Antonio Mure, left, and Paolo Cesaro are partners in Ado, a new Italian cusine restaurant in Venice, Calif. Albariño: Spain’s hidden wine treasure Wine picks by Times restaurant critic S. Irene Virbila More L.A. Times restaurant reviews The Find: Your guide to dining off the beaten path Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Carpaccio di Manzo con Rucola e Scaglie di Grana is beef carpaccio topped with shaved Parmesan cheese and baby arugula in mustard dressing. Chef Mure sometimes makes it with buffalo instead of beef. Albariño: Spain’s hidden wine treasure Wine picks by Times restaurant critic S. Irene Virbila More L.A. Times restaurant reviews The Find: Your guide to dining off the beaten path Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Elizabeth Maxwell of Hollywood gets a traditional Italian welcome from Ado co-owner Paolo Cesaro, as she enters the Venice eatery. Albariño: Spain’s hidden wine treasure Wine picks by Times restaurant critic S. Irene Virbila More L.A. Times restaurant reviews The Find: Your guide to dining off the beaten path Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Crudo d’Orata in Salsa di Capperi, Cipolla Rossa, Olio e Limone, is marinated and imported orata fish served with a caper, red onion, lemon and olive oil dressing. Albariño: Spain’s hidden wine treasure Wine picks by Times restaurant critic S. Irene Virbila More L.A. Times restaurant reviews The Find: Your guide to dining off the beaten path Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Carpaccio di Branzino is a new seabass entree at Ado. Albariño: Spain’s hidden wine treasure Wine picks by Times restaurant critic S. Irene Virbila More L.A. Times restaurant reviews The Find: Your guide to dining off the beaten path Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Tagliatelle con Zucchine Fritte, Pomodorini e Pesto di Noci is a homemade tagliatelle pasta sauteed with fried zucchini, teardrop tomatoes and served on a bed of walnut pesto. Albariño: Spain’s hidden wine treasure Wine picks by Times restaurant critic S. Irene Virbila More L.A. Times restaurant reviews The Find: Your guide to dining off the beaten path Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Paulo Cesaro shaves truffles over a pasta dish at Ado for Jo Ellen Sessa of Phoenix. Albariño: Spain’s hidden wine treasure Wine picks by Times restaurant critic S. Irene Virbila More L.A. Times restaurant reviews The Find: Your guide to dining off the beaten path Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)