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Terra e Mare Ristorante

13251 Ventura Blvd. (Longridge Ave.) Send to Phone
818-528-7470
Terra e Mare is gourmet Italian restaurant offering fare both from the earth and the sea, including house-made pastas. View our exclusive photos and video.


Cuisine

Open
Sun.-Thurs. 4 p.m.-10 p.m., Fri.-Sat. 4 p.m.-11 p.m.; Happy hour daily 4 p.m.-6 p.m.
Features

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Terra e Mare Ristorante, Studio City, CA


Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


Terra e Mare Ristorante Restaurant Review

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About the restaurant: Restaurateur Stelian Tasu is half Romanian and half Greek but Italy has his heart, at least his culinary heart. It has been passed in his blood from his father who emigrated from Romania with his family and opened a trattoria in Studio City. Tasu still runs it --- Pagliacci’s Trattoria Taverna a few blocks away. The opportunity for this location came to him and he seized it because he knew he was ready to offer his clientele a more elevated Italian and service experience. The wide open kitchen has been revamped for a better look at the chefs who are wearing white toques, something not that common these days. There are also white tablecloths, another fine touch.

Likes: Tasu’s energy and smile. Hopefully he will be there when you go.
Dislikes: The dishware, which is the same throughout the meal (and we know there are other plates in the cupboards). The housemade bread could also use some work.

> View our exclusive photos and video of the restaurant.

Food & Drinks: Chef Emidio Tidu is in charge. Back when he was 18, he spent two years in the kitchens of über-chef Joël Robuchon. It is obvious that he has retained a few lessons. Though Robuchon’s cuisine is French, Tidu has transposed them to the Italian dishes of the menu, especially to the aesthetic of the presentation. There are oysters in the “Antipasti e Insalate” section, but we always prefer to try actual dishes that the chef has put his hand to, like the tuna and avocado tartare, the octopus salad or the carrot ginger soup. All pastas are homemade and, for a few extra dollars, can be gluten-free. The evening we went, we tried the fettucine with mushrooms and black truffle, and the spinach gnocchetti in a lamb ragu --- don’t ask which one we preferred, we like them both. A return trip may be in order to try the spaghetti with fresh lobster. Speaking of freshness, the branzino is flown in from Italy, grilled and deboned tableside. Meatlovers can opt for the filet mignon with mushrooms topped with a quail egg; lamb in a thyme and garlic sauce; or the breaded veal chop. If you are only going to have one dessert, it has to be the cannoli filled with pistachios and ricotta cheese; the others, like the chocolate mousse, were good, but the cannoli are so crunchy and delicious. With the exception of one Malbec from Argentina, the reasonably priced wine list is composed of labels from Italy, France and California. There are also craft cocktails and beers on tap.





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