Vetro - Beverly Hills

The name Mercato di Vetro is Italian for “Glasmarkt”. The kitchen, ambience and seamless customer service are incomparable. The elegant sassy vibe with trendy contemporary ambience, which is safe for a long time to come rackets on the romantic side of the heart. Two floors of intimate seating with two full bars in the center, two open preview kitchens on the first level complete with a wood burning stove and pasta manufacturer, and a striking mix of dark tinted woods and an elegant modern motif to offer eye-catching beauty throughout the food ice cream with bursts of red and green to improve the italian inspired theme. A convenient energy fills the air as the moors are warmly welcomed when entering the front door. Once inside, dual preview kitchens offer a celebration for the eyes and a celebration for the senses where the magic of handmade pasta and pizza dough is artistic and on the display leave a attentive audience asking what they will soon be baked and delivered to waiting tables of hungry diner. Chef Danny Elmaleh’s Italian-inspired joint plates and tapas selections with pulsatingly improved Mediterranean touches turn the “wow” factor for the palate and visually stimulate the senses of anyone who is happy enough to be present in this oasis of delicious satisfaction. Well-visited servers are available to explain the well-designed menu selection for the evening or to suggest elements that you are sure to enjoy. Our server was Jay in the evening we visited, and his expertise regarding the menu led us in a direction of pure joy. General Manager, Sandro Coppola, has made a point to check with us often to ensure our greatest satisfaction. We have on the second level of the plant at a tandem stand with view to the second level bar, candlelight for two. We started with two cocktails shaken by Mercato di Vetros. The Blood Orange Martini, created with Absolut Mandarin Vodka, fresh lime juice and Serrano Chiles for an Amped Up-Kick, was surprisingly subtle in sweetness and heat, which was a delightful revelation. We enjoyed several fiery Martini spins on the traditional cocktail, but this must be by far one of our favorites if not the best we had. The taste is every bit unforgettable, but we were not with the requirement for a fire extinguisher after completion of this liberation. An upper drawer assembly right. My husband chose the Peartini, the aromas of fresh pears, Grey Goose Vodka, and a splash of cranberry. Refreshing, not too sweet and satisfying throughout the entire experience. Both are available for $15, we were satisfied with these selections. Two absolutely sensational starters we shared were the Hen Of The Woods and the Artichoke offers. The Hen Of The Woods $9) is a mushroom dish that grows in its natural habitat in clusters on the basis of trees... especially oak. Accompanied by a tasteful creamy aloli, fresh parmesan cheese and colorful cuts, this earthy taste-filled menu choice lets you over them for days. The Artichoke Starter $9) included the flavors of tahini, mild olives and lemon with tender love and care from the kitchen make these vegetables a perfect product to share or enjoy solo. For our main courses we chose the Branzino $19), which was delicately prepared with a cauliflower couscous, Libaneh, and a tasteful curry addition that this dish perfectly rounded off. The cream of the cauliflower couscous under the tasty, perfectly drilled, mildly flaky pesce was made with micro-greens for an appealing shrimp, while every bite of this delicious presentation offered an excellent balance in flavors. The Wagyu Flat-Iron Steak with $25 was marinated in a Madiera-Soy Jus with Porcini mushrooms and delicately grilled finger potatoes. I enjoyed a few full-bodied glasses from 2011 Italian courthouse Pinot Noir for $13, which complicated the hearty beef overall. When mentioning the unwritten dessert menu of the restaurant, we gave temptations. Jay recites the articles with a personal excitement as if he starved to speak only about the available items! We chose the traditional Tirimasu $10) cook that was creamy, simply sweet enough, without being overpowered, and rich enough without regretting to order it. Fluffy and tasty, this was a pleasant Italian dessert plentiful enough to appropriately share between us both. We are happy to return to Mercato di Vetro soon. In fact, I already have my eyes on a few things to try on our next visit like the Kale Prosciutto Starter, the Duk Meatballs, the Bacon Blackberry Pizza, the Beef-Cheek Ravioli, and the Donut Holes for Dessert!. ESTABLISHMENT DECOR: Mercato di Vetro will surprise your visual perception with its multicolored glass bottle displays, its two-storey dining area with spacious bars, two impressive preview kitchens and a romantic, illuminated ambience around the world. FOOD DRINK: We could have enjoyed the whole evening just pampering in tapas, but slipping into the main courses is worth the experience. We didn't have to be convinced to taste the Tirimasu restaurant for a sweet temptation after dinner! Cocktails were refreshing, uniquely designed and hand shaken by proficient mixologists, and Mercato di Vetros wine list offers delicious wines to accompany each item on the menu. LOCATION: Mercato di Vetro is located on 9077 Santa Monica Boulevard next to The Troubadour) in West Hollywood, CA 90069. COURT: Open Monday to Wednesday for business, and Sunday for dinner from 6 pm to 10 pm. The restaurant is served from 18 am to 11 pm on Thursday to Saturday. STAFF SERVICE: We had the immense joy, driven by General Manager, Sandro Coppola and our server, Jay, both superior knowledge of the facility, the menu and the history of the building. Sandros expert management of personnel and the overall flow of the company is carefully executed, and its customer service is seamless and admirable. PREISWERT: Well-priced selections of tapas-style cured meat and cheese to gourmet vegetables presentations on delicious seafood and meat products made to house pizzas and pasta dishes. Artisan cocktails and wines will quickly add to the final bill, but it is worth experiencing. CORKAGE FEE: $25 per 750m L bottle. CONTACT INFO: Telephone: 310) 859-8369, Website: [here link] PARKING: If you are happy enough to find a metered parking near the restaurant, do this without hesitation. Valet parking is available for ice cream, which is shared with parking for The Troubadour next door for $8 per vehicle. PRICING: The Peartini and Blood Orange Martinis were $15 each, while the Hen Of The Woods and the Artichoke starters were $9 each. The Branzino court came to a reasonable $19, while the Wagyu Flat Iron Steak was a solid $25, and the Tiramisu Dessert was and simply $10. We also enjoyed the Italian courthouse Pinot Noir 2011 with $13 per glass.