Revisiting a local favorite, a legit fine-dining-level Italian pasta house situated in El Segundo's Main Street strip.
The goal is to try new things, and although the menu has stayed fairly static for several years, much of it is new to me.
My choice of Ospi's Crispy Provolone proves to be quite unwise as giant sandwich-sized blocks of mild, stringy cheese with a hard fried shell settle in the stomach with the lightness of a brick. The creamy vodka sauce is no standout, and this brick most bland needed something sharp.
The cheese is so heavy I can't fully enjoy the other items. A shame as both pastas are just amazing. The Tagliatelle al Ragu is deeply savory, a significant quantity of simmered meat that grips the ribbon strips and lingers very long.
It's first encounter with Mandilli, these floppy, pocket-squares of softer-than-al-dente sheets. The texture and the look, the way they flap and fold on the fork is enchanting, even more so as they're running with a silky jade-green pesto.
The apps are alright, and the sandwiches look fun, but the perfection is in the pasta. Just revel in the texture and savor all the sauce.
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