Stella West Hollywood, led by Janet Zuccarini and Chef Rob Gentile, blends Italian tradition with California’s seasonal ingredients. Designed by Wendy Haworth, the restaurant’s 1950s-inspired aesthetic features warm woods, vintage details, and an intimate terrace. The menu highlights handmade pastas, crudos, Roman pizzas, and wood-fired meats, with luxurious touches like sea urchin butter and smoked trout caviar.

Our meal showcased Stella’s refined yet approachable Italian cuisine. The Prosciutto & Ciambella, with Leporati 24-month aged Prosciutto di Parma, smoked caciocavallo, 15-year balsamic, and Roman bagels, was an excellent start—perfectly balanced in flavor and texture. The Burrata al Tartufo, stuffed with truffle and finished with Sicilian olive oil, was slightly dry, but the flavors remained rich. The Sardinian Pane Carasau, served with soft eggs in purgatorio, chili garlic, and Parmigiano, was full of umami and deeply satisfying.

Among the pasta dishes, the Gnocchi al Burro e Oro, featuring ricotta gnocchi, tomato passata, and pistachio pesto, delivered a deep, well-rounded flavor with excellent texture. The pizzas were a highlight: the Burrata al Tartufo, topped with pomodoro, infused olive oil, and basil, and the Fior di Zucca, with whipped ricotta, sliced zucchini, pecorino, and lemon, both featured a light, airy Neapolitan-style dough that was expertly executed.

Overall, Stella delivered a refined yet comforting Italian experience, combining high-quality ingredients with skilled execution. The inviting atmosphere, well-curated dishes, and balance of traditional and modern flavors make it a worthy dining destination.