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Dinner at La Terza

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The few bad things about Angelini Osteria (and these are not necessarily "bad" things, depending on how you look at it) are that it's hard to get reservations and it is always crowded. We think that this was probably the main reason Gino Angelini decided to open La Terza. And while La Terza with its white tablecloths and high ceiling seems much more formal than its Osteria counterpart, it actually feels more casual and relaxed (probably because you're not surrounded by dozens of Beverly Hill-ers).

We started with some bruschetta compliments of the chef. The bread at La Terza was drizzled with olive oil and black peppers, delicious and the peppers gave it a kick.

For appetizers we got mussels and clams in polenta. I never have imagined mussels, clams, and polenta together but they went very, very well with each other. The mussels were not on the huge side, but nonetheless the taste was excellent and we scraped the polenta off this dish.

In between we had some risotto with parmesan and artichokes, again, compliments from the chef.

For our main course, we had spaghetti with lobster and fried artichokes, and the rotisserie duck with swiss chard and dried figs.
Not enough lobster in the spaghetti, but the taste was nothing to complain about :)

The duck was juicy and tasty and the skin was crispy but not burned, just the way I like it. It goes very well with the chard and figs. The rotisserie is one of La Terza's specialty.

For dessert we had the Cioccolato which was a Piemonte's bunet. The bunet was excellent! with a strong chocolate taste. Highly recommended!
We also had the Affogato which is served at Angelini Osteria also.

All in all, the food was on par with Angelini, although the pasta dishes are better at the Osteria (the desserts are better at La Terza though). However, La Terza makes for more of a relaxed and pleasant dining experience if you want to avoid the crowd.

Posted photos of my meal here: http://gourmetpigs.blogspot.com/2007/...

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La Terza
8384 W 3rd St, Los Angeles, CA 90048

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