Experience La Loggia at Al Bacio

 
Al Bacio Ristorante quietly replaced Osteria Drago nearly a year ago. A quick changeover revealed not much of a difference in terms of the decor. But with it’s 4+ rating on Yelp, Urban Spoon, OpenTable and Trip advisor, it’s obvious they are doing something right in the back of the house. The kitchen is now being daftly run by the passionate chef Christian Simionato. A former sous chef from Andrea Ristorante, the eatery within The Resort at Pelican Hill in Newport Beach. Chef Christian was raised on his family’s farm in Villanova, a small town on the border of Venice, Italy. Here he was given generations of knowledge on cooking, wine making, growing his own food and curing his own meats.

We were invited recently to check out the restaurants new private dining room and Christian’s culinary escape known as La Loggia. A “loggia” refers to an exterior gallery or corridor on the façade of a building. This architectural feature has become iconic across Italy. Rivaling in antiquity and unaltered for centuries, traditional cuisine can still be found in small town loggia’s. Trying to recreate this theme, La Loggia focuses on capturing the tradition, simplicity, and seasonal flavors of an illustrious country with authentic recipes sourced from the most remote locations in Italy.

Anyone can experience La Loggia at Al Bacio. From a minimum of two people, to a max of 20. The pricing of the pre-fixed menu is 5 courses for $75 (wine pairing add $35) or 8 courses for $115 (wine pairing add $55). 24 hour notice is required for booking and the menu will be prepared based on availability of products and seasonality.

Before the menu of both Northern Italian and Southern Mediterranean influenced dishes, we were treated to a selection of antipasto. Like their house made sausages and salamis, a savory salted cod served with wonderfully chewy wheat bread, and that savory, cheesy and ultra scrumptious bread, Focassia di Recco.

His pastas were light, well developed and graceful. The Maccheroni Ragu alla Barese, Beef Neck rolled with Percorino, Pancetta & Herbs, braised till it falls apart is served over pasta lightly coated with a silky tomato sauce. It’s his version of the traditional spaghetti and meatballs. The main courses were rich and delicious, including a fall off the bone Sicilian Rabbit and a delicate Spit Roasted Quail.

La Loggia at Al Bacio makes the perfect romantic dinner spot or lively feast with a large group of friends. So make a reservation today by calling (310) 657-1182

Start your meal off with antipasto and some Gran Cru Lambrusco

Start your meal off with antipasto and some refreshing Gran Cru Lambrusco

House made charcuterie by Chef

House made charcuterie by Chef Christian Simionato

Parmesan Cheese Tortellini, Chicken Consomme

Parmesan Cheese Tortellini, Chicken Consomme

Maccheroni, Beef Rolled with Pecorino, Pancetta & Herbs, Tomato Sauce

Maccheroni, Beef Rolled with Pecorino, Pancetta & Herbs, Tomato Sauce

Sicilian Rabbit, Pine Nuts, Black Olives, Roasted Fennel & Carrots

Sicilian Rabbit, Pine Nuts, Black Olives, Roasted Fennel & Carrots

Spit Roasted Quail & Squab, Glazed Cipollini, Roasted Potatoes

Spit Roasted Quail & Squab, Glazed Cipollini, Roasted Potatoes

Finish your meal off with a selection of tasty but funky cheeses and delicious desserts if you still have room!

Finish your meal off with a selection of tasty but funky cheeses and delicious desserts if you still have room!

Al Bacio Ristorante on Urbanspoon

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Author:Matt Mitchell

A lover of everything LA has to offer, Matt created Dig Lounge to tell his friends about all the fun things to do in the city. Matt has worked in the dot com world since 1996, including some of the top online entertainment companies and digital marketing firms. He currently works as a Digital Producer.

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