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Fioretto Trattoria is better than ever

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This is truly the best and most authentic Italian restaurant in Los Angeles. I have been to them all. Chef David spends the extra time to make every dish to order. He learned to cook in Italy so that is the only way that he will allow the food to be prepared. The pasta in the Lasagna is fresh made. It is fabulous and unlike any lasagna that you have ever had. He tediously hand rolls the "pici" pasta for his Pici and Shrimp dish. You won't find this anywhere else. His homemade Mozzarella is the creamiest that you will ever taste. As a special on occasion he even makes fresh Burrata and serves it with Arugula and a Tomato Coulis finished with Basalmic Vinegar. His soups are excellent. We have tried Tomato Bread Soup, Lentil and Garbanzo soups. His Italian Bouillabaisse is spectacular. They charge a nominal $10.00 corkage fee. The waitress is top notch and keeps on top of everything. She is as hospitable as she is professional. One dish not to miss the the Fried Calamari. They are not the least bit oily, the squid is so tender and the coating is light as a feather. This is one of my favorite dishes so I have had it all over the country but this is by far the best. If you have a chance to get a dish with Risotto make sure to do it. It is tediously made to order and that makes all the difference. The location is in a hidden away mini-mall but don't let that discourage you. I am quite confident that this will be your next favorite place. Even if I lived far away I would still make the drive to experience food this good prepared by a highly skilled Italian Chef.

Fioretto Trattoria
12740 Culver Blvd
Los Angeles, 90066
310 448 8000

Check out the menu at tuscanycuisine.com
If you sign up on the e mail list they mail you a list of the weekly specials.

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  1. I can still remember the big buzz re. Fioretto a few years back.
    Excellent quality to start, but no wine license.
    Then, they got the license, and started bumping up wine prices to ridiculous levels, then quality took a serious dip, at some point service was non existent, dishes really terrible, just lost track of it.
    I only knew they're still in business b/c of the systematic biweekly ad in the LA Times Food supplement.
    What you're saying Larry is they got back to their original quality? Since when? What was the trick?

    2 Replies
    1. re: RicRios

      The trick is that the Latino waitress that had no experience and didn't speak or understand English has been there for 2 years and 3 months now and she is a total professional. She has become fluent in English and is very familiar with all of the food on the menu. She knows how to pace the meal and is really a pleasure to have as your server. This allows David to work his magic in the kitchen again. There are so many dishes on the menu that are true revelations to me. It is exciting because after all these years and meals all over the world, it is much harder to have mind blowing meals any more. They are also very happy to open your wine, for a modest ten dollar corkage. I have been there 4 times this month and each meal has been so perfect that I have left a 35 percent tip and still felt that I was the fortunate one.

      1. re: Just Larry

        when i went there with a party of 6 during the original buzz period, it took us over an hour to get served.
        it took over 30 minutes to get water and bread on the table.
        at that time, there was no latino waitress, there were 2 servers--one was an american/caucasian guy and i don't remember the other.

    2. To "Just Larry:" I couldn't agree with you more. The quality of the food at Fioretto Trattoria is superb!!!! When I dine there, it is always a wonderful experience "all the way around." Having food prepared by David's special touch, is a gift.

      1. I can't say I was too impressed. The fennel & parmesan soup, which I suppose could be described as subtle, I thought of as just bland. It had a strong potato flavor and texture, with chunks of vegetable (fennel, I guess) here and there and a couple thin shavings of parmesan on top. I couldn't taste any fennel in the soup at all; it had more of a generic vegetable flavor. The tordelli were kind of bland (and just barely this side of undercooked), and although the rich tomato sauce lent some flavor to the dish, ultimately it just tasted like pasta with meat sauce. I can make that at home.

        I certainly cleaned my plate -- I was hungry, and the food was acceptable. I'd probably go back if I were in the area, and nothing else was open. But I wouldn't go out of my way to eat there. The food wasn't bad...it just wasn't interesting.