Name: Alba – Los Angeles
Item: Alba – Los Angeles
Author: Kimberly Kirven

When Ted texted me, reminding me that I had a birthday coming up, I rolled my eyes in acknowledgment. And then I responded to the text asking when he was available for dinner. He sent me two options, and the next day, we met for our reservation at Alba – Los Angeles.

Our first table was absolutely gorgeous. However, because of it’s location under the awing – and the large table of industry people talking loudly about who they knew (which created a rather nasty echo and distracted me) I had us moved inside. This was much better, as I was able to engage and actually hear Ted during our conversation.

My first sips of my Boodles Riviera Vesper (Boodles British London Dry Gin, vodka) soothed a very deep, longing part of my soul. It was ice cold and absolute perfection.

The FOCACCIA DELLA CASA (whipped ricotta) was an epiphany of flavor.

It was one of the most incredible breads Ted and I ever had. It was that good. It was bread of the Gods. Especially, with the honey whipped ricotta. It was bread unlike any other breads. Seriously and legitimately, it was that good.

The TORO TARTARE (sesame bomba, beets) was also outstanding in flavor, preparation and quality.

For my second cocktail, I got a Naked and Famous (mezcal, chartreuse, aperol). I swear, Alba puts a sprinkle of magic in their cocktails. Because, each one was incredible.

As our duo main course, the AGNOLOTTI (black truffle fonduta) and CHICKEN ALLA DIAVOLA (bomba sauce) was outer worldly.

Ted and I both commented that we both usually do not order chicken when we’re out. But this chicken? There’s a reason why Alba is known for it. The spice of the bomba sauce was incredible with the well seasoned pieces of plump breast.

I didn’t want the night to end quite yet. So, Ted and I shared the Semolina cake that was similar to the Greek dessert, Galaktoboureko. I enjoyed this alongside a cup of Cappuccino.