Ado, a new Venice restaurant.
Antonio Mure, left, and Paolo Cesaro are partners in Ado, a new Italian cusine restaurant in
Albariño: Spain’s hidden wine treasure
Wine picks by Times restaurant critic S. Irene Virbila
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The Find: Your guide to dining off the beaten path
Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Carpaccio di Manzo con Rucola e Scaglie di Grana is beef carpaccio topped with shaved Parmesan cheese and baby arugula in mustard dressing. Chef Mure sometimes makes it with buffalo instead of beef.
Albariño: Spain’s hidden wine treasure
Wine picks by Times restaurant critic S. Irene Virbila
More L.A. Times restaurant reviews
The Find: Your guide to dining off the beaten path
Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Elizabeth Maxwell of Hollywood gets a traditional Italian welcome from Ado co-owner Paolo Cesaro, as she enters the Venice eatery.
Albariño: Spain’s hidden wine treasure
Wine picks by Times restaurant critic S. Irene Virbila
More L.A. Times restaurant reviews
The Find: Your guide to dining off the beaten path
Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Crudo d’Orata in Salsa di Capperi, Cipolla Rossa, Olio e Limone, is marinated and imported orata fish served with a caper, red onion, lemon and olive oil dressing.
Albariño: Spain’s hidden wine treasure
Wine picks by Times restaurant critic S. Irene Virbila
More L.A. Times restaurant reviews
The Find: Your guide to dining off the beaten path
Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
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Carpaccio di Branzino is a new seabass entree at Ado.
Albariño: Spain’s hidden wine treasure
Wine picks by Times restaurant critic S. Irene Virbila
More L.A. Times restaurant reviews
The Find: Your guide to dining off the beaten path
Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Tagliatelle con Zucchine Fritte, Pomodorini e Pesto di Noci is a homemade tagliatelle pasta sauteed with fried zucchini, teardrop tomatoes and served on a bed of walnut pesto.
Albariño: Spain’s hidden wine treasure
Wine picks by Times restaurant critic S. Irene Virbila
More L.A. Times restaurant reviews
The Find: Your guide to dining off the beaten path
Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
Paulo Cesaro shaves truffles over a pasta dish at Ado for Jo Ellen Sessa of Phoenix.
Albariño: Spain’s hidden wine treasure
Wine picks by Times restaurant critic S. Irene Virbila
More L.A. Times restaurant reviews
The Find: Your guide to dining off the beaten path
Tried and true: Browse recipes from the L.A. Times Test Kitchen (Alex Gallardo / Los Angeles Times)
