Reservations at Ann’s Wine Bar had eluded me in our prior visits to the Hollywood Bowl. I somehow missed the window to reserve prior to the event and by the time I figured it out, either they were fully booked or the available times were during the show. By some miracle, I happened to check Open Table five weeks prior to the concert and booked the first available reservation seating. On the day of the event, we arrived at the gate 30 minutes before our reservation. I found out after waiting a bit that the gates were opening at 6 p.m. but nobody would be allowed in prior to that time except the VIP for the separate party next to the entrance. Once we were allowed to enter, we were about 15 minutes late for our reservation and shockingly, upon our arrival, many people were already seated. Luckily, our reservation wasn’t given away or cancelled, and we were seated immediately.
Unbeknownst to me, the entire venue was beer and wine only so I opted for a chilled sauvignon blanc which was actually quite lovely. There was a short wait for starters and sides, but once they were ready, they arrived one right after the other.
The salad was served slightly chilled. The lettuce was fresh and crisp. The grapefruit added a bit of tartness while the avocado gave it a bit of creaminess. The sugar snap peas were added a burst of pop and flavor.
Next up was my husband’s favorite dish. The potatoes were buttery and had a mix of mealiness and silkiness.
Third on the list was the farro which had a nice blend of sweetness from the raisin but also had a bit of heat.
There was an extended delay between the starters and the main entrees so I opted to get in line for the tour merchandise which probably took about 30 minutes to reach the front. As I was walking back up to the restaurant, the entrees were finally served.
The fried chicken was served piping hot at 7:13 pm. It was crispy, savory from the BBQ sauce with a slight tomato creaminess from the dipping sauce.
The sea bass smelled smoky and was lovely and flaky served on a bed of cool julienned strips of carrots, zucchini and beets adding a contrast of texture.
Reserving one of the first seating times was definitely the right way to go because parties lingered at their tables, and we definitely would have missed the opening act of the concert. All in all, despite the staggered service, we had a great experience and would definitely return as the quality of the food was exemplary.
Elegant and refined define the Art Deco decor and the culinary offerings at Nando Trattoria. Upon entering the establishment, one immediately senses they are somewhere special. The restaurant is located on Manhattan Avenue and is in a fairly modest sized space. At the time of dining, which was prime dinner time on a Saturday evening, every table at the restaurant was occupied.
Organic heart of romaine lettuce, DOP Parmigiano Reggiano, toasted croutons, Caesar dressing
The patrons’ anticipation and enjoyment of an authentic Italian dining experience is palpable as gasps of excitement and delight are heard while dishes are served to adjoining tables.
Golden crispy rice saffron ball, wagyu beef ragù and smoked mozzarella, provolone
There is a low and respectable murmur of voices and laughter during the meal. Most of the tables are comprised of at least two couples and in a few instances, a slightly larger party.
Crab and Lobster ravioli, delicate scampi sauce, scallop
We had the benefit of sitting next to a lovely gentleman who was proud to declare he had dined at the restaurant every week since it opened in the height of the pandemic. Nando Trattoria’s ability to thrive despite such obstacles speaks volumes about what they uniquely offer the residents and visitors to this newish Manhattan Beach restaurant.
There were a few notable highlights.
NANDO TRATTORIA ANTIPASTI – APPETIZERS
Fresh baked focaccia bread served with Parmigiano truffle fondue
The first was the focaccia served with a parmigiano truffle fondue. The top layer was reminiscent of a pie crust which was light, airy and flaky.
Traditional baked lasagna with beef ragu and bechamel
Our next favorite dish was the lasagne bolognese which was both dense, due to the combination of the beef and bechamel sauce, but also light as a result of perfectly textured and al dente handcrafted pasta.
The icing on the meal were the nutella bombolini. We almost opted to skip that dessert but one of the servers convinced us that it would be a mistake of gargantuan proportion. Needless to say, he was right and I will forever have dreams about that doughy slightly sugared exterior with the warm, creamy filling.
In a beachside restaurant community that has seen a transformation of clientele and residents over the years, Nando Trattoria definitely stands on its own and is without compare.
I am eagerly awaiting the next opportunity to introduce our foodie friends to this “new to us” neighborhood gem. Grazie to the two brothers who brought their culinary gifts and passion to the shores of Manhattan Beach. We are looking forward to seeing you soon.
Nando Trattoria
1131 Manhattan Avenue
Manhattan Beach, CA 90266
https://www.nandotrattoria.com/home-nando-trattoria-manhattan
Ciro & Sal’s began its humble beginnings in 1953 in the quaint town of Provincetown, Massachusetts. What evolved into a local gathering place for artists and would-be chefs began as a humble sandwich shop co-owned and run by two local artists, Ciro Cozzi and Sal Del Deo. Sixty five years later, it still remains one of Cape Cod’s most beloved establishments where locals and visitors are welcome to indulge in deliciously decadent Italian dishes while sipping on wine and enjoying each other’s company.
At first sight, one can immediately sense that the dining experience at Ciro’s and Sal’s will be unlike any other. It is located down an alley that could easily be mistaken for a charming crushed shell entrance to a Cape Cod home. The restaurant’s iconic sign hanging from a white wood post on Commercial street steers you down the alleyway where you notice vintage inspired marquee letters spelling out the restaurant’s name, illuminated against the white wooden gateway. Behind the gate is a lush garden oasis beckoning you to enter. Potted plants and flowers line your steps, as you walk up to the gazebo where guests can dine on a warm summer evening under the canopy of darkness.
Romantically lit by the moon and with strings of outdoor lights woven between the trees above. As you enter the front door of the restaurant you can already sense that this will not be your typical restaurant experience.
Walking into the wine cellar dining room, the interior is warmly lit with exposed wood beamed ceilings and brick walls. Aromas of roasted garlic and sautéed seafood flood the air. There are straw clad canisters of Chianti bottles hanging from the rafters and the beams interspersed throughout the restaurant. The fireplace illuminates the room, evoking a cozy vibe, signaling the guests to unwind, relax, and enjoy the feeling of coming home.
The heart of a restaurant is in its ability to tell its story through its food and drinks. Diners repeatedly give high marks to dishes like Ostriche Giannini (Wellfleet oysters baked with pesto and parmigiana), Bruschetta (roasted eggplant, tomatoes and mozzarella on homemade pesto bread) and Calamari (fresh and locally caught). Their pasta is cooked perfectly al dente with the Carbonara and the garlic infused Vongole Bianco ranked as favorites. The restaurant’s signature sauce is SUGO which is a thick basil seasoned Italian red sauce having a gravy-like consistency. It serves as the base for their traditional Italian dishes such as the Veal Parmigiana, Lasagna and for their simpler pasta offerings like the Salsiccia and Polpete. Their seafood selection is always top notch as the restaurant’s close proximity to the sea ensures the freshness of each dish. To round out the dining experience, Ciro & Sal’s wine selection provides options from the various regions of Italy along with a sprinkling of French, California and Argentina offerings.
A new addition to Ciro & Sal’s is the wine bar tucked away upstairs, above the hustle and bustle of the busy dining room. The dimmed pendant lights set against the dark wood gives the space warmth and depth, evoking a sense of intimacy, much like a secret hideaway. Here one can quietly enjoy a sampling of wine flights and antipasti while unwinding from their day.
The current owner, Larry Luster, built his life from the ground up at Ciro & Sal’s. In the 1960’s he visited Provincetown from Chattanooga, Tennessee. Larry was hired as a dishwasher and connected with Ciro who began mentoring him, giving him a job that year and every summer thereafter. He started his tenure in the kitchen, eventually working his way to the front of of the house, becoming a highly requested server. During the day, he worked as the prep chef, making all of the sauces and base stocks from scratch, as well as the preparation of the produce and the meat for the evening’s dinner service.
Larry makes it his mission to ensure the quality and integrity of each dish on the menu and oversees every detail in the kitchen with a watchful eye. He is hands- on with every operation, from dicing the vegetables for the minestrone, to breaking down a whole cow leg each week, as well as preparing the restaurant’s renowned dishes like Bolognese and Philomena from scratch. His son Caleb now serves as the head chef while his son Zach runs the front of the house, establishing rapport with the local community, building relationships with those who have visited the restaurant over the decades as well as customer who are just passing through town on their holiday.
Ciro & Sal’s is truly a gem in Provincetown, not just because of its longstanding history as being the mainstay of delicious northern Italian cuisine, but also because it gives back to those in need. Since 2014, for each party that dines at the restaurant, a box of pasta is donated to shelters and soup kitchens in the area. Under Ciro & Sal’s One Meal at a Time program, the restaurant donates twice a year to local organizations to help feed people in need and to also build awareness that not everybody has the means or access to a warm, nourishing meal.
Over the years, Ciro & Sal’s has thrived, with lines consistently out the door. Loyal customers have been journeying to the restaurant for decades, bringing their families together to experience old world Italy, continuing the tradition by introducing the younger generation to its charming evocative setting. Ciro & Sal’s has always been family run and owned, and the heart and soul of its family is what has helped this gem of a restaurant endure the test of time.
Ciro & Sal’s
4 Kiley Ct
Provincetown, MA 02657
(508) 487-6444
Grace Gambin
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