Tag: J. Trani’s Ristorante

The Port of Los Angeles Area Brunch Scene

The Port of Los Angeles Area Brunch SceneThe Port of Los Angeles Area Brunch Scene

Gone are those kitschy restaurants and funky shops that once lined the docks of the busiest port in the country. The entire Ports O’ Call Village was recently demolished…with bulldozers, and it was painfully traumatic for the locals. But it will be a good thing in the end (we hope) because by 2020 the old fish joints will be replaced by a mega development of glossy restaurants and high-end shops called the San Pedro Public Market.

In the meantime, here are five places to enjoy brunch now, perhaps while waiting for your cruise ship to sail from the iconic Port of Los Angeles.

Enjoy Brunch Now

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Inspired by Chef Dustin Trani: Truffle Scented Tortellini, Veal Reduction

Truffle Scented Tortellini, Veal Reduction
Truffle Scented Tortellini, Veal Reduction
Beech Mushrooms, Olive Oil Toasted Bread Crumbs, Crispy Sage Leaves

Chef Dustin J. Trani is the Executive Chef at J. Trani’s Ristorante in San Pedro as well as DOMA in Beverly Hills. Earlier this year, Chef Trani was well-deservedly named as one of the Top 5 Rising Chefs in the U.S. by Gayot Magazine. On June 6th J.Trani’s Ristorante hosted their first wine dinner.

It was an extraordinary meal. With nearly three decades of dining in San Pedro, I can confidently declare that this meal was the best served in our town. Ever. Chef Trani paired a five course menu with wines from Napa Valley’s Franciscan Estates. Every element of every dish had a purpose, each in perfect balance. He deftly orchestrated a symphony of wine and food. It was an absolute pleasure to experience the Chef”s passion and commitment to perfection first hand.

My version of the Chef’s pasta course is simplified, to say the least. Where the Chef studied pasta making in Italy, I bought packaged cheese tortellini from Trader Joe’s. Where undoubtedly, the Chef simmered his veal stock in an hours-long process, I purchased French Demi-Glace from Whole Foods Market. My recipe is an everyday version of that extraordinary plate served at the outstanding wine dinner.

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