Triple Beam Pizza

101 Best restaurants of Los Angeles

@latimes

"#82 Matt Molina, a Nancy Silverton protégé, won a James Beard Award for his cooking at Osteria Mozza; his star-turn restaurant, a lofty space that once housed the Highland Park Post Office, is first and foremost a place to devour pasta. Cappellacci, a silky hat-shaped pasta, rolls with the seasons: It contains sweet corn in the summer and the timeless trinity of winter squash dressed with browned butter and sage in cooler months. Gossamer fettuccine snaring pork ragù and triangoli (a ravioli variation) filled with celery root purée in a buttered shallot sauce have become year-round showpieces. All that said, there’s more to Molina’s “Californian-Mediterranean” cooking — a throwback 1980s term he embraces — than what can be twirled on fork tines. It’s the Californian part of the equation that shows fluidity: chile-sparked hamachi crudo paired with melon; grilled cauliflower dressed in pureed cauliflower and sesame that riffs on tahini; hanger steak with cranberry beans in tomatillo with avocado. General manager David Rosoff compiles a rigorously edited wine list with bottles that complement the multitudes of Molina’s cooking. Prod Rosoff to share his general thoughts on skin-contact and natural wines; hot takes will ensue. Full bar. Street parking. Credit cards accepted."

In the Loup - a foodie's world map

@victoire_loup

Sean Glass

@sdotglass