Gourmet Pigs: downtown la

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Monday, July 30, 2012

Soleto: Solid Italian and Housemade Limoncello in Downtown LA

The South Park district in downtown Los Angeles is getting more and more exciting with two new restaurant openings. One of them is Soleto, an upscale Italian restaurant from the IDG Restaurant Group which took over the old Zucca space. Soleto is run by Executive Chef Sascha Lyon who is also in charge of the kitchen at Delphine.

I say it's upscale, but Soleto has a pretty great happy hour (M-F, 3-7pm), especially where the food is concerned. There were quite a few items that were all really cheap and good! The portion sizes are quite good as well. Here are some of the happy hour items we tried:

Shrimp Oreganato ($5)

This whole pot of shrimp for $5? You can come here for an early dinner during happy hour and have a feast!

This Sauteed Calamari with Anaheim chili and tomatoes is also only $5!

Much more interesting and better than the typical fried calamari.

I also recommend the Charred Cauliflower, Grana Padano, parsley ($3)

Grana Padano is a hard Italian cheese, similar in texture to parmesan cheese but milder. You'll see this cheese in many of Soleto's dishes.

For drinks, there are sangria and "cello spritzer" (one of their housemade limoncellos/orange-cellos with soda) for $3.

OK, so that's happy hour. Now, on to dinner.

You won't really find duplicates from the happy hour menu here. The popular appetizers include Grilled Oyster Mushrooms, grana padano, white truffle lemon vinaigrette ($12)

These earthy mushrooms were made even better with the sprinkling of grana padano cheese. I can definitely eat these all day.

Spring Shrubs and Bacon at Villains Tavern

You would never stumble upon Villains Tavern just walking around downtown LA, as it's hidden in a pretty desolate part of downtown near the arts district. You'd likely come across signs of a shoot or taping as you get close, but when I found it I loved the ambiance. The indoor bar is fairly small with little seating, but this is LA and outdoor seating is where it's at, especially when there's live music (as there frequently is here).

The spring menu is divided into two section: The Garden and The Shrubbery. The Shrubbery contains all the drinks made with shrub (aged liqueur made with vinegar). I noted it was now a thing and popping up all over, but this was the first bar I encountered that had a whole section dedicated to shrubs.

The Venus Flytrap ($12) is made with Milagro Reposado, apricot orange muscat shrub, fresh lime juice, sea salt, and orange oils. The shrub was made using orange muscat vinegar and cane sugar.

The head bartender said that he would suggest this cocktail for those who like margaritas but wanted to venture out.
The Garden section also has the Autumn crocus ($12), what the bar calls "the ultimate spicy Margarita" with reposado tequila, agave, muddled mango, chili (Tapatio), lime, and salt. The Autumn Crocus had suck a kick to it, though, that I personally thought it was more adventurous than the Flytrap.

I also liked the White Snakeroot ($13) made with Black Bush, Cardamaro, Rosemary and strawberry aged balsamic shrub

Aged strawberry balsamic is apparently the easiest shrub to make, but making the cocktail is hard because of balance. Just an excess drop of the balsamic shrub would throw the whole thing off.