Nobody in Los Angeles does Tuscan Italian quite like chef Edoardo Baldi.
This isn’t the best steak in the city right now, but over time I could see it becoming more popular than Steak 48. I went with the 45-day dry-aged New York strip from Creekstone Farms in Kansas and it fell a bit short. The core issue was execution. The plating felt slightly formulaic, the seasoning was off, and the steak was slightly overcooked for my taste. They’ve made the decision to slice all their steaks, with the exception of the filet. While I understand it’s meant to create a better shared experience, it may be better to let guests cut their own steaks.
To nobody’s surprise, the pastas, including the chef’s famous sweet corn tortellini with truffle butter, were the stars of the evening.
The dining room is open Wednesday through Sunday, with a full opening coming this summer. The bar is handsome, and if you can get a table on the patio, it is perfect for a business dinner or a date night.
This is a special occasion restaurant. The lasagna (a special) is the standout. Easily the most composed version I have had in LA. Better than Angelini. Light, layered, and each bite gets better.
Great service and a polished overall experience. This space should perform well for years to come.