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Showing results for tags 'House-Made Charcuterie'.
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per Tagliata website. I was drawn in by the squid ink campanelle - with peekytoe crab, sea urchin cream sauce, chili, basil, & breadcrumbs. The pasta was wonderful, and so was the crab meat. The cream sauce had no discernible sea urchin flavor though 😥 The bolognese was also an excellent pasta dish. I would say their small selection of pastas are equal if not better than Cinghiale. The chicken parm was decent.
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- Harbor East
- Italian
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Much has been written about Bestia, the rustic Italian restaurant in LA's Arts District. It proved a tough, but not impossible, reservation to snag with some planning. After a soul-wrenching drive through LA's Skid Row you arrive at a dead-end street (E. 7th PL) and a sea of hipsters in a mostly industrial setting.. It's all good, but it's not cheap. Among other items we enjoyed the Cavatelli alla Norcina (ricotta dumplings, housemade pork sausage, black truffles, grana padano) and the Spaghetti Rustichella (dungeness crab, citrus, calabrian chili, thai basil, onion seed). We never eat dessert, but were talked into a rhubarb & frangipane crostata with raspberry glaze, and with housemade buttermilk ricotta ice cream on the side. We were glad we did as it was a strong offering and not too sweet. Kinda looks like a faux pizza slice. There was a lot we did not try here, so there is good reason to return.
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- Arts District
- Ori Menashe
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There is a sign for a new restaurant opening in Potomac Village in the old Picasso Grille space called "Bezu." The sign says it will be "French Asian" cuisine. Any one have any information about who is behind this and whether they know what they are doing? How about the chef? Whoever is behind it must be willing to take some risks given the cost to lease space in Potomac Village.
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- Silver Spring
- Modern American
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