Scarpetta Brunch Preview at the Beverly Hills Montage

*Post by Mark.

Since last October, Beverly Hills diners have been lucky enough to feast on the popular cuisine of NYC import Scarpetta. Calling one of the ritziest blocks in Los Angeles home, Chef Scott Conant's Italian cuisine resides inside the beautiful Montage hotel. And now that Scarpetta has successfully gotten through its initial stages, it's on to the next great conquest: 

Brunch.

Last Sunday, we were invited to Scarpetta's brunch preview as the Montage and Scarpetta crew unveiled the makings of a rather ambitious and momentous meal. In the elegantly minimalist and sunlit dining room, guests were treated to live music. Out on the patio, diners overlooked the fountains and landscaping of the Beverly Canon Gardens. 

We each started our brunch with a mimosa. Not more than a couple of sips into those, and a waiter brought something even better for us to sip on. The green tea mojito (below) was light, refreshing and not bogged down by the sugariness you'd expect in a mojito. 

Generally adverse to buffets, we came around to Scarpetta's in no time. Eminently knowlegeable and friendly staff members, like the charming Wahid, were on hand inside the beautiful kitchen (below) to guide us through the process. Everything you'd expect is there: the waffles, the bacon, the eggs. Also present are some things that show the craftsmanship of Scott Conant's kitchen and make Scarpetta's brunch a unique experience. 

Wahid helped steer us straight towards the yellowtail (below, left), pronouncing it the best thing in the kitchen, and he was absolutely right. Beautifully sliced, brushed with a chile and ginger oil and topped with a smoky pink Hawaiian sea salt, I could've spent all day eating it... and I nearly did. Rounding out the seafood offerings are slices of jewel-red ahi tuna, citrus-bathed salmon, the plumpest of cocktail shrimp, briny oysters, and chilled crab claws.

But then there's also the pasta station. We breezed past the ricotta ravioli and went straight for Chef Conant's famous spaghetti (below, right), which has become a signature dish of Scarpetta, lightly dressed with tomato and basil-infused olive oil. We've attempted the spaghetti at home with good results. But, in the hands of the master, the final result is truly glorious - a $24 serving (on the regular menu) of spaghetti that I doubt receives any complaints for its cost. It was almost a shame that there were so many other delicious-looking things to distract from it. 

And in this corner? More breads, croissants and pastries (below) than they had baskets to put them in. Those poor croissants. We decided to help them out by taking a few off the cluttered counter and putting them onto our over-flowing plates.

And we barely even scratched the surface. There's also an omelette station, a meat-carving station (below, left), a fruit station and a number of excellent veggie options to balance it all out. We sampled grilled asparagus, caramelized cauliflower, and a salad of slow-roasted tomatoes and mozzarella (below, right).

There's even an entire 'wing' of the buffet devoted to the younglings. The kids should do just fine with these mini-burger sliders. I wish I had eaten this well when I was a kid. 

Some fine folks from The Cheese Store of Beverly Hills (literally a block away from the Montage) were on hand (below, left) putting together some impressive cheese plates (below, right). Which reminds me, I need to pay them a visit soon. 

And then came dessert. This was the meal that never ended. On display with a seemingly endless selection of sweets was the artistry of executive pastry chef Richard Ruskell. Some of you may recognize his award-winning handiwork from Last Cake Standing. 

My favorite may have been the caramel budino (below, left - alongside a berry budino). Other bite-sized tarts and treats, like the cody cakes (below, right), also did the trick.

The macaroons were mouthwateringly soft and deliciously airy, melting quickly on the tongue. The strawberry-orange were a more bombastic contrast to the subtle lavender macaroons (below, left), and you can never go wrong with chocolate (below, right).

Often at upscale establishments, weekend brunches (and particularly brunch buffets) are treated like the red-headed stepchild of culinary offerings, but that is certainly not the case at Scarpetta - Scarpetta's brunch offers not only quality but a variety of goodies sure to please virtually any diner. Our meal was free, but we fully intend on returning soon, and not just for brunch - Chef Conant's pastas might require a dinner all to themselves one of these days as well.