I have written about Vin Bar/Valentino numerous times. I think it is the best Italian restaurant in Los Angeles. Chef Nico is so talented and there is no better restauranteur than Piero. We never look at a menu – we just let Nico cook and Piero chooses the wine.
Champagne to start
Croquette filled with spinach sitting in a pool of parmesan fondue – delicious
Lobster crudo that had been marinated in anchovies on a bed of fresh orange topped with thinly sliced onion sprouts – another absolute winner
Now Piero and I got into a discussion about white truffles. I mentioned that so many of the truffles we have had in restaurants are poor quality and taste like cardboard. Piero asked if we wanted to see his alba white truffles.
Piero and Chef Nico with the truffles – top notch quality!
Close-up of the beautiful truffles – of course we asked for a course that would include truffles
Peppered Monkfish and butternut pistachio soup – an inspired combination executed to perfection
Tortellini stuffed with veal brain that had been sautéed in butter topped with a generous amount of Alba white truffles – finally truffles that tasted like truffles
This is NOT Chef Nico’s plating. My husband forgot to take a picture and this was our take-out portion -we were getting full so this is what we took home. Chicken stuffed with sausage, chestnuts and porcini mushrooms sitting on a bed of risotto parmesan with shaved white Alba truffles – a nod to Thanksgiving and just stupendous.
We decided to forgo cheese and dessert.
This was a perfect meal served beautifully, executed with precision accompanied by terrific wines. What more can one ask for?