For current space availability, to see who's going, and to register please visit our website at www.TastyLA.com.

Please register early. Schedules are announced three to six weeks in advance, seats are filled on a first come first filled basis, and dinners close three to seven days in advance. Occasionally, space opens up last minute, but this cannot be relied upon, so register early for best results.

This week join us at IAngelini Osteria:

"The “perfect” “neighborhood trattoria” assert champions of “phenomenal chef” Gino Angelini’s Beverly Boulevard “gem” that “always gets it right” with “lusty” Italian dishes that “straddle the line between elegance and rusticity” and a “thoughtful” selection of regional vintages that’s “terrific” too; “dreamy” waiters “with thick accents” always “try their best” to “please”, so even if the “sardine” seating means you’ll “literally be rubbing elbows” with neighbors, that’s all part of the “charm”; P.S. be sure to “reserve well in advance.”" - Zagat.com

"A decidedly diminutive space for the big talent and devoted following of chef Gino Angelini, this elegant study in blond wood and clean lines manages to nail the elusive vibe of being both accessible and select. Smartly attired regulars are greeted like family, others with genuine enthusiasm. The former chef of Rex il Ristorante and Vincenti restaurants shows respect for lunch with a serious selection of pizzas, pastas, and an oven-cooked half-chicken with potatoes. Antipasti lead the show at night: start with fresh anchovies with artichokes and beets, or maybe umido di trippa (tender tripe stewed with cuttlefish and tomatoes). Risotto with mushrooms and asparagus delivers properly cooked rice and vegetable just right in proportion and flavor---an altogether satisfying dish. Pastas are consistently strong, such as Nonna Elvira's green lasagna (possibly the best lasagna you'll ever taste) and pumpkin tortelli with asparagus and butter-sage sauce. Main courses include a whole branzino roasted in a sea salt crust ceremoniously filleted tableside, and bistecca alla Fiorentina. Among the weekly specials are splendid veal kidneys (not easy to find Stateside) with onions in white wine sauce, and a rustic wood-roasted leg of pork. An ending of Red Cow Parmigiano with pears and balsamic vinegar never seemed so right." - Gayot.com