A few times each year, guests at Bettolino Kitchen are excited to see new creations on our menu, and surprised to see a few dishes retired.
A question we get frequently is how our kitchen team makes the decisions of what those changes are, and what they can look forward to seeing on the next change. They’re spilling the (seasonally fresh) beans here for you.
The number one priority our kitchen every day is using fresh ingredients. When it comes to changing up menu items like salads and entrees with vegetable sides, seasonality is a major factor. In the spring and summer, we serve up our Watermelon Panzanella salad with the sweet, juicy flavors that brighten up the greens. This recently replaced our fall and winter salad that featured figs, candied walnuts, and goat cheese – perfect for the chilly winter days.
Our cocktail menu uses the same consideration for fresh, seasonal ingredients, switching out the winter figs for summer pears in our Pear Necessities cocktail, and strawberries for our Strawberry Basil Signature Soft Drink.
As a family-owned restaurant in the South Bay, we pride ourselves on using local ingredients whenever we can. The variety of cheeses, vegetables, and herbs gives us the opportunity to create new dishes in our menu changes.
A few local ingredients that are on our current handmade pasta menu include arugula and kale from Valmonte Farm & Garden and burrata cheese from Di Stefano. Our local beers come from South Bay favorites like Smog City, Common Space, Los Angeles Ale Works, and Burnin Daylight.
Popularity of Specials
Every Friday and Saturday, our talented kitchen team puts together a limited number of delicious specials for guests to try. It’s a great way for us to test run potential features for future menus, and get guest feedback.
One popular holiday weekend special that made its way onto our menu recently is our Cioppino, a traditional Italian seafood stew bursting with flavors.
Feedback from You
Your feedback plays a big role in our menu changes! We had tons of requests to bring back the fan-favorite Tagliatelle Bolognese when we temporarily retired it from our menu. Frequent requests for gluten-free pasta led us to create our weekly Wednesday night gluten-free pasta special.
Most recently, our guests were excited to learn that we joined in on Redondo Beach’s favorite weekend activity with a brunch and bottomless bellini menu. Pasta for breakfast? Yes, please.
Try our Seasonal Menu
Join us for a meal and ask your server about the new seasonal dishes on our menu. Whichever one you try, we know you’ll be back for more!