Best Open Kitchen Restaurants in Bel-Air

Last night, I had the pleasure of dining at Terra-Eataly, and I must say, the experience was exceptional thanks to the outstanding service provided by Alexis and Mario. From the moment we were seated, Alexis greeted us with a warm smile and made us feel welcomed, while Mario’s attentiveness and knowledge of the deserts were truly impressive. Their teamwork and professionalism elevated the entire evening, ensuring every detail of our dining experience was flawless. I highly recommend trying the holiday special—the beef shoulder. It was cooked to perfection, tender, and bursting with flavor. It’s a dish that beautifully captures the essence of the season and is not to be missed. Thank you, Terra-Eataly, for a wonderful evening and for having such fantastic staff as Alexis and Mario. I will definitely be back soon!

The staff at is amazing—A+ all the way. They’re super accommodating, friendly, and make you feel well taken care of. We had the wagyu Bolognese, and it was incredible. The pasta was perfectly cooked, and the sauce was rich and flavorful, with the wagyu beef adding an extra level of indulgence. The crab salad was fresh and light, with the perfect balance of citrus and herbs to bring out the natural sweetness of the crab. For the main course, we shared the Large Seabass with Tomatoes, Capers, and Potatoes, and it was outstanding. The fish was flaky and tender, with a crispy skin, and the tomatoes and capers added a nice tangy touch. The potatoes tied it all together with a comforting, hearty feel. I can’t leave out the oysters—they were so fresh and briny, easily some of the best I’ve had. And the lobster pasta? Hands down one of my favorites. The lobster was juicy and generous, and the creamy sauce made every bite heavenly. This is now one of my go-to spots. The food, the service, the whole experience—it’s all excellent. Highly recommend!

Chef/owner Nicola is one of the top Italian chefs in LA. He is at the center of Osteria Vera, in their open kitchen, preparing and overseeing the preparation of everything. His food is delicious. We had the Hamachi crudo, topped with lemon and shaved bottarga, the Lechuga salad, another pasta dish with spaghetti and more bottarga (our favorite) and the roast duck. I love duck and this was prepared perfectly; meaty and tender pieces with crisp skin. The service was excellent; friendly, attentive, well paced.

Excellent food and service. Will definitely be coming back again.

Le Petit Trois in the Valley has become our weekly or sometimes twice weekly restaurant that just keeps getting better. The menu is evolving and every dish is very tasty and consistent. Felicitations Chef Ludo!