Scopa — Review by Food Network
Venice Beach, United States — Italian
Guy Fieri brings comedians Bobby Lee and Andrew Santino to Scopa in Venice Beach, an Italian restaurant by Chef Antonia Lofaso. The trio enjoys several standout dishes including exceptional meatballs, arancini, linguine and clams, and a breaded chicken cutlet, all executed with perfect technique and quality ingredients. The meal is filled with comedic banter and genuine appreciation for the quality of the food.
What was great: Extremely tender meatballs that fall apart without chewing, perfect ratio of rice to meat in arancini, flavorful linguine and clams with quality clam liquor, juicy and tender chicken cutlet, high-quality San Marzano tomatoes in sauce
What could improve: Nothing mentioned
The Dishes
The culinary journey begins with meatballs from Scopa, which Bobby Lee and Andrew Santino both declare to be the best they have ever had. These are Italian mochi balls with the perfect tender texture that practically dissolves on the tongue without requiring much chewing. Chef Antonia uses a classic ratio of one-third beef, one-third pork, and one-third veal combined with panade (egg binder and panko breadcrumbs) and fresh herbs. The meatballs are finished with San Marzano tomatoes, which are naturally sweet and require minimal seasoning since quality tomatoes are picked ripe rather than green.
The arancini follows next, featuring leftover risotto rice stuffed with buccacini and topped with Parmigiano Reggiano. The presentation is crispy on the outside with an impressive cross-section revealing the perfect ratio of rice, meat, and cheese inside. This is accompanied by an adobo chili for dipping.
The linguine and clams emerges as another standout, emphasizing the importance of two key ingredients: the liquor from the clams themselves and the careful use of parsley and olive oil. The natural brininess of the clam water imparts tremendous flavor without needing heavy sauces, embodying the principle that less is more.
A breaded chicken cutlet arrives next, lightly coated and topped with mozzarella or provolone. The dish achieves the critical balance of thickness that keeps the meat juicy and tender rather than dry or tough. The proper thickness-to-coating ratio is essential for success.
The meal concludes with lasagna featuring multiple layers of pasta in the correct ratio, showcasing the precision that goes into Italian cooking.
The Experience
The setting is Guy Fieri's personal space, which he refers to as his dojo. The atmosphere is casual and filled with genuine camaraderie between the three personalities. Despite the comedic interruptions and constant banter, there is clear mutual respect and a collaborative energy. The meal functions as both a dining experience and an opportunity for meaningful conversation about comedy, cooking philosophy, and the parallels between bombing in stand-up and failing in the kitchen.
Value & Pricing
No specific pricing information is mentioned in the transcript.
Notable Moments
This is unbelievable, actually. You know, it needs to be this tender that you could press it with a fork. It just falls apart. Cuz if you squeeze it too tight, you'll cook out the fat.
It's kind of like you guys' comedy. Less is more. And we do as little as we possibly can.
I've had so many bombs. Well, when you make a new dish, is it always right when you first make it? Yeah, same thing. We've made so many dishes that people don't find appetizing. And then you finally keep doing it until somebody goes, That's a pretty good meal.
The Verdict
Scopa represents the pinnacle of Italian cooking under Chef Antonia Lofaso, one of Guy Fieri's hands-down favorite chefs. Every dish demonstrates technical mastery and respect for quality ingredients. The restaurant is best for anyone seeking authentic, expertly executed Italian cuisine where simplicity and precision create extraordinary results. This is fine dining Italian at its best, where each component is carefully considered and nothing is left to chance.