Photos: Scopa Italian Roots in Venice

The mussels fra diavolo, in an ultra-reduced tomato-chile sauce, might pair better with an IPA than a glass of wine. (Lawrence K. Ho / Los Angeles Times)

Nov. 20, 2014 9:54 AM PT

At Scopa Italian Roots, you can get a traditional Italian American meal with a slight twist.

The crunchy fried calamari is coated in a squid-ink-dyed batter and served with lemon. (Lawrence K. Ho / Los Angeles Times)

Chef Antonia Lofaso, known for her appearances on “Top Chef,” is the chef at Scopa Italian Roots, her second collaboration with owners Steve Livigni and Pablo Moix. (Lawrence K. Ho / Los Angeles Times)

The 24-ounce T-bone with Katarina’s oil is usually served for sharing. (Lawrence K. Ho / Los Angeles Times)

The bar is a big part of Scopa Italian Roots, where the wine list is deep and the cocktails are creative. (Lawrence K. Ho / Los Angeles Times)

The roasted romanesco cauliflower is complemented with pecorino Romano, hazelnuts, currants and mint. (Lawrence K. Ho / Los Angeles Times)

The double-height dining room at Scopa Italian Roots features large tables and a long bar. (Lawrence K. Ho / Los Angeles Times)