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Dec 15, 2013 11:25 PM

Bucato in Pictures

Unfortunately this place is excellent. Unfortunate because the reservation policy makes it tough to plan dinner here.

The pastas and appetizers were outstanding. Very focused in their simplicity.

-fried squash blossoms. The blossom portions were perfectly crispy, stuffed with goat cheese. The zucchini part was sweet and even tastier.

-dungeness crab and avocado crostata. As good as it sounds.

-scallop and uni crudo. So pristine and fresh, it makes me wonder why sushi restaurants can't serve sushi on Sundays if Bucato can put out raw scallop and uni this good on a Sunday.

-spaghetti chitarra cacio e pepe. Delicious

-tagliatelle with ragu bianco. Delicious-est!

-paparadelle with lamb ragu. Delicious.

*really like the texture and flavor of the fresh pasta here. I think I still like the uni spaghetti at Bestia the best, but that tagliatelle with ragu bianco may be a solid number 2.

-grilled shrimp with chimichurri

-desserts were okay. Fried spherical food filled with quince jam dusted with sugar and spice.

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  1. So you were out on the patio then? That seems to be the best place to take surreptitious photos.

    3 Replies
    1. re: TheOffalo

      Didn't even know they had a no photo policy. No one said anything.

      Lighting outside was indeed excellent and perfect last night.

      1. re: TheOffalo

        I think they have moved from No Phones/Photo's Allowed to something less Draconian.

      2. Wow, you really weren't done with the weekend's feasting!

        1. any idea what was in the ragu bianco? never read that name before.


          8 Replies
            1. re: Servorg

              There were no breadcrumbs or fennel in last night's version.

              1. re: Porthos

                Which means that it's going to be a crap shoot as to preparation any night of the week...and probably true of every dish they make.

                1. re: Servorg

                  Your link was to pasta with ragu bianco topped with breadcrumbs and fennel.

                  Last night was just straight up ragu bianco. Since linus asked what was in ragu bianco it was important to point out that ragu bianco isn't made with breadcrumbs and fennel as your link might suggest. It would be like someone asking what was on a margherita pizza and you linked it to a picture of a magherita pizza topped with salumi and funghi.

                  The menu does change very frequently.

                  1. re: Porthos

                    And when and if linus goes it may well be bread crumbs and fennel (and why they don't link online menus according to the Bucato website) because the preparation/selections change too frequently to give anyone an idea of what they will get on any given night.

            2. re: linus

              The meat is pork and I believe it is cooked in white wine and stock instead of any tomato based sauce (like bolognese without the tomatoes or milk). Topped with cheese. I didn't see any visible carrots or celery though even though online recipes for ragu bianco list them.

              1. re: Porthos

                thanks for the info.

                and lads, it's not worth fighting over lil' ol me.

                1. re: linus

                  Aww, you're worth fighting for buddy!

                  Hope you get a chance to go.

            3. That's a great looking meal.

              How were the wines?

              2 Replies
              1. re: steve h.

                Steve, food was delicious.

                The wine list was well chosen with many affordable selections. No premium stuff but enough good choices one can easily find something nice to pair with dinner.

                1. re: Porthos


                  It sounds like a place I need to visit.

                  Thanks for the report.

              2. The crostata looks and sounds heavenly.... ::sigh::

                BTW, were the shrimp really as big as they look in the photo or were they served on a tiny plate?

                1 Reply
                1. re: ilysla

                  Crostata was excellent and the prawns were indeed huge.