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Synthesizing the values of Westside"s BOCADO with the heritage of Italian cuisine, STG will present local and seasonal culinary offerings hedged in Italian institution. Most prominently, the "Trattoria" will feature APN-approved, traditionally regulated Neapolitan pizza crafted "from scratch" and baked in 5,000 pound, wood-fired Acunto ovens shipped from Naples, Italy. The menu – undoubtedly commanded by pizza but accompanied as well by other creative Italian fare – will be fortified greatly by the inimitable talent and experience of Executive Chef Sean Telo. The emphasis will be on traditional execution, ingredient quality, and a slightly disciplined creativity.
STG's entrance will open with an exhaustive walk-in wine cellar boasting by-the-bottle, at just above retail pricing. An innovative apertivo-inspired "Amaro Bar" ,featuring an amari/aperitif-based cocktail program tailored for Trattoria-style dining.