Alba Los Angeles
Italian restaurant · West Hollywood ·
Seasonal pastas, extensive wine-list, vibrant cocktails, California bounty
Seasonal pastas, extensive wine-list, vibrant cocktails, California bounty
"The back patio at Alba gives off the same energy as Caesar’s Palace—the one in Vegas, not Rome. Espresso martinis are on every table, big bowls of orecchiette with burrata are tossed tableside, and there’ll be at least a few dudes with one too many shirt buttons undone. At a recent meal, somebody at the table next to us shouted that they knew the person who had the keys to the Vatican. Whatever that means. It’s a wild scene even by Weho standards, and while the food at Alba is mostly fine, sometimes good, its most important feature is that it doesn’t distract from the negroni circus unfolding around you. photo credit: Jessie Clapp photo credit: Jessie Clapp photo credit: Jessie Clapp Pause Unmute During one visit, we saw a lady a few lambruscos deep wrap focaccia into her napkin and stuff it into a Birkin handbag. We weren’t as keen on the bread as she was apparently, but there’s enough good stuff on the menu at Alba to ensure everyone leaves happy. The pastas tend to be the best bets, including that tableside orecchiette and truffle-y agnolotti stuffed with caramelized onions—a hit dish from the original NYC location, according to our server who’d wink at us every time we ordered another gin spritz. Flirty? Absolutely. But you’re at a restaurant with a retractable roof and a private speakeasy on the second floor. If you’re not in the mood for a little extra attention, then maybe you’re better off at the other, much quieter Caesar’s Palace. The one in Rome. How to get into Alba Reservations are posted a week in advance, and release times vary. Options are limited if you don't want a 10:15pm table, but we’ve had consistent luck setting up availability notifications. Also, the bar is first-come, first-served. Food Rundown Cocktails Like a greased-up American Gladiator, Alba’s cocktails are both strong and smooth. Big news for the person who’s getting an unsolicited text from you later tonight because you didn’t realize a negroni could sneak in that much gin. photo credit: Jessie Clapp Focaccia De La Casa This dish might be fun to say out loud, but it’s a mediocre bread plate. The focaccia is dense and a bit flat, and the whipped ricotta on the side doesn’t add much. You can skip this one—unless you want something to mop up sauces from the entrees. photo credit: Jessie Clapp Ravioli Fornografia Arriving at the table looking like a miniature Mount Etna diorama, this dish is essentially four giant molten mozzarella cubes wrapped in semolina dough and crisped up in brown butter. Fornographic, indeed. photo credit: Jessie Clapp Shrimp Trapanese Though the shrimp are a bit on the puny side, this dish is saved by a rust-colored almond pesto covering the plate that tastes like a nutty vodka sauce with a texture. If you want to play Zamboni after the shrimp are gone, we recommend getting some focaccia. photo credit: Jessie Clapp Orecchiete The Alba experience demands a tableside presentation, and fortunately, they have a good one. The orecchiette arrives with a softball-sized glob of burrata that’s promptly mutilated with scissors and stirred together with the thick, properly spicy arrabiata sauce. Have your phones ready. photo credit: Jessie Clapp Chicken Alla Diavola At most restaurants, getting the chicken is a sign you didn’t see anything else that looked interesting. At Alba, it’s the must-order. The crispy-skinned cutlets are tender and juicy and the Halloween-orange bomba sauce has an intense fiery-sweetness. Another prime moment for clean-up focaccia here. photo credit: Jessie Clapp" - Brant Cox
"With its tall trellised walls, retro red awnings, and brooding stone statues, the back patio at Alba exudes the same energy as Caesars Palace—the one in Vegas, not Rome. Espresso martinis fill every table, big bowls of orecchiette get tossed with burrata tableside, and there’ll be at least a few dudes with one too many shirt buttons undone. It’s a scene even by Weho standards, but what makes this Italian spot from NYC stand out is the food largely keeps pace with the crowd. Start with focaccia and whipped ricotta, skip the accanto salad and its bizarre whiff of truffle oil, and prioritize the agnolotti and crisp-skinned chicken alla diavola in spicy-sweet bomba sauce—two hit dishes from the original location. That said, even if you’re just looking to get dressed up, people-watch, and maybe send a text to someone you shouldn’t later, there’s no hotter destination in town right now." - Brant Cox
"A New York–acclaimed Italian restaurant opened a Los Angeles location on February 6 in a former West Hollywood art gallery; the LA outpost shortened its name from the New York moniker. Chef and partner Adam Leonti tailors a market-driven approach—scouring farmers markets for spring peas with cipollini onions, squash blossoms in a lemon potato mousse—and highlights house focaccia and a rigatoni primavera." - Mona Holmes
"Serves orecchiette all’arrabbiata topped with a burrata orb that servers snip tableside; the dramatic ritual turns the cheese stringy but also muddies the once-delicate tomato sauce, giving it a thick, opaque quality reminiscent of bottled French dressing." - Tammie Teclemariam
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