If I’m on a date or dining with a friend, what’s the best way to order?
Share everything. Every dish is meant to be shared. For two people, I’d recommend a crudo, a salad, one or two pastas, an entrée, and a side. Add a cocktail or glass of wine and you’re set.
How often does the menu change?
About 70% of the menu stays the same, while the remaining 30% rotates based on what chef Adam [Leonti] finds at the farmers market. That means there’s always two pastas, some garden dishes, one entrée, and one antipasti that are changing regularly. Desserts are evolving too — he recently put on a cherry granita with fresh farmers’ market berries because we needed a vegan option. It’s insane.
If it’s someone’s first time at Alba, what should they absolutely order?
I’ve got two answers for this — my picks and the public favorites.
My picks: The focaccia — everyone gets this. The ravioli is beyond. The shrimp Trapanese is remarkable, and the squash blossoms are phenomenal. The garganelli with Bolognese, which we call Nonna Leonti’s Ragu, is my favorite pasta on the menu. And the lamb chops are a 10 out of 10.
Public favorites — what we call the “number one”: hamachi crudo, the Accanto salad, artichokes, agnolotti, orecchiette, and then the chicken and potatoes.
What’s it like at Alba on a Saturday night at 8 p.m.?
It’s buzzing. That’s when the first turn is finishing and the second turn is just sitting. You’ll see some tables being flipped, people crowding the bar, and a lot of drinking. We’ve noticed that guests love to come early and start at the bar. I didn’t expect L.A. to be such a drinking city, but I’m into it.
Are martinis having a moment?
Absolutely. We’re selling a ton of martinis — even had to order more glassware. Espresso martinis are still big, and of course, Tequila is always flying. But martinis are definitely on the rise.
What do you love most about the space now that you’ve lived in it for a bit?
I love how it takes people by surprise. You walk down that hallway off Melrose and you have no idea what you’re about to walk into. Then you step inside — especially when the roof is open — and people are like, “Whoa.” That reaction is everything to me. And personally, the private dining room is my favorite. It’s my baby. Anytime we have events in there, people love it.
Dining and Cooking