Location: 8801 Washington Blvd, Culver City, CA 90232. (424) 570-4444
Date: November 10, 2021 and June 10, 2022
Cuisine: Italian Wood-fire grill
Rating: Tasty, hearty
Etta is a new “transplant” from Chicago bringing a sort of modern Italian American wood-fire grill thing to LA.
It’s located adjacent to the Shay boutique hotel in Culver City.
The interior is large and attractive with a lively bar scene.
On 11/10/22 we brought an all Italian slate of mostly old Baroli, plus this bonus white of mine.
2015 Azienda Agricola Valentini Trebbiano d’Abruzzo. AG 93+. Good bright yellow. The pure, complex nose suggests lime, yellow apple and botanical herbs. Then very precise, intense and penetrating, if still youthfully unevolved, conveying a powerful, three-dimensional impression of extract and a deep, textured, multilayered mouthfeel. The wine closes very long and juicy, with herbal and saline elements that titillate the taste buds. Another outstanding wine from Valentini, who never misses a beat with his Trebbiano d’Abruzzo.
1937 Giacomo Borgogno & Figli Barolo Riserva.
1958 Giacomo Borgogno & Figli Barolo Riserva.
1961 Giacomo Borgogno & Figli Barolo Riserva.
1964 Giacomo Borgogno & Figli Barolo Riserva.
1967 Giacomo Borgogno & Figli Barolo Riserva.
1970 Francesco Rinaldi e Figli Barolo.
1978 Giacomo Borgogno & Figli Barolo Riserva.
The menu in November 2021.
And in June 2022.
Fire- baked focaccia. Ricotta, honey, truffle. Nice and fluffy.
Meatballs. Sunday sauce, fire-wilted kale, herbed yogurt, grilled bread. A bit of heat.
Roasted eggplant. Tahini ricotta, buttered hazelnuts, Calabrian chie, herb salad. Pretty darn spicy actually.
Bubbling shrimp. Ginger, chiltepin chile, mint.
Rack-roasted oysters. smoked-tomato butter, lovage, lemon.
Grilled pork jowl. Smashed cucumbers, peanuts, herb salad.
Little Gem Salad. Avocado, cucumbers, creme fraiche vinaigrette. Nice textures.
Wild Mushroom Pizza. Goat cheese, black truffle raclette. Excellent except for the truffle oil.
Fire Pizza. Sausage, giardiniera, chile de arbol. Spicy sausage basically.
Cacio e pepe agnolotti. Pecorino, black pepper.
Lumache. Sun gold pomodoro, basil, olive oil.
Casarecce bolognese. Parmesan fondue.
Spaghettone. Uni, lemon, black pepper.
Orecchiette. Crispy sausage, cavolo nero, tomato jus, fennel pollon. Lots of hearty flavor. Some spice.
Cacio e pepe. Mafaldine, pecorino, black pepper. Lovely, nice emulsion.
Brussels sprouts. Honey dijon vinaigrette, crispy bacon, dill yogurt, herbs.
Market haricot vrt. Grilled romano beans, sweet peppers, lemon vinaigrette, purslane.
40oz bone-in hearth-roasted short rib. This is the fixings tower.
Pickles, sauces, and more herbs.
The actual meat. 40oz bone-in hearth-roasted short rib. You made your own pita/taco like things out of this. delicious.
Dry-aged whole branzino. Brown butter, capers, parsley, lemon.
Spinalis. Last of the season tomatoes, wild arugula, parmesan & date vinegar.
Hanger steak. Tamarind glazed bok choy, pepita butter, charred cipollini, crispy buckwheat. Nice steak.
Dessert menus from the two days.
Mint chip semifreddo. Devil’s food cake, creme de menthe, chocolate sorbet.
Chocolate ice cream. Caramel, brownies.
Strawberry ice cream. Olive oil, sea salt.
Double Chocolate Mousse. Feuilletine crunch, dark chocolate cremeux, banana sherbert, oreo crumbs.
Etta was good. Hearty and perhaps just as much American as it is Italian — maybe more than 50% — but it is pretty tasty. The space is large, loud, and attractive. Service was pretty good. Very friendly for sure, although I had to go “grab” some glasses because I’m impatient.
Our wines on this Barolo night (the second visit was more casual) were really awesome. Old Borgogno rocks!
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