Vincenti is located on San Vicente Boulevard and very well run by Maureen Vincenti whose brother, Mauro, also opened Rex Il Ristorante, a landmark in downtown Los Angeles. Mauro grew up in the organic age of the seventies when it was really important to cultivate foods free from chemicals and in his restaurant, emphasis was placed on products that were natural.
Although Mauro is no longer with us, his sister carries on his concept and thus, one evening, a number of Italian Organic winemakers and I were invited to a sit-down meal at this elegant restaurant.
Starters of fresh fennel salad followed by fresh tuna with pieces of duckliver on a bed of arugula, radicchio and slices of peach combined sea and land. Great platters of homemade Piedini, crispbreads, olive bread and cibatta, cooked in Vincenti's wood burning oven and chunks of homemade salami were served with a Soave Superiore from Fasoli Gino, a Pinot Grigio from Mont'Albano and from Fongaro a crisp, sparkling Lessini Durello.
The next course was Lasagna with Baccala which is salted codfish with prunes, followed by family style braised Oxtail with carrots and celery, and accompanied by a heady Valpolicella Classico Superiore by Ottamarzo. Large plates of rotisseried duck, Florentine steak from the wood burning oven and baby lamb from Sonoma, all free from hormones were served with a lush Merlot by Mont'Albano.
Various cheeses and Zabaglione, a rich custard-like dessert made a grand finale together with glasses of Recioto di Soave. by Fasoli Gino.
11930 San Vicente Blvd. Los Angeles, 90049 310.207.0127
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