Al Bacio

05/04/2014

Risotto, if done properly, can be light and creamy without loads of butter. Try our new goat cheese asparagus risotto made with virtually no butter!

04/22/2014

It's our greatest joy to please people's palate's. So when we saw Allison Levine's blog post, we were thrilled that we were able to do just that!

Check out her blog below for insights on some of our previous dishes.

The congested Sunset Strip that runs from Doheny to Crescent Heights is filled with clubs, boutiques and many restaurants that have been standing there for…

04/17/2014

Book your table now! for an exclusive wine event at Al Bacio Ristorante. Vino-Direct, one the nation's best Italian wine importers will be hosting this special night featuring selections of

Amarone, Valpolicella, Franciacorta, Barolo and Sauvignon

The wines will be specially paired alongside dishes by Executive Chef Christian Simionato. The 5-course dinner will be Vino-Direct's gift to you with the purchase of any case of their featured wines.

Tables are limited for this exciting and exclusive wine dinner.

02/22/2014

Scallops are easily one of California's favorite ingredients. While they may seam a little intimidating to cook, rest assured that with these few tips, you'll be getting the best out of your scallops!
Always make sure your scallops are fresh! Scallops should have little scent and firm flesh. If you see that the scallops are slimy, or smell fishy, stay away!
When searing, make sure that your pan is SUPER hot, almost smoking. If your pan was hot enough the scallops won't stick and you'll get a beautiful sear.
Keep in mind that scallops are very delicate and when overcooked become rubbery. Therefore, scallops should be cooked medium rare to medium at most.
Scallops pair easily with lots of vegetables, winter brought us delicious radicchio but when in doubt use whats in season!

02/22/2014

grilled asparagus salad, strawberry, Gorgonzola cheese

02/08/2014

The 3rd of March, starting at 6:00pm, Tenute Chiaromonte and Chef Christian will dedicate one entire night to pairing many of Italy's Finest wines with its finest ingredients.

Find out more about Tenute Chiaromonte's winery at http://www.tenutechiaromonte.com/index.php?lg=eng
Tenute Chiaromonte Winery, Puglia, Italy

01/31/2014

The first of many.

01/31/2014

Our First Cooking Class was a success! Kira from kiramisu.com documented her experience, take a sneak peak at what she learned!

About a week ago, Amy invited me to attend the very first cooking class at Al Bacio in West Hollywood.

01/18/2014

Chocolate Mousse, Meringue, Amarena Cherry, Pear Sorbet

01/09/2014

Soon to be at Al Bacio Ristorante! The Piadina or Piada is a thin Italian flat bread known best in the Romagna region. It is usually made with white flour, lard or olive oil, salt, and water. Then it can be filled with a variety of cold cuts, cheeses and vegetables or with sweet filligs such as jams fruits or nutella. What's your dream Piadina filled with?



Photography: PuntarellaRossa

01/01/2014

the staff of the Al Bacio wishes to everyone a good 2014! Happy New Year!

12/27/2013

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