{"id":9172,"date":"2016-11-15T21:21:59","date_gmt":"2016-11-16T05:21:59","guid":{"rendered":"http:\/\/wendyfulworld.com\/?p=9172"},"modified":"2016-11-15T21:47:47","modified_gmt":"2016-11-16T05:47:47","slug":"bianconi","status":"publish","type":"post","link":"https:\/\/wendyfulworld.com\/?p=9172","title":{"rendered":"Bianconi Lights Up West 3rd Street in Los Angeles"},"content":{"rendered":"

(Post by Allen Taylor)<\/p>\n

Bianconi<\/strong>, by international master restaurateur, Fabrizio Bianconi, has opened!\u00a0Bianconi is Fabrizio\u2019s second restaurant in the Los Angeles area,\u00a0joining Santa Monica\u2019s Via Veneto<\/a> in LA, in addition to several international locations.<\/p>\n

When we first stepped inside, we were in awe at the rich elegance of the dinning room. As we walked past the bar and main dinning room, we came to another dining area with a glass ceiling. As the night falls, the string lights illuminate the room, it feels like you’re dining under the stars. Simply beautiful!<\/p>\n

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Originally from Rome, Fabrizio Bianconi brings the essence of Italian cuisine to all of his restaurants.\u00a0Bianconi is influenced by the unique flavors and seasonal ingredients of Mediterranean dining.<\/p>\n

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It is always pleasing to start a tasting with a great drink, be it wine or cocktail, Bianconi has many to choose from. There is an extensive list of wines but on this night, we decided to go with cocktails above – from left to right:\u00a0SWEET VALENTINE<\/strong> (Prosecco | raspberry liqueur| lemonade | flowers | chase of elderflower), the HOT ITALIAN LOVER<\/strong> (Patron Silver tequila | Aperol | grapefruit| lime | mandarin | Napoleon | jalape\u00f1o); and the\u00a0VIA VENETO<\/strong> (Don Julio Blanco tequila | white grapes | rosemary | lemon juice | chase of elderflower).<\/p>\n

Fabrizio, our host, was very welcoming and asked us what we liked and what might we wish to try. Feeling a bit adventurous and knowing from our past experience with his other restaurant (\u00a0Via Veneto<\/a>\u00a0) no mater what he brought us, it would be fantastic. We put ourselves in his good hands to choose for us. He immediately asked, “Do you like raw food?” We said yes with the caveat that it not be beef. Wow look at this huge dish\u00a0we got to start with.<\/p>\n

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The Gran Crudo di Pesce<\/strong> with\u00a0Oysters,\u00a0langoustines, Bay scallops , Mazara shrimp, fish tartare (Mediterranean Sea Bass), and King crab legs. Wow! Was I overwhelmed, and a bit hesitant about the raw shrimp, but we dived in and loved all of it. The shrimp was sweet and everything was tasty and fresh.<\/p>\n

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Thankfully we got a small breather with the next dish, PARMIGIANA<\/strong>\u00a0(farm baby eggplant, \u00a0tomato sauce and mozzarella). Unlike the Americanized version of fried eggplant, this dish was baked, simple and yet so delicious! No wonder is one of customers’ favorites!<\/p>\n

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Next came the\u00a0CARCIOFI ALLA ROMANA <\/strong>(Roman style artichokes). This was the first time we’ve ever had artichokes cooked with the skin on (thus Roman style). It was so good that I accidentally ate some of the skin! Yep, it was that tasty! LOL!<\/p>\n

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(BEFORE AND AFTER)<\/strong><\/p>\n

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Next came the most beautiful and colorful plate of \u00a0TONNARELLI ALL\u2019ASTICE BLU<\/strong> (Housemade tonnarelli | Mediterranean blue lobster | cherry tomato sauce). \u00a0I am drooling all over again just looking at the pictures! The pasta was al dente with so much freshness and flavor!<\/p>\n

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Its a bit of a foodie joke that every restaurant just adds bacon to their dishes. However, you know from the\u00a0great flavor from \u00a0MEZZEMANICHE ALLA GRICIA<\/strong>\u00a0that this was born out of tradition and not a trend. Smoked under a cone cover, prepared with\u00a0Guanciale (an Italian cured meat product prepared from pork jowl or cheeks),\u00a0onions and black pepper. Yep I ate it all.<\/p>\n

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The\u00a0LANGOSTINI ALLA GRIGLIA <\/strong>(Grilled langoustines) may\u00a0not seem like a plate to show off technique, but it does\u00a0show off \u00a0what matters – great cooking with the perfect taste of the main item.<\/p>\n

Are you full yet just looking at all this great food. Well, look what came out of the kitchen next….<\/p>\n

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Our jaws almost dropped to the floor! A huge\u00a0TOMAHAWK<\/strong> of\u00a0Wood grilled 34 oz. prime bone in rib eye Tuscan style. Perfectly cooked and so tender.\u00a0No, we didn’t finish it, but we really wanted to.<\/p>\n

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Lastly, the desserts. That’s right! A gorgeous sampler plate of sweet treats that consisted of Tiramisu<\/strong>, Cream Puff<\/strong>, Panna Cotta with Fresh Berries<\/strong>, \u00a0and a Budino<\/strong>\u00a0with Grand Marnier Crisp<\/strong>. Couldn’t have asked for a better ending to an amazing dinner!<\/p>\n

As I eluded to before, at Bianconi their\u00a0\u00a0passion for cooking encompasses more than just \u00a0technique. They start with fresh, organic ingredients that you can taste. They also\u00a0source produce straight from the local Santa Monica farmer\u2019s market and their\u00a0beef, lamb and veal is sourced from regional ranching partners\u00a0which have been sustainably raised on family ranches. The\u00a0meat is never administered antibiotics or growth hormones and is fed a 100%\u00a0vegetarian diet.<\/p>\n

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Bianconi features a premium mixology program and an extensive Italian wine list. Their traditional Italian menu features a wood burning hearth grill, hand made pastas, crudo’s along with Mediterranean influences under beautifully lit skylights and rustic copper dining room.<\/p>\n

Whether you want a romantic dinner, gathering with friends and family or host a special event, Bianconi will please you and your guests with amazing food and service. Valet parking is available right in the front of the restaurant. So take a trip there soon.<\/p>\n

 <\/p>\n

Bianconi Restaurant
\n8338 W. 3rd St.
\nLos Angeles 90048
\n(323) 879 – 9777
\n\"Bianconi<\/a><\/p>\n

\"MydoTerra\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

(Post by Allen Taylor) Bianconi, by international master restaurateur, Fabrizio Bianconi, has opened!\u00a0Bianconi is Fabrizio\u2019s second restaurant in the Los Angeles area,\u00a0joining Santa Monica\u2019s Via Veneto in LA, in addition to several international locations. When we first stepped inside, we were in awe at the rich elegance of the dinning room. As we walked past...<\/p>\n","protected":false},"author":1,"featured_media":9187,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"pp_embeds":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1000],"tags":[1279,1278,1276,1133,1275,1274,734,461,324,1277],"class_list":["post-9172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media-tasting","tag-fit-for-foodie","tag-good-for-date-night","tag-hot-spot","tag-italian-cuisine","tag-langostino","tag-lobster-pasta","tag-los-angeles","tag-mediterranean","tag-restaurant","tag-romantic"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2016\/11\/03-9172-post\/Bianconi-27.jpg","jetpack_shortlink":"https:\/\/wp.me\/s3lTx3-bianconi","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/9172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9172"}],"version-history":[{"count":26,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/9172\/revisions"}],"predecessor-version":[{"id":9258,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/9172\/revisions\/9258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/media\/9187"}],"wp:attachment":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}