Medium 4fb22e0e 1177 4a67 87bd 11bc77f89131
Mon closed
Tue noon - 2:30 pm, 5:30 pm - 10:30 pm
Wed noon - 2:30 pm, 5:30 pm - 10:30 pm
Thu noon - 2:30 pm, 5:30 pm - 10:30 pm
Fri noon - 2:30 pm, 5:30 pm - 11:00 pm
Sat 5:00 pm - 11:00 pm
Sun 5:00 pm - 10:30 pm
7313 Beverly Blvd
Los Angeles, CA90036
Call: 323.297.0070
Book via opentableVisit Website


Reviews & Posts

Chef Mark Gold reviews Lasagna verde "Omaggio Nonna Elvira" at
"I love this beef and veal lasagna. In fact, I love everything here. Gino Angelini really has a special touch with pasta, creating the right balance of flavor and richness every time."
Chef Josiah Citrin reviews Grilled octopus salad at
"No one does it better. With cherry tomatoes, grilled octopus, on top of a bed of arugula, you can taste the Mediterranean Sea in every bite."
Chef Bryant Ng reviews Linguine w/ sea urchin at
"The pasta is perfectly cooked al dente and the sea urchin roe adds a briny creaminess to the dish. There’s also a bit of chile flakes to give off the slightest heat that complements the dish so well. It’s really the perfect execution and simplicity of this dish that make it genius."
Chef Lissa Doumani reviews Rognoni trifolati (veal kidney) at
"When first presented with a whole kidney, it is both beautiful and daunting. Served tableside, they use a giant knife to slice thin, rosy pieces from the while kidney. It's perfectly cooked and topped with a beautiful sauce made with white wine and onions. The best."
Chef Micah Wexler reviews Spaghetti bottarga at
"Gino Angelini is the best Italian chef in LA. The spaghetti bottarga is ethereal. Even though this dish isn't always on the menu, you can always request it. It's very simply prepared pasta with a sauce made with shallots, lobster bisque, and plenty of bottarga shaved on top."
Chef Kris Yenbamroong reviews Tagliolini al limone at
"This dish is a compelling argument for simplicity—good handmade pasta, cream, lemon, cheese, and basil. I've been eating it for years and have tried to reproduce it at home with lackluster results."
Chef Wolfgang Puck reviews Branzino roasted in sea salt at
"The branzino here is simplicity at its best. The fish comes out perfectly cooked in the salt crust. It's not salty, it's just right."
Chef Wolfgang Puck reviews Artichokes in casseruola at
"I love to start dinner here with these tender, sweet Roman-style artichokes. Even my five-year old loves them. They melt in your mouth, and they're nothing like you ever thought artichokes could taste."
Chef Walter Manzke reviews Strozzapreti with sausage and tomato sauce at
"This is sort of an an elongated form of cavatelli—a perfect pasta from chef Gino Angelini's hometown of San Clemente in Emilia Romagna."
Chef Hiro Sone reviews Spaghetti Mancini alla carbonara at
"Chef Gino is my hero. This is a perfect plate of carbonara: a rich yolky sauce, savory pork with a crunch and heat from the black peppercorns. And of course, it's served with masterfully prepared al dente pasta. I couldn't get enough."