Nerano

The story

Crafted with passion, served with love

A Taste of the Italian Coast in Beverly Hills

Nerano takes its name from a small coastal village in Southern Italy, and that spirit of unhurried, ingredient-first cooking shapes everything on the plate. Part of the Toscana Restaurant Group, the restaurant opened in November 2016 on South Santa Monica Boulevard and has since earned a reputation as one of Beverly Hills' most considered Italian dining rooms — a place where the food is precise without being cold, and the welcome feels genuine.

The space is described as a "stunning contemporary" room, a calm contrast to the bustle outside. Whether you're settling in for a weekday lunch or a Saturday dinner, the atmosphere holds the same quality the restaurant's own team points to: the kind of hospitality you'd otherwise only find in a coastal Italian village.

The Kitchen

Executive Chef Michele Lisi grew up in Locorotondo, a small town in Puglia in southern Italy, where his mother's home cooking and an early apprenticeship under a Cavalier Chef set the course for his career. He arrived in Los Angeles in 2005, worked his way through respected kitchens including Vincenti in Brentwood, and spent years as a private chef cooking for an international clientele across Santa Barbara, Florence, and Sardinia. He has led Nerano's kitchen since the restaurant opened.

His approach is clear: "perfectly and simply prepared modern Italian dishes," with every plate built around Southern California's local organic produce, seafood, and meats. The result is Italian cuisine that is rooted in tradition but alive to its California address.

What's on the Plate

The menu moves through raw preparations, antipasti, housemade pastas, and mains with a confident rhythm. The Linguine alla Nerano — zucchini, provolone, squash blossoms — is a direct reference to the dish that defines the village the restaurant is named for. Lobster Ravioli with Maine lobster and Thai curry, and the Limone with angel hair, Meyer lemon, and bottarga show the range: classical Italian structure, California produce, an occasional unexpected turn.

Crudo selections — tuna with chili garlic crunch and pear, yellowtail with brown butter and crispy shallots — reflect the coastal sensibility, while wood-fired pizzas and a focused selection of secondi round out a menu that works equally well at lunch or dinner.

Desserts stay close to Italian classics: a proper Tiramisu, a Lemon Tart with Italian meringue, a Deconstructed Nocciolino with flourless chocolate cake and vanilla gelato.

The Wine Program

Nerano holds a Wine Spectator Best of Award of Excellence — recognition that reflects genuine depth and curation in the cellar. For guests who want to go further, the restaurant's Vintage '89 series offers guided tasting experiences led by a certified sommelier, pairing small bites with wines from Italy, France, and California.

Beyond the Dining Room

General Manager Debbie Lesizza, a founding team member from the restaurant's opening, oversees private events and off-site catering alongside her day-to-day role. Private dining, on- and off-site catering, and takeout options make Nerano a versatile address — whether for a business lunch, a private celebration, or a quiet dinner for two.