A 35-Year Love Story with Long Beach
There are restaurants, and then there are institutions—places that become part of a city’s story, woven into its milestones, its memories, its very fabric. L’Opera Ristorante is one of those places. Since 1990, this grand and elegant Italian restaurant on the corner of 1st and Pine has stood as a beacon of excellence in the heart of downtown Long Beach. Housed in a historic 1906 bank building, L’Opera is more than a restaurant—it’s a landmark. For 35 years, under the leadership of owner Terry Antonelli, it has served not just handmade pastas and exquisite wines, but also a sense of tradition, celebration, and unwavering hospitality. As a matter of fact, I held my premier issue party there back in 2013. As Long Beach has evolved, so has L’Opera—yet its commitment to quality, consistency, and community remains unchanged.
To mark this milestone, Beach Cities Magazine sat down with Terry Antonelli to reflect on L’Opera’s past, present, and future.
BCM: What inspired you to open L’Opera Ristorante 35 years ago, and how has your vision for the restaurant evolved over time?
TA: My inspiration came shortly after moving to the Naples area in the mid-1980s. I was surprised that, for a city the size of Long Beach, there were so few upscale dining options. When I discovered the beautiful, historic 1906 bank building on 1st and Pine, I knew it had the potential to be something special. After meeting with the building’s owner, the dream started to take shape. We named it “L’Opera,” meaning “the work” or “the masterpiece” in Italian. After nearly two years of design and construction, we opened during Grand Prix week in April 1990. It was a vision brought to life—and that vision has continued to evolve, always focused on quality and community.
BCM: L’Opera is known for its elegant ambiance and homemade Italian dishes. What do you think has been the secret to its staying power in Long Beach’s ever-changing dining scene?
TA: We’ve weathered every kind of economic cycle over the past three and a half decades, from the early days of being a “pioneer” on Pine Avenue to the restaurant renaissance of the early 2000s. What’s kept us thriving is our consistency, dedication to quality, and an incredibly loyal staff. Chef Walter Cotta has been with us all 35 years, as has our pastry chef Dora Vargas, and our GM Nicole Martine has been with us for 25. We make our pastas and bread fresh every morning and create our desserts in-house daily. Years ago, we even launched our own provisions company—L’Cana Provisions—to supply organic meats and seafood to ourselves and other local restaurants, allowing us to keep our menu prices fair without compromising quality.
BCM: Can you share a memorable story that really captures the spirit of L’Opera and its connection to the community?
TA: The most defining moment was during the pandemic. In May 2020, following the George Floyd protests, we were hit by looting and vandalism. It nearly destroyed L’Opera. In those days of shock and heartbreak, I sat down with our senior staff—Chef and GM—and we made the tough but unanimous decision to rebuild. We had 50 staff members, many of whom had been with us for decades, depending on us. The rebuild was massive—15 months of renovation and a complete kitchen and dining space overhaul. But when we reopened in May 2021, it felt like a new beginning. It reaffirmed our bond with this community, and how much L’Opera truly means to so many people.
BCM: How has the Long Beach food and hospitality scene changed since you first opened, and what role do you think L’Opera has played in that evolution?
TA: Every year brings new dining trends and shifting demographics, and we’ve always adapted—whether through innovative specials, expanded bar menus, or creating an inviting ambiance that appeals to new generations of diners. But I also believe L’Opera helped elevate the downtown dining scene, especially in the early days. We’ve received many awards over the years, not just for food and service, but for our contributions to the broader community and business environment. We’ve always aimed to lead with quality and heart.
BCM: Looking ahead, what’s next for L’Opera? Are there any exciting plans or celebrations in store for the future?
TA: Absolutely. Our team—our “L’Opera Familia”—is excited to introduce new summer additions to our bar and dining menus, including new pasta dishes. We’re also looking forward to the opening of the new Hard Rock Hotel nearby, and of course, the buzz around the upcoming Olympics. The Long Beach Convention & Visitors Bureau is forecasting great years ahead, and we’re proud to be part of that vision. We’ll continue doing what we do best: creating memorable experiences for every guest who walks through our doors.
