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Vespaio Press

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Vespaio is Downtown's Regal New All-Day Eatery

California casual with Italian elegance Agostino Sciandri finally has his magnum opus in Downtown, Vespaio, which soft opens tomorrow but goes official on Monday for what might be the second most important restaurant opening on Bunker Hill this year. While Otium might have a higher chef profile, Vespaio will certainly draw more of every day diners, with one of the city's nicest new patios. Continue Reading

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Ago Sciandri to open Vespaio Downtown

Vespaio, a new Italian restaurant by Ago Sciandri (AGO), is slated to open in Downtown LA late 2014. Chef and restaurateur Ago Sciandri (AGO) will open a new Italian restaurant called Vespaio in downtown LA at the Emerson later this year. the 5,500 square-foot space will be open for breakfast, lunch and dinner seven days a week as well as weekend brunch. Sciandri plans to also have extensive pastry, bread and cheese displays as well as a full bar and fresh pressed juices. The outdoor patio features a retractable roof and more seating is available bordering the nearby park. Continue Reading

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Chef Agostino Sciandri Opening VESPAIO at Luxury Rental Emerson in Downtown LA

Vespaio will be open all day for breakfast, lunch, and dinner with happy hour specials and weekend brunches. A take-out section will allow for grab-and-go perfect for Bunker Hill’s large office population. In addition, there are plans to have an extensive pastry, bread, and cheese selection, which will be displayed openly within the restaurant. A full bar will also be incorporated offering cocktails prepared with fresh pressed juices as well as hand selected wines from around the world. Continue Reading

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Dinner Plan for the Foodies

Vespaio, the new restaurant from AGO chef, Agostino Sciandri is a 60's yacht of a restaurant in the Emerson, open for three squares and sporting multi-colord glass fixtures and deep leather couches. On the menu, that Tuscan-style Italian Chef Sciandri is famous for: Wood-burned pizzas. Creamy parmesan risotto followed by a palate-cleansing, snow-capped shot glass of lemon sorbet. And then tender Wagyu steaks.