Valentino

Valentino was long considered the best Italian restaurant in Los Angeles, and even the best in America (per Bon Appétit, and we suppose they ought to know). But this branch (with generic nice restaurant decor) isn't quite as successful as its Southern California counterpart, with complicated offerings that too often just miss the mark. Quail stuffed with snails and served with white-and-yellow polenta, for example, or house-smoked shrimp with crispy veggies and an apple-balsamic sauce -- they're all interesting, but the combinations don't quite work. Working entirely well, however, are the four-cheese ravioli with truffle-cream sauce and fresh truffle shavings -- we shamelessly mopped our plate with our bread -- and the wild-rabbit loin in rhubarb-encrusted prosciutto. The wine list is superb.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.