The Ponte restaurant on Beverly Boulevard
The Ponte’s pasta al pomodoro is awfully good, with fresh plum tomatoes, a hint of spiciness and tossed with grated Parmesan cheese and creamy butter.
(Jay L. Clendenin / Los Angeles Times)
Mushroom boscaiola on polenta, with truffles and bacon at the Ponte on Beverly Boulevard.
(Jay L. Clendenin / Los Angeles Times)
The Ponte’s ricotta gnudi features morels and asparagus.
(Jay L. Clendenin / Los Angeles Times)
Roasted chicken with English pea puree, caramelized spring onions and mustard seed relish at the Ponte.
(Jay L. Clendenin / Los Angeles Times)
Braised duck agnolotti with foie gras emulsion, English peas and pickled spring onions.
(Jay L. Clendenin / Los Angeles Times)
Dessert at the Ponte: olive oil cake with blackberries, blackberry streusel and vanilla gelato.
(Jay L. Clendenin / Los Angeles Times)
Braised duck agnolotti with foie gras emulsion, English peas and pickled spring onions.
(Jay L. Clendenin / Los Angeles Times)
Tuscan-style chicken liver pâté with cherries and aged balsamic.
(Jay L. Clendenin / Los Angeles Times)
Banana budino with rum caramel and toffee.
(Jay L. Clendenin / Los Angeles Times)
The Ponte’s executive chef Freddy Vargas works the kitchen.
(Jay L. Clendenin / Los Angeles Times)
A flight of Negronis, from left: Campari Mixte, White Negroni and Mezcal Negroni.
(Jay L. Clendenin / Los Angeles Times)
Executive chef Freddy Vargas is shown at the Ponte on Beverly Boulevard.
(Jay L. Clendenin / Los Angeles Times)
The decor at the Ponte includes Art Deco lighting.
(Jay L. Clendenin / Los Angeles Times)
Server Loryan Yumul awaits guests at the Ponte on Beverly Boulevard.
(Jay L. Clendenin / Los Angeles Times)
The Ponte on Beverly Boulevard is chef Scott Conant’s latest restaurant.
(Jay L. Clendenin / Los Angeles Times)