British-born restaurateur has followed-up with a second restaurant having taken over the closed Au Fudge in West Hollywood.

Owners Matt and Marrisa Hermer are well-known for their London ventures and The Draycott in Pacific Palisades - a California-inspired brasserie. Expect a more pan-Mediterranean, casual vibe at Olivetta with coastal influences with Michael Fiorelli, previously at Love & Salt in Manhattan Beach, heading up the kitchens. Discover a menu of contemporary dishes - taking inspiration from Italy, Greece, France and Spain - with a Californian sensibility with dishes such as rye macaroni and fennel sausage and grilled Spanish octopus. Drinks wise - the wine list focuses on sourcing locally from small batch growers throughout Southern California, as well as featuring unique options from around the global. 

Designed by Tom Parker of Fettle, Olivetta is made up of four distinct experiences; from the French Riviera-inspired Dining Room to the terracotta tiled Sun Room - with works of art from Hauser & Worth adorning the walls - including pieces from Larry Bell, Emily Baker, Shana Frase, Stephanie Morton, Blakeney Sanford and Kelly Styne.  

Ideal For

Best of the Med

Favorite Room

The white-rendered, ivy covered walls of the Sunroom with beautiful Bougainvillea vines climbing their way into the trellis roof are reminiscent of the public gardens of coastal northern Italy; creating an airy background for the striking contemporary art by Larry Bell hanging above the fireplace mantle.

Signature Dishes

Grilled Branzino made with green herbs and lemon conserve; rye macaroni with fennel sausage, black kale and ricotta; grilled Spanish octopus with salsa verde, fried peppers and olive oil poached potatoes and roasted baby carrots made with pistachio, feta and dill.

Signature Drinks

Dirty Martini made with bleu cheese infused dry vermouth, Kalamata olive brine, and a garnish of gorgonzola stuffed Castelvetrano olives as well as original creations such as a Tequila based cocktail made with elderflower, rainbow carrot, jasmine honey, Italian amaro and fresh lime.