None bowl of spaghetti has probably garnered as much attention as the spaghetti pomodoro from New York chef Scott Conant. The mound of perfectly twirled pasta with basil and tomato has followed Conant from restaurant to restaurant, and it has landed at his newest venture, an Italian restaurant called the Ponte that he’s opening with Los Angeles restaurateur Stephane Bombet on Beverly Boulevard, just blocks from the Beverly Center.

The restaurant is named for the term “pontes,” or what the Italian immigrants from Pontelandolfo called themselves when they settled in Waterbury, Conn., where Conant grew up. “It means ‘he’s one of us,’” said Conant during a phone call. “It kind of brings me back to that Italian American experience to a certain extent, but mostly to that sense of hospitality, that you really want to be around the table.”