Bottega Louie

Portobello Fries with Aioli

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Tomato Bruschetta

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Lasagna: Traditional Bolognese meat ragù, béchamel, 

buffalo mozzarella, ricotta & granna parmesan

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Desserts Galore

Before setting off on a day of urban exploration in San Pedro's "Sunken City" Rosie and Victoria set out to fortify themselves. More accurately, we were incapacitated by blissful fullness when the time came to squeeze through fences, scramble over graffitied concrete slabs, and avoid the disintegrating asphalt. Knowing what a sucker Rosie is for cuteness, Victoria brought her to these airy-ceilinged, open-kitchened, and pastel-dessert laden environs, where she promptly became overcome by the charming miniature macarons that festooned a rainbow of cupcakes. By the time we were done eating their main course, however, any dessert was out of the question. We started off with portobello fries, a ingenious combination of succulent mushroom and crispy batter that made Rosie wish for a deep frier. The sweet, juicy crunch of bruschetta was a welcoming interlude to the lasagna, which Victoria declared to be the best that she'd ever eaten. While we had eaten lasagna for breakfast in days of yore, they were of the massive, frozen, and overwhelmingly heavy variety. The layers of pasta this one were thin, chewy, and delicately stacked.  Rosie bought a couple of macarons, but had to stash them in her purse to await the return of our appetites, and while they were tragically flattened into pancakes after the day's activities, they nonetheless made a delicious late night snack.