4/6/2023 0 Comments Jame enotecaThat tender beef, with hint of sage, is superb!Ĭapellini (angel hair pasta), with 36-hour tomato basil and Parmesano reggiano… Folks, if you are looking for a simple plate of pasta, yet prepared with cooking of the highest caliber, then look no further. The grape must (saba, or mosto cotto), cooked down in the brown butter, ties together all of the other strong components of this pasta presentation, and brings harmony to the palate. Scarpinocc (stuffed slipper-shaped pasta), with braised beef cheek, brown butter, sage, saba (mosto cotto)… Holy mackerel, this kitchen is on fire! Just an explosion of tastes and textures here. This happens to be a pasta which I thought paired well with the meatball appetizer (see above). Mandilli (“silk handkerchief” pasta), with silky three-nut pesto… So satisfying to experience the layers of this dish, with complexity of the pesto. The sweetness of the corn works so well with the lobster meat, its rich broth, and the al dente pasta to achieve one of the best bites of the month! Of course these meatballs can be enjoyed on their own, but this appetizer also happens to accompany quite well with many of the pasta offering on the menu.Īrugula, with radicchio, shaved Grana Padano and anchovy vinaigrette… This plate of greens looks deceivingly simple, but make no mistake - The anchovy dressing here asserts itself just boldly enough for a glorious profile.Ĭappelletti (little caps pasta), with lobster & corn filling, in spiny lobster broth… Wow! This was a blackboard special (which I almost did not see at first glance). Meatballs, with potato puree, arugula, pecorino… Full of flavor, with just the right “give” on first bite. House Pinot Grigio… Beautiful creamy bouquet! Even Chef Kalb came into the dining room to say hi! I encountered skilled front-of-house and seasoned servers. Low-volume music plays in the background (conversation is easy here). Outdoor table setups allow for al fresco dining. But luckily, there is local street parking.ĭécor: A small dining room in the corner of a mini-mall, seating 22-24 people. The mini-mall parking lot became quite busy at mealtime. Parking: Admittedly, the parking situation here can get rough. Reservations: Only accepted for larger parties. Having honed his skills in the kitchens of giants Josiah Citrin (at Melisse), Joël Robuchon (at MGM Grand Las Vegas) and Grant Achatz (at Alinea), the deftness of execution can be felt in the food here. But while contenders from both established bastions of pasta (Angelini Osteria, Osteria Mozza) and newcomers (Felix, Pasta Sisters, Uovo) alike are all vying for the throne of authenticity, Chef Jackson Kalb unabashedly embraces a California-Italian fusion theme at Jame Enoteca. Undoubtedly, the Italian renaissance is in full swing throughout the current L.A. Already a huge hit with the locals in El Segundo, Jame Enoteca is truly (as its name is pronounced) a gem for the rest of L.A.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |