Lodge & Dine awarded Il Pastaio a 4-star rating after a visit evaluating the overall dining experience.
Run by the Sicilian Drago family, Il Pastaio has built a reputation as one of the best kitchens in the city. Brothers Giacomino, Celestino, and Calogero launched the restaurant, whose name translates to “the Pasta Maker,” right in the middle of Beverly Hills.
In this establishment, there is almost always a line at the door, and the sidewalk patio stays packed with a mix of locals and tourists. Inside, the room is tight and lively, and large windows wrap the room, making the whole place feel like part of the busy street outside.
The meal starts with the arancini, which are served as crisp, breaded rice cones. They crack open to a center of melted mozzarella and peas, paired with a simple pomodoro sauce that cuts through the fried coating. The caesar salad uses crisp romaine topped with plenty of shaved parmesan. The dressing carries a clear garlic note without turning too sharp, and the croutons stay crunchy even after the salad is tossed.
For the main courses, the homemade fettuccine bolognese has a soft, supple texture that only comes from being made in-house, and the meat sauce is thick and savory. The veal scaloppini is served under a rich porcini mushroom sauce that carries a deep, earthy flavor. The meat is tender, while roasted potatoes and steamed vegetables keep the plate from becoming too heavy.
The wine list is extensive and leans heavily into high-end Italian labels. You’ll find iconic bottles like Tignanello and Sassicaia, but there are also more accessible Sicilian Chardonnays from Planeta that work well if you’re staying with lighter antipasti.
Service is a highlight, especially given how crowded the restaurant stays. The staff is welcoming and manages the constant turnover of tables with a friendly, efficient rhythm. They don't disappear, and the pacing of the kitchen ensures that dishes arrive while they’re still hot, even during the peak dinner rush.
Il Pastaio earns its 4-star rating by being a consistent performer in a high-pressure location. The food is good and dependable, even if it doesn't push many culinary boundaries. It remains a go-to for those who want a lively atmosphere and authentic Italian flavors without the stiffness of traditional fine dining.
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