Chef-owner Antonio Tommasi, pictured here, founded Ca Brea with Jean-Louis de Mori in 1991. The restaurant closed after a fire last year and was recently reopened, with Tommasi playing a more active role than he had in years. (Ringo H.W. Chiu / For The Times)
Ca Breas carpaccio di manzo e Parmigiano thinly sliced raw beef with arugula, mushrooms, shaved Parmesan and a mustard dressing. (Ringo H.W. Chiu / For The Times)
At Ca Brea, bigoletti hand-made Venetian-style spaghetti is served with lobster, clams, shrimp and porcini in a light tomato sauce. (Ringo H.W. Chiu / For The Times)
Duck breast with Barolo-Morello cherry sauce at Ca Brea. (Ringo H.W. Chiu / For The Times)
Ca Breas goat cheese wrapped in pancetta, baked and served on a bed of spinach. (Ringo H.W. Chiu / For The Times)
Melanzane al Grana Padano eggplant baked with tomato, basil, mozzarella and Parmesan cheese brings a touch of the south to Ca Breas menu. (Ringo H.W. Chiu / For The Times)
Diners at Ca Brea, which recently reopened on South La Brea Avenue. (Ringo H.W. Chiu / For The Times)
