The Blue Page Special   Savoring books and food

 I recently returned to enjoy dinner at Scarpetta in Bevery Hills. It was as good as I remembered, although I think one element was even better: the service.

Our server, Christian, enhanced our meal with his knowledge of the menu and attentiveness. He knew the ingredients, the preparation and offered to make changes if needed.

The next evening we dined at Redbird, the new restaurant in what was once the rectory of St. Vibiana’s in downtown Los Angeles. The press about chef/partner Neal Fraser’s new digs has made getting a reservation feel like winning the lottery. However, thanks to the service, we didn’t feel victorious.

Our questions about the menu were answered by our (nameless) server rote-style stating what we could read for ourselves. A few items were unknown and he did fill in those gaps, but without the passion Christian radiated at Scarpetta.

I ordered Ora King Salmon served with roasted beets, farro verde and pomegranate. The fish featured the most beautifully-crisped skin I’ve ever tasted. However, the farro was ripe with the distinct infusion of goat cheese. Had I known, I would have made another choice or at least requested a different side dish. Half the fish and beets were gone by the time our server returned to check on us. It was evident I wasn’t eating the farro.

I inquired about the offending ingredient and the server needed to check with the kitchen. He returned praising my discerning palette — admittedly, it wasn’t much of a stretch. I continued to enjoy the fish, which, again, was cooked to perfection. A manager offered apologies, explaining that  staff is trained to ask about dietary restrictions. My dislike of goat cheese is based on personal preference; I can’t, in good conscience, call it a restriction. At that point it appeared it was my fault for not informing the server of my aversion. Even if I had, he hadn’t been aware of its presence. I was offered another side, but at this point my entrée was nearly consumed.

A friend suggested a complimentary dessert. That didn’t happen. Instead, the farro was boxed up for me to take home. I’m confident Christian would have handled things much differently.

Scarpetta                                                                                                                                                                                 Redbird

225 N. Canon Dr.                                                                                                                                                                  114 E. 2nd St.

Beverly Hills                                                                                                                                                                           Los Angeles