Alessandro Del Piero Scores a winning goal at No. 10 Restaurant

Last Saturday was the second time I’ve dined at No. 10 Restaurant in Beverly Grove. The first time was right before it opened. While contractors were standing on ladders adjusting lights, the chefs Nick Parker and Italian-born Fabio Ugoletti prepared a variety of seasonal Italian delights.

The name of the restaurant No. 10, as in, the number ten, is named after former Juventus soccer star Alessandro Del Piero. He is involved with this sexy, Spacecraft-designed club-like dining venue. It’s lively in the evening, with a weekend DJ spinning music out on the open-air dining patio and lounge. On Wednesday, they offer live jazz to enhance one’s dining experience. IMG_2406

Walking inside the front lounge area we admired the huge copper dome lights and wide marble bar with a peek-through to the kitchen. The dimly-lit dining room has a few deep circular booths, and tables with rich and comfortable leather chairs. 

Arriving at 7 p.m., we noticed there were a few tables available inside, however by 8:30 p.m. the restaurant was running at full capacity. This restaurant tends to attract a later dining crowd. General Manager Maurizio La Rose runs the restaurant smoothly as he chats with guests, pours flutes of Prosecco, and helps whenever needed. 

Sitting at an outdoor table facing W. Third Street, we looked over the cocktail and wine menu. Nearby, the flickering fireplace lounge area offers two comfy gray couches decorated with pumpkin colored pillows. It’s an ideal spot for a cocktail and charcuterie board. 


Our personable server Eddie recommended we start with the Polpo, a charred thick and long Mediterranean octopus tentacle cut into three large pieces. It rested on top of perfectly cooked broccoli, white grapefruit sections, a swirl of yogurt, and delightful crispy chickpeas giving this dish a touch of crunchiness. We enjoyed this with a glass Forchir Pinot Grigio and Clementine Cotes de Provence Rose’.

Fabio Ugoletti is from the Chianti region of Tuscany and is a pioneer in the development of “new wave” Italian dishes. Working as an Executive Chef at a prestigious 1-star Michelin restaurant is one of his many accolades. As a gastronomic consultant, he helps  in the success of organized culinary events all over the world.


Looking at the pizza section, Eddie recommended Chef Fabio along with Chef Parker’s Tartufata white sauce pie. It arrived piping hot with melted spheres of burrata, shavings of black truffles and decorative squash blossoms. The thin crust had crispy edges that were cut into 8 pieces. Chef Parker likes to create seasonal dishes that feature hand-picked, organically-grown vegetables and herbs. This pizza is the quintessential autumn flavored pie.


Studying the pasta section, Eddie told us his top three favorites – the Paccheri with Maine lobster; Ravioli with butternut squash; and Pappardelle with lamb ragu and shavings of white truffles. We decided on the Paccheri that was served in a bowl with large and smooth pasta tubes. They were mixed with chunks of lobster, tomatoes and onions, sautéed in olive oil and garlic, before olives and a sprinkle of oregano and basil topped this dish. It was dazzled with a splash of crustacean broth offering the essence of the sea.


Other popular entrees include Diver scallops in a caviar sauce; roasted duck breast and thigh with polenta; grilled Australian lamb chop served with eggplant caponata; and Mediterranean sea bass. We decided to order the lightest dish – the Spigola al Cartoccio Mediterranean Sea Bass that arrived in a vacuum-sealed steamed bag with sliced zucchini, potatoes, fennel, olives and herbs. Eddie cut open the bag to allow the delicate and perfectly cooked fish to cool down. The sous vide vegetables provide a healthy side dish to this protein.


We finished with two of the seven desserts, including a Mele in Gabbia that arrived on a plate with layers of sliced apples stacked with golden raisins and a pleasing scoop of cinnamon gelato on top. Chocolate lovers will enjoy the rich N10 Sphere made with three different types of chocolate and meringue into a semifreddo. When delivered to us, it looked like a chocolate and gold snowball. While Eddie held a small white pouring cup, he tipped it slowly so the luscious chocolate sauce could stream down on top of this classic semi-frozen treat that has the texture of frozen mousse.

No. 10 offers a contemporary Italian seasonal menu prepared by American and Italian chefs blending their gastronomic cultures into a creative new wave of Italian delights. 

$$-$$$ Open at 6 p.m. nightly. On Saturday the restaurant opens at 5:30 p.m. Come in on Sunday at 10 a.m. to 11 p.m. 8436 W 3rd St. (310)924-2011.

This review was published in the Beverly Press

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