29 Sep Adoteca Brentwood

I was telling a friend that I had a great meal at an Italian restaurant the other day. He asked me where and I told him that it was on San Vicente Blvd. in Brentwood (West LA). He asked me where exactly and I explained that it is west of Barrington on the south side of the street and next to a toy store. He responded that he needed to know exactly where to go because “there is another Italian restaurant on that street as far as you can spit.” Driving down San Vicente Blvd in Brentwood, you might think that you were in a “Little Italy” of sorts. I counted at least ten Italian Restaurants on San Vicente, plus more on just north on Sunset Blvd. The newest of these restaurants, Adoteca, opened last December.  Adoteca, owned by Chef Antonio Murè, who also owns Ado and Casa Ado in Marina del Rey, and Front of House Paolo Cesaro, is an intimate restaurant with a warm and welcoming vibe. As the natural light of the day disappeared, the restaurant was illuminated by candlelight.  Born is Sicily and raised in Parma, Emilia-Romagna, Chef Murè blends to cuisines of the two regions to offer seasonal dishes that are creative, simple and full of flavor. Carpaccio di Branzino ai Ricci di Mare, Olio e Limone  Thinly sliced Mediterranean sea bass and sea urchin drizzled with extra virgin olive oil,
and fresh lemon juice. I was told that Chef lays the sea urchin on top of the branzino and then rolls them together so that the sea urchin flavors blend in. The saltiness of the sea urchin adds a lot of flavor to the delicate fish. Crudo di Capesante con Tartara di Scampi, Caviale e Burrata  Raw sea scallops, Scampi tartar, American caviar, Burrata cheese and volcanic sea salt. Never would I have thought to pair raw sea scallops and burrata but the two work so well together, neither overwhelming the other.   Fichi alla griglia con Aragosta e Burrata 
Grilled Figs with butter poached Lobster and melted Burrata cheese. What’s not to love about melted burrata on top of grilled figs? Risotto ai Frutti di Mare  Perfectly cooked Carnaroli rice with Scampi, sea scallops, Manila clams and Zucchini in a white wine saffron sauce Tagliolini Rossi con Ragu’ di Quaglia e Fonduta di Taleggio 
Home-made red beet Tagliolini with quail ragu’ served on a bed of Taleggio cheese fondue. Nothing beats the delicate taste of handmade pasta, which Adoteca makes fresh everyday.    Salt’in Quaglia alla Romana 
Saltimbocca Roman-style quail with Parma prosciutto and sage with a Marsala wine sauce. The crispy prosciutto adds both saltiness and texture to the tender quail. Napoleon A classic dessert of puffed pastry and cream, Adoteca’s version has two thin layers of puffed pastry with a sweet, smooth cream White and Dark Chocolate Mousse More sweet, smooth creams Whether looking for a power lunch location or a romantic dinner, Adoteca is the Italian restaurant that you want to find on San Vicente Blvd. Adoteca 11712 San Vicente Blvd., Los Angeles (310) 826-9222