3rd Street is one of the most sought after addresses for every new elegant dining establishment. There is a new crop of restaurants that have taken the culinary world by storm. No. 10 Restaurant is right up there with the best, and promises to be a huge success in this already existing foodie’s paradise.
You are transformed into an environment of elegance and high-end glamour. It’s got every thing you would want from a charming Italian inspired restaurant.
The interior is very inviting, big huge bowl type light fixtures adorn many parts of this eating establishment. It’s got just the right amount of romantic lights to set off an extremely new culinary experience.
Here’s what I tried:
Belvedere Vodka Martini, of course a proper martini is my go to choice to start my glorious experience.
Frittino with crispy fried calamari, shrimp, cauliflower, delicate squash, and spicy tomato sauce. This is a staple is most upscale Italian restaurants. This version is nice and light with huge prawns and gorgeous calamari tentacles. The cauliflower is not something usually paired, but somehow it works.
Tuna Tartare with capers, agrumato, espelette pepper, and preserved lemon. The tuna is a brilliant red and just tastes like the sea, utter perfection.
Tartufata with burrata, squash blossoms, and black truffle. You will never find pizza this good anywhere else. The burrata and black truffle just melt is your mouth and the crust is light and crispy. You don’t feel full from this very delicate creation.
Paccheri, with Maine lobster, crustacean broth, stracciatella, pomodorini, and basil pesto. The lobster is nicely steamed, and the pasta itself is super al dente, just the best pasta dish ever.
Ravioli, with artichoke, kale and pumpkin seed pesto. What an amazing idea, so simple, but so delicious.
Spigola Al Cartoccio, Mediterranean sea bass, zucchini, potatoes, cherry tomatoes, olives, basil, fennel, and garlic confit. This is cooked in a plastic type bag, a very interesting concept, but it worked. Nice, moist flaky sea bass with good ingredients to accompany.
Costolette D’Agnello, Australian lamb chops, shishito peppers, marinated cabbage, and aged balsamic. These are very thick, meaty lamb chops, but the balsamic is truly the secret to this amazing dish.
Asparagi with speck, Parmigiano Reggiano, and fried egg. I loved this side dish, just so delicious, and I could eat this every day for breakfast. The egg oozes all over the asparagus and the speck just adds to the overall flavors that you too will crave.
Crepe Cake with poppy seeds, pastry cream, strawberries. The crepe is sliced to almost look like fettuccine pasta; it’s a wonderful ending to my spectacular evening.
Davis Bynum, Chardonnay, Russian River 2014. A super creamy wine, with touches of caramel and vanilla, I just can’t say enough about this wine.
Simi, Cabernet Sauvignon, Alexander Valley, 2014. Rich cherry, very jammy, a sure match with the lamb.
Caiarossa Pergolaia, Super Tuscan, IGT Toscana, 2006. Another amazing wine that paired well with the lamb.
About No. 10 Restaurant:
After years of living and traveling around Italy, discovering the distinctly different regional cooking styles and ingredients, they are sourcing something special from each locale. No. 10 is a contemporary Italian restaurant, with a multi-regional seasonal flair. Their modern space is slick with an intimate yet fun vibe, and an inviting indoor-outdoor atmosphere.
Their exquisitely unique, upmarket menu is the result of the fusion of their American and Italian chefs, who blend their gastronomic cultures with passion to create a harmonious synthesis with their recipes.
About Namesake Alessandro Del Piero:
Alessandro was born in Conegliano, Italy on November 9, 1974. He is a FIFA World Cup Winner in 2006 with Italy’s National Team.
He began playing football for the local youth club of San Vendemiano at 9 years old. When he was 13 he was selected to play for Padova’s youth team and played his first professional game at the age of 16. At 18 he was picked up by Juventus where he played for 19 consecutive seasons, eleven of those seasons as a captain. He currently holds the record for most appearances (705) and goals scored (290) by a Juventus player.
For almost two decades he had the prestigious honor of wearing the number 10 for Juventus, and was the first club player to have his name matched with that shirt. He also played two seasons with Sydney FC and one season with the Delhi Dynamos, also wearing the number 10.
Alessandro’s accomplishments are legendary and he has earned the highest accolades from International football federations, coaching staff, players and fans worldwide. He has won 21 trophies including a UEFA Champions League Trophy, and an Intercontinental Cup for scoring the winning goal minutes before the end of the game and becoming MVP.
In 2006 he won the most prestigious trophy a football player can attain, the FIFA World Cup, playing for the Italian National Team. Scoring a goal in the semi-final and scoring one of the decisive penalties in the final that clinched the victory to seal the title of FIFA 2006 World Cup Champions.
Over his entire career he has made a total of 854 appearances in matches and scored 344 goals.
Alessandro is currently a Sports Analyst, an Ambassador for several brands including AirDP and now, a Restaurant Owner. He also coaches soccer clinics and just published his third book titled “Detto Tra Noi.”
About Chef Nick Parker:
Born and raised on a farm in Idaho, Nick Parker’s passion for food started at a young age. He is self-educated in the culinary arts through books, traveling, staging and has a strong interest in “molecular gastronomy.”
After working in kitchens all over the U.S. from Idaho to Atlantic City, Washington, Florida, Las Vegas, Colorado, and Texas, Nick recently decided to settle down in SoCal where he’s worked with acclaimed chefs Mario Batali and David Burke.
He specializes in Italian, French, Spanish, Creole, Pacific Northwestern, Southern, and modern American cuisines. Among his top projects is a one-acre farm and farm-to-table concept he built for an exclusive Inn in the Pacific Northwest.
Chef Parker likes to create seasonal menus that feature handpicked, organically grown vegetables and herbs, as well as fresh seasonal seafood ingredients. He believes in farm-fresh produce, even if it involves building a farm and doing the work himself.
About Chef Fabio Ugoletti:
Fabio Ugoletti was born in Parma, Italy, and spent his childhood in the heart of the Po River Valley, also known as the “Food Valley.” It was here that he learned to appreciate good food and family traditions.
His culinary career began when he started working in luxury hotels and upscale restaurants. He has worked under the direction of important chefs such as Daniele Sera, Massimo Spigaroli, Paolo Vai.
In the Chianti region of Tuscany he worked as an Executive Chef at Al Gallopapa, a prestigious 1-star Michelin restaurant. Fabio has also worked as a gastronomic consultant and has organized events all over the world in countries including Italy, China, Poland, Sweden, Korea, United States, and Lithuania. He was also involved in the development of the “new wave” of Italian Cuisine.
This is a very welcomed sight in this trendy, fun neighborhood. Dress up and get acquainted with No. 10 Restaurant; you will for sure come back for more.
No. 10 Restaurant
8436 W 3rd St
Los Angeles CA, 90048
* Note some content was taken off of their website