Sipping a brightly colored orange spritz on a warm Saturday, the slightly sweet and bitter drink made with Aperol aperitif, prosecco and fresh blood orange juice was the cool libation I needed. Adorned with a thin blood orange slice, its unique flavor is from bitter orange, gentian herbs, rhubarb and cinchona bark. With an alcohol content of 11 percent, it’s less than half that of Campari. Even though Aperol and Campari have the same sugar content, Aperol is less bitter in taste and lighter in color.

Mark, the bartender at O+O Sicilian Kitchen & Bar, not only makes a terrific Aperol spritz during brunch, he also makes a Rossini served in an elegant champagne flute with prosecco and strawberries, and a Bellini with a generous pour of prosecco and peach juice.

The baked carbonara with guanciale is a hearty brunch dish of Italian cured pork cheeks, penne pasta and parmesan.
(photo by Jill Weinlein)

A friend told me about this newer restaurant in Santa Monica located along Ocean Ave. near Olympic Blvd. She said the Italian hot spot offers a great weekend brunch deal – $20 per person that includes unlimited refills of these brunch cocktails paired with an antipasto tasting plate of ciabatta, cheese, meats and olives.

Sitting at a round table on the outdoor patio, my family and I looked over executive chef Georgi Yaneff’s menu and noticed a variety of Italian dishes offering a fun twist. Where else in L.A. can you order a pistachio pizza or brioche with gelato for brunch?

Servers George and Dora brought trays of tall Aperol spritz to a nearby table of  women celebrating a birthday, while the chefs, including chef de cuisine Gianluca Maita, were busy making a variety of salads, pastas, brunch fare and pizzas. One of their most unique pizzas is the pistachio pizza pie. It’s a thin and crunchy crust topped with pistachio cream, mozzarella, mortadella and a sprinkling of shaved parmesan.

We started with a Sicilian charcuterie platter artfully arranged with slices of provolone, Gorgonzola and fontina cheese. Vegetables included grilled artichokes and plumped up sun-dried tomatoes. What I loved the most were the olives – green, Kalamata and big red Bella di Cerignola – boasting a delicious, mild and buttery flavor. This platter was served with soft olive bread with a slightly crunchy crust and warm ciabatta.

Other dishes we enjoyed included breakfast arancini rice balls. Three arrived in a small, black cast- iron serving dish on a layer of luscious fresh ricotta. Each rice ball was  stuffed with wild mushrooms, rice and spinach before coated with smooth bread crumbs and then deep fried. They were delicious.

One of the most popular brunch items in Italy are frittatas. At O+O Sicilian Kitchen & Bar they offer three varieties, including one filled with mozzarella and topped with prosciutto, tomatoes, arugula and a sprinkling of Parmesan. Frittata is similar to an omelet or crustless quiche. It’s cooked first on a stovetop in a cast-iron pan or oven-safe skillet. The filling is mixed in with the eggs, rather than folded in the center, and then it’s baked.

The heartiest dish was the baked carbonara with guanciale – a pasta with Italian cured pork cheeks. The meat was chopped and topped on perfectly cooked penne pasta with breadcrumbs and a little Parmesan before baked for caramelization.

The burrata salad pizza reminded me of a Caprese salad or sandwich. The round pie arrived with thick slices of red, yellow and green heirloom tomatoes. The sauce was a green fragrant basil pesto dotted with micro greens and a large dollop of pure white burrata on a crispy pizza crust.

Those looking for a sweet brunch dish will throughly enjoy the gelato and brioche plate. A soft brioche is cut in half, buttered and slightly toasted with a scoop of coconut, chocolate and vanilla gelato on top. A side of berries adds a pop of color to this signature brunch dish with a twist.

Other brunch cocktails not on the $20 spritz special include a rhubarb mojito, bloody Maria and Palmero mule. Wines by the glass include Italian sparkling, whites, rosé and reds. Those seeking a cold beer can choose from a few made in Italy, Iceland, California, German and an IPA made in Utah called the Hop Nosh IPA.

Non-alcoholic beverages include a San Pellegrino sodas with  blood orange, clementine, lemon or pomegranate flavor.

Guests can park in the underground parking of the building and get validated at the end of the meal. If you have time, take a walk down to the sand or out to the end of pier before your drive home.

O+O Sicilian Kitchen & Bar is open daily at 11:30 a.m. to 10 p.m. On Friday and Saturday, the restaurant stays open until 11 p.m. $$ 1705 Ocean Ave Suite #111 (424)272-8700.