I take lunch very seriously.

Correction: I take any meal of the day very seriously, but lunch in particular. I wouldn’t say I walk up to a plate on a table during the middle of the day with a sweat band around my head, but it’s kind of close. I can’t speak for the staff at Nerano in Beverly Hills, but I think it’s safe to say they were pretty happy I wasn’t dressed that way when I arrived for lunch.

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I sat at a table directly next to a window letting in what looked like the best light on the west side. Across from me was my good friend, Alexis, and we took a few minutes scanning the menu for dishes that caught our attention. With the help of our patient waitress, Jillian P., we made a decision we were confident in. During the time Alexis and I broke slices of the Focaccina (complimentary) bread in pure excitement for our food to arrive, our food arrived.

We each ordered a plate for ourselves, but decided to split the Bianca ($32) first. The beautiful pizza was made of stracciatella, California baby artichokes, squash blossoms, and Norcia black truffle. While it was captivating by its appeal, the scent is what reeled us in. From the second it was placed before us the warm truffle paired with the release of the squash blossoms essence made me eager for a slice. With the helping hands of Jillian, our empty plates were covered by slices we almost instantly inhaled. I fully enjoyed this pizza. Frequently, I see pizzas covered with multiple ingredients that can’t live up to their description. Often too many components can create a disaster, but this was not the case with the Bianca. Instead, the chefs in the kitchen at Nerano found a beautiful balance to everything included. It was light yet filling and delicious without being overwhelming, making it a great choice that both of us were elated to have.

Following the pizza were the plates we chose individually. I ordered the Tagliolini al Limone ($28). The description was enticing, but it was the glowing suggestion by Jillian that made it a no-brainer. The delicate pasta took homemade tagliolini, lemon zest, basil filanger, and Ferrarini ‘24 Month Aged’ Parmigiano-Reggiano. In comparison to the Bianca, this was such a simple dish incorporating minimal ingredients that was powerfully delicious. Just as Jillian described it, the lemon zest made the plate exceptional. Wrapped within the noodles and parmigano-reggiano was a gentle hint of lemon that caused a smile to grow across my face from ear to ear that I had no intention of removing, ever.

Well, until the plate was empty.

Although my grin disappeared along with the pasta, it quickly returned when the Torta All’ Olio ($11) was placed before us. The perfect olive oil cake with a single scoop of gelato became the best way to end the lunch. Not too sweet yet free from being underwhelming, the cake was perfect. It became an incredible dessert the minute a spoonful of the gelato covered the cake.

Ending lunch at Nerano was the best break in the day. The lunch of pizza, pasta, and cake all with such strong ingredients was more than I could have asked to have. Each dish was well-created with unforgettable ingredients making me so happy I stopped in their restaurant. Considering how serious I take lunch, it’s great to know Nerano and their staff take lunch seriously too.

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Address: 9960 S Santa Monica Blvd, Beverly Hills, CA 90212
Phone: (310) 405-0155
Hours: Monday through Wednesday – 11:30am to 3:00pm and 4:30pm to 10:30pm, Thursday & Friday – 11:30am to 3:00pm and 4:30pm to 11:00pm, Friday – 11:30am to 3:00pm, 4:30pm to 11:00pm, Saturday – 11:30am to 3:00pm, 5:30pm to 11:00pm, and Sunday – 11:30am to 2:00pm and 5:00pm to 10:00pm
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