Cuisine:

• Italian
• Others

Ca'Brea Description:
Now that Ca' Brea has reached middle-age (it opened in 1990, but that's already a lifetime for most restaurants in L.A.), its reputation as a hot-spot has comfortably evolved into that of a reliable old favorite. The clientele is diverse, the scene is still lively and, thankfully, the food is still terrific. The two-level restaurant---the upper level loft is a quieter, more private space---is filled with white linen-clad tables and handsome modern art. The kitchen turns out the predictable beef carpaccio and osso buco, but we advise trying the more unusual---for Los Angeles, at least---specialties such as baked pancetta-wrapped goat cheese served on a bed of garlicky spinach, pumpkin ravioli in a creamy walnut sauce, and roasted breast of duck with a Barolo and dried cherry sauce. Finish with rich vanilla custard topped with caramel and chocolate sauces, or the Venetian ricotta cheesecake. The wine list is eminently reasonable, with a host of bottles in the twenties.


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