Chef David Almany of Osteria Mozza fame is the man behind swanky new Italian establishment Angeleno on Gemmill Lane. It occupies the old spot of Luke’s Oyster Bar & Chop House, redecorated with a fresh slick of dark green paint on the walls. Almany is joined by Travis Masiero of Luke’s Oyster Bar who is a partner in this venture, and pastry chef Ariana Flores who makes all the rustic bread from hand. The pastas are also made from scratch with signature flours from Abruzzo.

Almany, however, uses produce from California in his traditional Italian fare, citing the versatility of the region’s ingredients as one of the reasons. Some highlights in the menu include the Iberico Tomahawk Pork Chop ($135 for two), a beautiful cut which includes both loin and belly meat, grilled over almond wood, dusted in wild fennel pollen from Tuscany and drizzled with freshly-pressed Tuscan olive oil. The Veal Chop Parmigiana ($75), a classic example of Italian American dish, is breaded and fried before being slathered in red sauce and melted mozzarella. For pasta, don’t miss the Lumache Verde ($31), rigatoni dressed with a hearty, spicy lamb sausage and Swiss chard ragu, and finished with olives, mint, Aleppo pepper and pecorino cheese.
20 Gemmill Lane. Tel: 6221 6986

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