Masa at Echo Park
1800 W Sunset Blvd
Los Angeles, CA 90026
(213) 989-1558
When you've stood in line for over an hour and finally admit to yourself that you're not gonna get inside to see the Kooks, turn around and trudge to Masa on the corner. Delicacheena was denied entry to the Echo, but at least we could enjoy a late dinner in a friendly setting.
The regular tables were taken, but Delicacheena was happy to sit back in the "living room" area. We started with the compressed manchego salad--refreshing, sweet, crunchy. The pasta fresca a la Siciliana--penne, basil, tomatoes, mushrooms and pine nuts--and the Masa penne--mushroom pasta and sun-dried tomato pesto with cream--were fresh, flavorful and hearty. A chat with our waiter and a glass of Blackstone Pinot Noir also helped to erase the indignity of loitering on the sidewalk.
We ended the night with the ultimate comfort food chocolate croissant bread pudding. . . and felt better that we weren't like our fellow diners who had been in line since 3 in the afternoon and still didn't make it inside.
Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Friday, February 29, 2008
Saturday, February 9, 2008
side dish: Osteria Mozza
Osteria Mozza
6602 Melrose Avenue
Los Angeles, CA 90038
(323)297-0100
Believe all the hype--the Osteria has amazing food.
Delicacheena had its Christmas dinner there in January. (What? You think we only procrastinate when it comes to blogging?) Each dish had layers of flavors and textures. The wait staff needed to back off a bit--yes, we are going to eat each and every bite so don't clear our plates yet. They were friendly and helpful, if a bit too eager to move things along.
We started with crispy pigs trotter with cicoria and mustard. We fell in love with burricotti with braised artichokes, pine nuts, currants and mint pesto. How many incarnations of mozzarella are there? The Osteria can introduce you to all of them.
The francobolli di brasato with thyme was perfectly cooked ravioli-type pasta pockets of braised beef. The same beef without pasta was served as brasato with polenta & horseradish gremolata. BP enjoyed the grilled quail wrapped in pancetta with radicchio and sage honey.
The standout desserts were rosemary olive oil cakes with olive oil gelato and rosemary brittle. It took us back to Arles where we enjoyed olive oil gelato cones. That sprinkling of sea salt does wonders as it does for the budino offered next door at the pizzeria. The torta della nonna, with more honey for BP to enjoy and pine nuts, was a wonderfully warm and light cheesecake in a tart crust.
6602 Melrose Avenue
Los Angeles, CA 90038
(323)297-0100
Believe all the hype--the Osteria has amazing food.
Delicacheena had its Christmas dinner there in January. (What? You think we only procrastinate when it comes to blogging?) Each dish had layers of flavors and textures. The wait staff needed to back off a bit--yes, we are going to eat each and every bite so don't clear our plates yet. They were friendly and helpful, if a bit too eager to move things along.
We started with crispy pigs trotter with cicoria and mustard. We fell in love with burricotti with braised artichokes, pine nuts, currants and mint pesto. How many incarnations of mozzarella are there? The Osteria can introduce you to all of them.
The francobolli di brasato with thyme was perfectly cooked ravioli-type pasta pockets of braised beef. The same beef without pasta was served as brasato with polenta & horseradish gremolata. BP enjoyed the grilled quail wrapped in pancetta with radicchio and sage honey.
The standout desserts were rosemary olive oil cakes with olive oil gelato and rosemary brittle. It took us back to Arles where we enjoyed olive oil gelato cones. That sprinkling of sea salt does wonders as it does for the budino offered next door at the pizzeria. The torta della nonna, with more honey for BP to enjoy and pine nuts, was a wonderfully warm and light cheesecake in a tart crust.
Wednesday, August 1, 2007
Happy Birthday to Me at Mozza - Buon Appetito!
Mozza Pizzeria
641 North Highland Avenue
Los Angeles, CA 90036
(323) 297-0101
When Nancy Silverton has a new venture. . . you hope you can get a reservation. On Mozza's menu it states, "A TAVOLA NON S'INVECCHIA MAI • AT THE TABLE, ONE NEVER GETS OLD." Delicacheena hopes so because sometimes one gets old waiting for an available table!
We arrived at Mozza (with your best Italian accent, pronounced mote-suh) to find a small space packed with foodies from wall to wall waiting for their next fix.With a 10 PM dinner reservation on a Monday night in April, we were ready to order everything on the menu, but managed to show some restraint and focus once we realized the quicker we order the sooner we would eat. Our waitress was very friendly, extremely helpful and knowledgeable about the menu. Once we were served our bottle of wine (2004 Cerasuolo di Vittoria, Valle dell'Acate), we were promptly served our starter, the salt cod "Montecato" bruschette. This savory appetizer is a can't miss if you're into lightly salted fish with a hint of black olives spread across a piece of crisp and chewy toast. It reminded UE of the Portuguese cod she has missed since last summer.
For our entrees, we each ordered a pizza. JM had the egg, guanciale (a kind of Italian bacon), asparagus, onion and parmigiano. The server informed her that her pizza was not sliced because the sunny side up yolk needed to be broken on top of the pizza before it could be sliced apart. The first bite proved the combination of the egg running over all the ingredients created a mouth watering experience.
Since the salame with wild nettles pizza was sold out (wanted to taste the buggers that were the bane of hiking trips), INK selected the squash blossoms, burrata and tomato pizza. Ever since her 2002 trip, she has associated the blossoms with summer in Italy. The oh-so creamy cheese and savory tomatoes combined well with the blossoms which taste of mild zucchini.
After a very impressive cod appetizer, UE chose the Prosciutto di Parma, rucola, tomato and mozzarella pizza. The crust was airy and the combination of ingredients created a perfectly balanced meal. The pizza was amazingly fresh and light, making it difficult to pause between bites.
Dessert did not disappoint, even though the one that kept floating by was also sold out. The cannoli was layered instead of rolled and was surprisingly light. The gelato sundae was great, but it was difficult to eat the accompanying shortbread with a fork or spoon without making it fly across the table. Butterscotch pudding (budino) is always a must-try for us anywhere. Melt on your tongue goodness with a touch of sea salt, an ever-lovin' dollop of whipped cream and lavender mini cookies on the side! We were spoon fighting over this one.
Growing old at the table? We don't care, as long as it tastes this good.
641 North Highland Avenue
Los Angeles, CA 90036
(323) 297-0101
When Nancy Silverton has a new venture. . . you hope you can get a reservation. On Mozza's menu it states, "A TAVOLA NON S'INVECCHIA MAI • AT THE TABLE, ONE NEVER GETS OLD." Delicacheena hopes so because sometimes one gets old waiting for an available table!
We arrived at Mozza (with your best Italian accent, pronounced mote-suh) to find a small space packed with foodies from wall to wall waiting for their next fix.With a 10 PM dinner reservation on a Monday night in April, we were ready to order everything on the menu, but managed to show some restraint and focus once we realized the quicker we order the sooner we would eat. Our waitress was very friendly, extremely helpful and knowledgeable about the menu. Once we were served our bottle of wine (2004 Cerasuolo di Vittoria, Valle dell'Acate), we were promptly served our starter, the salt cod "Montecato" bruschette. This savory appetizer is a can't miss if you're into lightly salted fish with a hint of black olives spread across a piece of crisp and chewy toast. It reminded UE of the Portuguese cod she has missed since last summer.
For our entrees, we each ordered a pizza. JM had the egg, guanciale (a kind of Italian bacon), asparagus, onion and parmigiano. The server informed her that her pizza was not sliced because the sunny side up yolk needed to be broken on top of the pizza before it could be sliced apart. The first bite proved the combination of the egg running over all the ingredients created a mouth watering experience.
Since the salame with wild nettles pizza was sold out (wanted to taste the buggers that were the bane of hiking trips), INK selected the squash blossoms, burrata and tomato pizza. Ever since her 2002 trip, she has associated the blossoms with summer in Italy. The oh-so creamy cheese and savory tomatoes combined well with the blossoms which taste of mild zucchini.
After a very impressive cod appetizer, UE chose the Prosciutto di Parma, rucola, tomato and mozzarella pizza. The crust was airy and the combination of ingredients created a perfectly balanced meal. The pizza was amazingly fresh and light, making it difficult to pause between bites.
Dessert did not disappoint, even though the one that kept floating by was also sold out. The cannoli was layered instead of rolled and was surprisingly light. The gelato sundae was great, but it was difficult to eat the accompanying shortbread with a fork or spoon without making it fly across the table. Butterscotch pudding (budino) is always a must-try for us anywhere. Melt on your tongue goodness with a touch of sea salt, an ever-lovin' dollop of whipped cream and lavender mini cookies on the side! We were spoon fighting over this one.
Growing old at the table? We don't care, as long as it tastes this good.
Sunday, April 15, 2007
Dearly Departed
Fond memories of:
Norman's--Pig and paella on Friday nights, beautiful setting, friendly waitstaff, mojitos, flambeed banana split prepared tableside consumed in 2 minutes.
Amuse--Little yellow house with Brooke Williamson's market-fresh meals and chocolate mint ice cream sandwich in a skillet. Much more quaint than Beechwood.
Oplaline--Green walls and dessert trios in the ever-changing spot that now houses BLD.
Mago's--Little Hawaiian joint with the tender teriyaki beef on a stick.
Rocco--Luxurious Millionaire's Pasta and refreshing strawberries with balsamic. Luckily the chef is now at old-school Matteo's.
Moustache Cafe in Westwood--Now where are we going to get late-night chocolate/Grand Marnier souffle?
Posh on Pico--Slow, but friendly service. . .tres leches.
Country Market Cafe--Just drove past the place that had great sandwiches and a little gourmet market. Wish it had kept the dinner hours. Pitfire Pizza, a thin-crust place that we ate at downtown, is going to fill the void.
Norman's--Pig and paella on Friday nights, beautiful setting, friendly waitstaff, mojitos, flambeed banana split prepared tableside consumed in 2 minutes.
Amuse--Little yellow house with Brooke Williamson's market-fresh meals and chocolate mint ice cream sandwich in a skillet. Much more quaint than Beechwood.
Oplaline--Green walls and dessert trios in the ever-changing spot that now houses BLD.
Mago's--Little Hawaiian joint with the tender teriyaki beef on a stick.
Rocco--Luxurious Millionaire's Pasta and refreshing strawberries with balsamic. Luckily the chef is now at old-school Matteo's.
Moustache Cafe in Westwood--Now where are we going to get late-night chocolate/Grand Marnier souffle?
Posh on Pico--Slow, but friendly service. . .tres leches.
Country Market Cafe--Just drove past the place that had great sandwiches and a little gourmet market. Wish it had kept the dinner hours. Pitfire Pizza, a thin-crust place that we ate at downtown, is going to fill the void.
Thursday, March 15, 2007
Been There, Ate That
Other places that we've patronized in the past and enjoyed:
Providence--It's a seafood restaurant with mmmm bacon in every course, including dessert.
Violet--Little dishes and reeeaally little glass of milk and cookies as the coda.
Blue Velvet--After an Edward Scissorhands matinee with the mom, a very early glass of wine and well-prepared dinner. Talk about crazy, but works dessert combinations.
Tender Greens--What, no corn?! But these big, fresh salads with choices of protein are great. Cupcakes don't hurt.
Ford's Filling Station--Everyone knows about this other Culver City stop.
Nook--Comfort food, but the communal table stools are uncomfortable.
Jar--Meat and veggies roasted and braised right. Does it really stand for Just Another Restaurant?
Angeli Cafe--Homey Italian food with great bread. It's fun to watch people try to find the door. Wish that chicken pasta was a regular menu item.
Lemon Moon--Great prepared salads like Clementine. Too bad it's only open during lunch on the weekdays. Knew it would be good before it opened when INK saw the Zumex machine in the window while running.
Joan's on Third--Salads, soups, cupcakes, coffee, gelato.
Spoon House--Spicy Japanese spaghetti with soft French bread.
Zax--We'll alway remember you as our favorite restaurant. . .
Providence--It's a seafood restaurant with mmmm bacon in every course, including dessert.
Violet--Little dishes and reeeaally little glass of milk and cookies as the coda.
Blue Velvet--After an Edward Scissorhands matinee with the mom, a very early glass of wine and well-prepared dinner. Talk about crazy, but works dessert combinations.
Tender Greens--What, no corn?! But these big, fresh salads with choices of protein are great. Cupcakes don't hurt.
Ford's Filling Station--Everyone knows about this other Culver City stop.
Nook--Comfort food, but the communal table stools are uncomfortable.
Jar--Meat and veggies roasted and braised right. Does it really stand for Just Another Restaurant?
Angeli Cafe--Homey Italian food with great bread. It's fun to watch people try to find the door. Wish that chicken pasta was a regular menu item.
Lemon Moon--Great prepared salads like Clementine. Too bad it's only open during lunch on the weekdays. Knew it would be good before it opened when INK saw the Zumex machine in the window while running.
Joan's on Third--Salads, soups, cupcakes, coffee, gelato.
Spoon House--Spicy Japanese spaghetti with soft French bread.
Zax--We'll alway remember you as our favorite restaurant. . .
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