An authentic, European-style Italian restaurant nestled in the heart of Santa Monica.
Via Veneto fuses organic, locally grown & sourced ingredients with delicious, traditional Italian flavors.
Sun-Thurs 6:00-11:00 | Fri & Sat 6:00-11:30
MINESTRONE PASSATO ALLA GENOVESE CON BRUSCHETTE
fresh vegetable soup, toasted cibatta bread, Genova style
MEZZE LUNE DI VITELLO IN BRODO
home made veal ravioli in a veal broth
PASTA E FAGIOLI ALLA TOSCANA
traditional Tuscan bean soup
our mixed green salad
RUCOLA SELVATICA, RADICCHIO TREVIGIANO E REGGIANO
wild arugula, treviso radicchio, parmigiano reggiano
CAPRESE CON BUFALA LAZIALE
buffalo mozzarella from "Lazio", heirloom tomatoes, basil, olive oil
grilled mixed vegetable, buffalo mozzarella, wild arugula, balsamic reduction
INSALATA DI CARCIOFINI NOVELLI E SCAGLIE DI REGGIANO
farmers market baby artichokes, Parmigiano Reggiano, olive oil & lemon dressing
INSALATA DI POLPO VERACE
slowly cooked octopus, celery, green apple, cherry tomatoes, olive oil & lemon dressing
INSALATA DI MARE TIEPIDA
warm mixed seafood salad, extra virgin olive oil & lemon dressing
INSALATINA DI ARAGOSTA E QUINOA CON MENTA E LIMONE
lobster and quinoa salad, min and citrus vinaigrette
MELANZANE ALLA PARMIGIANA
farmers market eggplant, parmigiana style
TARTARE DI TONNO AI PROFUMI DEL MEDITERRANEO
ahi tuna tartare, avocado, capers, olive oil lemon dressing
TARTARA DI MANZO AL COLTELLO
knife cut prime beef filet tartare prepared to order, Pantelleria caper, house special dressing
BURRATA E SAN DANIELE STAGIONATO 24 MESI
24 months aged San Daniele prosciutto and burrata
CARPACCIO DI MANZO
prime filet of beef, baby artichokes, Parmigiano Reggiano, lemon dressing
RISOTTO AI PORCINI
porcini mushroom risotto
RISOTTO AL ROSMARINO CON SPEZZATINO DI CINGLIALE
rosemary risotto with braised wild boar
RISOTTO DI MARE
risotto with mussels, clams, shrimp and calamari
RISOTTO SCAMPI E ASPARAGI
shrimp, asparagus and langostini risotto, light saffron sauce
RISOTTO SCAMPI E LIMONE
scampi risotto in a delicate lemon sauce
tagliolini with mixed field vegetables
GNOCCHI FATTI IN CASA
home made gnocchi with a choice of sauce
RAVIOLI AL POMODORO
home made ricotta and spinach ravioli, tomato basil sauce
PENNE ALL' ARRABIATA
traditional Roman dish, penne in a very spicy tomato sauce
RAVIOLI DI VITELLO AI PORCINI
home made veal ravioli, porcini mushroom tomato sauce
FETTUCCINE ALLA BOLOGNESE
home made fettuccine in a traditional meat sauce
FETTUCCINE AL SUGO DI COSTINE DI MAIALE DELLA MONNA
home made fettuccine with slowly braised baby back pork ribs ragout, tomato sauce
BUCATINI ALL' AMATRICIANA
bucatini with guanciale, tomato sauce, pecorino romano
SPAGHETTI ALLO SCOGLIO
spaghetti with mussels, clams, shrimp and calamari
SPAGHETTI ALLE VONGOLE
spaghetti with clams
SPAGHETTI ALL' ARAGOSTA
spaghetti with fresh Main lobster, heirloom cherry tomatoes, extra virgin olive oil
PACCHERI PESCE SPADA, POMODORINI E OLIVE TAGGIASCHE
paccheri with swordfish, cherry tomatoes and taggiasche olives
SCALOPPINE DI VITELLO AL LIMONE
veal scaloppine, lemon sauce
SCALOPPINE DI VITELLO AI PORCINI
veal scaloppine, porcini mushroom sauce
SALTIMBOCCA ALLA ROMANA
veal scaloppine, prosciutto, sage leaves
NODINO DI VITELLO CON L'OSSO AL BURRO E SALVIA
grilled prairie land, bone-in veal chop, butter and sage
AGNELLO IN CROSTA
pan roasted rack of Sonoma lamb in a crust of fine herbs
MILANESE DI VITELLO CON L'OSSO "ORECCHIO D'ELEFANTE"
pounded and breaded bone-in veal shop Milanese style
BISTECCA ALLA FIORENTINA
prime grilled 26 oz. Tuscan style porterhouse steak
FILETTO DI MANZO AL PEPE VERDE O AI PORCINI
prime grilled filet of beef in a green peppercorn sauce or porcini mushroom tomato sauce
BISTECCA NEW YORK
bone in dry 16 oz. Kansas City New York steak, olive oil and sea salt
fish stew made to order daily with selection of fresh fish and crustacean
This iconic vineyard takes its name from the old woman who lived in the back house adjacent to the vineyard. The lady was always dressed in black and therefore given the nickname "l'uselun" ( which translates to big bird). Variety: Barbera Vineyard: Rocchetta Tanaro Maturation: 15 months of aging oak barrels & 12 months in a bottle Characteristics: Intense ruby red with purple hues. Notes of red berries, mint and vanilla. The bouquet is rich, aromatic and complex with a remarkable intensity and multilayered concentration. Pairings: Meat dishes, roasts and finely aged cheeses.
The authentic white truffle, known scientifically as Tuber Magnatum Pico, is only available for a short window during the calendar year. These culinary delicacies can be found only during the months of October, November and December. This species of truffle are considered to be the “King of Truffles”, not only for their exquisite taste, but also because of their renowned commercial importance. To spore and develop the white truffle requires a particular type of soil and very specific climate conditions. The earth surrounding the truffle must be damp for most of the year and it must also be rich in calcium with suitable air circulation. There are very few regions with these specific characteristics and environmental conditions and it is this factor that has led to the authentic white truffle becoming a very rare, and highly valued commodity in the culinary world. At Via Veneto we only use white truffles from the region of Alba – overnighted to us each week, ensuring superior quality and freshness. Truffles from Alba are considered the best in the world and we will tell you first hand, you can taste the difference.
The private room located in the upstairs balcony of Via Veneto provides comfortable seating for up to twelve guests. Whether you desire a quiet, intimate setting for a small dinner party or a romantic backdrop for two, the charming atmosphere of our private room will satisfy your culinary desires. Surrounded by our favorite Italian wines, our private party seating allows you to experience our tastes of Italy in the comfort if your own company . For more information please contact email@example.com
At Via Veneto we take pride in our Italian roots. When you join us for dinner you will feel the personality of Italian classics through our farm fresh Insalate to our flavorful Zuppe and most of all, our homemade fresh pasta dishes. From Tagliolini to Ravioli our hearts are filled with a passion for the art of cooking and savory flavors.
For Via Veneto the passion for cooking encompasses more than just the technique - our process starts with fresh, organic ingredients you can taste. We source our produce straight from the local Santa Monica farmer's market and our beef, lamb and veal is sourced from regional ranching partners. Via Veneto has developed a program with stringent standards to ensure great flavor. Our natural beef originates from beef breeds which have been sustainably raised on family ranches. Our meat is never administered antibiotics or growth hormones and is fed a 100% vegetarian diet.
Owners, Fabrizio Bianconi and Marco Cialini, traveled to America from Rome, Italy over a decade ago. Working their way through the finest Italian restaurants in both California and Italy as waiters, hosts and managers, the determined duo set out to create a unique dining experience that highlighted the beauty and passion of Italian cuisine without the austere service and atmosphere. By chance, Fabrizio and Marco found a charming venue in Santa Monica with high ceilings and beautiful stone floors that remains the home of Via Veneto to this day. With a burning desire to serve the food they grew up on and fell in love with as children - they set out to create a menu that embodies the true flavors of Italy.
Four Stars: James W. This was my second time here with a small group, and we had them bring out their signature dishes in tasting platters, and boy, this place is consistently amazing. From the portabello mushroom salad and lobster raviolis to the amazing veal chops, every single item rocked. If you go, I highly recommend that you ask them to put something together for you. You will not be disappointed. This time, I thought the desserts were good, but nothing special. Their strengths include their ambience, amazing service, wines, appetizers, and entrees. This will be a memorable meal.
Chef Ruben Vasquez, long-time confidant of Fabrizio and Marco, spent his first twenty years practicing the culinary arts under the legendary chef "Bruno" from Madeo in Los Angeles. After his time in the Kitchen at Madeo, Chef Ruben Vasquez spent twelve years at "Il Ristorante di Giorgio Baldi". A creative maestro with an unprecedented knowledge of Italian cuisine, Chef Ruben personally sources every Via Veneto ingredient, taking pride in providing quality food for his patrons.
Whether it be a flawless serving of Gnocchi or a melt in your mouth ravioli, our Oscar dishes up a daily dose of fresh pasta so mouthwatering you will find yourself craving his handy work. Spaghetti, penne, fettuccine - no matter what Via Veneto dish you desire his pasta expertise will satisfy even the most sophisticated of palates.
Beef, Lamb and Veal oh my. Our Charlie is a force to be reckoned with in the kitchen. From grill to plate Charlie will wow you with his culinary skills. If you have your heart set on veal scaloppine or a juicy filetto di manzo - sit back and prepare your taste buds for a wild ride.
The handsome Simone will guide you through the wine list with a charismatic nature. From bubbly to merlot, Simone's recommendations will satisfy your thirst. Specializing in wine parings, Simone provides the education and expertise to assist you in a wine selection that will amplify your Via Veneto experience and beautifully compliment your meal.
Also known in the kitchen as the "crisis mediator", Carletto owns the restaurant floor. In the midst of dinner chaos you can depend on Carletto for superior service and polite personality. An expert on Via Veneto dishes, Carletto will deliver the night's menu specials to you in a voice that keeps you intrigued. His knowledge and personality compliment the Via Veneto mission to provide exquisite cuisine that remains true to the Italian tradition.
Interested in working for Via Veneto?
We have recently expanded and are now looking to fill a variety of positions.
For consideration and more information on joining our family please send your resume to: