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Best Dishes Eater Editors Ate This Week: August 19 | Eater LA
"The newest restaurant from the Toscana group solidifies Brentwood as a bastion of Italian food with a gleaming all-glass exterior and a Roman-inspired menu that intentionally omits traditional pasta in favor of pinsa—airy flatbreads made from a blend of wheat, soy, and rice flours. Toppings range from mortadella, arugula, burrata, and prosciutto to my favorite of the night, a porcini mushroom pinsa with fior di latte mozzarella, sparse onion and potato for heft, and a sprinkling of chopped porcini and sausage that layers on meaty flavors; the whole flatbread is light enough for one person, but you’ll want to order several and share." - Eater Staff
