What to Eat at Livello, Opening January 10 in Beverly Hills

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Sashimi tasting from the new menu Photo: Livello

Now that the test kitchen has come and gone, and the dining room is spruced and tufted and tightened, Livello is ready for its January debut at L'Ermitage. Chef Joseph Elevado, who trained with Nobu Matsuhisa, is bringing his special Asian and Italian (but don't call it fusion) cuisine to the Hills of Beverly, dishes like sea urchin and fluke sashimi, soy mirin pork belly, and spaghetti carbonara with edamame. The reservation lines open on Sunday, and the officially debut is January 10. To tantalize your taste buds a bit, take a look at the opening menu.

Gyokairui and Frutti Di Mare

Seasonal Oysters 12
Smoked Ponzu Gelee, Sambal, Green Onion, Garlic Chip

Salmon Two Ways 14
Smoked Bacon Roe, Toasted Bagel, Cream Cheese, Dill
Apple Wood Smoked Sashimi, Wasabi Crème Fraîche, Lemon Soy

Tuna Sashimi & Sweet Chili 18
Daikon, Crispy Garlic, Micro Celery

Sea Urchin and Fluke Sashimi 16
Katz Organic Olive Oil, Citrus, Ilocano Sea Salt, Shiso

Prince Edward Island Mussels 14
Chorizo, Parsley

Harissa Portobello Salad 14
Baby Spring Mix, Fennel, Portobello Confit, Harissa Lemon Vinaigrette
*with Whole Shelled Poached Main Lobster 45

Snow Crab Tempura 29
Red Onion, Sweet Ponzu Mayo

Pan Roasted Local Line Caught Cod 14
Romesco Sauce, Fingerling Potato Chips

Nigiri Sushi

Sweet Shrimp 2pc 8
Cured Serrano, Sudachi/Lemon, Soy

Tuna 2pc 9
Sweet Chili, Rice Cracker

Salmon 2pc 8
Wasabi Crème, Crispy Shallot, Lemon Soy

Tamago/Uovo

62° Egg and Black Truffle 25
Toasted Brioche, Parsley, Lemon, Ilocano Sea Salt

62° Egg and Mushrooms 17
Portobello, Oyster, Shimeji, Shitake, Enoki, Sherry Veal Reduction

Noodles and Pasta

Spaghetti Carbonara 18
Edamame, Benton Bacon, Black Pepper

Free Form Oxtail Ravioli 20
Edamame, Veal Reduction

Bolognese of Beef Short Ribs 22
Pappardelle, Shaved Locatelli

Soy Ragu of Spicy Kurobuta Pork 20
Ramen, Green Onion, Cilantro

Prince Edward Island Mussel Saffron Risotto 20
Fennel, Shimeji Mushrooms

Niku and Carne

Soy Mirin Pork Belly 18
Seasonal Puree, Pickled Shallots

Half Roasted Lemon Cornish Game Hen 18
Horseradish Spaetzle, Chives

Veal Porterhouse 38
Pickled Cherry Peppers, Veal Reduction

Garlic Oil Seared Imperial Wagyu 20
Sundried Tomato, Ginger, Garlic Chips, Sudachi Soy

Seared Imperial Wagyu Flat Iron 20
Ponzu Crispy Broccoli, Onion Puree

8oz Filet Mignon 34
Crispy Béarnaise, Charred Brussels Sprout Leaves