Lol hopefully it means they will do something different and fun with that little space
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Serious question: does Gjelina have slow nights? I’ve only ever been on the weekends when it’s packed outside of the sub-optimal upstairs spaces.
Monday, Tues, Weds have been quite reservable a day or two in advance when I have tried lately. But never slow
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Gjelina LA - Gjelina is one of the restaurants we tend to visit on nearly every trip to LA. It has the right mix of outstanding executed dishes and laid back, yet efficient service. We never realized so far that Gjelina has a really nice patio on the second floor where we were seated for the first time (but it made for some quite dark photos). As most of the times we tend to order quite vegetable heavy at Gjelina as they really shine with those dishes (which were also quite generous sized this time). Gjelina doesn’t often get mentioned in discussions about top pizza places in LA but their pies are great.
Selection of charcuterie, pickle, mostarda
Sourdough bread (from Gjusta)
Grilled oyster mushrooms, tarragon butter, lemon, sea salt
Roasted rainbow carrots, yoghurt, orange glaze, chermoula
Charred snap peas, soffritto, prosciutto, chile, mint
Lamb sausage, confit tomato, rapini, pecorino, asiago
Strawberry rhubarb crisp, almond gelato
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We agree on something!
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Oh, those mushrooms look AMAZING.
I think Gjelina got mentioned a lot when it first opened for having great pizza. I think people still think it’s very good; it’s just not new (and there’s been so many pizza places that have opened since). And the vegetables there are so good…
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We were also at another restaurant on our trip in LA where we agree on the quality 
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Their lamb sausage pizza is still one of my favorite pizzas anywhere.
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deligjhtful mosqjuito and smogj free gjuly eveningj on the gjelina patio.
review forthcoming @CiaoBob @LouisianaMouth @boourns @butteredwaffles @dvlpmnt?
japanese snapper crudo, melon aguachile, red onion, olive oil, sea salt
fig & burrata, prosciutto, chicory, aged balsamic, olive oil, sea salt
heirloom cucumber, toasted pepita, sunflower seed, mint, preserved citrus vinaigrette
braised corn, red onion, fresno chile, feta, lime, cilantro
heirloom tomato, cucumber, sherry vinegar, red onion, basil, olive oil, sea salt
haricot vert, cherry tomato, confit garlic, fresno chile, basil, dukkah
grilled summer squash, curry aioli, mint, lemon, za’atar
grilled long italian pepper, black garlic vinaigrette, gomashio
squash blossom, burrata, cherry tomato, zucchini, confit garlic, parmesan, thyme
gruyere, caramelized onion, fromage blanc, arugula
lamb sausage, confit tomato, rapini, pecorino, asiago
japanese sweet potato, jalapeño yogurt, scallion
wood roasted prawn, black garlic fermented chile butter, grilled lemon
bay scallop, koji butter, preserved meyer lemon, leek, chive
grilled pork collar, rosemary salsa verde, lemon
sweet corn agnolotti, cherry tomato, shiitake, leek, miso butter, parmesan, basil oil
ricotta gnocchi, cherry tomato pomodoro, black pepper, parmesan, basil
orecchiette, beef cheek bolognese, whipped ricotta
japanese eggplant, red onion agrodolce, cherry tomato, tahini, mint
strawberry rhubarb crisp, almond gelato
yogurt panna cotta, cherry
parfait-lemon curd, melon sorbet, crème fraîche, berries, bee pollen
mint chip gelato & mulberry sorbet
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gjonna need power gj rankings
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Sergjio sigjhting?
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Too hard! Can’t decide, too many ties. Vegetables are all consistently good or great. Corn agnolotti was excellent. Pizza with caramelized onion was a surprisingly good match for @Clayfu’s caviar. I’m becoming spoiled….
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Travis Lett is a culinary genius. He makes all this seem effortless. Best chef in LA.
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i thought he hasn’t been cooking there?
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he left in 2019
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Okay. Whoever chef is a gjenius
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has anyone chanced a visit to their nyc location??
A lot of those recipes and the overall ethos can easily be traced back to Lett. He deserves a fair bit of credit for the food that comes out of that kitchen to this day.
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It’s not reopened yet after fire. But I recently read they had a pop up and will be reopening soon.