Valentino is the finest Italian restaurant in Los Angeles. I state this emphatically. You can expect superb cuisine executed to perfection. You know that only the finest ingredients will be used. The service is always A+. The wine list is extraordinary. I strongly urge everyone to go and just let Chef Nico and Piero do their “magic.”
Chef Nico and one of the best restauranteurs in the country – Piero.
Chef Nico devised a special menu for us that he labeled “Surf and Turf”
Prosciutto di Agnello (lamb), Melon and Ricotta Salata – a lovely combination
All wines were chosen by Piero – first wine of the evening
On the left Angus Beef Carpaccio with yellow tomato and orange oil. On the right thinly sliced Yellowtail, cucumber and anchovy colature (brine) and sliced cucumbers – light and delicate and an excellent example of “surf and turf.”
On the left Tongue Braciola – this was a one bite wonder – Chef Nico had used the stuffing of a Braciola and placed the tongue on top. On the right Grilled Cuttlefish on a bed of Cous Cous Sicilian style – this had strong hints of an African influence and both were an incredible pairing of taste and texture
On the left Borlotto Bean Soup with mixed vegetables, veal and beef meatballs, parmesan – rich and hearty. On the right fresh corn soup with grilled shrimp wrapped in pancetta – light with a huge flavor punch.
On the left risotto with lobster and crab – delicious. On the right pappardelle pasta with wild mushrooms, speck and parmesan – another wonderful juxtaposition of meat to fish
On the left poppy seed encrusted Royal Dorade that had been sautéed, basil, garlic and topped with onion. On the right oxtails on a bed of mashed parmesan potato. Both were fantastic but we were getting quite full and took most of the oxtails home. Piero had the kitchen add extra potato and I think oxtails so our dinner the next night was spectacular.
This is a restaurant that should be on everyone’s must go list. You just won’t get better Italian food anywhere as good as this in Los Angeles.