I love Marco! One of the most engaging, funny, vibrant restaurant owner/cook I ever met. The food is real deal Roman with some influences from his Aunt who lived by the coast. The price point is more affordable than Funke’s (who also does Roman style). It’s a small space that is filled with regulars and everyone is greeted warmly. He’s makes an effort to get to know you. There is only one location and Marco is always there making sure the quality and taste is high. He uses real guanciale for his amatraciana and carbonara.
Just a warning this is not a quick in and out. Expect to be there at least 30 min to 1 hour.
I recommend choosing a sauce than have Marco pair your pasta. Certain sauces adhere better to certain pastas. Also certain pastas are not available to-go. Cacio e pepe and carbonara need to eaten right away!
Also don’t sleep on his Roman style pizza. I had his Estiva pizza with yellow cherry tomato confit, basil pesto, and mozzarella it was seriously some of the best pizza I had in that style or least in that shape.
Another real Italian place is Bulgarini in Altadena. Again another Roman dude who is making your food that is incredibly picky and does not compromise. His pastas are some of the best. The passata, something so simple as cooking tomato sauce twice is better than anything I had in LA and NYC. Also his gelato is world class. His pistachio is the best “ice cream” in LA should probably be one of the best in the country. He also pairs his gelato with wine and sours. It’s ridiculously good. You also sit on a big bakers table and Leo is also engaging but more serious than Marco. Be sure to play some scopa!
These 2 places are the most Italian places I been to and that includes other cities in this country.
2 guys who absolutely will not compromise on quality and authenticity. Who take every effort to use only the best Italian ingredients.
I rather go to these 2 places than Funkes or other “Italian” places. I just got back from the northeast and I would still take these 2 places over all the Michelin Italian places in the Village (Greenwich Village NYC).
Glitter_Bee
Next time maybe take the pictures without all the cheese on top? I couldn’t judge the texture of the pasta but I went to Yelp and it looks promising.
FashNFlora
This place is excellent.
Kragon1
The owner bullies anyone giving less than 5 stars on Yelp. That bothers me. The pizzas are good though.
4 Comments
I love Marco! One of the most engaging, funny, vibrant restaurant owner/cook I ever met. The food is real deal Roman with some influences from his Aunt who lived by the coast. The price point is more affordable than Funke’s (who also does Roman style). It’s a small space that is filled with regulars and everyone is greeted warmly. He’s makes an effort to get to know you. There is only one location and Marco is always there making sure the quality and taste is high. He uses real guanciale for his amatraciana and carbonara.
Just a warning this is not a quick in and out. Expect to be there at least 30 min to 1 hour.
I recommend choosing a sauce than have Marco pair your pasta. Certain sauces adhere better to certain pastas. Also certain pastas are not available to-go. Cacio e pepe and carbonara need to eaten right away!
Also don’t sleep on his Roman style pizza. I had his Estiva pizza with yellow cherry tomato confit, basil pesto, and mozzarella it was seriously some of the best pizza I had in that style or least in that shape.
Another real Italian place is Bulgarini in Altadena. Again another Roman dude who is making your food that is incredibly picky and does not compromise. His pastas are some of the best. The passata, something so simple as cooking tomato sauce twice is better than anything I had in LA and NYC. Also his gelato is world class. His pistachio is the best “ice cream” in LA should probably be one of the best in the country. He also pairs his gelato with wine and sours. It’s ridiculously good. You also sit on a big bakers table and Leo is also engaging but more serious than Marco. Be sure to play some scopa!
These 2 places are the most Italian places I been to and that includes other cities in this country.
2 guys who absolutely will not compromise on quality and authenticity. Who take every effort to use only the best Italian ingredients.
I rather go to these 2 places than Funkes or other “Italian” places. I just got back from the northeast and I would still take these 2 places over all the Michelin Italian places in the Village (Greenwich Village NYC).
Next time maybe take the pictures without all the cheese on top? I couldn’t judge the texture of the pasta but I went to Yelp and it looks promising.
This place is excellent.
The owner bullies anyone giving less than 5 stars on Yelp. That bothers me. The pizzas are good though.