Cuisine:

• Italian

Fresco Ristorante Description:
Chef-owner Antonio Orlando has succeeded in separating this quiet spot from the pack of Southern California's ubiquitous trattorias. Notable starters include foie gras with a golden potato pancake and blueberry reduction and a fritto misto of calamari, sardines and shrimp with marinara sauce. Pastas such as bombolotti in a four-cheese sauce, gnocchi di porcini, and linguine in a substantial pesto sauce are all first-rate. We are particularly pleased with Orlando's mastery of risotto, especially the red wine-infused version with lamb and portobello mushrooms. Among the main courses, you'll find well-executed osso buco, almond-crusted Alaskan halibut filet with grapefruit sauce and an herb-crusted organic pork chop. Desserts, including gelati and sorbets, are always satisfying. Fresco's casually elegant dining room is one of those rare places that can be just right for almost any occasion. Our only complaint is that prices, once eminently moderate, have crept up significantly for what is essentially a neighborhood eatery.


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