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Truffles in my hair-Piccolo Cipriani in Venice


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Truffles in my hair-Piccolo Cipriani in Venice

Grady Atkins | May 29, 2004 12:53 PM

Had a terrific meal with the wife last night at the new spot that took over 5 Dudley in Venice.
Amusee- Tuna tartare with chive oil and balsamic. Really good- sounds boring but taste was there.
Antipasti- Crisp Quail with porcini ragout and white corn polenta. Great
Salad- Goat cheese, candied walnuts, endive and balsamic.Grows on you with each bite.
Soup- Asparagus with shaved summer truffles(the chef got them all over my shirt) sliced with enthusiasm.
Great asparagus flavour- no cream- thickened with just enough potato.
Pasta- Beet raviloi with poppy seeds- bloody good

Lobster and Arugola with some little gnochhi shaped pasta- fresh and delicious

Tagliolini with truffles- flippin great. Again, the chef shaved the truffles table- side like a man possessed. My wife just found a slice of truffle in her hair this morning.
Good times- be there.
Chefs name is Tony- sous chef is Mike( a former student of mine).
Two challenges- parking is impossible; leave early.
bathrooms are across the street at the Cadillac Hotel. Beware of purple-faced(non-threatening) Englishmen drinking Gallons of Wine in the lobby.


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