December 6, 2007 6

Terroni (Beverly Blvd)

By in 09: Weho

DSCN2276.jpgA new Italian restaurant from Toronto specializes southern Italian flair and thin crust pizza opened in the space where Authentic Cafe used to be on Beverly Blvd. We went on an early Sunday evening and it was very crowded already. We didn’t have reservation but managed to get a table (though I heard they don’t take reservation?) Great interior decor, lots of lots of Eames chairs but the space still has that festive and rustic charm. There’s movie projection on one of the wall near the ceiling, it was showing La Strada, which unfortunately caused our “suffering” from the next table guy’s very loud, non-stop, not-so-insightful ramblings on Fellini.


All their pasta and sausage are handmade. Tagliatelle al Ragu: Homemade Tagliatelle in a Traditional Bolognese Meat Sauce $15.95. Fresh handmade pasta just taste so much better. I got the Tirolese pizza: tomato, Mozzarella, Italian Cream, Speck (Smoked Prosciutto). $13.95. It’s delicious! Love the thin crusted, the sauce and speck. Everything tasted fresh and authentic. The pizza came uncut which is the Italian way.

They have a “no substitutions, no modifications” rule, bravo to them! I’m not getting the idea pf patrons going into a restaurant to order a dish that the chef created and then requesting swapping/eliminating certain ingredients. Not saying people don’t have the right to (I know some people have allergy problem at certain food), but what’s the point of ordering that dish then? Why not just order something else. Unless there’s not one single item on the menu you can just order as it is, but still may be that means you shouldn’t eat there. Anyways, I can’t wait to go back and try their other pizzas and dishes. There’re many to choose from and they have a big wine selection too.

7605 Beverly Blvd., Mid-City CA 90036

Related Posts with Thumbnails

Tags: , ,

6 Responses to “Terroni (Beverly Blvd)”

  1. seat says:

    I agree with you! I even hate putting pepper or salt or sauce or other seasonings from the table to the food cos I always think when the food is delivered to your table, it should be perfectly seasoned already. Of course ketchup with your fries or soy sauce with your sushi is different, but I tend to put minimum amount.

  2. CookingMan says:

    great post

    thanks alot

  3. Tiffany says:

    hmm..that’s close to my new ‘hood. I’ll have to try it.

  4. Anonymous says:

    I’m from Toronto and was excited to see this little chain open here so I went for lunch last week and had the ham and mozza panini- which was 80% bread and 20% ham and cheese with some olive oil and salt and pepper. It was so dry and unappealing that I thought I’d ask for some balsamic vinegar to spice it up a little- and the waitress sheepishly told me that she WASN”T ALLOWED to bring me any because “the chef is serving true Italian food and he expects the food to be eaten exactly as prepared”. I was flabbergasted. I spent 4 weeks in Italy last year and had better paninis at a roadside gas stop. I think if you’re going to be that pretentious, the food better be excellent- and it wasn’t . So- if you like to add, subtract or vary anything in the eating department- this is not the place for you!

  5. Freda says:

    Hello, guest from Toronto! Thanks for sharing your experience, the panini sounds like a cheat. I didn’t know it’s a chain from Toronto, that’s good to know!