Restaurant: Locanda Veneta [1, 2, 3, 4]
Location: 8638 W 3rd St, Los Angeles, CA 90048. (310) 274-1893
Date: April 13, 2023
Cuisine: Italian
Rating: fun night w/ retro 90s Italian
I’m not historically a big fan of Locanda Veneta. It’s okay, and the owner is super nice, and execution on the food quite good, but the meal is always the same (maybe that’s Yarom’s ordering) and it’s very 90’s. I like a more modern style of Italian, frankly. This feels similar to Toscana or other good but slightly dated places. And we always end up eating steak — which just doesn’t feel that Italian — although actually it is in Tuscany — but I hate that kind of steak.
Anyway, last fall I decided after many years of rejection to try it out again — and somehow I got roped into AGAIN this spring.
The location is Los Angeles classic, Locanda Veneta, a Beverly Hills Italian with several decades of history. Above, Chef Andre in the kitchen.
A too narrow shot of the frontage.
Champ.
I need to spend more time getting shots of the interior. This one is crappy. And the people at the “other” table complained about being photoed (which they really weren’t) and so have taken on a demonic aspect.
Just a few Gayas!
Tonight’s menu.
Bread.
A “pesto” of parsley, olive oil, lemon juice etc. I ate it plain.
Bonus white I brought.
Insalata di Cariofi. Finely chopped baby purple artichoke with chopped arugula and mixed baby green in a house vinaigrette, topped with shaved “imported” Parmigiano. Fine salad, although not exactly Gaja compatible so we had my Trebbiano.
Champ.
“Beluga” Sturgeon Caviar (1lb.) Sturgeon Roe (Imported Real Fine Black Caviar) served with Fresh Made Blini, Chopped Egg Yolks, Spanish Red Onion and Crème Fraiche. This wasn’t exactly Gaja compatible either! The caviar itself is middling, but it’s very tasty with the Crème Fraiche.
Carpaccio di Antilope. Very thin slices of marinated “Nilgai” Texas Antelope served with arugula in a lemon vinaigrette. The less carby option.
Risotto al Tartufo Nero. “Carnaroli” rice simmered with a shaved Tuscan Fresh Black Summer Truffles. This was good tonight. The risotto wasn’t quite creamy/buttery enough, but the truffles were great — and smelled great.
Gnocchi Bianchi e Neri d’Aragosta. Homemade black & white gnocchi sauteed with Fresh Lobster Meat and our Famour Lobster Sauce. Really a very lovely pasta. Gnocchi were soft and the sauce was perfect. However, it had these (proper) seafood notes that were totally a clash with the Gaja.
“Tomahawk” di Manzo. USDA Prime Beef Tomahawk charbroiled to perfection, rubbed with Kosher Sea Salt, Black Pepper and our Secret Fresh Spices. They served us three of these, cooked at different levels. This was more on the medium side. One was very rare. It’s a solid steak, but perhaps underseasoned, and it was cooked on gas and missing that charcoal taste.
Roasted Rosemary Garlic New Potatoes. These were as good as roast potatoes get, really tasty.
Garlic Green Beans. Overcooked and a touch mushy, but they tasted amazing because of all the garlic.
Roasted Carrots. Overcooked and a touch mushy.
Panna Cotta. Italian vanilla custard served on a strawberry coulis. Lovely and soft.
Flourless chocolate cake. Pretty much what you’d expect.
Cheesecake with berry sauce.
Cannoli and Baklava’s Evil American Lovechild — made by me for @sweetmilkgelato — Base crafted from Galbani Whole Milk Ricotta and Sicilian Toasted Noto Romano Almond Paste with a touch of the sugar subbed out for Sicilian Honey. Mixed in is Malibu Honey, California Pistachios, and house-made Gluten Free Honey Graham Crackers (almond flour and so good you can’t tell them from the wheat flour version)! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #ricotta #almond #RicottaCheese #cheese #Sicily #honey #GrahamCracker #pistachio
Overall, a super fun evening. Food is a bit dated, like a throwback to 1998, but the place is very fun and cozy and the wines rocked. Problem is (as it often is) that we really needed either a menu crafted for all Niebbiolo instead of the same same menu or a split of half whites and half reds. All that Gaja was smashed into two courses and a lot went to waste. We even had the “dessert gayas.”
Our chef is super nice and a great host.
The kitchen.