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ISO Veal Parmigiana

Suggestions for some excellent veal parm are welcomed. Specifically as an entree, not a sandwich. Live in WeHo, but willing to venture outwards. Thanks in advance.

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  1. Had it once at Marino's http://www.marinorestaurant.net/ on Melrose and thought it was excellent.

      1. I had a fine veal parm at Marino on Melrose made with a pounded veal chop bone in. Had the same at La Bruschetta on Westwood. One of my favorite dishes.

        1. The Palm has an excellent one.

          1. Vito in santa monica. also get the table side caesar salad.

            1. Dan Tanas and Vito. Also Peppone

                1. Thanks for all of the recs. I made a reservation for Marino earlier. I will be sure to report back.

                  1. Happy to report that my trip to Marino yielded positive results. The veal parm was tasty, if not the most picturesque. The meat was tender and the sauce was fresh, with a good breading/cheese ratio. Over all, a very tasty dish. My one complaint is that it was a bit over sauced to the extent that the breading quickly became soggy. However, this did not deter me from enjoying my plate. The Caesar salad and meatball apps were very good as well.

                     
                    55 Replies
                    1. re: djquinnc

                      Now you've got a baseline...Maybe a good idea to chat a bit with your waiter to see how the place usually makes it and to see if you can customize it a bit to better suit your taste (do NOT try this at Gjelina or Father's Office).

                      1. re: djquinnc

                        glad you enjoyed -- that does not look great to me. Tana's blows that away. here's a photo of one from tana's -- note blistering cheese, not as much of a soggy mess on side of plate and thicker veal...and hold the mashed potatoes and spinach -- really marino?

                        http://3.bp.blogspot.com/-G5TVejjV7Eg...

                          1. re: jessejames

                            Are you sure that's veal and not chicken parm?

                            1. re: Servorg

                              according to the blog i googled it is

                              http://wifecando.blogspot.com/2013_04...

                              looks like what ive had...chicken looks similar and is also outstanding.

                              1. re: Servorg

                                From the looks, who can say,?
                                But it sure smells like chicken to me!

                                1. re: Ciao Bob

                                  ive had it several times and it looks just like that -- why doubt the blogger that put it on her site and said it was veal?

                                  All i can say is that marino VP looked terrible. I know DT looks and tastes dynamite.

                                  1. re: jessejames

                                    Servorg, please explain to jj why YOU doubt the blogger. I thought I made it clear enough.

                                    1. re: Ciao Bob

                                      please tell me this has nothing to do with the stinking rose

                                      1. re: Ciao Bob

                                        Looks a bit more of chicken breast thickness to me as veal usually gets pounded down flatter/wider to tenderize it (but not always).

                                        1. re: Servorg

                                          ive had it -- it's a lot thicker than the one from marino...really juicy and delish...maybe the chunkier sauce and extra cheese adds some vertical umph

                                          ...i was thinking also you were going to pull some "catfish" google image search shit out of your bag on that thing...

                                          CB -- missing anything?

                                              1. re: Servorg

                                                serv, you're just going to have to check it out if you like veal parm...if you were happy with marino, you'll be overjoyed at tana....frankly the chicken parm is pretty awesome too.

                                                  1. re: Servorg

                                                    my bro gets that sometimes...good too...i prefer the veal parm, or veal karl malden

                                                    http://ladinenclub.com/dineguide27.html

                                                      1. re: kevin

                                                        There is a place not far from Dan Tana's called il Fico and they have a dish I am determined to try called Lasagna con Bocconcini della Nonna - which is described as wood fired meatball lasagna with Bolognese ragú.

                                                        Photo here: http://instagram.com/p/KwZitdkUSS/#

                                                        1. re: Servorg

                                                          Try that shit.

                                                          I have heard from a friend, if its the joint on Robertson that we are talking about that it's pretty darn good.

                                                          Please check the noise level before visiting.

                                                          1. re: kevin

                                                            They've got outside seating, which is my "go to" noise reduction strategy...

                                                            1. re: Servorg

                                                              What about exhaust fumes ????????

                                                              1. re: kevin

                                                                Yeah, my wife always shoots me a dirty look after I make one of those...another good reason to sit outside!

                                                                1. re: Servorg

                                                                  Wait a second....

                                                                  This is LA, not NYC, so we are usually good to go on the al fresco dining tip.

                                                          2. re: kevin

                                                            By great, I mean, great in that Tana's kind of way. I don't want anyone to get the wrong idea and complain once again that it's not authentic Nuu Yawker style Italian food.

                                                        2. re: Servorg

                                                          as a disclaimer, i fervently state i have NOT had the veal or chicken parm at dan tana's, nor the lobster diablo.

                                                          that they all look the same to me in these photos tells me why i stick to the dabney coleman steak.

                                                          1. re: linus

                                                            you are pretty on the ball, and yet i still like that cheesy, and saucy crap.

                                                          2. re: Servorg

                                                            sit at the bar, and all of the dishes are half price for a half order.

                                                            but then you may go deaf from the excessive din.

                                                            1. re: kevin

                                                              I never knew you could get half orders at the bar. The dark beckerman and steak and peppers are favs and huge portions. 1/2 would be great. Is it a la carte or with the side of pasta?

                                                              1. re: Thor123

                                                                Even with the pasta as a half order, but ONLY at the bar.

                                                                shit, i think i let the cat out of the bag hopefully they don't discontinue that policy.

                                                                oh, :)

                                            1. re: jessejames

                                              As someone who loves both Marino AND Dan Tana's.. and, also, who LOVES Veal Parm… and have never had VP at either… I could not be more excited right now...

                                              1. re: Tom P

                                                never been to marinos but it's close and will have to give it a shot....but mashed fucking potatoes with veal parm???

                                                  1. re: jessejames

                                                    Yeah, that whole plate looked pretty gross (doesn't mean it didn't taste good), but the mashed potatoes probably was the most off-putting element.

                                                    1. re: jessejames

                                                      I probably took 2.5 bites of the potatoes and spinach, truth be told. Having said that, they were a (tiny) bit of visual relief from seeing the requisite plate of pasta splashed with red sauce on the side.

                                                      1. re: djquinnc

                                                        And just bc it don't look good, doesn't mean it don't taste good. :)

                                                  2. re: jessejames

                                                    Tana's is good, the drinks are better.

                                                    1. re: kevin

                                                      i lived in prague -- you'd have loved it...food merely a way to prolong an extended drinking bout

                                                      1. re: jessejames

                                                        yeah, buddy.

                                                        now that's what i'm talking about.

                                                        and since prague is very close to eastern europe, and croatia is pretty close to there, i think there is some connection in style to tana's, that was not worded properly but i think you get the drift.

                                                        1. re: kevin

                                                          The Croatian dishes at Tana's are off the chart!

                                                          1. re: Thor123

                                                            Oh, shoot, I never tried them.

                                                            Which ones ?????

                                                            1. re: kevin

                                                              Dont you know? You were the one who brought up the croat connection....

                                                              1. re: Thor123

                                                                I believe the original owner and a considerable number of the waitstaff and bartender are from Croatia.

                                                                correct me if i'm wrong.

                                                                though i did have a croatian nutella crepe thing-y once there.

                                                                1. re: kevin

                                                                  You are correct, at least in part. I know two waiters there (because they also work at another restaurant near my office) who both are Croatian. And that other restaurant is owned by the same folks who own DT.

                                                                  1. re: Wayno

                                                                    Oh, which other restaurant do they work at ?

                                                                    1. re: kevin

                                                                      DOMA, the restaurant on Camden a few doors north of Mr. Chow, that I have repeatedly said nice things about here. It's mostly Italian, with excellent pizza, pasta, salads and some seafood, and very friendly service.

                                                                      1. re: Wayno

                                                                        Wayno, you can look into this.

                                                                        But supposedly, or rather allegedly, the current ownership of DT is the same as the ownership of DOMA.

                                                                        That sounds interesting to me.

                                                                        1. re: kevin

                                                                          I think I said in my post above (the one that starts, "you are correct...") that the ownership is the same. But I've not verified that fact, other than by hearing it directly from one of the waiters who works at both places.

                                                                          1. re: Wayno

                                                                            My bad. Must've missed that in your previous post.

                                                                            I think I heard it from a fellow patron at DT.

                                                                            1. re: kevin

                                                                              The ownership is the same, although IMO DOMA is not near as good as DT. Not close. Will not be there this time next year, again IMO.

                                                                              Kevin: you will not like DOMA. If I am wrong dinner is on you.

                                                                              1. re: Thor123

                                                                                I strongly disagree, T123. I enjoy DT for what it is - and that's been discussed ad nauseum. But, in terms of quality of cooking, I really think DOMA blows DT away. All of the many meals I have had there have been very good. It's certainly not a fun scene, or any scene at all. But the food is very well done, from first course to last. IMHO.

                                                      2. re: kevin

                                                        i'll have to try the drinks sometime. the wine list is just silly. the corkage fee high.

                                                        1. re: linus

                                                          the drinks are silly in price too, but it goes down easier than overpriced plonk.

                                                          1. re: kevin

                                                            you can't get drunk on chicken beckerman

                                                  3. When I'm craving veal parm - Amici. And there's one in WeHo.

                                                    They take a veal chop, pound it, leave the bone on, bread it, etc. Great.

                                                    1. I've got to give up a delicious Veal Parmigiana at Panzanella Ristorante in Sherman Oaks. Just phenomenal. Great fresh pasta too.

                                                      1. Riviera in Calabassas makes a good one. Best thing on their menu.

                                                        1. I seemingly forgot to mention my absolute favorite veal parmigiana in SoCal:

                                                          Pina's Bistro in Tustin.

                                                          Pure, unadulterated bliss.