Ristorante Per L’Ora

Ristorante Per L'Ora delivers an elegant dining experience, blending Italian and California cuisine in a sophisticated setting with artfully crafted dishes

When Amanda texted me a reminder that it was DineLA week, I wasted no time scouting out a restaurant that would delight our forks in pleasure. But perhaps, more challenging – one that I hadn’t previously been to. Ristorante Per L’Ora checked all the boxes for our Girl Dinner for a gorgeous night in Downtown Los Angeles.

By the time the day arrived, I was actually feeling a bit depressed. Call it life, the high amount of friend’s parents having increased medical issues and just general feelings. But, I knew that a dose of friendship therapy paired with a glass of wine would be just the remedy to turn my mood around.

Parking was surprisingly a breeze for an early weeknight. After snagging a great spot on the street just around the corner from the Per L’Ora hotel, I made my way to the lobby.

Stepping inside, I was immediately captivated by the lush, rich tones and elegant ambiance of the hotel. Walking through the mirrored hallway, I turned left and approached the restaurant’s host stand. The space was stunning, and it instantly heightened my anticipation for our dining selections.

Amanda and I didn’t take long to decide on our picks from the DineLA menu, but I wanted to make sure I had the perfect glass of red wine to complement the evening. As always, our conversations flowed best with wine and unfiltered honesty.

Our waiter poured me a few options: the 2022 Cristom Vineyard’s “Mt. Jefferson Cuvée”, a  Pinot Noir from Willamette Valley, Oregon; the Castello Banfi’s 2022 Rosso di Montalcino, a Sangiovese from Tuscany, Italy; and Domaine Béatrice & Pascal Lambert’s 2017 “Les Perruches,” a Cabernet Franc from Chinon, France.

It was a close call, but I ultimately chose the Pinot Noir for the evening.

To start, Amanda and I shared the FOCACCIA (garlic confit, rosemary, D.o.P. Parmesan Reggiano) and the PERSIMMONS E BURRATA (fuyu persimmon, burrata, prosciutto, balsamic vinegar, olive oil, pistachio, basil).

While the focaccia could have used a heavy handed sprinkle of finishing salt for the flavor profile, the burrata and prosciutto combination was delicious.

For my main course, I chose the ORECCHIETTE BIRRIA (short rib guajillo chile ragù, cilantro, cotija cheese, onion foam). It was visual brilliance – and tasted as good as it looked.

Just when I thought I couldn’t eat another bite for dinner, we were served the FALL SCALLOPS (pear parsnip purée, brown butter balsamic, braised carrots).

The dish was a seasonal stunner, with the richness of the purée perfectly complementing the tender scallops.

We ended up taking the BASQUE CHEESECAKE (fig jam, goat cheese) to go, which was packaged perfectly and was greatly appreciated.

By the end of the evening, Amanda and I left Ristorante Per L’Ora feeling thoroughly content. Our DineLA dinner was a perfect blend of great conversation perfectly paired wine – which made for a truly memorable – and sanity giving –  night.

- -