Valentino was the Italian restaurant you measured yourself against. Now it’s measured against newer places – Los Angeles Times

Los Angeles Times
He is credited with introducing ingredients like radicchio, arugula, balsamic vinegar, real prosciutto and the dried fish roe bottarga to Los Angeles, and many of the best local chefs and restaurateurs, including Steve Samson, Donato Poto and Angelo

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Source:: Los Angeles Restaurants News By Google News

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