Showing posts with label la terza. Show all posts
Showing posts with label la terza. Show all posts

Sunday, December 21, 2008

Christmas Dinner?

Eating out on Christmas? Where will you go?

Providence restaurant is again hosting La Vigilia - The Feast of the Seven Fishes on Christmas Eve. The dinner costs $115 per person ($165 with wine pairing).

Crudo di Ricciola
Amber Jack

Capesante al Tartufo Nero
Sea Scallops and Black Truffles

Triglia alla Griglia (Rouget)
Olio di Oliva, Carciofi, Finocchio, Limone

Una Don Strazza
Risotto with Japanese Eel, Truffle and Nori

Tai Snapper all’Acqua Pazza
Calamari, Octopus and Mussels

Panpepato
Spiced Chocolate Bread, Gianduja Ice Cream

Struffoli


Not sure yet if I will go to this, but for Christmas day itself, I am opting for one of the cheaper options. Gino Angelini's La Terza is offering a 3-course menu for $40 from 3pm-8pm.
Here's the menu:
First Course
Mixed baby green salad with grapes,celery,
pecorino cheese and saba dressing
or
Lentil soup
~~~~~~~
Second Course
Cappelletti in brodo
Chicken cappelleti in capon broth
or
Grilled salmon with sauteed spinach
or
Brasato al Barolo
Braised beef short ribs marinated in barolo wine with polenta
~~~~~~~
Dessert
Ricotta Frittelline
Ricotta fritters with chocolate sauce and pears
or
Torta della Nonna
Pinenut tart with vanilla bean gelato
Coffee, tea and soda included

Friday, October 24, 2008

Truffle Dinner at La Terza

Last Wednesday Gino Angelini's La Terza bid farewell to summer truffles by holding a 7-course black truffle dinner. I thought for $75 this was a pretty good deal so of course I skipped class and went!

The server took quite a while taking our drink order and giving us the check at the end, but at least the dishes came promptly and smoothly - much much better than the 5x5. Of course they are not nearly as crowded. I guess Italians just like to take it slow ..

First course, we started with Scrambled eggs and black trufflesI don't know how he does it but his runny scrambled eggs are always so delicious. The intensity of the color also tells you how great the eggs themselves were as an ingredient - full of flavor.

Tuna tartar, assorted citrus, black truffles and Sicialian pistachio
An interesting flavor combination, with the citrus and the nuttiness (and slight crunchiness) from the pistachio. The truffles added to the nuttiness flavor.

Pan roasted whole quail, soft polenta and black truffles
The roasted quail was great. A pretty gamey bird that was flavorful and juicy. The skin is slightly crisped just the way I like it. The black truffles seem to be an afterthought here though since the quail already stands out so much and frankly needed nothing else.

Open ravioli, porcini mushrooms, black truffles and cream of parmigiano
I think the truffles worked the best in this dish. The combination of the truffles and the porcini mushrooms really make the flavors (and aroma!) stand out.

Veal Shank Agnolotti with Black Truffles
This may be my favorite dish of the night. The veal shank inside was just absolutely ... oh I'm at a loss for words. Basically I wanted them to put a pound of this stuff in front of me so I can eat it up! Not only was it flavorful and juicy, the tenderness was wonderful. The shank juice mingling with the black truffles also enhanced the truffle aroma, making the dish as a whole work so perfectly.

Beef filet, quail eggs, black truffles and port reduction
I was really stuffed at this point and trying to finish this filet was getting painful! :P
I liked the addition of the quail egg. Again here I felt the black truffles were just an excess addition - if it wasn't truffle night they could just serve this dish without them. Not that I am complaining about the abundance of truffles in this meal, it just would've been amazing if the dish and the truffles work together better.

The meal ended with Vanilla and Black Truffles Gelato
I was skeptical of this at first, but as it turned out, black truffles on gelato is an awesome idea. Second favorite dish of the night. Or maybe third after the quail, I don't know. The truffle aroma actually really enhanced the flavor of the vanilla gelato. It's hard for me to describe it, but I will say that I absolutely loved it.

And to think, this 7-course meal was cheaper than my one white truffle pasta dish at Angelini Osteria a year ago. I'll definitely be looking forward to more dinners like this one again! When I accept the fact that service at La Terza tends to be slow, I actually have a really enjoyable meal there.

La Terza
8384 W. 3rd Street
Los Angeles, CA 90048
Phone: 323.782.8384

La Terza on Urbanspoon

Wednesday, October 15, 2008

Tonight, Black Truffle Dinner

This is a last minute announcement, but if you haven't decided where to go for dinner, why not say Farewell to Black Truffles with La Terza?

A 7-course meal, all with black truffles for $75!

Menu
Scrambled eggs and black truffles
Tuna tartar, assorted citrus, black truffles and Sicialian pistachio
Pan roasted whole quail, soft polenta and black truffles
Open ravioli, porcini mushrooms, black truffles and cream of parmigiano
Veal shank agnolotti and black truffles
Beef filet, quail eggs, black truffles and port reduction
Vanilla and black truffles gelato

$ 75 excluding tax, gratuity and beverage.
***full menu also available***
Please call La Terza for reservations (323) 782-8384

Monday, November 5, 2007

The Quiet Italian

The few bad things about Angelini Osteria (and these are not necessarily "bad" things, depending on how you look at it) are that it's hard to get reservations and it is always crowded. We think that this was probably the main reason Gino Angelini decided to open La Terza. And while La Terza with its white tablecloths and high ceiling seems much more formal than its Osteria counterpart, it actually feels more casual and relaxed (probably because you're not surrounded by dozens of Beverly Hill-ers).

We started with some bruschetta compliments of the chef. The bread at La Terza was drizzled with olive oil and black peppers, delicious and the peppers gave it a kick.

For appetizers we got mussels and clams in polenta. I never have imagined mussels, clams, and polenta together but they went very, very well with each other. The mussels were not on the huge side, but nonetheless the taste was excellent and we scraped the polenta off this dish.
In between we had some risotto with parmesan and artichokes, again, compliments from the chef.
For our main course, we had spaghetti with lobster and fried artichokes, and the rotisserie duck with swiss chard and dried figs.
Not enough lobster in the spaghetti, but the taste was nothing to complain about :)

The duck was juicy and tasty and the skin was crispy but not burned, just the way I like it. It goes very well with the chard and figs.
For dessert we had the Cioccolato which was a Piemonte's bunet. The bunet was excellent! with a strong chocolate taste. Highly recommended.
We also had the Affogato which is served at Angelini Osteria also.

All in all, the food was on par with Angelini, although the pasta dishes are probably better at the Osteria (the desserts are better at La Terza though). However, La Terza makes for more of a relaxed and pleasant dining experience.

La Terza Restaurant
8384 West Third St.
Los Angeles, CA 90048
323.782.8384
www.laterzarestaurant.com

La Terza on Urbanspoon

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