Chef Jean-Pierre Xiradakis’s take on French country cuisine ranges from traditional rillettes to tripe crisp, to tomato ice cream. Don’t be shy about ordering off the menu; if seasonal ingredients are in stock, such as truffles or even cochon de lait (suckling pig), the kitchen will happily oblige with something special. Its annex, L’Epicerie au Comestible, is an old-fashioned grocery store across the street.
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From the From the May 2008 Food & Wine Go List
Perhaps the most influential Italian chef in Los Angeles, Gino Angelini is slowly expanding his empire with this second outpost (his first is Angelini Osteria). In an airy bi-level space on a corner of Third Street, he makes good use of the wood-burning oven for his soulful Italian menu. Also a Go List selection in <a href="/golist/2006/list.cfm?region=8&city=los-angeles">2006</a>.
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