As soon as you walk in you are mesmerized by the pastry case and, oh yea, I have to put my name down for a table. On your way to the host an open-view kitchen takes your attention. Finally, after you put your name down you sit at the bar with a martini and chat with the bartender while you wait for your name to be called. The host calls your name. On your way to your table flying dough catches your eye, a pizza maker in the back of the restaurant is tossing dough. No wonder they have such minimalistic design, there's so much action going around you. Here are a few glimpses of my experience.
portabello fries ($9)
diver scallops in proscuitto with beluga lentils and salsa verde ($25)
asparagus with fried egg and parmesan ($9)
trenne with braised ribeye and black kale ($15)
hanger steak with black truffle sauce ($18)
chocolate souffle ($14)
assorted macarons and eclair
The food was at a higher caliber than other Italian restaurants that I have visited. Possibly the atmosphere played a role, but none the less the food was definitely superb. The famous fries made of portabello mushrooms attract people from out of state. The dehydrating technique that they put into the trenne pasta dish gives it a perfect crunch. The diver scallops were crispy on the outside and moist and tender inside. The hanger steak was well seasoned and tender. The vegetables on top of the steak were so fresh. Lastly, the sweets... a perfect ending a wonderful meal. The server elaborately drizzled our creme anglaise into the souffle. It was so light and rich at the same time. A solo espresso with the souffle was enjoyed.
I enjoyed my experience so much that I wanted to savor it when I got home so I bought a box of macarons. Special thanks to my friend Chef Kenneth for the sweets.
700 South Grand Avenue Los Angeles, CA 90017
no reservations taken