Co-owner Andreanna Liquore grew up at the family restaurant in Gaetano’s, and in 2015, she spread her wings by opening Bettolino Kitchen with her husband, Sean Liquore. Their freshly made pasta dishes became an instant hit with the local community. During the pandemic, their customers adapted to take-out service and enjoyed alfresco dining on their sidewalk.
Our daughter selected Bettolino Kitchen to celebrate her birthday dinner. We were pretty familiar with their food because we frequented them from the beginning and when indoor dining was closed during the pandemic. We now had an opportunity to experience indoor dining with their recent remodel.
The Liquores invested in their restaurant during the pandemic by immediately adding outdoor dining. They also expanded into the next-door space. Finally, they added a photo booth in front and a few booth seats and enlarged the bar, which is now suitable for hosting barflies. The interior has plexiglass partitions to protect the diners.
Perusing the wine list, the Ferrante Chianti Riserva Toscana spoke to me. I selected it because it was a Chianti Riserva DOCG and a way to relive our recent trip to Tuscany. It was an excellent wine that nicely paired with our dishes that evening.
Over the years, they have evolved the menu based on customer feedback. The polpette appetizer was a conventional Italian meatball offering when they first opened the restaurant. Today it is a Polpette with Crispy Polenta ($8) in a tomato cream sauce. For individuals that enjoy eating several items, they still feature the “Betto Box,” their version of a Japanese Bento Box.
Many of us are watching our carbs. That said if they don’t automatically bring out the freshly baked ciabatta bread, ask for it. You will be delighted you did.
Cioppino ($34) is currently a seasonal special on the menu. It includes mussels, clams, calamari, sea bass, shrimp, and white wine, in a tasty tomato broth with garlic and fresh herbs.
Bettolino Kitchen’s customers know that they make their pasta in-house. What is not as well known is that they use quality ingredients such as grass-fed beef and Berkshire ground pork in dishes such as their Tagliatelle Bolognese ($24).
We oohed and aahed when the Lasagne Marsala ($24) arrived at our table. Handmade sausage, crimini, porcini mushrooms, ricotta, and parmesan cheese is layered between sheets of pasta and surrounded in a marsala cream sauce. The best word to describe it is decadent.
I rarely talk about the service, but our server Richard was phenomenal. Not only does he have intimate knowledge of the menu, but he has a way of making you feel that you are unique by being patient, fulfilling your needs, and focusing on delivering an extraordinary experience.
Bettolino Kitchen, 211 Palos Verdes Blvd, Redondo Beach, CA; bettolinokitchen.com
Bryan, This place sounds amazing. I see its a bit expensive as well. The Cioppino looks delicious but at 34.00 dollars a bowl? Please tell me that is a very BIG BOWL.
Hi Jonathan, Welcome to LA! Commercial property rent can be extremely expensive. Bettolino Kitchen is located in the coveted Riviera Village section of Redondo Beach and is steps away from the Pacific Ocean. I don’t know what they pay in rent, maybe $50-70 sq ft / yr. They also pay attention to sourcing as they purchase grass-fed beef and Berkshire heritage pork.