Angelini Osteria Restaurant – LA

Description

Description

Known for manning the stoves at high-end restaurants Rex and Vincenti, Chef Gino Angelini is dishing out quality Italian fare at his own place. Even the most been-there-ate-that gourmand will savor the simple, yet sublime starters, from the paper-thin pizzas to the steamed mussels and clams bathing in a garlic-infused broth. Nonna Elvira’s green lasagna is a dozen layers of bliss with blankets of pasta enveloping a mild cheese. Continue with a deliciously soft, moist branzino (salt-encrusted sea bass), or a pork chop sided with braised red cabbage. Desserts deserve special attention, such as a buttery mascarpone, or a scoop of vanilla gelato with a shot of steaming espresso.


Contact

Contact

Location

Angelini Osteria Restaurant – LA
Get directions

Contact

Angelini Osteria Restaurant – LA
  • By contactdesigners
  • Email: info@contactdesigners.com
Please create a form with contact 7 and add.

Theme Settings > Item Pages > Contact > Contact Form ID

Ratings

Angelini Osteria Restaurant – LA

LEAVE A REVIEW

Food
Please select a star rating
Service
Atmosphere
Please write a review

Connect with

Facebook Twitter Google+

Skinny Table’s Healthy Recommendations

MAIN MENU

AUSTRALIAN BLACK WINTER TRUFFLES

  • Please inquire about the chef’s carte blanche menu. The ten and carte blanche menus are for the entire table and are available to be ordered until 10:00 pm. Wine service policy: 1st & 2nd bottles: $50 each, $75 each thereafter. One wine service fee waived for each bottle purchased from our list

TABLESIDE

  • Almond Crusted Dover Sole – Sweet corn, chanterelle mushrooms, toasted almonds and scallion. $25 supplement when substituted on the menu (Request Without Corn)
  • Rotisserie Chicken Stuffed with Summer Truffles for Two

VEGETARIAN TASTING MENU
$135

  • Flavors of “Ratatouille” – Apricot lane hen egg, charred eggplant, zucchini, red pepper and green tomato

MENU
$135.

  • Excluding noted items with supplements

FIRST COURSE

  • Poisson Cru – Turnip, young tatsoi, truffle­lime vinaigrette
  • Wagyu Beef Tartare – Smoked tomato emulsion, capers and puffed rice (Request Without Puffed Rice)

SECOND COURSE

  • Wild King Salmon – Chanterelle mushrooms, crushed zucchini, grilled avocado velouté, hibiscus butter
  • Dover Sole Filet – Braised shelling beans, smoked mushroom crust, bouillabaisse broth

ENTRÉE
(Request Without Butter)

  • Devil’s Gulch Rabbit – Collard greens, red zebra tomato, smoked green chickpeas
  • Aged Sonoma Lamb Loin – Braised lamb shank, rosa bianca eggplant, mustard greens, jus tranché

View Full Menu
* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


CONTACT SKINNYTABLE