When Élephante, the acclaimed Santa Monica hotspot known for its stylish vibe and coastal Italian fare, extended its brand from California to Scottsdale Fashion Square, it brought more than its celebrated puccia and Prosecco. Tucked within its 12,000-square-foot expanse lies Bar Bambino, a sultry cocktail den whose name (“baby” in Italian) winks at its parentage while introducing a more intimate, after-dark evolution of the Élephante experience.
“We designed Bar Bambino as an escape, where people can go to have a drink with a really cool vibe plus curated DJs and performances,” says Nick Mathers, founder of the Wish You Were Here Group behind Élephante, Bar Bambino, and other restaurants in Los Angeles, New York, and Las Vegas. “We felt like the area was missing a place where you can go after dinner that wasn’t a nightclub.”
Exclusive to Scottsdale, Bar Bambino is “the first time we’ve created a concept within a concept,” explains Julien Calella, the group’s vice president of beverage. Accessed through a separate entrance, Bar Bambino’s design plays into this duality, offering a cozier and moodier experience while maintaining its connection to the Élephante aesthetic.
Rich textures and glamorous details set the tone. “It’s dimly lit with comfortable lounge seating, walls decorated like a jungle with palm trees and animals, and a big bar with a back bar that’s just as beautiful,” describes Calella. An elevated DJ booth overlooks the space, which is divided into cozy seating arrangements—from lively social areas to more intimate corners. The marble bar faces a striking, bronze scalloped surface, and light bounces off the mirrored ceilings accented with wood details. The design also features the work of Mexican artists, like the hand-painted mural by Priscila González and a bespoke chandelier by Yucatán-based artist Angela Damman.
Open from 6 pm Thursday through Saturday, Bar Bambino offers the perfect spot to enjoy both quiet moments and high-energy nights. Early on, it’s the ideal setting for a romantic date night. But as the clock ticks closer to 9 pm, the tempo changes. The DJ starts spinning, the mood shifts, and the lounge amps up the vibe, complete with performances where saxophonists weave through crowds and disco ball dancers spin like human prisms. “By 9:30, it’s become a party,” says Calella.
The beverage program is as dynamic as the space itself. Italian and local beers flow alongside wines that range from by-the-glass options to celebratory magnums of Champagne and Barolos. Cocktails feature house tinctures and syrups, and while they share a few similarities with Élephante, the drinks at Bar Bambino are distinctly their own. Calella notes, “There are a couple of crossovers, like a really fun list of flavored espresso martinis I carried over from the restaurant, but aside from that, it’s a totally different menu.”
Draft taps deliver refreshers like Aperol Spritzes and clarified Palomas, tableside carts elevate bottle service, and martinis arrive with luxurious accompaniments like caviar. “They come with a sidecar served in a beautiful glass bowl on a bed of crushed ice to keep your drink super cold,” adds Calella of the latter. Signature creations include the ocean-hued La Bambina, topped with blue spirulina, a smoked Old Fashioned showcasing Élephante’s private bourbon barrel, and a Bianco Negroni fragrant with bergamot and oregano-infused Salers Aperitif.
El Finale—a Last Word riff—is a fantastic union of mezcal, maraschino cherry liqueur, lime, and Bordiga Centum Herbis, an Italian herbal liqueur whose name translates to “100 Herbs” in Latin. “It’s the Italian version of Green Chartreuse,” explains Calella, “and I use it to make a foam that sits on top and captures all the flavors of the drink.” And you’ve probably never had a Bellini like Calella’s deconstructed version. “We took peach juice and elderflower and added agar-agar powder to make tiny, little caviar pearls,” he says. “Take a bite of your peach caviar and then a sip of champagne for the full Bellini experience.”
Executive chef Phil Rubino keeps pace with small plates designed for grazing. Mathers explains, “We wanted to provide elevated, but recognizable bites for our guests, while also being committed to the quality that people expect when they visit the restaurant.” That means plates like tuna tartare enhanced with tangerine and Calabrian chile aioli or mascarpone and prosecco arancini studded with oozy caciocavallo cheese. Other options include toasts topped with velvety egg butter and golden ossetra caviar or rolls stuffed with butter-poached lobster tossed with pickled fennel mayo.
Looking for a place that combines high-end creativity and laid-back luxury? Bar Bambino proves the “baby” of the family is all grown up—and ready to party.
written by: christina barrueta | photo courtesy of: élephante
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