Cosa buona? Slightly cheaper
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Roti look legit, maybe slightly underdone.
Funny. They look over done to me. Have you tried the Frozen Paratha from Trader Joes? With a hot skillet and a bit of Ghee you can get something similar but much better tasting IMHO.
I totally agree thoughā¦ The Kid is adorable. And while Curry Canai maybe a fine dinner for a young kid (Dippers!), itās not for me.
Planning a visit soonā¦ but this place looks promisingā¦
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i love Cosa Buona, i just wish they had some pasta dishes.
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Santa Monica. I can definitely see quality depending on barista, though I also like their beans for when I make my own; probably my second fave for espresso behind the milano blend from The Coffee Roaster in Sherman Oaks.
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Yeah they must not have the burner space in their small kitchen. Maybe if they build another they can add that addition to their menus.
Iām talking about spaghetti and meatballs, veal parm, baked shell etc. Not another woodburning oven
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This trend has made for some seriously lazy cooking. Roast everything, then garnish. Itās the restaurant version of sheet pan cooking.
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We really really need this. I absolutely love Jon & Vinnyās, but itās a pain in the ass to get a table there and itās expensive when you do. Itās relegated to a special occasion spot when itās the type of place that should be heavily in the rotation.
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People talk about Dan Tanaās a lot but itās a pain in the ass for other reasons.
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Well maybe you should check out their menu since they have everything you listed sans spaghettiā¦
Iāve been twice, itās not the kind of place Iām craving.
Just did. Weekday only, sandwich only. Too many restrictions. Hard to walk into. Small place with strict reservations etc etc. On the east coast we have reliability, access to these kind of basics. Maybe I can find a way to do it even with a career?
Fair enough, access is always difficult in the hipper parts of LA which definitely sucks. Iāve actually found setting up resy alerts or checking day of helps quite a bit.
You always mentioned opening a pizza spot, maybe you do pizza/plus ital-amer classics!
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I canāt though. Iām a 20 year finance professional who just got to the next level last year so i donāt have the energy or time. All I have is wants and ideas. So maybe i create, design and open a small place that I canāt run myself? Those tend to fail unless you have a trusted GM
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Totally get it Iāve had food based ideas too but giving up my lucrative and relaxing day job to start a passion project just isnāt in the cards for me either.
Maybe a retirement project to consider one day though!
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Is there a statistic for CH/FTC owned & operated food businessesā¦and I mean long-time contributors who just decide to do it?
Also, wouldnāt it be cool to have an FTC meet-up at place opened and run by one amongst our ranks? Iāve seen some crazy awesome skills on this board.
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Michelinās list of starred restaurants is the only reasonable list of best restaurants in LA that Iāve seen. (Michelinās bib gourmand awards, on the other hand, are hit and miss and sometimes downright silly ā e.g., Thai Thing.)
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Michelinās starred restaurants are a preposterously narrow-minded selection.
The FTC top 25 is not.
ten votes
Majordomo
nine votes
Hayato
Holbox
eight votes
Angler
Shunji Japanese Cuisine
seven votes
Langerās Deli
Porridge + Puffs
six votes
Howlinā Rayās
five votes
Guerrilla Tacos
Iki Ramen
Somni
four votes
106 Seafood Underground
Bavel
Bestia
Gjusta
Mori Sushi
Ngu Binh
Republique
three votes
Bulgarini Gelato
Chengdu Taste
LASA
Newport Seafood
PĆ¢tisserie Chantilly
Providence
Sapp Coffee Shop
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Hi @Nemroz,
Noooā¦! Iām still drooling over that amazing open hearth lamb dish you posted about a couple years ago (from your village back in the day)? We need you to cook some of those amazing specialties! 
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