Dating someone who isn’t into pizza:
Totally your right to consider that scenario.
And then come to your senses and go to All’Acqua, a sexy new neighborhood charmer for wood-fired pizza, duck salami and golden-hued Negronis, opening tomorrow in Atwater Village from the owners of Barbrix and Cooks County. (Check out the slideshow and the menu.)
This used to be an Acapulco. Now it’s an elegant abode of glowing steel pipe chandeliers and big white bricks filled with wine and a Naples-imported wood-burning oven. So... little different.
Call someone. Someone you really like. Then walk in, sit at the white subway tile bar right before you and order Blonde Negronis with suze and Oregon vermouth. Or California wine. Or a Fair & Fowl with bourbon, toasted rosemary and crème de pêche. And find yourself starting to like them even more.
Then you’re ready to take the next step and go full Italian with them. You could do so at a table, but... do it at the bar stools beside the oven in the open kitchen. Where your eye contact will only occasionally be disrupted by the sudden appearance of salumi, handmade gnocchi with oxtail ragù, leopard-spotted carbonara pizza and milk-braised pork cheeks.
Ah, you blinked.
Totally your right to consider that scenario.
And then come to your senses and go to All’Acqua, a sexy new neighborhood charmer for wood-fired pizza, duck salami and golden-hued Negronis, opening tomorrow in Atwater Village from the owners of Barbrix and Cooks County. (Check out the slideshow and the menu.)
This used to be an Acapulco. Now it’s an elegant abode of glowing steel pipe chandeliers and big white bricks filled with wine and a Naples-imported wood-burning oven. So... little different.
Call someone. Someone you really like. Then walk in, sit at the white subway tile bar right before you and order Blonde Negronis with suze and Oregon vermouth. Or California wine. Or a Fair & Fowl with bourbon, toasted rosemary and crème de pêche. And find yourself starting to like them even more.
Then you’re ready to take the next step and go full Italian with them. You could do so at a table, but... do it at the bar stools beside the oven in the open kitchen. Where your eye contact will only occasionally be disrupted by the sudden appearance of salumi, handmade gnocchi with oxtail ragù, leopard-spotted carbonara pizza and milk-braised pork cheeks.
Ah, you blinked.
