself on pristine ingredients and it showed. The beans in this version didn’t have the lusciousness of Pippa’s white bean preparation.
Pippa’s Santa Barbara spot prawns a la plancha with garlic, lemon zest, crushed red pepper, caviar served on a bed of white beans
Notice the “juice” from Pippa’s 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.
BYO Red Wine
Butternut Squash Ravioli with lemon sage butter and crushed hazelnuts – very good
Villetta still has Brigette Contreras as their pastry chef and she insisted that we have dessert.
Vanilla bean panna cotta topped with lemon gelato and assorted grapefruit on the side – absolutely delicious
Villetta is good for a neighborhood spot, but not what I would qualify as a destination restaurant or a not-to-be missed meal.