Help Michelin Star Chef Luigi Fineo Celebrate His First Year in Venice

Michelin star chef, Luigi Fineo’s out-of-the-way Luigi al Teatro restaurant in Santa Monica, California shows the reasons for his critical acclaim at such a young age.  (Please see our profile on him for other reasons at ( //localfoodeater.com/chefspotlight/chef-luigi-fineo-brings-puglia-cuisine-to-america/ ). The chef’s signature dishes unite old-world Italian recipes with seasonally driven ingredients, further elevated by his commitment to using high-quality, locally sourced ingredients though few are in the category of produce.   A friendly wait staff and wine list adds to the attraction of a comfortable, airy set of rooms inside a historic building.   Although you could pick just about any item on his seasonal seafood and pasta-centric theme menu, Luigi al Teatro sharable tasting menu provides an excellent overview.  For $45 extra, the chef adds domestic Wagyu Beef.

Luigi al TeatroTasting Menu ($105)

• Carpaccio di Orata Sea Bream, Orange, Basil Seeds, Lemon, Olive Oil
• Lasagna di Mare Handkerchief Spinach Pasta, Seafood Ragout, Sage
• Gnudi di Ricotta Ricotta Dumpling, Shellfish Medley, Scallops, Scampi
• Filletto di Ippoglosso Olive Oil Poached Halibut, Radish, Onions, Broccoli

In addition to the restaurant’s personally catered on-site celebration parties and on-going Live Music Thursdays, Luigi al Teatro celebrates its first anniversary this season with a list of enticing events.  Please see the website for current details. ( //www.luigialteatro.com)/

When we arrived, all eyes were on the  Bigoli al Cartoccio  showy dish being served, a reflection of his unique dishes. It turned out to be the popular  Bigoli al Cartoccio – ($40) Bigoli, King Crab, Langoustine, wrapped in Cartoccio.  Cooking pasta in a cellophane bag,  a technique perfected by chef Luigi,  allows the ingredients to absorb maximum flavor with minimum dilution just as it does with a paper bag. By removing the pasta from the cooking water and enclosing it in a moist atmosphere bag, the finish is much more flavor-intensive. The flavor not only coats the pasta, it penetrates it. The server cutting open the bag with a scissors adds drama to the presentation.

Chef Luigi’s Ceviche di Seppia.  Chef Luigi’s cuttlebone is tasty and so tender, with just enough tooth.This cuttlebone dish is so unique to American dining that there is little information on it in English.  The squid-like creature is best known for being rich in calcium and its hard, boney internal shell known as the cuttlebone. Chalky in texture when dry, the cuttlebone is so hard it’s used  in bird cages for their beak grinding, making it a challenge to cook.  There are two edible parts of the seppia – the flesh which tastes like octopus or squid, and the dark ink.

Another unusual dish that requires a sophisticated, deft touch is Gnudi.   Gnudi (pronounced “nudie”) is a type of gnocchi made from ricotta cheese and a little bit of flour, without a filling.  When prepared properly as it by Chef Luigi, who adds parmesan cheese, the “nude” ravioli is still light, fluffy, and creamy enough to stand on its own.  Here the it is served in the Ricci di Mare ($36) Linguine, Sea Urchin, Parsley, Shallots  seafood medley served with gnudi, a ravioli made of ricotta and Parmesan) and the Gnudi di Ricotta – ($36 )Ricotta Dumpling, Shellfish Medley, Scallops, Scampi.

The Pasta menu currently features Pasta con le Sarde  ($28) Spaghetti, Sardines, Pine Nuts, Fennel, Raisins, Bread Crumbs) and the rich  Ravioli all’ Aragosta ($52)Lobster Raviolo, Lobster Tail,  Tarragon Consommé.

The historic  Power House was built in 1910 as the original structure to house the Southern California Edison Electrical Plant for the city of Santa Monica. Built in the wonderful, timeless mission revival style popular at the time, the building was one of several LA area substations commissioned by the architecturally adventurous developers at Southern California Edison.  Once Edison stopped using it, the Power House was  rented out neighborhood businesses.  It became best known as a theatre after it was first made popular by Santa Monica personality, Rey Hay, and in the early 1980’s and in turn became home at various times to history-making theatre groups still working today, such as  the Actors’ Gang  and John Ruskin, until it was devastated by the the 1994 earthquake.

It took the current owners five years to complete the present building.  It is well worth a visit.