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Cento Pasta Bar
Contemporary Italian
A courtyard anchored by a large tree strung with twinkling lights sets the mood at this West Adams pasta-forward Italian restaurant. Chef Avner Levi started as a pop-up, and the laidback ease of that origin stuck. Pasta is the point, housemade and taken seriously, though the lamb ossobuco braised with mole earns its place on the menu too. The crowd tends toward neighborhood date-night, which the setting handles without trying too hard.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Beet pasta
“A gorgeous twirl of beet pasta in a beet and brown butter sauce with poppy seeds is finished with a quenelle of whipped ricotta for a dish that is both beautiful and delicious.”
Michelin Guide -
Key lime pavlova
“Try the Key lime pavlova, with a round meringue of lime curd and lime sorbet, for a refreshingly sweet-tart finish.”
Michelin Guide -
Mole-braised ossobuco
“The menu leans Italian-contemporary, with selections including antipasti, mole-braised ossobuco made with yogurt-marinated lamb, but as the name suggests, pasta takes center stage.”
Michelin Guide
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