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Best item on the menu at Gjelina?

m
mdnitewild Oct 21, 2011 01:46 PM

Planning on going to Gjelina this weekend, but everything on the menu looks great! Any suggestions for the best brunch, lunch, or dinner item? I usually avoid pork and beef, but I'm down for anything else!

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Gjelina
1429 Abbot Kinney Blvd, Venice, CA 90291

  1. j
    jenngen Oct 21, 2011 01:55 PM

    I enjoyed their sweet corn dish and the Miatake mushroom toast.

    1. wienermobile Oct 21, 2011 02:07 PM

      Love their Ricotta Gnocchi in brown butter and their Wood Roasted Cauliflower with Garlic, Chili & Vinegar. My favorite pizza is the Lamb Sausage with Confit Tomato, Rapini, Pecorino & Asiago.

      1 Reply
      1. re: wienermobile
        s
        sablouwho Oct 28, 2011 05:20 PM

        Second the ricotta gnocchi -- very nom.

      2. westsidegal Oct 22, 2011 11:09 AM

        not a direct answer to your questions, but
        fwiw, imho, very good pizza can be obtained at many restaurants in town, so i would try to stick to dishes that only gjelina does . .

        1. n
          NYCnowLA Oct 22, 2011 02:15 PM

          the carrots

          1. n
            nosh Oct 22, 2011 03:29 PM

            The butterscotch pot de creme for dessert. I had Mozza's butterscotch budino this past weekend, the dish I'm sure Gjelina riffed on, and I like Gjelina's much better.

            I also like the lamb suasage pizza as a starter to share. Rarely disagree with westsidegal, but outside of Mozza's this is my favorite pizza in SoCal -- love the thin charred crust.

            I've really enjoyed the pork belly, served on a shmear of polenta with some greens and a vinegary sauce -- small, crisp, unctuous, not very fatty.

            Every veggie I've had from the woodburning oven with garlic has been a winner.

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            Gjelina
            1429 Abbot Kinney Blvd, Venice, CA 90291

            1 Reply
            1. re: nosh
              westsidegal Oct 22, 2011 11:07 PM

              gotta agree about the veggies.
              also, i would imagine that well-prepared produce is more of a "california thing"

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