Day 51: Dinner at Scopa (Marina Del Rey)

Hi everyone! We hope you all took advantage of the holiday weekend to relax after a busy couple of weeks. I don’t know what it is about the end of the year, but it feels like everything is extra rushed as little kids finish another school year, big kids graduate, and loose ends need to be tied up at work before summer hits… All the action is making our house crave some comfort food, which is why we are posting about a place near-and-dear to our stomachs today – Scopa Italian Roots!

We. LOVE. Scopa. Seriously, Chef Antonia Lofaso brings it again after impressing LA with Studio City’s Black Market. We hosted my daughter’s 21st birthday here, and it’s one of our go-to restaurants (this is a very big statement for our family). It has a busy undercurrent of energy, especially around the bar, but the atmosphere is set by the mellow music and lighting. Chef Antonia says one of their busiest nights is Sunday because whole families come in for their end-of-the-week comfort food, so feel free to bring your little ones!

YUM! Clockwise from top left: Eggplant Caponata, Italian Cold Cuts, Meat Ball Hero, Crispy Squash Blossoms.

YUM! Clockwise from top left: Eggplant Caponata, Italian Cold Cuts, Meat Ball Hero, Crispy Squash Blossoms.

More yum! Top: Whole Branzino. Bottom left: Chitarra. Bottom right: Maccheroni.

More yum! Top: Whole Branzino. Bottom left: Chitarra. Bottom right: Maccheroni.

Confession #1: We haven’t even had a chance to try everything on the menu because we are so obsessed with some of her dishes that we can’t help but order them over and over again…

Confession #2: Usually we are so hungry and are so excited to eat that we forget to pause and take photos before diving in, so the photos included in this post are the best we can do for now!

So, some of our favorite dishes are Ricotta Crostini (gluten-free bread available upon request), Prosciutto and Burrata, Crispy Squash Blossoms, Roasted Romanesco, Fried Cauliflower (seriously, it can compete with Pizzeria Mozza here), Raw Brussel Sprouts salad, Chitarra (kind of like a cacio e pepe but creamier, and it can be made gluten-free), Maccheroni, and the Fluffernutter. Oh, the Fluffernutter. I don’t even want to tell you what it is or what’s in it, you just have to trust me and order it! Seriously, get your butt over to Scopa now…

All Hail the Fluffernutter!

All Hail the Fluffernutter!

Scopa opens at 5pm for dinner every day and close at 12am Mon-Frid or 1am Sat-Sun. (They are also open for brunch on the weekend – more to come next week!)

Reservations can be made daily by phone between 12-6pm at 310.821.1100.

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