The Tasting Kitchen

At this Venice institution, chef Travis Passerotti makes everything from scratch—down to the sauces. Using Chino Valley-sourced eggs and different combinations of flour produced throughout the Western states, including durum, semolina, bread, whole wheat, and chickpea, he creates unique bases—the perfect foundation for sauces, proteins, and other mix-ins. In addition to Passerotti’s appetizing pastas, the seasonally changing menu sports shareable cheese and charcuterie boards, a handful of seafood-focused bites, and heftier plates, like chorizo-spiced king prawns and pork chop with duck fat cabbage. Brunch includes many favorites from the dinner menu, with the addition of some a.m.-friendly dishes, such as Italian cream-filled buns, Sicilian-style crab cakes, and a cacio e pepe soft scramble.
How to book: Make reservations online.