THIS RESTAURANT HAS CHANGED LOCATIONS Ca' Brea

THIS RESTAURANT HAS CHANGED LOCATIONS Ca' Brea Restaurant Review:

Now that Ca' Brea has reached middle-age (it opened in 1990, but that's already a lifetime for most restaurants in L.A.), its reputation as a hot-spot has comfortably evolved into that of a reliable old favorite. The clientele is diverse, the scene is still lively and, thankfully, the food is still notable. The two-level restaurant --- the loft is a quieter, more private space --- is filled with white linen-clad tables and handsome modern art. The kitchen turns out the predictable beef carpaccio and osso buco, but we advise trying the more unusual --- for Los Angeles, at least --- specialties such as pan-fried shrimp cakes with onion confit and baby greens, as well as fresh anchovies with sweet braised onions, pine nuts and Venetian vinegar. Roast boneless duck breast is a well-executed entrée, finished with a balsamic and cherry sauce, and Kurobuta pork chops have a rich Gorgonzola and green fig sauce. Finish with vanilla custard topped with caramel and chocolate sauces, or the Venetian ricotta cheesecake. The wine list is Italian-focused, with a smattering of Barolos and quite a few Amarones.