Tuscany
A disclaimer .We have known Tomasso Barletta since he left his small trattoria in Camarillo to open Tuscany in Westlake 14 years ago, We became steady customers.  Our confidence in the restaurant and Tomasso was so high that we often convinced friends from the tony Brentwood, Beverly Hills and Encino areas to trek to the wilderness of Ventura County for dinner. Everyone loved it.


Tomasso Barletta returned from chaperoning his daughter's 
sock hop to explain the intricacies
 of Parmesan cheese to some elite patrons. 

However, after about 7 years Tuscany became distracted. The economy was down and affected upscale restaurants. Most people had looked upon the restaurant as a "dress up" destination. Unfortunately, a business associate who thought a cardigan sweater and a baseball cap were a fashion statement demanded to become the greeter-host while Barletta ran the dining room and supervised the kitchen. Unfortunately this host seemed to be auditioning to replace Walter Matthau in "Grumpy Old Men 3". At the same time, a number of waiters thought that they were the reason for the success of the restaurant rather than the food and put on performances instead of serving. Zagat’s guide noted that some patrons reported an “attitude” problem.

Barletta recognized and attacked these precarious problems. However, it took a lot of time and energy.  He rolled up the sleeves of his Armani styled clothing (he claims they come from Nordstrom's rack) and turned things around. The restaurant was enlarged, remodeled and now has the intimate European feeling of 4 separate rooms, two of which are available for private parties.

Watching him fly around the restaurant on a Friday or Saturday night with eyes that are everywhere tells you why Tuscany recovered and is considered one of the three finest restaurants North of the Santa Monica mountains. Incidentally, the renowned Piero Selvaggio of Valentino’s and Joaquin Splichal of Patina operate the other two, located in the San Fernando Valley.

The menu is not inexpensive, but it is fair. All of the ingredients are top-line and prepared at high levels. Meats are prime. Much of the fish is sushi or sashimi quality. Appetizers and salads range from about $6 for most soup to $9-10 for carpaccio or portobello mushroom salads with crabcakes and lobster -shrimp salads slightly higher.


Fried Sanddabs over polenta

Tuscany makes all flat pasta in house and you can tell the difference. They range from about $11 for cappelini al pomodoro to $18.00 for lobster ravioli. The very popular linguine with New England Steamers is about $14.

Eight main courses range from around $16 for stuffed farm raised breast of chicken to $24 for Provimi Veal. Nightly specials include the ubiquitous "Osso Buco" at $24 and a 22 oz. Prime ribeye at $32. 

At our most recent visit, we opted for Tuscany’s always available five course tasting menu. It started with an amusee of bruschetta. Next came a seafood salad of shrimp, lobster and calamari in a piquant sauce.  My favorite, a perfect risotto with truffle and porcini mushrooms was next.  The fish dish was sanddabs.  I am not fond of them but they were perfectly fried over polenta. The meat dish was a combination of prime steak in a mushroom sauce and mini-rack of lamb cooked in a Barolo wine and rosemary sauce, both cooked a perfect medium rare. It was exquisite. Dessert was a wonderful bittersweet molten chocolate cake. (You can find the recipe for a similar cake in our current Second Chances section). At $42.50 per person for food only, it is a remarkable Haut cuisine value.

They have the most complete wine list in Ventura County with an excellent choice of domestic and Italian wines to complement the foods. Corkage is $15.

Tuscany Westlake Blvd.    495-2768      968 South Westlake Blvd        
Most Credit Cards - Easy Shopping Center Parking.


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