Location: 11650 San Vicente Boulevard, Los Angeles, CA 90049. (310) 442-8446
Date: February 13, 2011
Rating: Great, and good value.
Palmeri is one of Brentwood’s vast array of Italian restaurants. It’s one of our favorites though as the food is very good, the prices are extremely reasonable, and the service is very very friendly. Italians in LA fall either have a decent kitchen or they don’t, with only about 25-30% being having any real culinary knack. Palmeri is very solid this way. Everything is tasty and well executed. It’s not the most innovative place in the world, or the best Italian in town, but it serves very good modern Italian at very good prices.
From my cellar. Parker 95. “The profound, dense ruby/purple-colored 1999 Montiano (2,500 cases of 100% Merlot aged in 100% new French oak, and bottled unfined and unfiltered) offers a smorgasbord of aromas, including melted chocolate, espresso, blackberries, cherries, currants, and smoke. Full-bodied, with terrific purity, a multilayered texture, and surprising freshness for a wine of such depth, it can be drunk young, or cellared for 10-15 years. For technicians who care about such things, it has a whopping 37 grams per liter of dry extract.”
Palmeri has very nice bread, including the ever popular homemade grisini.
And best of all, they have this “amuse” (with the bread) of marinara sauce and ricotta baked. With bread, pretty much like pizza.
Barbiatelli, beets, goat cheese, a bit of nuts and fruit.
Carpaccio. Raw “piemontese” beef, thinly sliced, topped with arugula, Parmigiano cheese and mustard. A solid carpaccio, very beefy.
Artichoke soup, vegan.
Penne pomodoro, for our toddler.
Pizza Margherita, tomatoes, mozzarella and basil. With some extra mushrooms thrown in. They do a very nice very crisp Neapolitan pizza. They have a real pizza oven.
Salade Invernale. Endive, baby frisee, radicchio, grapes, gorgonzola dolce, almonds, prosecco vinaigrette.
Mussels and clams in a garlic tomato broth.
Pizza Fornarina. Mozzarella, St. Daniele prosciutto, argugla, parmigiano reggiano and truffle oil. I’m particularly partial to this pizza. The dough is very tasty and thin but chewy. The salad like combo of toppings top notch, and the bit of truffle oil lends a little extra zing.
The owner, Octavio — always extraordinarily warm and welcoming.