LAVO, The BoTree’s signature restaurant,  serve’s Italian American cuisine with coastal flair. Having perfected a signature style and earned a loyal following in Los Angeles, LAVO is set to delight guests at its new location with its fresh pasta made in-house; whole grain pizzas, fish and more.

The menu, created by the group’s Chief Culinary Officer Ralph Scamardella, is executed by Culinary Director Stefano Lorenzini. Hailing from San Severino Marche in Italy, Chef Stefano has over 24 years of experience in the culinary world, working at venues such as Santini, Cecconi’s Mayfair, Shoreditch House, and ME London Hotel before moving to New York and becoming Executive Chef for Tao Group Hospitality.

Signature dishes include fresh homemade pasta such as Silk Handkerchiefs, Wild Boar White Bolognese, topped with Parmigiano Reggiano and black truffle, whole grain, single-source flour pizzas, a showstopper Wagyu meatball topped with whipped ricotta, a delicate mediterranean seabass and an indulgent 20-Layer Chocolate Cake.

The cocktail program features dramatic iterations of classics and bold signature drinks, such as the LAVO Negroni, which allows guests to put their own twist on an iconic tipple alongside a curated wine offering, completing the dining experience.

Curated wine collections will complete the dining experience. Guests can expect the same elevated service cultivated over more than 20 years at Tao Hospitality Group’s Hakkasan restaurants in Mayfair and Hanway Place as well as Yauatcha, a beloved Cantonese dim-sum house, with sites in Soho and the City.