Valentino is so much more than an elegant evening out with exceptional food. At Valentino, world-class culinary offerings and the finest wines the world has to offer, come together with award-winning service in a very special dining experiences. In Valentino, Piero Selvaggio, the consummate host, has created a restaurant unrivaled, which must be experienced again and again.
"Dining in Valentino’s wine cellar room upstairs gives guests the chance to admire restaurateur Piero Selvaggio’s extraordinary wine cellar, the guardian of 100,000 bottles from all over the world. The grand prize is a 1891 Biondi-Santi at $25,000."
Valentino was selected by Gayot as one of the top ten restaurants wine list in the US. We love wines and the pleasure they bring to the senses. We have 2 specific wine cellar rooms for you and your guests to choose from. Our main wine cellar room is intimate and exclusive.
Piero Selvaggio (pictured above) at Valentino. Selvaggio may be one of the last of the great ones — a proud and sophisticated owner of a host-driven restaurant — but he and Chef Tommaso Tarantino have kept pace with the times. Valentino’s cuisine is no less fork-droppingly delicious than it’s always been, but I detected a lighter touch with the pastas, and a little more Sicilian flair in items like his shrimp-stuffed calamari in an oregano brodetto, and Sicilian stuffed rabbit (conigilo) with a hint of chocolate in a rich, wine-friendly sauce. And if there’s a better red wine risotto in America — this one made with radicchio and buffalo blue cheese — I have yet to try it. Selvaggio excels because he does one thing well — hew to the flavors of authentic Italian cooking. He has been around so long (44 years) that Los Angelenos probably take him and his ristorante for granted. They may but we don’t. A meal at Valentino is a must for lovers of the real deal in Italian food and wine, and one of the tastiest experiences — Italian or otherwise — you can have on the West Coast.
— John Curtas
Though his four-decade-old cluster of dining rooms may not be the buzziest anymore, Piero Selvaggio's flagship remains a centerpiece in the Italian scene here. With a menu informed by a native's fluency and vision of a meal as a harmonious whole, the place has too many personal touches to be deemed old school. Chef Tommaso Tarantino's orbs of spinach and ricotta gnudi that feel lifted from a home kitchen might precede spatchcocked chicken diavola with asparagus gratinati. His shrimp-stuffed calamari in oregano broth are a pleasing reminder that not everything gains by being grilled. Growing more assertive about his Sicilian roots (order anything with mullet roe bottarga), Selvaggio reveals a bit about this background with a salad of orange, fennel, and black olives --what you might order beneath an arbor near the Palermo waterfront.
— LA Magazine