At La Terza, Chef Gino Angelini combines a lifetime of Italian techniques with California’s seasonal ingredients, resulting in a cuisine that’s entirely his own. Unique creations make use of seasonal and organic ingredients, resulting in such inspired dishes as agnolotti stuffed with veal ossobuco, ricotta, swiss chard and marjoram, and seared venison chop with roasted polenta and mixed mushrooms. A wood burning rotisserie imparts a smoky aroma into many dishes, often used to prepare weekly specials such as rotisserie pork belly and rotisserie veal shank. A starkly minimalist setting is a fitting counterpart to Angelini’s far from minimalist dishes; the excellent service and well stocked wine cellar seem natural extensions of the exceptional cuisine.
La Terza
