The Ponte restaurant on Beverly Boulevard

Mushroom boscaiola on polenta, with truffles and bacon at the Ponte on Beverly Boulevard.

The Ponte’s ricotta gnudi features morels and asparagus.

Roasted chicken with English pea puree, caramelized spring onions and mustard seed relish at the Ponte.

Braised duck agnolotti with foie gras emulsion, English peas and pickled spring onions.

Dessert at the Ponte: olive oil cake with blackberries, blackberry streusel and vanilla gelato.

Braised duck agnolotti with foie gras emulsion, English peas and pickled spring onions.

Tuscan-style chicken liver pâté with cherries and aged balsamic.

Banana budino with rum caramel and toffee.

The Ponte’s executive chef Freddy Vargas works the kitchen.

A flight of Negronis, from left: Campari Mixte, White Negroni and Mezcal Negroni.

Executive chef Freddy Vargas is shown at the Ponte on Beverly Boulevard.

The decor at the Ponte includes Art Deco lighting.

Server Loryan Yumul awaits guests at the Ponte on Beverly Boulevard.

The Ponte on Beverly Boulevard is chef Scott Conant’s latest restaurant.