Japanese-infused Italian and some Italian-infused Japanese. WINNING.
The Jidori Chicken Gizzard Confit says it all. The Japanese organ-ic influence asserts itself on this impressively varied menu, and this sizzling dish is a rare find, even in diverse LA. But my grandma always made gizzards a bit chewy and firm, sliced up in a stir-fry. The Pasta preparation sits in a soothing oil spa, rendering the flavor fatty and the texture soft and impossibly tender. The meaty integrity is there, but in a tender, melty manner that feels like practically pate.
Uni Pasta: the riches continue. The fresh uni on top is impressively fresh, especially for a restaurant that doesn't serve sushi. The uni cream sauce is dense and assertively thick, a hot cloak of sweet briny roe on every al dente noodle. The spaghetti is extra-thin, giving the sauce more surface cling for some extra wow.
I only have Miyabi Uni and Spoon House to compare this to, and Pasta e Pasta is a strong contender. Theirs is a little different, and I love the gentle in-your-face quality of this pasta. The sauce captures the star quality of its key ingredient, and if Pasta e Pasta weren't so far away, I'd go there every day.
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