antico nuovo, koreatown.
another koreatown goodie coming your way. this one is short and sweet but delicious. it’s a strange thing - as much as i love italian food, i don’t crave it very often. and when i do, it’s really just because i want pasta. or the sfincione at felix.
definition-of-cozy vibes.
i’d heard more about the ice cream than the pasta from antico nuovo (though it was just antico then) because of their pizza-and-ice-cream model during the pandemic. one night last fall i was really craving pasta so when i saw an opening while poking around online for places with last minute reservations, i snagged it and said, “let’s go!”
focaccia, olive oil, sea salt.
burrata, scallion oil.
of course we got the foccacia and burrata, but i was just here for the noods and they did not disappoint. between the plump, meaty plin dell’ alta langa and the rich, briny lobster spaghetti, i was in heaven.
plin dell’ alta langa, sugo di arrosto.
spaghetti di gragnano, anchovy lobster sugo, bottarga.
i always try to balance out carbs with protein, but also didn’t want anything to heavy or filling. the branzino fit the bill perfectly. it came deboned and luxuriously dressed in an herby, tart olive and caper mixture.
dry-aged branzino, olives, capers, lemon.
fresh spun ice cream: strawberry, cookies & cream.
and last but not least, their home spun ice cream. insanely good. ridiculously good. and a helluva portion too. luckily we live close and they put our extras in a little takeout container so i could eat more later that night when i was less full. no regrets. none.
4653 Beverly Blvd, Los Angeles, CA 90004
