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Restaurants & Bars 3

Dinner at Vincenti

Bob | Oct 17, 199906:48 AM

Thank You for all of your advice. It really helped. I did try the Soft Scrambled Eggs with Guanciale and Asparagus. It was very nice. I had the Bottarga with Tomatoes, Red Onions and 10 Year Old Basalmic. Also very nice. We tried the Black Sea Bass on the Rotisserie. It had a very subtle sauce that let the flavor of the fish come through. Dessert was Apple Tarte with Vanilla Gelato. Tough crust, wonderful flavors. I selected a 1996 Chianti from Tuscany (they were oout of it) I selected a 1997 Napa Merlot. It was excellent for such a young wine. Very drinkable now. It was a very nice meal that cost $65.00 per person with tax and tip. While it was a nice meal, I don't think that anything was amazing or a revelation. At Valentino, the Gnocci are a revelation. At Patina, even the risotto is a revelation. This experience was infinitely better than my experience at Rex. Portion size has been greatly increased too. I think if I go back I will do it to try his white truffles. The table next to us had their eggs and their salad covered with truffles and they were much more fragrant than any truffles that I have smelled in L.A. Without your advice, I am sure that I would have felt totally ripped off. Your advice was very instrumental in my enjoyment of the evening. Our waiter was very enthusiastic and helpful through-out the evening. We were not rushed in any way. Gino was in the kitchen and he did watch over our fish. The room is beautiful. Have you ever tried the Pappardelle with Duch Ragu? I guess I am looking for something with bold flavors. Not that cover up the flavors of the ingredients but that make the dish sing (like the Seafood Rissotto with Squid Ink at Drago). I guess I can see why the reviews are mixed for this restaurant. Even Remi has a salad of improbable ingredients the when eated together create a symphony in your mouth. I think it was arugual, greek olives, parmeggiano, and walnuts (candied?). I guess with all of the great restaurants and creative chefs that we have here, it is tough to leave a lasting impression.
Thank You Tom and Johnathan.

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