Kathy A. McDonaldThe service doesn't just hop at Bottega Louie. It skips, jumps and pirouettes as a platoon of nattily dressed servers, runners, ballet-slippered hostesses and suited managers race across the marble floors. The energetic staff has a professional attitude and actual skills, both old school and uncommon to experience. No question about how all that crowd-pleasing cuisine flies out of the kitchen: The chefs are on view, there are no secrets here.
Pizza makers toss and twirl at one end of the cacophonous space; at the other, behind oversized glass cases, another team mans the candy-colored patisserie. Pastel-hued macrons and Bottega Louie's own chocolate bars on display in the prettiest of boxes, add holiday cheer, all times of the year. Flavors are equally rich too, like the toffee and dark chocolate bar or the passion fruit, hibiscus and white chocolate.
From cocktails to comforting salads (iceberg lettuce!) to grilled chops and modern American sides (burrata with roasted cherry tomatoes) to the heaven-sent chocolate soufflé injected with crème anglaise–there's no getting through the entire menu. A Laker may drive up in his Rolls Royce or a FIDM student may jump off his fixie, everyone comes to Bottega Louie.
Open for breakfast, lunch and dinner. There's an added bonus of free corkage for the first bottle.
Presentation of the chocolate souffle at Bottega Louie; Credit: Kathy A. McDonald
Yes, it's that time of year again, or almost. This is one of over 400 pieces that will be appearing in our upcoming Best of L.A. issue, out October 6th.
For more deliciousness, follow Kathy A. McDonald on twitter: @writerkathymcd.
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