Venice, Los Angeles · restaurant
A charming yellow cottage off Main Street with prices that suggest you’re celebrating something (even if it’s just surviving 405 traffic). Here, the candlelight, wine barrels, and hand-rolled pasta do all the talking. Expect beet tagliolini with quail ragu, dry-aged striploin, and duck breast that tastes like it slow-danced through smoke. It’s polished but never stiff, a Venice go-to when you want to impress without showing off.
Thinly sliced prosciutto, creamy burrata, olive oil.
Seared duck breast with seasonal fruit glaze.
Squid ink linguini with seafood. Dark, briny, rich.
House-made beet pasta with marsala quail ragu and melted taleggio.
Chocolate pasta with wild boar ragu. Sounds odd but works phenominally