When Lago opened in April 1991, the upscale Italian restaurant quickly established a
reputation as having perhaps the only menu in Los Angeles to focus on the cuisine of
Bellagio on Lake Como in Northern Italy. Today, celebrating its 18th anniversary, Lago
maintains that unique identity and attracts an eclectic crowd of foodies, celebrities, locals
and travelers. With its warm, inviting interior, expansive windows and a sidewalk patio
overlooking Santa Monica's colorful Third Street Promenade, the restaurant is consistently
lauded for imaginative Italian cuisine spotlighting seasonal flavors and the freshest local
ingredients. Chef Roberto Maggioni possesses an exceptional resume and the vast
international culinary experience of a chef twice his age. His passion for cooking, his
knowledge of regional Italian gastronomic traditions, and his familiarity with the newest
cooking methods originating from Spain elevate Lago to new culinary heights.
Lago's comfortable, warm atmosphere evokes the charm of an Italian locanda (inn or
trattoria) del lago (of the lake). An always-changing array of menu choices is offered,
including an Antipasto Bar at lunch with 12 rotating items. A "Tasting Menu" varies weekly
with choices based upon the availability of the best seasonal ingredients. Guests at Lago
enjoy a true "Lake Como experience" featuring dishes, particularly on the dinner menu, not
often found at Italian restaurants in this country.
reputation as having perhaps the only menu in Los Angeles to focus on the cuisine of
Bellagio on Lake Como in Northern Italy. Today, celebrating its 18th anniversary, Lago
maintains that unique identity and attracts an eclectic crowd of foodies, celebrities, locals
and travelers. With its warm, inviting interior, expansive windows and a sidewalk patio
overlooking Santa Monica's colorful Third Street Promenade, the restaurant is consistently
lauded for imaginative Italian cuisine spotlighting seasonal flavors and the freshest local
ingredients. Chef Roberto Maggioni possesses an exceptional resume and the vast
international culinary experience of a chef twice his age. His passion for cooking, his
knowledge of regional Italian gastronomic traditions, and his familiarity with the newest
cooking methods originating from Spain elevate Lago to new culinary heights.
Lago's comfortable, warm atmosphere evokes the charm of an Italian locanda (inn or
trattoria) del lago (of the lake). An always-changing array of menu choices is offered,
including an Antipasto Bar at lunch with 12 rotating items. A "Tasting Menu" varies weekly
with choices based upon the availability of the best seasonal ingredients. Guests at Lago
enjoy a true "Lake Como experience" featuring dishes, particularly on the dinner menu, not
often found at Italian restaurants in this country.
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| Locanda del Lago - Santa Monica, CA |
| Tonno alla Griglia con Salsa di Ventresca Grilled Tuna with Ventresca sauce |
Preparation
1. Drain the oil from the ventresca tuna and put in a
blender. Add the capers, mustard, lemon juice and the
egg yolks. Start blending slowly adding the Paradiso
extra virgin olive oil, until you have a thick, mayonnaise
consistency sauce. Season with salt and pepper and
refrigerate.
2. On a hot grill, sear the tuna steaks on both sides,
for about 1-2 minutes per side. For best results, leave
the tuna rare in the center.
3. To serve, slice each tuna steak into 2 triangles of
the same size. Spoon a strip of sauce on each serving
plate, and arrange the tuna triangles on top. You can
garnish with a good aged balsamic vinegar or as
desired.
Buon appetito!
Chef Roberto Maggioni
www.lagosantamonica.com
1. Drain the oil from the ventresca tuna and put in a
blender. Add the capers, mustard, lemon juice and the
egg yolks. Start blending slowly adding the Paradiso
extra virgin olive oil, until you have a thick, mayonnaise
consistency sauce. Season with salt and pepper and
refrigerate.
2. On a hot grill, sear the tuna steaks on both sides,
for about 1-2 minutes per side. For best results, leave
the tuna rare in the center.
3. To serve, slice each tuna steak into 2 triangles of
the same size. Spoon a strip of sauce on each serving
plate, and arrange the tuna triangles on top. You can
garnish with a good aged balsamic vinegar or as
desired.
Buon appetito!
Chef Roberto Maggioni
www.lagosantamonica.com
Ingredients
Serves 4
4 pcs fresh tuna about 7-8 oz each
2 cans of Callipo Ventresca
1 ½ tbsp. capers (in salt or brine)
1 tbsp lemon juice
1 tsp Dijon mustard
7 egg yolks
350ml Paradiso Extra Virgin Olive
Oil
Salt and pepper
Riserva Acetaia balsamic to garnish
Serves 4
4 pcs fresh tuna about 7-8 oz each
2 cans of Callipo Ventresca
1 ½ tbsp. capers (in salt or brine)
1 tbsp lemon juice
1 tsp Dijon mustard
7 egg yolks
350ml Paradiso Extra Virgin Olive
Oil
Salt and pepper
Riserva Acetaia balsamic to garnish
"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews
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