Scarpetta’s $8 happy hour menu: Lobster croquettes, grilled cauliflower, porchetta

<i>This post has been corrected. See the note below for details.</i>

Name of restaurant: Scarpetta’s “8 UNTIL 8" Happy Hour. Monday through Saturday, 4-8 p.m.

Chef: A graduate of the Art Institute of New York City, Executive Chef Freddy Vargas first worked at Scarpetta (New York) in 2008.

For Scarpetta’s $8 Beverly Hills happy hour menu, Vargas offers up tasty dishes for just about everyone. The crispy lobster croquettes with saffron aioli are perfect for a quick bite at the bar. Think “lobster tots” but classier (hey, it’s Beverly Hills). Pork lovers will most certainly want to start with the porchetta piadini, an absolute bargain ($8) for three small sandwiches. Easing back into solid foods after another green juice-cleanse? Try the grilled cauliflower with marcona almonds and lemon zest.

What dish represents the restaurant, and why? The porchetta piadini on brioche buns are the best deal on the $8 happy hour menu. They’re fatty, juicy and tart, courtesy of the accompanying salsa verde and pickled shallots.


Concept: $8 until 8 p.m. Happy hour, featuring $4 beers and $8 cocktails, wines and appetizers every Monday through Saturday, 4-8 p.m.

Who’s at the next table? Businessmen in expensive suits, a couple on holiday, food bloggers.

Appropriate for...: Anyone looking for inexpensive bites and cocktails in an elegant (yet welcoming) setting. The intimate bar area is tucked away from the main restaurant.

Uh-oh...: Valet is $8, pricey when compared with the $8 menu! Skip the valet and park at the Beverly Canon Gardens parking garage nearby. The first 2 hours are free before 6 p.m. ($5 after 6 p.m.).


Service: Excellent.

What are you drinking? The Ferrari with tequila, cointreau, blood orange, jalapeno. The new cocktail menu features seven new cocktails crafted by mixologist Rob Floyd of (formerly of The Bazaar & Chateau Marmont). Sit at the bar and chat up the always-friendly Jason Sorge.

Info: Scarpetta is located in the Montage Hotel, 225 North Canon Drive, Beverly Hills. (310) 499-4199

[For the Record, 12:52 p.m. PDT Sept. 6: An earlier version of this post reported that Freddy Vargas was a graduate of the American Culinary Institute of New York and began working with Scarpetta’s Scott Conant at the Fontainebleau Miami Beach in 2008. He is a graduate of the Art Institute of New York City and first worked at Scarpetta (New York) in 2008.]



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