Vincenti
11930 San Vicente Blvd.
Brentwood, CA
310-207-0127
Vincenti's new chef, Nicola Mastronardi, is cooking gutsy, delicious food -- from tender octopus salad perfumed with lemon, grilled
seppioline with beans or lentils to wonderful pastas, such as
bucatini all' amatriciana, any of which would do Vincenti's namesake, Mauro Vincenti, proud. Whole fish cooked in the wood-burning rotisserie is worth mentioning, as is the pigeon with
peperonata and baby onions, just the dish for a Brunello di Montalcino or a Barolo or arbaresco with some age on it. However, unless you have very deep pockets, wine prices are prohibitive.
— S. Irene Virbila
Times Restaurant Critic
June 23, 2002
Hours: Dinner, Tue.-Sun.; lunch, Fri. only.
Fax: 310-207-0057
Venue Details
| Cuisine |
Italian
|
| Rating |
|
| Ambience |
Sleek, contemporary Italian with bar at the front and woodburning rotisserie and grill.
|
| Best dishes |
Spaghetti allo scoglio, bombolotti all'amatriciana, risotto with scampi and zucchini flowers, veal chop, roasted Dover sole, grilled orata, veal chop with Parmigiano-Reggiano shavings.
|
| Payment |
American Express
,
MasterCard
,
Visa
|
| Prices |
Entrées, $12-$38.
|
| Service |
Attentive and warm.
|
| Wine list |
1998 Martinetti Minaia, Piedmont, Italy; 1997 Scavino Barbera d'Alba Affinato in Carati, Piedmont, Italy.
|
