Santa Monica, Los Angeles · restaurant
A red-sauce time capsule where the booths are deep, the lights are low, and the waiters have been perfecting their moves since Sinatra still charted. Vito’s doesn’t chase trends. It marinates in them, serving veal parm, shrimp scampi, and martinis like it’s still 1963 (because here, it kind of is). It’s dinner with a side of nostalgia, best enjoyed slowly, with linen napkins and zero urgency.
Chopped shrimp, shallots, cognac, cream, and tomato sauce. A Vito's favorite since 1964.
Filet mignon smothered with sautéed mushrooms cooked to perfection.
Classic Caesar prepared tableside. An old-school favorite since 1980.
Jidori free-range chicken, off-menu: the "Kobe beef of poultry"
Veal chop in Marsala wine sauce with mushrooms. Italian-American.