After eating at Eataly for the first time last year and discovering about Terra being upstairs, I almost felt like it was an exclusive restaurant. There is a spiral staircase at the end near the wine cellar of Eataly that leads to Terra upstairs. The location upstairs and not being able to see it makes me want to eat there even more. It felt exclusive and as I understand it, it’s also more expensive than Eataly.
We made OpenTable reservations for the last week of dineLa with Anh and Preston. It was easy to make reservations if made a month ahead of time. My one beginner mistake was I did not request for a patio seating, which I discovered moment of regrettably that it’s super cute and completely full. Darn it! The bar is outside and the pretty lights add to the fun chattering noise makes it an enticing ambiance. We were seated inside, which was more dark, more intimate and more quiet.
WILD AS FRAGOLA. Gra’it Grappa, Italicus Bergamot Liquor, Campari, Strawberries Liquor, Lemon Juice, Ginger, Egg White, Strawberries Rim, Anise Mist. My cocktail and I was pleased with my pick. It was pleasantly sweet with an egg foam. I’ve discovered I love foam tops on drinks of any kind! The rum dipped in dried strawberries were sweet. I asked for extra to eat!
BOMBETTE. Stuffed pork, Rovagnati Mortadella. I only chose this from dineLA because it’s a protein appetizer that seemed worth the money. I am glad!! It was sooooo good!!! The stuffing was mortadella, which is an emulsified sausage from Italy. It was sooooo good. I loved that even as I tried to pierce it with my fork, the mortadella just oozed out on the side somewhere! The texture reminded me of very soft pate.
BRUSCHETTA CON STRACCIATELLA E TACCOLE. Housemade Otto Bread, Stracciatelle, Snow Peas. Vince picked this one because he liked the idea of snow peas. The toast tasted good overall but unfortunately, it was so smoked that it overpowered all of the other flavors. Otherwise, the bread was perfected crispy and crunchy and soft.
PESCE SPADA CAPPERI LIMONE. Swordfish, Capers, Lemon, Salt, Olive Oil. We’ve never had swordfish before and it is unlike any other fish I have ever tried. The thickness was like 1.5 inch. It was like a fish steak indeed! It was a thick slice, soft and almost felt meaty in texture. The boys definitely loved eating this. Even the salad was so enjoyable, light and refreshing.
CAVATELLI RUSTICO. Housemade cavatelli, Ragu Rustico with beef and pork, Parmigiano Reggiano DOP 18-month. Homemade Italian pasta from downstairs. Delicious. Plenty of beef and pork.
COPPA DI GELATO. Made fresh to order sweet cream with 100% organic milk from Straus Creamery in Northern California. Oh the fact that they use Straus milk to make this gelato is a must order for me. It was so rich in dairy and milk, so creamy. I enjoyed every bite.
TIRAMISU DELLA NONNA. Classic tiramisu topped with “nonna cream.” You know I wish the server earned us to take our cameras out before taking the cellophane around the perimeter to let the cream overflow the whole cake like lava.
Texture was very soft, very light, very airy and very creamy. Best tiramisu ever! Ugh I don’t know but it’s one of the best! Worth the $16 haha..
Overall, $45 for dineLa dinner for the choice of appetizer and entree was completely worth it to me given the restaurant name and location. I would come back for the regular menu and make a reservation for outdoor patio dining. There are a couple of menu items I would like to try still.
