Bacetti
Bacetti | Photo by Dylan + Jeni
Bacetti | Photo by Dylan + Jeni

Bacetti

Los Angeles
Italian Restaurant
$$$$
Available for Reservations

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This love letter to Rome is located on a quiet stretch of Echo Park Ave and serves as the culinary sibling to natural wine bar Tilda next door. Inside, you’ll find exposed wooden beams, globe light fixtures, terrazzo floors, teal banquettes, and cozy leather booths, while the covered wooden deck patio is perfect for those warm summer nights. Chef Joel Stovall (formerly of Orsa & Winston) helms the Roman-inspired kitchen, which churns out delectable antipasti like Suppli (fried rice balls), Ebraica-inspired focaccia, and a small selection of bruschetta, plus small plates like Roasted Kabocha Squash with crème fraîche, hazelnuts, and saba; and Grilled Octopus with romano beans, romanesco, and tomato confit. The stars of the menu are pastas that riff on Roman classics like all’Amatriciana and Carbonara, but also offerings like Campanelle with cremini, chanterelle, maitake mushrooms, and Ricotta Salata. You’ll also find a small menu of pizzas, ranging from a simple Margherita to a potato-topped variation, and mains like Whole Grilled Branzino with gremolata. For drinks, expect a lengthy selection of natural wines both by the glass and bottle from sibling wine shop, Tilda.
How to book: via Resy.

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The city of Rome serves as the inspiration for this design-driven Echo Park trattoria, which offers up crave-worthy antipasti, pizzas, and pastas in a magnificent wood-framed space with dark green banquettes. Chef Joel Stovall is an expert at preparing classics like Bucatini alla Carbonara—which proves that it only takes a few humble ingredients (in this case, guanciale, pecorino, and egg yolk) to create something that’s marvelously satisfying. But the menu offers a few unique surprises too, most notably the Focaccia Ebraica. Stovall’s take on Jewish pizza—a traditional specialty from Rome’s historic Jewish quarter that’s studded with nuts and dried fruit—adds currants, black olives, sea salt, and rosemary to the mix. Made fresh daily and served warm with melted butter, this sweet and savory dish sells out every day.

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