Alimento

Sitting on the street-side patio of Alimento on Silver Lake Blvd with an effervescent glass of draft Austrian grüner veltliner in hand while watching the sun slowly set is my new definition of “heaven.” Sister restaurant to LA’s rightfully famed  Sotto, Alimento’s chef and owner, Zach Pollack, diverged from Sotto’s elaborate dedication to Italian tradition in allowing the looser interpretation and playful approach to Southern Italian food presented at Alimento. Utilizing beautiful, artisanal ingredients to build his shareable small plate-meets large platter menu, Pollack’s dishes -- such as his Veal Tongue Tonnatto (a playful spin on the traditional Italian Vitello tonnato featuring thinly sliced cold veal covered in a creamy tuna sauce) and his enormous Bagna Cauda platter with an anchovy-based sauce -- to which a coddled egg is mixed in table-side -- paired with an assortment of roasted and raw vegetables meant for fondue dipping -- are both inventive and wholly delicious. With its wonderfully kind and personable waiters and tremendously fantastic food, Alimento currently tops my list of restaurants to which I can’t wait to rush back!

Dress: Deadly Dames Hotrod Honey Swing in Skull Print
Lips: Anastasia Beverly Hills Liquid Lipstick in Bloodline
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Auburn
Bag: Kate Spade

Lamb Belly with a chickpea pancake, fennel, mint, tomato, and fiore sardo.

Veal Tongue Tonnato with radishes, pickles, and cicoria.

Gnòc with oxtail, marrow, and potato.

Bagna Caoda DOP with bread, vegetables, and a soft-boiled egg.

Chocolate Caramel Budino.