Tag Archives: casual

Gjelina

I was in no rush to dine at Gjelina (pronounced “jelina”) when it opened last summer, adding it to my lengthy list of “places to eat”.

To be honest, I just didn’t care about ANOTHER pizzeria opening, so I pretty much just forgot about it. Then I read Patrick Kuh’s review in Los Angeles Magazine (Feb 2009 issue).

Gruyere Arugula Pizza, MyLastBite.comKuh wrote:
The cooking of Travis Lett is the main draw… only 30 years old, he has developed a remarkably sustained culinary style…

That sparked my interest a little because I love supporting our local up-and-coming chefs.

Then I read: 
Back when he was starting out, Lett had an epiphany while eating a meal at Mario Batali’s breakout restaurant, Babbo, shortly after it opened in Greenwich Village. “It wasn’t one thing they did. It was how they did everything,” he recalls of the food’s exacting forthrightness.

With Mario Batali, MyLastBite.comOne of my best dining experiences ever was at BABBO restaurant in New York. Peter and I had dinner there in October 2005, and we still talk about the amazing Bucatini all’Amatriciana. To this day, we’ve never tasted a better pasta dish and Mario Batali is a culinary king in our home. I’ve learned so much about Italian cooking AND culture from his old series, “Molto Mario” and it’s a shame he doesn’t “teach” on television anymore. If Gjelina’s chef was pulling inspiration from BABBO and Batali, then it could only mean good things for the restaurant.

Patrick Kuh ended his review with the following:
Certain restaurant openings are cautious, some careless, and some overproduced. Then there are those that sing. Gjelina is one of them. It has the snap of originality, a little strut. It knows it’s good. It captures a neighborhood.

At this point I opened my “places to eat” list and moved Gjelina up near the top. When our friends Kevin and Tamara (both oenophiles) wanted to meet for brunch in Venice recently, of course it had to be at Gjelina. They brought along a gorgeous bottle of Williams Selyem 2005 Chardonnay, which was a refreshing and crisp companion to our delicious brunch of pizzas, salads and sides.

Niman Ranch Bacon, MyLastBite.com
Niman Ranch Bacon $5. Is there any better way to start off a brunch?

Spinach Salad, MyLastBite.com
Heirloom Spinach Salad with Tomato, Olive, Feta, Pinenuts and Croutons $9. This was devoured within minutes of hitting our table. The large crouton pieces were a terrific crunch mixed with the super fresh vegetables. 

Guanciale Pizza, MyLastBite.com
Guanciale Pizza with Crushed Olive, Fresno Chili, Buffalo Mozzarella & Rosemary, $15
I LOVE guanciale, it’s my favorite type of bacon (the pig’s jowel) which is extra fatty. Notice how THIN the pizza crust is in the upper left of the photo. All the flavors were baked into (and almost through) the crust. I love thin-crust pizza so this wafer-thin heater was my kind of pie (or maybe I should say “cracker bread”!).

Chickpeas & Truffle Potatoes, MyLastBite.com
Two more sides we enjoyed:
Chickpea Stew with Greens, Cous Cous, Spiced Yogurt and Harissa, $12. It was more like a belly-warming soup than a stew and I found myself craving it when I had a cold last week.
Crispy Fingerling Potatoes with Truffle Oil, Herbs and Parmesan, $5. Perfectly crispy on the outside with just a hint of truffle oil.

Gruyere Arugula Pizza, MyLastBite.com
Gruyere, Arugula Pizza topped with Caramelized Onion, Fromage Blanc Pizza and Sunny Eggs, $18. This pizza came after the Guanicale, and we all decided that this one was our favorite. Again, the toppings were almost baked through the thin crust and the runny eggs on top added a creamy-like richness.

View from our table, MyLastBite.com
In the relaxing, sunny back patio area, the view from my seat.

Butterscotch Pot de Creme, MyLastBite.com
Butterscotch pot de creme. Very similar to Mozza’s Butterscotch Budino, (except you don’t get the rosemary cookie here). Gjelina’s version was rich enough that we were happy sharing one together.

Blackberry Crisp, MyLastBite.com
Blackberry and Cornmeal Crisp. I only had one bite (too full!) but my husband said he loved the tartness and crunch.

Beautiful Fixture & Wall, MyLastBite.com
I loved the decor, especially the chocolate brown wall, with what looked like “tooled leather” engravings. The light fixtures were also fun and funky throughout.

Gjelina, MyLastBite.com
From top left: Lighting above bar, Back patio, Vintage glass, Wine bottle chandelier.

I can’t wait to go back!

The L.A. Times writes: Though they’re only a small part of the menu, the pizzas at Gjelina in Venice keep getting better. Six months in, chef-owner Travis Lett has his pizza mojo down. His pies have a graceful aesthetic, beautiful to look at, even better to eat, and farmers market all the way. Like the seductive vegetable dishes here from the wood-burning oven, the eight pizzas on offer shift with the seasons. A pie blanketed in Fontina cheese and bitter greens accented with bacon lardons or one that melds Taleggio cheese with dusky wild mushrooms and pea shoots may give way to a pizza topped with sweet porky guanciale, crushed olives and bufala mozzarella. The crust is very thin, very crisp. Pizza is such a popular item, though, you may have to wait for yours: The oven is only big enough to cook four pies at a time.  Full Article Here

Gjelina
1429 Abbot Kinney Blvd
Venice, CA 90291
(310) 450-1429
(no website as of this writing) 
Dining Date: 3/7/09 

Mentioned Above:

LA Magazine Gjelina Review by Patrick Kuh

BABBO

Mario Batali

Molto Mario

Williams Selyem Chardonnay

Niman Ranch

Gjelina on Urbanspoon

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Riva Restaurant

On those very rare occasions when Peter and I have pizza delivered, we either argue over the type of crust to get, or simply order separate pizzas. Peter likes classic “hand-tossed” crust and I prefer a thin crust because it’s less filling, and I admit…. I just care more about the toppings.

When Pizzeria Mozza opened a couple of years ago, we finally found that one pizza that we could agree on and actually enjoy together. Nancy Silverton’s pizza crusts are thick enough on the outside for Peter, yet thin enough on the inside so I don’t feel overwhelmed by dough.

We first went to Pizzeria Mozza on Christmas Eve in 2006, and have tried every pizza on the menu since then. Mozza’s “Gorgonzola, Fingerling Potato and Rosemary” is the one we return to again and again. It’s a real shame they don’t deliver.

Riva, MyLastBite.comLast friday we were invited to dinner by Peter’s friends, Barbara and John. They were in town, from Seattle, looking at colleges with their two teenage kids, Corey and Claire. Peter asked me to make a dinner reservation in Santa Monica (near their hotel) so I decided on Riva restaurant. We hadn’t been to Jason Travi’s Italian eatery yet, so after I made the reservation I started researching the menu online.

The L.A. Times noted that Riva’s menu “plays off the cuisine of the Italian Riviera” and serves delicious crudo (Italian style “sashimi”). I was surprised to read that they don’t serve pasta, but Riva does specialize in pizza. I found several good reviews about the pork lovers pizza called “Molto Maiale”, but it’s when I started reading about the “Patate Semplice” pizza that I began feeling well…. a little guilty. It’s made with potato, rosemary, fontina and sea salt, which sounded very similar to our favorite pizza at Mozza. Should we even try Riva’s potato pizza, or would it be like cheating on Nancy? It took almost fifteen years of “crust fighting” to find a pizza that my husband I both love, so maybe it was best not to test fate by bringing in a new player.

I know what you’re thinking. “It’s JUST PIZZA… GET OVER IT”.

Well, we did… and both of us absolutely loved the Riva potato pizza. To me, the crust seemed a little lighter than Mozza’s version, and the topping was almost custard-like underneath the potato. It was velvety rich and so cheesy that I had to eat it with a fork.

The other pizza we ordered was (of course) the “Molto Maiale” which was topped with sausage, meatballs, pancetta and bacon. After a few bites, we were all in pig heaven.

The L.A. times said it best: “While Pizzeria Mozza still rules, Riva is closing in, and here at least you can get a reservation”.

What we ate:

Riva, MyLastBite.comPatate Semplice Pizza (potato, rosemary, fontina, sea salt) $14

Riva, MyLastBite.com
Molto Maile Pizza (Sausage, Bacon, Meatballs, Pancetta, Caramelized Onion, Tomato) $17

Riva, MyLastBite.com
Molto Maile Pizza (Sausage, Bacon, Meatballs, Panceetta, Caramelized Onion, Tomato) $17

Riva, MyLastBite.com
 Crudo: DELICIOUS cured belly of ocean trout with house made mustard. $9

Riva, MyLastBite.com
Chef Jason Travi

Riva, MyLastBite.com
Chef at the pizza oven

Pastry Chef Miho Travi is a dessert goddess…

Riva, MyLastBite.com
Torta Della Nonna (grandma’s cake) served with roasted pears, caramel ice cream $10

Riva, MyLastBite.com
Ricotta Fritters served with catalan cream foam $9

Riva, MyLastBite.com
Sorbetti e Gelati Trio $8

More photos on Flickr

Riva Restaurant
312 Wilshire Blvd.
Santa Monica
(310) 451-7482
RivaRestaurantLA.com

Dining date: 3/6/09
Thanks Barbara and John, for a wonderful dinner at Riva!

Mentioned Above:
L.A. Times Review of Riva

Pizzeria Mozza

Nancy Silverton

At Mozza
Riva on Urbanspoon

12 Comments

Filed under Eating Out