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30
Nov
by Sophie Gayot
The latest accomplishment of Sam Nazarian’s sbe group is Mercato di Vetro restaurant in West Hollywood. The challenge Nazarian faces every time he opens a new place is to actually come up with a “new” place and not duplicate one of the successes he already has. Remember, sbe is at the helm of Katsuya (4 locations), The Bazaar by José Andrés, Cleo, The Abbey, Gladstone’s and Papaya King.
One of the reasons he has managed to continue his winning ways is because of the talented team Nazarian has assembled. It seems that all of them work really hard, so guests can have a great experience, leave happy and want to return. Watch our exclusive interview with one team member, sbe’s executive chef Danny Elmaleh, who created the menu at Mercato.
You can also read our just-published restaurant review, but we want to hear about your own dining out experiences. It is easy to share your views with the rest of our readers: find the restaurant review in our restaurant section, and on that page, click on “Add your own review” in the blue-grey Your Opinion box, to the right of the rating. We can’t wait to hear from you!
You can click on each photo to enlarge to see dishes from Mercato di Vetro restaurant menu. All photos by Sophie Gayot.
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- Crostini with kale, ricotta, pine nuts and currants
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- Crostini with tomato, pesto, ricotta, basil and balsamic
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- Carrots
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- Mushrooms
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- Burrata and roasted grapes with brown butter, rosemary and pine nuts
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- Tuna tartare with mustard, oven-roasted tomato and crostini
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- Sausage and egg pizza with pepper relish, scallions and Fresno chillies
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- Margherita pizza
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- Eggplant pizza with tomato, parmesan and oregano
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- Pasta vongole with tagliarini, white wine and bottarga
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- Pasta carbonara with pancetta, parmesan and pecorino
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- Raviolo with potato, ricotta and egg
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- Bone marrow with oxtail marmalade and fettunta
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- Branzino with curried cauliflower, yogurt and cilantro
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- BBQ quail with espresso rub, parsnips, Brussels sprouts and hazelnuts
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- Tiramisu
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- Pannacotta
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- Apple ice cream with pecans
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- Executive chef Daniel Elmaleh with Sophie Gayot
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