The elegant and elegant restaurant in Los Angeles, Alba, wants to take you from an Italian vacation

The inventive pasta, the Italian cuisine inspired by the holidays and the long list of alba cucina wines of New York City have landed in West Hollywood.

In Alba, one of the new most squeaky Italian restaurants in the city, the chef, fellow Adam Leonti and the restorers, Makris, Cobi Levy and Julian Black reinvented their hot spot on the east coast, with much of the team that will be relocated or returned to the reason for being the flagship of Alba.

Roman artichokes with Vegan Bagna cauda in Alba.

(Stephanie Breijo / Los Angeles Times)

Even while building the original location of New York City, Los Angeles planned. They turned on a Melrose art gallery and a parking lot in an elegant multilevel space: on the ground floor there is an inner dining room, in addition to an environment almost on terrace with dining tables, a semi -efficient bar and cabins, all under a retractable roof. On the second floor there is a private dining room for 36, as well as a private bar. Within next year, the team hopes to present a garden on the roof, playing in the themes of Alba of an Italian vacation.

“The idea of Italy bathed by the sun was really the holiday mentality with which we started,” said Leonti, who cooked in Italy and the praiseful Vetri for a decade. “My experience was [that] We really serve the country's food, which is very different from how people look at Italian food here. For years and years and years, all these chefs like Nancy Silverton would teach him about Italy, and finally people learned. When we started talking about what an Italian restaurant meant in New York, or here, it was: now we are at a time that we thought it was exciting. In fact, we could thread the needle of Italian food and American Italian food, to touch the successes of both. “

Caramelized agnolti with black truffle fonduta

In Alba, rustic influences are mixed with Haute cuisine. The newly singled Roman artichokes immerse themselves in a vegan mustard Bagna Cauda, the shrimp are in a bed of abundant pest alla trapanés made with Marcona almonds. The plates that read Italian American can be playful, such as the “sea shells” of Lobster Cardinale, which are applied to stuffed miniature stuffed. The “Garden” section of the menu is exclusive to the location of the.

“California is the closest that you will find Italy, outside Italy,” said Black, a veterinarian from Carbone and Grill who was born and grew up in Los Angeles. “We talk about the farmers market every day; The only other place where you will find such good products is Italy. “

Approximately 15% to 20% of the ALBA menu is patented, or totally exclusive to this kitchen, such as the caramelized Agnolotti, an exclusive dish of both places, which comes to swim in a 36 -month -old cheese fonduta with truffle, or the almost pyramid Ravioli made with a pole of paper. The rest are versions of classics made with a turn, such as the basil trofie, they served as Leonti's grandparents would in Liguria, but here they made the use of techniques that make the greens of pesto herbs more vibrant.

In Los Angeles, the team expects to rotate the menu more frequently. To drink, there are Negronis, Martinis, Margaritas and classic and homemade spritzes, and a substantial list of mostly Italian wines with an eye for outstanding crops. Alba is open from Tuesday to Saturday from 5:30 a.m. to 11 pm

8451 Melrose Ave., West Hollywood, (424) 484-3992, cucinaalba.com

The classic on a blue table in Boichik Bagels: a Blagic Sandwich from Lox, Cembolina Cream Cheese, tomato, capers and onion.

BAGELS BOICHIK

One of the best Bars manufacturers in the Bay's area recently expanded to Los Angeles with New York -style biales and bialys that replicate the children's flavors of the founder of the chain. Originally, a mechanical engineer, the native of New Jersey, Emily Winston, spent years trying to precisely replicate the bars he had eaten with his father in Zabar's or H&H Bagels in New York City (the last of which is scheduled to open in Santa Monica). After “an obsessive hobby” became a popular emerging window, Winston debuted in Boichik Bagels as a way of taking the east coast to San Francisco, and now the happy ones.

Bars of Bars Bake on wooden planks in Boichik in the happy ones.

“The former Newykereños move west and lament the lack of New York Bagel who remember from previous years,” Winston said. “This is about that nostalgia and having that moment of Madeleo de Proustiano, 'Ratatouille'. Are there many great Bars and creative Bives, but to have the Bagel of your memory? A memory of food is something so deep and emotional. “

Boichik Hornea approximately 15,000 bars a day in its 10 locations. Its newest is filling an ancient space of Umami hamburgers with more than a dozen flavors, both in classics, as well as in “Bumperthingle” or Pumpernickel, in addition to a small menu of Bagel sandwiches with a special and frozen school to take home, coffee and cream cheese in options such as Chile, Lox and Horseradish Cheddar Scallion.

Boichik's Bagels are not a variety of fermented mass, although they develop similarly, with the Bars resting in a humidified fridge one day before its baking to develop more flavor. They are boiled and baked in long wooden planks in a fortune wheel oven that turns constantly, resulting in a chewable and slightly sweet Bangel with a golden golden bark. Boichik Bagels is open every day from 7:30 am to 2 pm, with an open abundance party scheduled for March 2. More Los Angeles locations are being worked, including an advanced position in the Bradbury building in the center.

4655 Hollywood Blvd., (323) 407-6287, boichikbagels.com

Kōast

Chef Kevin Meehan and his team operate one of the most prestigious restaurants in the Larcmont area, Kali with Michelin stars, but now, a little further west in Melrose, Kōast have opened centered on seafood.

Meehan is exploring the coastal reward in its new 60 -seat place with raw bar offerings such as the yellow fin with Vadouvan Curry and Yellowtail in milk serum with spices; a selection of “slightly touched” cured fish, caviar and ceviche; and larger plates such as local rock cod in Cioppino broth.

While the menu is mainly inspired by the Pacific Ocean, the chef is drawing from the east coast and the rest of the world as well, with dishes such as the crab sauce and Pasta in the style of Maryland in XO sauce. As with Kali, the sommelier Drew Langley is a partner in Kōast and is supervising a wide selection of drinks of wine, beer, sake and beer and non -alcoholic wine. Kōast is open from Sunday to Thursday from 5 to 9:30 pm, and Friday and Saturday from 5 to 10 pm

6623 Melrose Ave., Los Angeles, (213) 262-1711, koastrestaurant.com

Torikizoku

Last year, Torikizoku Hospitality Group debuted in the USA. With Redondo Beach Restaurant ZokuThe high -end version of the brand on Japanese grill skewers.

Skewers from the top: chicken thigh, quail egg, tsukune.

Now, the company founded by Osaka behind one of the most popular Kushiyaki chains in Japan presented Torikizoku, its popular and cheaper option for grilled chicken, vegetables, whole shrimp and more.

Torikizoku was founded in 1985 and operates more than 600 restaurants in Japan; His first American location landed in a Torrance Strip shopping center with almost all skewers with a price of $ 4, in options such as Momo (chicken thigh), Hatsu (Heart Heart), Tsukune (chicken meatballs), quail egg, scallop, whole shrimp and pepitas of shishito blister.

The menu also offers sides as a crunchy chicken skin salad on Ponzu; Onigiri grilled; small bowls of Ramen Yuzu Shio; and Pope Salad to Curry. With the exception of large bottles of wine, sake and shochu, everything in Torikizoku has a price of $ 4 or $ 8, including cocktails, sake, beer and dessert spills. In the center of the restaurant, the staff and the grill couples on the Japanese coal, with some seats available at the bar to see the action. Torikizoku is open from Wednesday to Sunday from 5 to 9:30 pm

21839 Hawthorne Blvd., Torrance, (310) 850-6785, Instagram.com/torikizoku.usa

A hand that holds sticks grabs Shaomai's steamed meatballs of a bamboo vapor tray in the Xibei meatballs in Silver Lake.

DUMPLINGS XIBEI

A dough ball chain with almost 400 windows in China has just landed in Silver Lake, bringing Shaomai delicate hand to the United States

The newest Restaurant of Xibei Dumplings can be found in the new Sunset Row development complex, where chef team Meng Defi brush the thin dough layers of paper with flour before bending it around the lamb; beef; Chicken with mushrooms and bok choy; Calabacin and egg shrimp, and more. The Shaomai of the Regordete firm can steamed or steamed and is the specialty of the prolific loop chain, but Xibei meatballs also offer onion pancakes, chicken with corn palomites, a Chinese hamburgercorn pancakes, glass noodles in sesame sauce, fresh tea and other regional items.

The first location in the United States of the loop chain offers a smaller menu than that of their Chinese locations, some of which have operated for more than three decades, but specials could be added in Los Angeles, along with more advanced stalls. Xibei Dumplings is open every day from 11:30 am to 8:30 pm

3300 W. Sunset Blvd., Suite 105, Los Angeles, (323) 760-8066, xibeidumplings.com