A while back I reviewed Brunello Trattoria and unbeknownst to me Daniele Morra, owner of Tutt’a Post’ Trattoria is Brunello, aka Bruno’s son. I had spoken to Daniele a while back about doing a review but just never got the green light. After reviewing his Dad’s restaurant Daniele came to me with open arms and gave me a real dining treat. I am not going to say that Tutt’a Post’ Trattoria is better then his Dad’s restaurant Brunello Trattoria, what I am going to say is that each place is completely different and unique. Daniele got some very good training from his Mother and his Father. There is no competition here, Tutt’a Post’ Trattoria stands on it own with terrific Italian cuisine!
Located in Beverly Hills it is quaint, homey, a truly delicious Italian restaurant, and did I mention extremely inexpensive for this kind of fantastic food. A lot of their customers are takeout or lunch crowd, but people are missing out. Tutt’a Post’ Trattoria is a great spot for a romantic Italian dinner right in a very convenient location. Next time your looking for wonderful affordable Italian food choose Tutt’a Post’ Trattoria, you will be glad you did.
The bread is the same recipe that his Dad makes, made fresh every day and one of the wonders of the world. The dough for the pizza is the same, both amazing.
The interior is very simple. Chalkboard tiles on the wall tell you what the special is each evening. Yellow walls, with burnished wood floor. Brown paper covers the café style tables with black table cloths. Some photos of Napoli adorn the walls, which is where Daniele and his family are from. The big glass windows are right on La Cienaga so you can watch all of the action right there while your dining. To add to the excitement of the evening I witnessed a fender bender right outside while looking out the front windows. They play fantastic Italian pop music and classical. Tiziano Ferro was playing when I was enjoying my meal; he’s a big pop star in Italy.
Here’s What I Tried:
Appetizers:
Zuppa, Minestrone soup, delicate tomato flavors mixed in with nice vegetable goodness makes for one comforting soup.
Melenzane alla Parmigiana, Eggplant Parmesan with a Sicilian twist. The cheese is a smoked mozzarella so you get an added punch, which I really loved.
Cozze Diavola, Sautee of mussels in a spicy fresh tomato sauce. Big fresh mussels are in tow and the sauce is just heavenly.
Carpaccio ai Carciofini, Thin slices of raw beef topped with wild arugula, shaved Parmesan, artichokes and lemon dressing. The combination of this dish is just so amazing, a great menu item.
Calamari Fritti, Traditional fried calamari served with a side of spicy tomato sauce. The calamari is crisp but still tender, how did they do that?
Salad:
Insalata di Cesare, Classic Caesar salad, with shrimp. The romaine is very fresh and crispy and the shrimps just pop in your mouth, wow.
Caprese di burrata, Tomatoes, fresh burrata, basil, extra virgin olive oil and balsamic vinegar. A very nice version of this ever-popular Italian staple.
Insalata di Spinaci, Fresh spinach, grilled chicken, tomatoes, avocado and goat cheese, tossed with olive oil and balsamic dressing. The chicken is so flavorful with its amazing smoky flavor and the freshness of everything else makes for one delicious salad.
Pizza:
Tutt’a Post’ (The Italian Flag.) 1/3 Mozzarella and buttered spinach. 1/3 Mozzarella and ricotta cheese. 1/3 Mozzarella, chopped tomatoes and garlic. Beautiful to look at and great to taste.
Rustica, base of chopped tomato, mozzarella and garlic. Topped with fresh arugula, prosciutto, shaved Parmesan and a touch of truffle oil. This is my go to pizza; I just adore the truffle oil with the prosciutto.
Calzone:
Calzone Del Sud, Tomato sauce, prosciutto, mushrooms and mozzarella. Nicely cooked dough and the insides are equally yummy.
Pasta:
Spaghetti Vongole, Clams, olive oil, garlic, parsley, and a touch of hot pepper. They serve many Manila clams in this pasta and the sauce is very delicate and smooth.
Tagliatelle Pescatore, Fresh pasta with clams, mussels, shrimp and calamari in a fresh tomato sauce. This Taglaitelle is home made and it makes all of the difference in the world.
Parpardelle Bolognese, Homemade pasta in a meat sauce. Homemade as well and the sauce has nice well-rounded meat flavors.
Pappardelle Gamberi e Porcini, Fresh pasta in a light cream sauce with shrimp and porcini mushrooms. Oh my God, this pasta rocked my world, it is just that fantastic.
Entrées:
Petto di Pollo alla Marsala, Chicken breast in a Marsala wine sauce with mushrooms. Served with spinach and potatoes. The sauce is creamy and full of Marsala flavors, and the chicken is very tender.
Bistecca Primavera, outside skirt steak grilled to perfection, with arugula, cherry tomatoes and balsamic reduction. This is more like a salad with a piece of grilled meat on top, I would order this if that is what your in the mood for.
Pesce del Giorno M.P. Filet of Sole with lemon caper butter sauce. This fish was good with all of its buttery caper flavor, but for me I would just order the pastas instead, that is where they really excel.
Wine:
Prosecco Zardetto, nice and light, it was a good match to the Calamari Fritti.
Pinot Grigio Masi, Masianco, Veneto, light and fruity a good pairing with the Caesar salad.
Chardonnay Tollo Abruzzi, this wine has no big vanilla caramel notes so it went great with the Pappardelle Gamberi e Porcini.
Sauvignon Blanc, Indaba, South Africa, try this lovely wine with the Insalata di Spinaci.
Chianti Classico, Danzante, it almost has a built in marinara sauce kind of flavor so I liked it with the Parpardelle Bolognese.
Cabernet Sauvignon, Cousino Macur, 2013, I loved this wine with the Rustica Pizza, it matches all the smokiness in the prosciutto.
Merlot Indaba South Africa, a heavy robust wine, it went great with the Bistecca Primavera.
Desert:
Cheesecake drizzled with raspberry sauce it made for a very nice end of my meal.
Cannoli, a terrific homemade rendition of this Italian favorite.
Daniele is no stranger to the restaurant business because of his Dad’s many different restaurants throughout the years, Daniele continually saw the passion and hard work that his family put into it. Being exposed to this world early on made him always curious and eager to learn how everything was done. Lots of drive and determination is what he credits his families success in the restaurant business. When Brunello Trattoria opened in Culver City in 2007 it served as a great opportunity for him to become more hands on with the restaurant business. Daniele gradually worked his way up from the kitchen to managing, with hopes of one day opening his own restaurant. With Brunello Trattoria’s success he decided to keep the same style and recipes, but just expanding to a different location. As Italians say, “Keep it in the family”. Tutt’ a Post’ Trattoria is Daniele’s brain child, but he says “He still wants the family to be a part of it, this business will remain family run and since everyone has loved our homemade recipes, we wanted to open a new location and share it with an even larger customer base.” (For more on Bruno’s Trattoria see my review on June 19, 2016 at www.jodijacksonshollywood.tv)
What I can tell you is that Tutt’a Post’ Trattoria is just waiting to be discovered, it has so much potential, all it needs is diners who want to try new things in this very charming neighborhood. Kind of like Restaurant Row but a bit further south, whatever the area it’s a diamond in the rough just waiting to be tried.
Daniele could not have picked a more fitting name, Tutt’a Post’ Neapolitan for “It’s All Good”, and it is! Next time you’re in the mood for very authentic Italian food, try this very delicious restaurant.
Tutt’a Post’ Trattoria
235 S La Cienega Blvd
Beverly Hills, California
310-652-5992
Mon-Fri 11:30 am – 3:00 pm
Mon-Thu 5:00 pm – 9:00 pm
Fri-Sat 5:00 pm – 10:00 pm
