Tag Archives: truffles

Deeply Madly Marché

Marché Restaurant Sunday Supper [Visit 6]

When Peter and I fall in love with a restaurant, we fall MADLY. Especially so, when it’s just a few minutes away from our home in Studio City. Although we tried to show some restraint in the past few weeks, we have NOT been able to stay away from our (now favorite) neighborhood spot.

During our New Year’s Eve dinner at Marché (link below), Chef Gary Menes told us about his upcoming “Sunday Suppers”. Instead of the regular tasting menu (which we LOVE because we share multiple plates), there would be a 4-Course Prix Fixe dinner for only $30.

When we learned (on yet another visit) that Marché server Ashton Sullivan would be the evening’s entertainment, we decided to make this first “Marché Sunday Supper” a good old fashioned party.

It’s not a real party without my nephews (big brothers to the twins), so Camron and Cody (along with their girlfriends) drove out from Glendora in the pouring rain. Friends Emrah & Silma trekked into the valley from over the hill, and although Lisa & Dave could have easily walked the few blocks to the restaurant, the streets were just too wet for a casual Sunday stroll.

The atmosphere is so cozy at Marché, especially on a cold and rainy night. Our table of ten hunkered down for a few hours of great food, drinks, soothing guitar by Ashton and of course lots of laughs. As Lisa (@DailyWine) tweeted the next morning: “You’re doing something right when place is packed on a Sun in LA in the rain”. So true.

Sunday Supper #1 [visit 6]:

Marché Restaurant visit 6
1st Course: Romey Lettuce, Goat Cheese, Apples, Cider Vinaigrette.
2nd Course: Soup – Okinawa Sweet Potatoes, Leeks, Truffle Scented Creme Fraiche.
3rd Course: Beouf Bourguignon (cooked sous vide for 36 hours at 60 degrees celsius), Pomme Puree.
4th Course: Creme Caramel, Coconut Butter Cookies.

Marché Restaurant visit 6
3rd course option (instead of the beouf bourguignon) was Blue Hubbard Squash, Wheat Berries, Smoked Pearl Onions, Sauce Soubise.

Marché Restaurant visit 6
Cody (my nephew) & his girlfriend Jade, Camron (my nephew) & his girlfriend Jennee at the first ever Sunday Supper at Marché Restaurant

Marché Restaurant visit 6
Peter having a laugh with Chef Menes

Marché Restaurant visit 6
Music by Ashton Sullivan
Marché Restaurant visit 6
With our good friends Emrah and Simla

Sunday Supper: $30
Quartino of Wine $5
Dining Date: 1/17/10 with Peter, Cody, Jade, Camron, Jennee, Lisa & Dave, Simla & Emrah.
Mentioned above:

Marché [Visit 5]
Marché Restaurant visit 5
Pig Candy: Applewood Smoked Bacon, Brown Sugar, Spices

Marché Restaurant visit 5
Veal Tongue Pastrami, Horseradish Creme Fraiche

Marché Restaurant visit 5
Jambon, Butter, Pain Grille

Marché Restaurant visit 5
Local Yellow Tail, Honshimegi Mushrooms, Sugar Peas, Green Garlic

Marché Restaurant visit 5
Healthy Family Farms Chicken, Purple Top Turnips, Chantrelle Mushrooms, Hearts of Romaine

Marché Restaurant visit 5
Prime Beef, Pomme de Terre, Torpedo Onions, Haritcots Verts, Red Wine

Dining Date: 1/08/10 with Peter, Bob, Lisa & Dave

Note: This restaurant is now closed. Please follow Chef Menes on Twitter

Marché
13355 Ventura Blvd.
Sherman Oaks, CA 91423
(818) 784-2915
Website

Update: 3/30/10 Read Jonathan Gold’s Review!

All Marché photos on Flickr

Marché [1 & 2]

Marché [3]

New Year’s Eve at Marché [4]

Marche on Urbanspoon

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A Bossa Nova New Year’s Eve

Bossa Nova music makes me feel giddy and extraordinarily happy. You know that feeling you get from listening to childhood records? A sudden spike of joy deep inside your soul?

Dancing with my big sister Janet, OkinawaWhen my sister Janet and I were growing up in Okinawa, our favorite records were the ones we weren’t allowed to play. Dutifully, we listened to Disney records that our grandparents mailed from the states, but we most enjoyed sneaking into our dad’s immaculate record collection.

He never found out about our little secret because my big sister was absolutely brilliant (even at seven years old). When we decided on an LP that we wanted to hear, Janet would pull THREE albums partially out of the record shelf. The one we wanted to hear was in the middle, the two others on each side were place holders (so she knew where to return the treasured vinyl). Big sis never allowed ME to actually TOUCH the records, which was probably a really good idea.

Our very favorite albums back then were Herb Alpert, and the awesome Sergio Mendes & Brasil ’66. We knew all the words to “Mais Que Nada” (still do), and would invite friends over for after-school dancing. To this day, Bossa Nova is always on my party mix. Just try listening to “One Note Samba / Spanish Flea” without dancing or bobbing your head.

When Peter and I first met fifteen years ago, we bonded over discussions of Bossa Nova music. Two years later on our wedding day, I walked down the aisle to Astrud Gilberto’s “Summer Samba (So Nice)”. If you don’t know the song, the lyrics begin with:

“Someone to hold me tight, that would be very nice
Someone to love me right, that would be very nice

Someone to understand each little dream in me
Someone to take my hand and be a team with me

So nice… life would be so nice, if one day I’d find
Someone who would take my hand and samba through life with me”

And yes, it’s been SO NICE!

Marché Restaurant, MyLastBiteFor New Year’s Eve, we like to do something low-key. Sometimes we spend it with family, sometimes we cook together at home or go out to a nearby restaurant.

We’ve fallen in love with chef Gary Menes’ cooking at Marche’ recently, and luckily the restaurant is just a few minutes from our house. When I read there would be a live JAZZ band on New Year’s Eve, I don’t know why but I just assumed it would be modern or fusion jazz. Not my favorite, but I figured at least Peter would really enjoy it. Besides Bossa, I’m a big fan of New Orleans jazz (especially Preservation Hall, the legendary band we recently saw at Disney Hall).

We had a 9pm dinner reservation, and I knew the food would be fantastic (this would be our fourth visit) so I wasn’t going to let the jazz in the background bother me. The duo wasn’t playing when we were being seated, and after we settled in and put on our party hats, there it was…. glorious BOSSA NOVA!

Yes, it was an elegantly laid-back, truffle-filled (thank you chef Menes!) food fest of a New Year’s Eve at Marche’, but with our beloved Bossa Nova warming up the crowded yet cozy dining room, it felt more like a party just for two.

My very Last Bites in 2009:

Marché Restaurant, MyLastBite
Winter Black Truffle Risotto. Raviolli: Swiss Chard, Mascarpone, Reggiano, Chestnuts.

Marché Restaurant, MyLastBite
Foie Gras Terrine, Date Compote, Brioche. Romey Lettuce, Baby Beets, Goat Cheese, Pistachios.

Marché Restaurant, MyLastBite
Hokkaido Scallops, Cauliflower, Apple, Gastrique, Vaudouvan Butter.

Marché Restaurant, MyLastBite
Fennel, Orange, Pear, Forbidden Rice.

Marché Restaurant, MyLastBite
Healthy Family Farms Chicken, Peas, Carrots, Tendrils, Grits.

Marché Restaurant, MyLastBite
A5 Grade Australian 100% Wagu eye of RibEye , Pomme Puree, Hearts of Romaine, Bunch Onions, Red Wine

Marché Restaurant, MyLastBite
Calvados Brandy Cheesecake (plus lovely Caramel Apple Millefeuill, Apple Walnut Cake and Brown Sugar Ice Cream!) 

Note: This restaurant is now closed. Please follow Chef Menes on Twitter

 

Marché Restaurant, MyLastBiteMarché
13355 Ventura Blvd.
Sherman Oaks, CA 91423
(818) 784-2915
Website

Dining Date: 12/31/09 [this page is Visit 4]

Photos of all my dinners at Marché

Update: 3/30/10 Read Jonathan Gold’s Review!

Mentioned Above:

Bozza Nova from Wes Smith and Graham Dechter

All Marché photos on Flickr

More Okinawa Photos




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Marché [3]

We can’t seem to stay away from our favorite neighborhood bistro! Another fantastic evening Marché Restaurant:

Marché Restaurant visit 3
Amuse Bouche: Kumamoto Oyster w/ Minuet Sauce

Marché Restaurant visit 3
Pickled Fuyu Persimmon

Marché Restaurant visit 3
Perigord Truffle Risotto

Marché Restaurant visit 3
Coleman lettuce, baby beets, walnuts, goa cheese, herbs

Marché Restaurant visit 3
Arugula, tangerine, pecorino, pistachio, verjus vinaigrette

Marché Restaurant visit 3
Sushi grade big eye tuna, baby broccoli, forbidden rice, scallions, shitake, pea tendrils

Marché Restaurant visit 3
Creme Brulee & Beignet

Note: This restaurant is now closed. Please follow Chef Menes on Twitter

Marché
13355 Ventura Blvd.
Sherman Oaks, CA 91423
(818) 784-2915
Website

Dining Date: 12/26/09

Update: 3/30/10 Read Jonathan Gold’s Review!

Marché [1 & 2]

New Year’s Eve at Marché [4]

Marché [5 & 6]

Photos from previous dinners at Marché

Marche on Urbanspoon

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Petrossian [3 & 4]

Visits #3 and #4 to Petrossian Restaurant, West Hollywood 

12/12/09 Dinner with Peter, Kevin and Sarah:

Petrossian 12/12/09, MyLastBite
Wild mushroom cappuccino, with braised chestnuts and truffles

Petrossian 12/12/09, MyLastBite
Caviar OF COURSE!

Petrossian 12/12/09, MyLastBite
Crispy Shrimp “Papillotte”: Passion fruit, chili ginger sauce

Petrossian 12/12/09, MyLastBite
Beef Short Ribs Raviolo: Wild mushroom, roasted tomatoes, olives

Petrossian 12/12/09, MyLastBite
Braised Pork Belly, Soft Polenta and Caramelized Onion

Petrossian 12/12/09, MyLastBite
2006 Walter Hansel Pinot Noir. One of the lovely bottles of wine that Kevin brought to share at dinner! Petrossian Restaurant 12/12/09

We also shared Napoléon Tartare: Hand sliced steak tartare with layer of caviar

11/30/09 Petrossian Industry Night 2.0

Chef Ben Bailly was kind enough to invite L.A. food bloggers to Petrossian’s “Industry Night”, a special evening just for folks in the food industry (including chefs, servers and bartenders). Low cost drinks included $3 beer, $5 wine, and my favorite, the $7 hibiscus champagne. It was simply a fun evening chatting with friends old and new, and the best part was the selection of FREE delicious appetizers! 

Petrossian Industry Night
Borscht and Gazpacho soup

Petrossian Industry Night
Manager Chris, Chef Ben Bailly. Borscht and Gazpacho soup, Salmon Rillette

Petrossian Industry Night
Bacon-wrapped apricots and dates

Petrossian Industry Night
Butternut Squash Soup with Pecans

Petrossian Industry Night
Sliders were awesome! (Pork Belly Slider with Carmelized Onions not shown)

Petrossian Industry Night
Hibiscus Champagne Cocktail

Petrossian Industry Night
Lisa, myself and Hanh having fun at Industry night!

Petrossian
321 North Robertson Boulevard
(one block north of Beverly Boulevard)
West Hollywood, CA 90048
(310) 271-0576

Website

Coming soon to Petrossian: Caviar Tastings For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar, then enjoy a prix fixe dinner.” more info

Petrossian visits #1 and #2

All Petrossian photos on Flickr

Lisa’s website

Hanh’s website

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Marché [1 & 2]

CONGRATULATIONS to chef Gary Menes for the terrific L.A. Times review of Marché Restaurant (link below).

Peter and I have been eating at the Sherman Oaks location for years, and have happily returned to each new incarnation of the restaurant, formerly known as Max.

A few years ago, there was a daily show I watched regularly on cable called “Recipe TV”. It featured chefs from L.A. (as well as other cities) sharing recipes and cooking in their restaurant kitchens. Some of the chefs I enjoyed most were Dave Myers of Sona, Eric Greenspan (before he opened the Foundry) and Andre Guerrero (chef/owner) of Max restaurant in Sherman Oaks.

Since Max was just up the street, Peter and I got a kick out of ordering dishes that we had seen prepared on the show. The restaurant became our nearby “special occasion” place and we even celebrated New Year’s Eve in the elegant dining room one year.

Then in late 2008, Max restaurant was stripped down into a more casual bistro. At first, we were leery of trying out the new menu, but then fell absolutely in love with the Max Black Angus Burger and chicken liver pate’. That became our favorite comfort meal in the valley, and I would shamelessly dip my crispy fries into the creamy potted chicken liver like it was ketchup! French fries and chicken liver… a match made in heaven.

When I read that Max was being retooled, I figured it was the end of our favorite “old new” spot. Until I learned that the new chef had most recently worked at Palate Food + Wine in Glendale, under the helm of the awesome Octavio Becerra.

I’m happy to say, our first visit to the NEW Marché restaurant did not disappoint. Peter and I are looking forward to seeing (and of course TASTING) what’s next on the menu!

What we shared on our first visit:

Marché Restaurant, MyLastBite.com
Coddled Eggs, Summer Truffles

Marché Restaurant, MyLastBite.com
Scallops

Marché Restaurant, MyLastBite.com
Pork Rillette

Marché Restaurant, MyLastBite.com
Salad with Speck, Piedmontese Beef

Marché Restaurant, MyLastBite.com
Pork Belly with Figs

Marché Restaurant, MyLastBite.com
Apple Charlotte

Above Dining Date: 10/2/09

Below Dining Date: 11/28/09

Marché Restaurant, MyLastBite
Foie Gras Terrine, brioche au maison

Marché Restaurant, MyLastBite
Castelvetrano Olives with orange and pistou. Potted smoked prawns at Marché Restaurant

Marché Restaurant, MyLastBite
Local Calamari, Haricots Verts, Shitake, Meyer Lemon

Marché Restaurant, MyLastBite
Natural Beef, Potato, Red Wine

Photos from all my visits to Marché

Note: This restaurant is now closed. Please follow Chef Menes on Twitter

Marché L.A.
13355 Ventura Blvd.
Sherman Oaks, CA 91423
(818) 784-2915
Website

Mentioned Above:

L.A. Times Marché Review

L.A. Times Article about Max

Dining at Palate Food and Wine

Dining at the former MAX (Angus Burger)

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Domenico Ristorante

Finally, Domenico Ristorante in Silver Lake is open!

I first met the restaurant’s executive chef last December, when I attended a molecular gastronomy class he taught at Sur la Table (at the Grove). Chef Michael Young spoke about his passion for Italian cooking, but the various classes I took from him were mostly about making groovy foams and far-out spherifications. I was really looking forward to trying his authentic, Italian FOOD, not just the modern recipes we made together in class. And finally, five months later, I got my first taste.

Domenico Ristorante, MyLastBite.comAfter making the reservation for Saturday night, I suddenly felt a little nervous. What if, by chance, I didn’t like Chef Young’s cooking? Just because I thought he was a great instructor and could make perfect fruit “caviar”, didn’t automatically mean that he’d be a great chef too.

The motto for my blog is: “If I like it, I share it… If I don’t, I don’t!”. Which means, if I don’t like something I’ve tasted on a restaurant’s menu, then I simply don’t write about that particular dish. Someone once told me that I’m “doing a disservice to the public” if I only write about positive experiences, but that’s just who I am, and I want my site to reflect that. I feel so grateful that I get to eat at all these wonderful places, and my favorite part (besides the actual eating) is sharing all the tasty photos. Plus, I figure with so many bloggers writing about the same restaurants in Los Angeles, it’s easy to figure out what dishes NOT to order.

Domenico Ristorante, MyLastBite.comWe had a 7pm reservation on Saturday night, but Peter and I arrived early so I could take a few photos of the restaurant exterior. Our friends Julian and Wendy joined us a few minutes later, and soon we were nibbling on fried olives and sipping glasses of luscious primitivo wine. The restaurant doesn’t have a liquor licence yet, but you can bring in your own wine with no cover charge (for the time being).

A Mano primitivo wine is our favorite Italian red, and we first learned about it from the great Mario Batali himself. He recommended it during a seminar we went to in New York, and it’s been a staple in our home ever since. Not only is it deliciously robust (think zinfandel), but at $10 a bottle we can afford to drink it all the time.

Looking over the menu, I wasn’t sure what to order at first. Domenico Ristorante is so new that I found barely a “yelp” online. One thing I did read about was the “wild boar ragu” so I definitely wanted to try that, but overall I felt lost without my regular “must order” list for the evening. Peter was in worse shape than me, since he never even looks at a menu when we go out. I’ve usually selected what we’re sharing ahead of time, and he actually likes not having the pressure of deciding.

The restaurant’s owner, Domenico Frasca, must have noticed we were a bit perplexed, and asked, “would you like the chef to select dishes for you”? The four of us giggled with anticipation as we handed over the menus. We spent the next three hours happily working our way through Prosciutto Riserva, Fried Parmesan with Balsamic, Crudo of Scottish Halibut, Risotto with Winter Truffle, Rootbeer-braised Kobe Beef, the Wild Boar Ragu and more!

Dinner wasn’t just “great”, the entire evening was exceptional: From the sexy decor (white, leather banquets), to the gorgeous waiters (I only remember Paolo’s name because he wrote it down along with the name of a pasta), to the friendly and cordial Domenico himself. Of course, it’s Chef Michael Young’s cooking that will have me coming back for more, and you can bet I’ll be trying each and every positively delicious bite on the menu!

Domenico Ristorante, MyLastBite.com
Menu

Domenico Ristorante, MyLastBite.com
Charcuterie: Salame Felino, Parmigiano Stravecchio, Prosciutto Riserva,Parma Butter, Horseradish Pesto and Mostarda Mantovana

Domenico Ristorante, MyLastBite.com
Fluke: Crudo of Scottish Halibut, Tuscan Chickpea Salad

Domenico Ristorante, MyLastBite.com
Fried Parmigiano with 30 yr old Balsamic Vinegar

Domenico Ristorante, MyLastBite.com
Pastificio Gragnano Fusilloni with Wild Boar Ragu

Domenico Ristorante, MyLastBite.com
Risotto with Asparagus, Black Winter Truffle and Quail egg

Domenico Ristorante, MyLastBite.com
Rootbeer -braised Kobe Short Rib, Sweet Corn Polenta, Horseradish Foam

Domenico Ristorante, MyLastBite.com
Torta della nonna (Ricotta Pinenut Tart)

Domenico Ristorante, MyLastBite.com
Rasberry chocolate tart, Chantilly cream, Rasberry Sugar

Domenico Ristorante, MyLastBite.com
a peek at the interior

Domenico Ristorante, MyLastBite.com
Chef Michael Young speaking to my husband Peter

Domenico Ristorante, MyLastBite.com
Chef Eliaza

Domenico Ristorante, MyLastBite.com
In the kitchen with Chef Eliazar and Domenico Executive Chef Michael Young

Domenico Ristorante
1637 Silver Lake Blvd. Los Angeles, CA  90026

Website

(323) 661-6166

Dining Date: 5/9/09

More about Chef Michael Young

Molecular Gastronomy Class

Sur la Table Classes (locations & calendar)

A Mano Primitivo Wine 

Mario Batali

On L.A. Times

The Grove

About Silver Lake

Domenico Ristorante on Urbanspoon

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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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