Where we enjoy creating food as much as you will enjoy eating it!
Hours of Operation:
Monday – Saturday 10.30 AM – 8.30PM
What We Do
Eatalian Café is the core of our commitment to producing quality products, a cozy place where you will watch us turn simple ingredients into artisanal foods behind one of the glass-enclosed settings.
Next, we apply traditional cooking methods using our signature open stoves and imported ovens. The grand finale is serving up delicious cuisine to our appreciative patrons in our modern dining room, where the plate is the focus. By allowing our guests to see our chefs at work, we demonstrate our true passion for food without a need for a common language.
Our devotion to quality for our customers means small batches carefully produced in traditional ways by trained professionals from Italy…if we can’t take you to our home region of Reggio Emilia, it is our pleasure to bring a small piece of it to Los Angeles!
While visiting our original location, we encourage you to pay special attention to the gleaming tower of stainless steel upon which our dining area is centered.
This modern feature is the iconic “Faema” brand which is widely considered to be the most influential coffee machine in history. Our particular mid-century design espresso machine is one of only two custom models in the world that were specially procured for service at the central train station in Milan, Italy.
At the time of the commission, this train station was the busiest hub in Europe, and our machine was the grandest the world had ever seen.
Eatalian Café is the Restaurant that, just after four months from the opening day, has been described like this:
“ It’s a fitting stage for the cafe’s culinary theater, where performances are played out behind an all-access panorama of windows that peer into the restaurant’s inner workrooms. Diners are inevitably transfixed, a captivated audience in awe of the gleaming mozzarella machine, the still-swirling batch of pistachio gelato and the flour-coated hands of bakers massaging heaps of dough”
Miles Clements, wrote this incredible article on us for the L.A. Times