Named after an Italian village located on the Amalfi coast, Beverly Hills’ Nerano delivers delicious and authentic seafood and pasta dishes.
The 4,000-square-foot restaurant on Santa Monica Boulevard features a modern design with a long L-shape bar, blue-backed circular booths, and tables all surrounded by brick and concrete walls and a bay of floor-to-ceiling windows. On the ground floor, three continuous dining spaces include bar seating overlooking an open kitchen, round lush booths, and a dozen cozy tables.
Opened by the Toscano Restaurant Group, Nerano also houses the BG Lounge upstairs. The dark, inviting space serves up small bites and a diverse cocktail menu to guests in comfy red velvet booths and leather chairs.
The coastal-inspired menu in the features starters including a Pacific yellowtail tuna crudo with crispy capers; grilled Spanish octopus with olive oil mashed potatoes; burrata and uni crustino; eggplant Parmesan; and a roasted beet salad with goat cheese.
Pizzas include tomato and basil; baby artichoke with squash blossoms and black truffle; prosciutto, arugula, and tomatoes; burrata and truffle; salami, pepperoncini, and tomatoes; and pesto, zucchini, and goat cheese. The outstanding pastas include spaghetti with zucchini and squash blossoms; spinach and ricotta gnudi; spaghetti with tomato and basil; spaghetti with clams and white wine; cavatelli with shellfish; and orecchiette with sausage sugo.
Seafood dishes are fresh and prepared either grilled (swordfish, branzino, and spot prawns) or with sides. The main courses include seared salmon with fennel purée and rainbow carrots; Jidori chicken with root vegetables and salsa verde; flat-iron steak with sautéed rapini and mushrooms; and a bone-in rib-eye with charred Treviso and whipped fingerling potatoes.
Desserts include a Guanaja dark chocolate mousse with crunchy hazelnut gelato and toasted meringue, and a vanilla panna cotta with wild berry coulis.
The bar menu is full of refreshing specialty cocktails. Our picks include the Costa Amalfitana with vodka and orange blossom liqueur accented by lemon juice; a Pearbellini that tops brut with vodka, St. Germain, and pear; an Italian Sazerac with rye, Amaro Nonina, bitters, cardamoro, and absinthe; and the Una Figata with aneja, honey, cinnamon, allspice, and figs.
Whether upstairs, with its dark and intimate atmosphere, or down, for a lighter and brighter feel, the food and drink will transport guests to the Italian coast.