Beef carpaccio with marinated mushrooms, capers, Grana Padano cheese and mustard sauce served at Amarone Kitchen & Wine. (Gary Friedman / Los Angeles Times)
Fresh swordfish carpaccio with sundried tomatoes, olives, pink peppercorn, orange zest and herbs. (Gary Friedman / Los Angeles Times)
Pappardelle noodles are served with prosciutto and cherry tomatoes. (Gary Friedman / Los Angeles Times)
Restaurant partners Alessandro Polastri, left, and chef Giuseppe Musso in the kitchen. (Gary Friedman / Los Angeles Times)
Seared octopus with cannellini beans, green onions and sundried tomatoes in lemon oil. (Gary Friedman / Los Angeles Times)
Fresh tagliatelle with meat ragu. (Gary Friedman / Los Angeles Times)
The restaurant has a serious wine list and a menu of well-prepared northern Italian classics. (Gary Friedman / Los Angeles Times)
Veal Milanese. (Gary Friedman / Los Angeles Times)
Tiramisu. (Gary Friedman / Los Angeles Times)
