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Italian Food

March 15, 1991 | LAURIE OCHOA
Oli Ola, the newest spin-off of Trattoria Toscana, serves the sort of Italian food that Southern Californians have become accustomed to--arugula salad, carpaccio, chicken with rosemary and garlic. And sure, there's extra-virgin olive oil and fresh shavings of Parmigiano-Reggiano. It's gotten so we've started thinking that this stuff is part of our native cuisine. "Oh, not risotto with squab and porcini mushrooms again! . . . We just had that for lunch."
February 23, 2004 | Larry Stewart
Now that Mike Weir has wrapped up a second consecutive Nissan Open title, he can start devoting time to really important things, such as deciding what kind of food will be served at the Champions Dinner at the Masters. As the defending Masters champion, it is up to Weir to determine what is on the menu. "I've been kicking around a few ideas," Weir told the Miami Herald a while back. "My mom cooks some awesome Italian food. My wife is Mexican, and I love that.
April 14, 1994 | CHRISTINA V. GODBEY
Long before trendy pasta restaurants began sprouting up on the Westside, Sorrento's Market was quietly selling authentic Italian food. Since 1963, in fact, the store has offered variety after variety of olives, cheeses, meats and other products, many of which are imported from Italy or made fresh locally. The quality is high--but not the prices.
January 24, 1988 | MAX JACOBSON
The eastern San Gabriel Valley might just as well be the moon for many residents of Los Angeles. "By the time you get out there," said one of my trendy Westside friends, "you're halfway to Las Vegas." The restaurant scene is improving there, though. The population is increasing, and recent years have brought many fine new restaurants, places with R s like Rosa's, Rapport, and Rapscallion.
October 22, 2012 | By Eric Pincus
The Lakers recently cut two players (Ronnie Aguilar and Reeves Nelson) with more to come as the 18-man roster needs to be trimmed to at least 15 by opening night. Guard Chris Douglas-Roberts, a last-minute invite to camp, may have made enough of an impression on the Lakers to make the regular season roster. Douglas-Roberts spent last year overseas in Italy playing for Virtus Bologna. His recent interview with Mike Trudell, of , included a comment that caused a bit of a firestorm among the die-hard Italian basketball community: "We ate pasta every day. EVERY day. That's what it is over there.
August 4, 1991 | Ruth Reichl
Once upon a time, Italian food in America was what you ate when you didn't have much money. You went to dark, square rooms where the ceiling was covered with dusty, straw-covered bottles of undrinkable wine, and the tables were covered with (slightly spotted) red-and-white-checked tablecloths. Meals began with big, balloony slices of bread, continued through spaghetti in red sauce and usually ended with something called spumoni.
Pastina Trattoria is a flourishing place. There are people who dine here six nights a week, and on Friday and Saturday nights it's packed from 6:30 on. Eight years ago, a fine Cajun restaurant named Patout's died at this very same Westwood Boulevard address, right when Cajun food was supposedly fashionable. So much for location, location, location as the key to success. What's Pastina's secret? Los Angeles has gone wild for Italian food in the last decade, of course.
If they had chosen a different name for their growing restaurant business, a good choice might have been "Five Guys From Italy." Next month, when they open a new restaurant called Emporio Armani Express in South Coast Plaza, the five businessmen will have three Italian restaurants at or near the giant Costa Mesa shopping mall. Their flagship business, the stylish L'Opera restaurant, is in downtown Long Beach.
February 27, 1994 | MICHAEL KRIKORIAN
Seated in one of the vibrantly blue booths at El Caserio, you may notice how the music switches from a classical Spanish guitar to a beautiful aria from a Puccini opera. You may also notice the bottom of the menu reads grazie and muchas gracias. And, after studying the menu, you'll know the food matches the music and the thank-yous, for this restaurant features Italian and Ecuadorean cuisine.
Three or four years ago, it was hard to predict what would happen next on the Los Angeles restaurant scene. Upscale Cuban cuisine? Commuting French chefs? Mediterranean cooking? More bar & grill American? Unfortunately, the recession has since tempered the more outlandish and chancy culinary impulses. And the public, too, leaned toward easier, safer food. What this seems to have led to is not just a trend but a glut of contemporary Italian restaurants. Don't get me wrong.
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