Today is: Wednesday, March 22, 2017
Pastina Restaurant Review
Pastina a unique Italian restaurant, located in the heart of Westwood, bringing with him the traditions and techniques of authentic Southern Italian cuisine. Using quality fresh ingredients, he has crafted an extensive menu of traditional and modern Italian fare, offering everything from fresh made Penne alla Vodka to steak served in style.
Pastina’s dining room offers a casually sophisticated atmosphere, allowing diners a relaxing escape in the Westwood area. The extensive wine list of course features
a wide array of Pastina’s wines, as well as an excellent Italian and American
selection. With its varied menu, generous portions, and inviting atmosphere,
Pastina is ideally suited for large groups and small parties alike.
On the Friday we visited, the restaurant’s relaxed atmosphere was abuzz with activity. Several large tables played host to families or groups of professionals, and a low chatter filled the room. The mature wait staff gracefully danced from table to
table, continuously checking on diners’ needs. Pastina several different
spaces that can become private or semi-private, making it an
excellent choice for large groups or private parties.
Comfortably seated, we were greeted by our server, who seemed genuinely
delighted to wait on us. Over the course of the evening he would prove to be
both knowledgeable and entertaining, ensuring we had an enjoyable experience.
He presented us with Pastina’s wine list, an extensive and well-rounded
selection of Italian and American wines, from which we
selected a Chianti to follow us through our meal.
Prosciutto e Burrata
After taking in Pastina’s extensive menu, we began with a sampling of appetizers.
The selection of cold and hot appetizers run the gamut from the traditional to the adventurous, with selections such as Prosciutto e Burrata (a generous platter of tomato, mozzarella and basil), a delightful treat featuring true prosciutto di Parma
from northern Italy. Slivers of the marbled pink and white meat were draped
elegantly atop thick burrata slices, producing a perfectly suited duo of savory
meat and sweet cheese. The proscuitto was soft to the bite, and absolutely
sensational. The delicate slices were rich with flavor, which, if you paused a
moment before swallowing, swept across the mouth and blanketed the tongue.
con Peperono Arrostiti
Calamaretti Friti (lightly lfried baby calamary), and Caciotta Fritta con Peperono Arrostiti (goad cheese cakes mixed with suhn-dried tomatoes and roasted pine
nuts, breaded and served with roasted bell peppers). We were delighted by the
rich and aromatic combination of flavors and textures. The appetizer paired firm calamari, sautéed in a decadent tomato, white wine and garlic sauce and garnished with Italian parsley, a mild variety of the traditional spice. The contrasting
ingredients complimented each other perfectly. The slight saltiness of the calamari
was balanced by the sweet tartness of the tomatoes, and the softness of
both provided an excellent counterpart to the firm calamari.
Insalata di Rucola e Parmigiano
Moving on to the Insalata salad selection, we were presented with a myriad
of options. The Insalata Pastina, was tempting, as was the Insalata di Rucola e Parmigiano and we were excited to have the opportunity to try both of them.
Gnocchi al Pomodoro e Basilico
Linguine ai Frutti di Mare
Pastina offers a generous selection of pasta dishes, with the menu divided into Seafood, Meat, and Vegetarian sections. Perhaps sensing our difficulty in selecting
just one dish, the Chef offered to bring a sampling of different pastas to our table, demonstrating a range of cooking techniques and flavors. The Gnocchi al
Pomodoro e Basilico, with a traditional red sauce, ambitiously tried to
combine contrasting flavors. The Linguine ai Frutti di Mare, was
excellently integrated, the highlight of the dish, imparting
a rich, savory flavor that lingered with each bite.
Scaloppine di Vitello Pastina
The Secondi Piatti section of Pastina’s menu is almost as extensive as the pasta section, with a variety of seafood, chicken, steak and veal entrees. Highlights
include the Scaloppine di Vitello Pastina, veal scaloppini sautéed
in white wine and eggplant, prosciutto, mozzarella.
We also selected the popular Capesante e Scampi alla Diavola, a fresh sea scallops and shrimp in a spicy tomato sauce, the aroma of this dish greeted our noses before the dish was set down, further awaking our already excited taste buds. . Simplicity again allowed the quality of the ingredients to shine,
and we enjoyed not
only the seafood but the olive oil sauce that surrounded it.
Capesante e Scampi alla Diavola
After allowing ourselves a pause to digest and contemplate the many dishes we had sampled, our server came out with the traditional tiramisu, with creamy mascarpone melding with decadent chocolate. Sitting back as we took in the still-lively atmosphere that evening, we found ourselves quite satisfied. Our Pastina dining experience
had provided us with a wonderfully sensual tour of Southern Italy.
Thank you to the owners and our servers for a divine evening.
For map and location click Here!
Article by: Mary Adams
Photos by: Chris Marx
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