I’ve been to Bottega Louie several times while living in Los Angeles and it never fails that there’s a long wait, but worth it (this time 1.5 hours). But, once you get past that hustle and bustle you are in for a delicious treat in this Italian restaurant in the Brockman Building at the corner of 7th and Grand in the heart of Downtown Los Angeles.

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Plus it looks very ritzy and fancy, but you’d be surprised that it’s reasonably prized.

Floor-to-ceiling windows put the whole shebang that is Bottega Louie on full display: gray-veined marble floors, bare white walls, imposing pillars and a ceiling high enough that Cirque du Soleil trapeze artists could do their act. There’s a roaring wood oven where pizzas are freshly made at your request, the market up front with many sweet goodies (their macaroons are to die for in my opinion), gleaming open kitchen where the cooks make food into art pieces (you’ll be mouthwatering) and the bar area near the front serves creditably as a cocktail lounge, a wine bar and a café.

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Credit: (at)TinaTastesLA on #Instagram

It’s believed that this is the most successful of the dozens of restaurants that opened in downtown back in 2009. Bottega Louie is a project of investors Keat Bollenbach and Daniel Flores, with a kitchen run by Sam Marvin, a Patina veteran whose mid-’90s Melrose café Modada was credited with jump starting the fondue revival, among other things, and who guided the past few years of Le Dome. The restaurant is designed down to the colors of the macaroons in the bakery case and the typeface on the butcher paper. (credit: Jonathan Gold, LA Weekly)

This dining gem serves mostly American-Italian classics, like stuffed artichokes, fried calamari, and clams oreganata, sliced steak, eggplant parmesan, and crisply sautéed branzino drizzled with a sauce fragrant with anchovies, garlic and olive oil. Though, two of my all-time favorite pizzas are the crisp-edged Neapolitan-style and Artichoke pizzas that come out of the big wood-burning oven.

This was my first time I visited Bottega Louie for brunch so an order of the Lemon Ricotta Pancakes served with Vermont Maple Syrup was a must! They were delicious as expected. Look Below!

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As you exit the Bottega Louie you’ll be drawn to some of their pastries, sweets, cakes and of course macaroons (yes, I hand-picked a box of them to go).

Bottega Louie is an easy place to be happy with a lot of noise and people!

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