Gusto is a deceptively modest, down-to-earth restaurant with some of the best Italian cooking L.A. has seen in a long while. (Francine Orr / Los Angeles Times)
Desserts do not disappoint at this restaurant. One example: a toasted coconut gelato pie with a graham cracker crust, served atop chocolate fonduta. (Francine Orr / Los Angeles Times)
Pasta is served with a rich, complex oxtail ragu that clings to every strand. (Francine Orr / Los Angeles Times)
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Agnolotti are stuffed with ricotta, mint and sweet English peas. The morsels are cloaked in butter and lemon. (Francine Orr / Los Angeles Times)
The gargati is made with a fennel sausage, rosemary and Parmigiano Reggiano. (Francine Orr / Los Angeles Times)
Pork meatballs are bathed in a tomato sauce. (Francine Orr / Los Angeles Times)
For the polipo, baby octopus, the tentacles are crisp at the edges, the body sweet and meaty. It’s paired with chickpeas in a spicy harissa sauce. (Francine Orr / Los Angeles Times)
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Casanova serves an uptown Milanese with sweetbreads, wild arugula, sweet tomatoes, shaved Parmigiano Reggiano and lemon. (Francine Orr / Los Angeles Times)
Butterflied quail is served atop polenta with slivered radicchio and a drizzle of aceto balsamico as a main course. (Francine Orr / Los Angeles Times)
Gusto can feel like home for anyone who grew up Italian, or even if you didn’t. (Francine Orr / Los Angeles Times)
