Today we’d like to introduce you to Vince Giuliano.
Vince, please share your story with us. How did you get to where you are today?
I started in the restaurant business at age 12 when my parents opened Gaetano’s Restaurant in Torrance. At Gaetano’s is where I learned everything I know about the restaurant industry. In 2010 I wanted to get an outside perspective on culinary arts, so I decided to go to Italy to learn more about the craft. While going to school, I became close friends with one of my teachers, Fabio Ugoletti. Upon returning from culinary school, I presented Fabio an opportunity to come to California and start a restaurant with myself and my family. Hence, Bettolino Kitchen was born!
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road has gotten more smooth over time but never fully will it ever be to where we want it to be. That’s what keeps our passion for perfection always alive. The pursuit to serve the best quality foods coupled with extraordinary service is a persisting goal.
Please tell us about Bettolino Kitchen.
In Italy, there are Ristorantes, Trattorias, Osterias, Pizzarias, and much more. These are all dining establishments, each different to some degree in nature. Before these dining establishments existed, there were Bettolino’s. Imagine it’s the early 1900’s and you are a traveler roaming from city to city in Italy. You come across a small village. In the village, there are homes, trade shops, and a Bettolino. You are hungry, so you walk in. It’s lively, people everywhere, the buzz of conversation and the smell of freshly cooked foods are present. The owner approaches you with a tall chalice of wine and a warm plate of food.
That same feeling is that of how we want you to feel when you walk through our doors. Today, they are non-existent in Italy, but the culture of serving great food and drink, accompanied with warm service, exists in our small family run Bettolino in the Riviera Village.
We are known for our homemade pasta and unique Italian dishes. All of our pasta are made from scratch including Green Pea Gnocchi, Squid Ink Tagliolini, and fresh tagliatelle.
Do you look back particularly fondly on any memories from childhood?
My favorite memory from childhood would have to be a Las Vegas trip with my family. Pools, hotels, food, arcades and a magic show is all you need to entertain a ten-year-old boy.
Pricing:
- Betto Lunch Box. Chefs four course revolving lunch special for only $16
- BRANZINO. European sea bass stuffed with sundried tomato and olive pesto, tomato coulis, cous cous, sautéed broccolini…28
- PORK BELLY RISOTTO. Carnaroli risotto, slow roasted pork belly, porcini mushrooms, red wine reduction…22
- SQUID INK TAGLIOLINI. Fresh shrimp, pan roasted cherry tomatoes, basil pesto sauce…20
Contact Info:
- Address: 211 Palos Verdes Blvd, Redondo Beach, CA 90277
- Website: www.BettolinoKitchen.com
- Phone: 310-375-0500
- Instagram: @bettolinokitchen
- Facebook: @bettolinokitchen
- Yelp: Bettolino Kitchen
