"Braised artichokes prove that fresh ingredients require little fuss to shine. Just a bit of heat, olive oil, and coarse salt transform baby artichokes into exceptionally delicate morsels."
"Nose-to-tail cooking is central to Italian cuisine, and Angelini's menu reflects an appreciation for offal of all kinds. While sauteed chicken livers are wonderful, quite possibly even better is trippa."
"Roasted veal bone marrow arrives hot from the oven and ready to be scraped onto a bed of saffron gnocchetti and snappy asparagus. Aged balsamic vinegar balances the marrow's unctuous onslaught of flavor."
"The restaurant added cocktails to its beverage lineup for the first time in late 2025, offering diners something to sip beyond its Italian-heavy wine list."
Angelini Osteria, led by chef Gino Angelini, remains a top Italian dining destination after 25 years. The restaurant features a lively crowd enjoying wood-fired pizzas, antipasti, pastas, and various meat dishes. Fresh ingredients shine in simple preparations, such as braised artichokes. The menu emphasizes nose-to-tail cooking, showcasing dishes like sautéed chicken livers and trippa in tomato sauce. New cocktails were introduced in late 2025, complementing the extensive Italian wine list and enhancing the dining experience.
Read at Eater LA
Unable to calculate read time
Collection
[
|
...
]