Ado Ristorante

(310) 399-9010 | View Website

796 Main St, Venice, CA | Directions   90291

33.993165 -118.474656

Open Hours

Mon-Sat 5:30pm-10:30pm; Sun 5:30pm-9:30pm

 
Restaurants, $$$, Celeb Hangout  more

More Tags: Chef's Table, Date Spot, Family-Friendly Dining, Fireplace, Hidden Find, Historic Setting, Local Favorite, Outdoor Dining, Prix Fixe Menu, Romantic Dining, Upscale Casual Dining

Cuisine: Italian

Neighborhoods: West LA, Venice

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Ado Ristorante
Ado Ristorante

Reviews for Ado Ristorante

Doesn't Recommend
1.0
over a year ago

More cramped than a sardine can. Waiters could barely move, which may partially explain the service - not just bad, none. Hotter than hell (restaurant has no A/C or ventilation and sits above the kitchen) and just as hard to get even a glass of water. Intolerably loud - I think my ears were bleeding by the end of the meal - and we skipped desert to end the torture. Insanely expensive; insufferable corkage policy; dark and depressing. AVOID!

Recommends
5.0
over a year ago

Cozy space, upscale Italian fare – If you are up for a lovely, romantic atmosphere with sumptuous oils, pastas and vinos, check out Ado!

Recommends
over a year ago

Citysearch Editorial Review – Want to feel as though you've just visited your long-lost Italian cousin's home in some quaint European countryside? Then this just might be the place. Despite its canary-yellow exterior, this adorable rustic Italian eatery is somewhat of a hidden find. Taking up residence in a charming two-story Venice house, the cozy space's ground level is not much more than a chef's table and kitchen. Upstairs, rugged wooden beams and blonde chairs surround not more than 13 tables, all lit by flickering candles, of course. (The most romantic spot is probably on the balcony.) The duo behind it all are Paolo Cesaro of Via Veneto and partner/chef Antonio Mure (La Botte, Locanda Veneto) which speaks volumes about the sophisticated menu: homemade cured quail prosciutto in a gorgonzola dressing, puree of fava beans served with grilled cuttlefish, and seared foie-gras served on a quail egg canape with caramelized pear. Pastas include housemade red beet tagliolini pasta in a marsala quail ragu ("quail is so popular in Italy!" they say) while main courses range from wild boar tenderloin to sauteed beef filet mignon. There is some seafood as well, but as in the Old Country, this place aims to fill its guests with meaty dishes.

 


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