Lunch Specials for Tuesday, October 24, $7.99 plus tax for Dine In or Pick Up Only (11:00am-2:00pm)

*Specials are subject to change without prior notice. Please feel free to call and verify specials before coming in (213) 742-0303.

Pasta: Penne Vodka Pollo

Sandwich: BBQ Chicken Sandwich With a Small Garden Salad

Salad: Broccoli Apple Salmon Salad With a Lemon Vinaigrette

Pizza: Small Prosciutto Pizza With Mushrooms & Onions

Today’s Chef’s Special ($12.95 plus tax – all day long): Salmon Lemon Caper Sauce

 

Lunch Specials for Monday, October 23, $7.99 plus tax for Dine In or Pick Up Only Monday – Friday (11:00am-2:00pm)

*Specials are subject to change without prior notice. Please feel free to call and verify specials before coming in (213) 742-0303.

Pasta: Spaghetti Scallops With Mushrooms & Sundried Tomatoes in a Light Pesto Sauce

Sandwich: BLT Sandwich With a Small Garden Salad

Salad: Corn Avacado Chicken Salad

Pizza: Small Cheese Pizza Plus two Toppings

Today’s Chef’s Special ($12.95 plus Today’s Chef’s Special ($12.95 plus tax – all day long): Tilapia Spicy Pomodoro Sauce

 

Italian Food and the world’s love affair with it.

Italian Food and the world’s love affair with it.

In 2016, Italian cuisine was ranked by CNN as the best cuisine in the world. OK, admittedly this wasn’t the bulletin with the continuous live feed of crucial world events, more of an of-Broadway part, but it still has some merit. No cuisine is as widespread as Italian, and while it lacks the high finesse of its French rival, its simplicity is part of the attraction. I’m not sure I can justify why I love Italian cuisine in just five reasons, but here goes.

Italian food embraces the demonised carb

Here’s a country with over 310 forms of pasta. Pasta rolled and folded around anything from nettles to prawn mousse, layered or filled and baked for lasagne or cannelloni or crusted up for mac n’ cheese. And then there’s all the other stuff Italians do with dough from pizza to panettone, focaccia, cornetto and panini – which in the hands of the lads at Modena’s Da Panino become some of the world’s best toasted sarnies. In Venice they’ll take stale bread and turn it into a polenta-like peara, bread sauce, while in Tuscany they’ll add it to soups such as pappa al pomodoro or salads such as panzanella. And don’t forget their dreamy ways with rice, from risotto to arancini.

Italian food celebrates nightshades

While the rest of the world shied away, all over Italy they found ways to work these vegetables into their cooking. So much so that capsicum and chilli has become synonymous with the south, the eggplant with Sicily’s caponata, and tomatoes with, well, the whole country thanks to that ubiquitous “red sauce”.

Italians love to cure

Not only were Italians early adopters of the nose-to-tail trend with cucina povera (peasant cooking) dishes such as osso buco, but they love to preserve and cure the abundance of the slaughter house to enjoy throughout the year. There’s not much to say here other than recite a litany of words that sound like a prayer answered for most good foodies: salami, sopressa, pancetta, gianciale, salsicce, mortadella, speck dell’Alto Adige, cotechino, lardo, zampone, coppa, mazzarelle, capicolla and bresaola.

And then there’s what they do with milk and cream… sigh!

Whether it’s panna cotta, gelato, mascarpone, parmesan, ricotta, Taleggio, gorgonzola, melty fontina, burrata, pecorino, dolcelatte or tiramisu, the Italians have a way with cream. And that doesn’t even include turning it into butter. Oh, and tiramisu would not be possible without another great Italian invention, the espresso machine, so better add a latte and cappuccino to the list, per favore.

But in the end it’s really all about one thing: simplicity

Everything flows from the beautifully basic tenet that Italian food is about enhancing good ingredients at their peak. So many great dishes, from pizza margherita to spaghetti carbonara, are about just a handful of ingredients. It’s classic flavour combinations – think chocolate and hazelnuts, tomato and basil or melon and prosciutto – that underpin so much of the Italian food we cook at home. So there you have it, and I didn’t even need to mention hillsides of porcini, but when you can do so much with just flour, milk and salt, you really don’t need to!

Lunch Specials for Friday, October 20, $7.99 plus tax for Dine In or Pick Up Only Monday – Friday (11:00am-2:00pm)

*Specials are subject to change without prior notice. Please feel free to call and verify specials before coming in (213) 742-0303.

Pasta: Spaghetti Chicken Pesto Sauce, Onions and Mushrooms

Sandwich: Chicken Salad Sandwich With a Small Garden Salad

Salad: Chicken Avocado Bacon Salad

Pizza: Small Prosciutto Pizza With Black Olives

Today’s Chef’s Special ($12.95 plus tax – all day long): Tilapia With Roasted Potatoes & Salad

 

Lunch Specials for Thursday, October 19, $7.99 plus tax for Dine In or Pick Up Only Monday – Friday (11:00am-2:00pm)

*Specials are subject to change without prior notice. Please feel free to call and verify specials before coming in (213) 742-0303.

Pasta: Linguini Prosciutto With Sundried Tomatoes & Mushrooms in Pink Sauce

Sandwich: Philly Steak Sandwich With a Small Garden Salad

Salad: Primavera Salad With Baby Shrimp

Pizza: Create Your Own Calzone Two Toppings

Today’s Chef’s Special ($12.95 plus tax – all day long): Salmon With Spicy Pomodoro Sauce

 

Lunch Specials for Wednesday, October 18, $7.99 plus tax for Dine In or Pick Up Only (11:00am-2:00pm)

*Specials are subject to change without prior notice. Please feel free to call and verify specials before coming in (213) 742-0303.

Pasta: Cheese Tortelini In Pink Sauce

Sandwich: Buffalo Chicken Sandwich With Small Garden Salad

Salad: Greek Salad with Chicken

Pizza: Small Smoked Salmon Dill Pizza

Today’s Chef’s Special ($12.95 plus tax – all day long): Tilapia With Pink Sauce