Nestled in Beverly Hills, La Scala is an iconic Italian eatery celebrated for its legendary chopped salad and nostalgic red leather booths, drawing both locals and celebs alike.
"Your Order: Chopped Salad La Scala is a restaurant best known for its lunchtime Bravo celebrity crowd, but it’s also home to what is possibly the city’s most famous salad: a giant mound of chopped lettuce, salami, mozzarella, and garbanzo beans. If there ever was a salad that was closer to a soup, it would be this one. And despite how unpalatable that might sound, we mean it as a compliment. Also, the real trick here is to think of the salad itself as only a base for the many, many things you’ll add—pepperoncini, cucumbers, and tomatoes are a good place to start." - brant cox, sylvio martins, arden shore, garrett snyder, nikko duren
"The only thing more classically Beverly Hills than lunch at La Scala is ordering La Scala’s chopped salad. This old-school Italian spot’s lettuce piles are more famous than the Bravo celebrities eating it. La Scala lets you customize your chopped, so the trick here is to treat the salad as a base for anything that catches your eye—pepperoncini, cucumbers, and tomatoes are a good place to start. And if diced salami isn’t hearty enough for you, the eggplant parmesan and the bolognese have never done us wrong. " - sylvio martins, brant cox
"If The Godfather had been filmed in Beverly Hills, there would definitely have been a scene set in La Scala. This is a classic Italian spot, full of red booths, Shahs of Sunset, and, back in the day, Larry King. And they’re all ordering one thing: Leon’s Chopped Salad, with as many substitutions and additions as you see fit. We think pepperoncini are mandatory, others swap out the salami for chicken or turkey, and so on. This is a classic BH lunch spot if there ever was one, but if you find yourself here for dinner, the eggplant parmesan and the bolognese have never done us wrong. photo credit: Jakob Layman" - Arden Shore
"La Scala in Beverly Hills has been adamantly opposed to stopping on-site dining, though public pressure has stopped some operators from continuing to do so." - Farley Elliott
