Hand pressed pasta, a glass of Italian red, heat lamps and strictly no cell phones... Pitch it just like that and Boss will leave early on Friday to dine at Bucato. Evan Funke, formerly of Rustic Canyon and Spago, trained in Bologna under pasta virtuoso Alessandra Spisni to master the art of fatta a mano, "made by hand." While in Italy, Funke met Kosaku Kawamura, the Tokyo-born pasta chef , and together, they returned to America to open their very own pasta sanctuary in the heart of Culver City.
Funke and Kawamura operate out of their laboratorio - a place where dough is shaped, stretched and moulded by hand within a temperature-controlled, glass-enclosed room. The result: the most beautiful little plates of perfectly boiled, oiled and salted pastas.
While Boss is there, suggest looking up. From the ceiling hang pasta rollers fashioned into chandeliers... Just to prove a point.
And for you, my friend, Bucato's most refreshing feature: their same day reservation system. Set a reminder for 9:30am and go in with as good a chance as anyone at scoring Boss a Friday night reservation.
Recommend any (or all) of the pastas, and even if Boss is carb conscious, mention the Batard (a short baguette) with goat's milk butter or the Focaccia with roasted tomato and olives.
Other notable dishes include squash blossoms with sheep’s milk ricotta and mint, fried artichokes with “beaten” sauces, bottarga and lemon, and wild mushroom crispy polenta with a sunny side egg and parmigiano reggiano.
Phone lines are open Tuesday through Sunday, beginning at 9:30am. Walk-ins are welcome. Cell phones are strictly not allowed.
Bucato $$$ 310.876.0286 3280 Helms Ave Los Angeles, CA 90034
DINNER Sunday - Thursday: 5:00pm - 10:30pm Friday & Saturday: 5:00pm - 11:30pm
BRUNCH: Saturday & Sunday: 10:00am - 3:00pm
Their menu changes daily and is not posted online, but can be read to you per request by phone. Sample menu, below:
Batard goat’s milk butter, ash salt $4
Focaccia roasted tomato, sal secco olives, marjoram $5
Tigelle pesto modenese $5
Padrons garlic, anchovy, bread crums $6
Dungeness Crab Crosino lemon, lardo $10
Squash Blossoms sheep’s milk ricotta, mint $10
Fried Artichokes “beaten” sauces, bottarga, lemon $12
PASTA FATTA A MANO (made by hand)
Tortelloni Romagnoli San Marzano, butter, parmigiano reggiano $13
Ravioli prosciutto, peas, brown butter $14
Gnoccetti pesto Genovese, pecorino stagionato $14
Pappardelle lamb sugo, ragusano $15
Strascinati duck ragu, piave vecchio $15
Tagliatelle ragu bianco, parmigiano reggiano $15
Sprouting Broccoli garlic, pickled chilis, pecorino romano $8
Treviso honey dates, pine nuts, capers, bagna cauda, pecorino sardo $10
Heirloom Tomatoes panzanella, stracciatella $12
Figs burrata, basil, mosto cotto $14
Pacific White Schrimp $11
Whole Grilled Branzino $15
Octopus escarole, nduja, shelling bean zuppa
Lamb Chops $10
Wild Mushrooms crispy polenta, sunny side egg, parmigiano reggiano $17
Confit Duck Leg chanterelles, roasted corn, wild huckleberries $21
Executive chef: Evan Funke
Chef de cuisine: Russell Victorioso
Sfoglino: Kosaku Kawamura
Pastry chef: Zairah Molina