What else would you order on the West Side except pasta with a taste of the sea? Don’t miss the mafaldine pasta (made in house) with Alaskan red king crab, miso, brown butter, mascarpone, lemon and parsley. Multiple-time James Beard Award–nominated chef Casey Lane has a novel concept at this restaurant inside the Kimpton hotel in West Hollywood. It’s a trattoria inspired by coastal Mediterranean cooking, including southern French and North African influences.
The Factory Kitchen
Straightforward and satisfying Italian American fare is the specialty at Sunday Gravy. This brother-and-sister operation prepares the genre’s greatest hits like cheesy garlic bread, bread pudding topped with Nancy Silverton’s gelato, and a hearty bolognese made with locally prepared pasta for lunch and dinner. Ètra, the Cal-Italian restaurant in Melrose Hill by chef Evan Algorri, features six kinds of pasta on the menu. Chef Matt Molina’s Hippo in Highland Park continues to draw crowds hungry for a California take on handmade pasta, large-format proteins, and plenty of cocktails.
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For almost 20 years, this classic Italian restaurant has provided authentically prepared food in a fine-dining atmosphere to the city’s movers and shakers. The fruta di mare risotto (in its iteration shown here, tagliatelle) has cuttlefish, lobster, calamari, shrimp, mussels and clams, and is like a vacay on the Ligurian coast, except in a bowl. Cacio e pepe—that’s cheese and pepper—is the kind of simple Italian dish that’s easy to do…and so easy to do poorly. But this classic Italian fancy-night-out spot delivers the dish like a sophisticated version of mac ’n’ cheese, with house-made bavette pasta that’s like spaghetti but with a little curve to better hold all that cheese. Los Angeles is chock-full of great places for pasta, which is ironic considering its reputation as a carb-fearing town.
Specials
With just three tables and a counter at this tiny Redondo Beach pasta spot, the emphasis is more on the food than the ambience (and the thriving takeout business, of course). You choose a sauce (yum, minty pesto) and the pasta you want with it (how about fusilli, so the ridges catch lots of tasty sauce?) and enjoy. You can also get the ingredients out of the deli case and prep at home, in case you want your family to think you spent hours on dinner. Sometimes there’s the underrated dish that the chef tells you to get, and you fall in love. Here, it’s the busiati, with black chickpeas from Altomonte, mussels from PEI, minutina, tomatoes and white wine. Slow-simmered Bolognese is the order here, with hand-rolled tagliatelle and a bit of shaved Parm sharing space with pork, beef and a not-overpowering binder of tomato sauce.
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We ask that you provide us with 4-6 weeks advance notice for planning purposes. This Valley supper club is co-owned by a Grammy-winning sound engineer who has put as much effort into the perfect room acoustics (and upcoming live performances) as he has the menu. Which sounds terrific, starting with the pumpkin risotto with pork belly and honey-poached cranberries. The Pasta House Co. recently opened its 17th metro area location in the Greentree Center, at the corner of Manchester and Woodlawn Avenue in Kirkwood, in the former Pi Pizzeria + ¡Rico! The Pasta House Co. will make every effort to prevent cross contamination of gluten-free menu items however, we cannot guarantee that none has occurred.
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Pasta preparations include spaghetti topped with a generous dollop of burrata and golden slabs of Santa Barbara sea urchin, as well as linguini bathed in sweet corn carbonara. It’s been a decade since the Factory Kitchen opened its doors and wowed diners with its magnificent mandilli di seta, handkerchief pasta in a basil-almond pesto. Swing into the Arts District stalwart for the signature dish, along with pillowy plates of gnocchi ladled with veal sugo and tangles of tagliatelle served with a braised venison ragu. Angelini Osteria is a Beverly Boulevard legend thanks to chef Gino Angelini and his incredible pasta-making skills. From the restaurant’s signature lemon cream pasta to ones made with sea urchin — this is a true pasta haven. The 4,500-square-foot building includes a 160-seat dining room, a 50-person patio (slated to open soon), and a 20-seat U-shaped bar anchored by a quartet of TVs.
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We’re innovating crazy-creative iterations of traditional meals (e.g., the sauce is inside the pasta). (Can pasta from a food truck be any good? Um, see the line of hungry devotees.) Los Angeles is carbo-loading with next-level Italian food from the beach to the Valley, and here’s what to order. T’s soup inside pasta—tortellini en brodo—and it’s one of the signature dishes at this minimalist, glass-fronted restaurant in Silverlake. Chef Zach Pollack spent time working and eating in each of Italy’s 20 regions, and it shows in this menu, which ranges from small plates to large-format dishes and includes pastas served with crab and duck sausage. Making pasta fresh every day, this Santa Monica restaurant has a creative menu inspired by the fresh ingredients at the nearby farmers market.
The restaurant is open seven days a week, from 11 a.m.–10 p.m. That's “two hours later than the other locations,” notes Bastar. The bar and patio gives us the opportunity to experiment with a late-night menu, especially since we’ll be broadcasting all of the sporting events, early and late, including CITY SC.
Specialty Pizzas
The patio is especially fetching this time of year, and so is the corn-stuffed agnolotti — get it if it’s on the menu. Nab a table at Union for a taste of chef Christopher Keyser’s cooking. Get the bigoli neri alla bottarga, a black squid ink pasta with cherry tomatoes, shrimp and bottarga. Whether they’re in the mood to hop behind the stove or just simply reheat, Pasta Sisters has noodle lovers covered. Freshly made spaghetti, tagliatelle, pappardelle, and lasagna sheets are available for sale, along with composed dishes like pasta with bottarga and pasta with porcini mushrooms. This former pop-up, which ran for several years as a lunch residency at Downtown’s Mignon, landed a brick-and-mortar location with generous outdoor seating in West Adams in 2021.
The half-dozen or so varieties change with the season and the chef’s whims. The delicate rabbit-filled parcels (plin dell’ alta langa) are not to be missed, along with the classic pappardelle with beef cheek and veal tongue ragu. Snag a seat along the open kitchen for a front-row view of all the magic. While the pizzas and starters are done right, it’s the mother pastas like amatriciana, carbonara, and cacio e pepe that deserve diners’ full attention. Beyond the in-house dining experience, we have developed programs and implemented philanthropic values into our culture, which are focused on the family unit. Whether it’s hosting a fundraiser or donating to our Caring & Sharing Program, our dedication to the family is rooted in all of our actions.
Spina brings plenty of pasta by chef Pablo Cruz to Atwater Village using noodles from Mani In Pasta, a wholesale handmade Italian pasta company founded by one of the restaurant’s partners. The half-dozen primi include classics like cacio e pepe and ricotta-stuffed ravioli with butter and sage, along with pricier items like the lobster linguine in tomato sauce. The tonnarelli al tartufo e salsiccia rings in at nearly $40, but with fresh truffles and a sausage tomato sauce, it might just be worth it. This food truck shows up at various locations, from the West Side to the NoHo Arts District, proferring its handmade pastas to the lunchtime crowd. As a child in Northern Italy, the chef used to help her mom make gnocchi. Order it topped with your choice of sauces, such as the pesto alla Genovese, made with pine nuts, fresh basil, Pecorino Romano, Parmigiano-Reggiano, and lots of oil and garlic.
And be sure to order the eggplant as an appetizer; it will sway even the non-eggplant enthusiasts at your table. The Pasta House Co. has been a St. Louis tradition for more than four decades! This tradition turns into a memorable experience when you choose The Pasta House Co. Catering team for your wedding catering, rehearsal dinner, business lunch, special occasion or family gathering.
Restaurants across the Southland are serving silky strands rooted in Italian tradition and fusing them with chefs’ culinary sensibilities and California’s pristine seasonal produce — it’s a winning Cal-Ital formula. Here now are 17 restaurants to dive into a stellar plate of noodles in Los Angeles. Corporate catering was always a strength, and family meal deals became popular during the pandemic. Seven options are still available and include pasta, T-ravs, house salad, and bread for a family of four. The restaurant also offers gluten-free pasta, entrées, and pizza.
After 46 years on Delmar, The Pasta House Co. is moving its flagship location to Ladue - Feast Magazine
After 46 years on Delmar, The Pasta House Co. is moving its flagship location to Ladue.
Posted: Mon, 30 Nov 2020 08:00:00 GMT [source]
The menu features five different kinds of pasta including classic spaghetti and meatballs, a delightful tagliatelle vongole with plenty of clams and parsley, and a luscious bucatini al limoni. Tack on a chilled seafood salad and a crisp-cold martini for a standout evening. The menu is the same as other locations, with both pickup and curbside delivery available. The Pasta House Co. has long been known for its affordable pasta dishes (more than 20 at last count), its signature house salad, T-ravs, St. Louis–style pizza, and the “hot, cheesy garlic bread,” a customer favorite. However, you’ll need to make an exception for white truffle season, when the tagliatelle al tartufo bianco d’Alba is worth the surcharge for its funky, rarefied aroma and taste.
The ceiling fans and hoop chandeliers are gone, replaced by contemporary black-and-gold ribbon lights. The overall effect is a pleasant, uncluttered, straightforward dining room, with some Italian poster art and nods to St. Louis. For years, The Pasta House Co. has been celebrating birthdays, anniversaries and other special occasions with your family. Whenever possible The Pasta House Co. is happy to help non-profit groups and their fundraising efforts in communities surrounding our restaurants. Because we are located in over 25 communities, many requests are received each week.
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