{"id":25543,"date":"2013-07-01T09:31:05","date_gmt":"2013-07-01T15:31:05","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=25543"},"modified":"2026-04-06T09:55:19","modified_gmt":"2026-04-06T15:55:19","slug":"piatti-ristorante-bar-la-jolla-california","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=25543","title":{"rendered":"Piatti Ristorante & Bar – La Jolla, California"},"content":{"rendered":"
\n
\"Piatti<\/a>
Piatti Italian Restaurant & Bar in La Jolla, California<\/span><\/figcaption><\/figure>\n

A tavola non si invecchia.<\/em>
\nTranslation: At the table with good friends and family you do not become old.
\n~ Italian Proverb<\/strong><\/span><\/p>\n

While this timeless Italian dictum which our friend Sandy Driscoll shared with us resounds with sagacity, a little editing might make it even more accurate for Americans. \u00a0Perhaps the proverb should read “At the table with good friends and family, you do not become thin.” \u00a0That’s especially true if you’re eating at American Italian restaurants whose profligate portions also ring true with the aphorism “the\u00a0trouble with eating\u00a0Italian food\u00a0is that five or six days\u00a0later you’re hungry again.”<\/span><\/p>\n

In Italy you won’t find the stereotypically large, rich meals served in Italian restaurants throughout the fruited plain. \u00a0Instead, portion sizes are reasonable and strike a healthy balance from among the food groups. \u00a0In Italy, meals are an unrushed social and familial event in which portions are “right-sized” and few sweets are served. \u00a0That’s why Italians rank statistically among the world’s slimmest people, with a mere ten percent of the population in the obese range (compared to more than a third of the American population). \u00a0<\/span><\/p>\n

\"Piatti02\"<\/a>
The outdoor patio where four-legged members of the family can dine, too<\/span><\/figcaption><\/figure>\n

Focus on the “family” part of the proverb and there are few restaurants that excel. \u00a0Each year Urbanspoon<\/a> recognizes restaurants across the fruited plain where dining is a family affair. \u00a0Urbanspoon’s list of the most popular family-friendly restaurants received the most positive reviews from professional food critics, bloggers and the Urbanspoon community of diners. \u00a0Only two Duke City restaurants–Anatolia Doner Kebab House<\/a> and Paddy Rawal’s Fine Indian Dining<\/a> made the list. \u00a0\u00a0<\/span><\/p>\n

When we vacation outside of New Mexico, Kim and I try to have as many meals as possible at restaurants which accommodate an all-too-often overlooked member of the family. \u00a0After all, our four-legged children \u00a0Tim and Callie like it most when the entire family dines together. \u00a0One restaurant in La Jolla, California which made Urbanspoon’s list of America’s 100 most family friendly restaurants and which is pet-friendly is Piatti Ristorante and Bar. \u00a0Consistently rated among the San Diego area’s five best Italian restaurants, it was a no brainer that we would visit Piatti with our furry canine children.<\/span><\/p>\n

\"Piatti03\"<\/a>
Bread with dipping oil and herbs<\/span><\/figcaption><\/figure>\n

Piatti is located in the La Jolla Shores area, a haven for fine dining and fine shopping. \u00a0From the exterior, the restaurant resembles a converted old house. \u00a0We only saw the main dining room while ferrying our delightful dachshunds to the outdoor patio, but the terms “close quarters” and “cozy” came to mind. \u00a0The ambiance at the patio is distinctly Italian. \u00a0Its cynosure is a towering, thick ficus tree in the patio’s center with branches that provide shade. Tables surround the tree in a concentric pattern. \u00a0A burbling fountain, a wall which provides privacy and lots of brick complete the atmosphere. \u00a0<\/span><\/p>\n

One more thing to note about Piatti (and I’m sure to catch some flack over this)–it’s a (gasp) chain, a highly successful one at that. \u00a0With a dozen locations in four states (California, Washington, Texas and Colorado), it’s a concept we like a lot in that it’s a departure from the stereotypical Italian chain and its effusive, over-the-top ambiance and pretentious, saccarine service. \u00a0Piatti looks and feels like a very good mom-and-pop restaurant. \u00a0Its mission statement is simple and unpretentious, too: provide great food in comfortable surroundings. \u00a0If our inaugural visit is any indication, it’s mission accomplished, but that mission statement should mention something about service. \u00a0Our server, a San Diego born and bred gentleman named Matthew with a distinctive Hawaiian accent provided some of the very best service we’ve had in many months.\u00a0<\/span><\/p>\n

\"Piatti04\"<\/a>
Appetizer of watermelon, mint, mozzarella and prosciutto with olive oil<\/span><\/figcaption><\/figure>\n

The sections of the menu are titled like many Italian restaurant menus: antipasti, insalata, pizza, panini, pasta and secondi, but an old-fashioned red sauce restaurant this is not. \u00a0Featured fare is of the Northern Italian genre with great sophistication to be found in many dishes. \u00a0Menu items aren’t as much described as are their components listed. \u00a0An entree, for example, might read as: tortigloni pasta, broccoli, shallots, toasted garlic, tart sweet cherries, Parmigiano Reggiano. \u00a0Your server can provide more detail if you need it.<\/span><\/p>\n

Shortly after seating, a basket of bread will arrive at your table with a dipping oil accompaniment. \u00a0The bread’s hard-crusted exterior gives way to a soft center which is perfect for dredging up some of the very best dip we’ve encountered in our dining adventures. \u00a0You won’t want to miss a morsel. \u00a0The dip is created from aged Balsamic vinegar (which is not cloying as store-bought “Balsamic” tends to be), pure olive oil, finely minced garlic (and lots of it), basil and red pepper flakes which bring punch to the dip. \u00a0Over the years this dip has become so popular that Piatti bottles and sells it for home use. \u00a0It is simply magnificent!<\/span><\/p>\n

\"Piatti05\"<\/a>
Risotto with asparagus, creamy gorgonzola sauce and grilled chicken<\/span><\/figcaption><\/figure>\n

The surprisingly sophisticated Antipasti menu includes some heretofore not seen as starter items such as fresh veal sweetbreads, an unctuous delicacy whose enthusiasm my Kim doesn’t share. \u00a0We “settled” instead on a melange of fresh ingredients:\u00a0watermelon, mint, mozzarella and prosciutto with olive oil. \u00a0The key to maximizing your enjoyment of this refreshing delight is to include a bit of each flavor component in each bite. \u00a0Considering the prosciutto is whisper thin, but resilient, it’s a bit of a chore, but well worth the effort. \u00a0Every ingredient is excellent on its own; together they sing. \u00a0<\/span><\/p>\n

The special of the day was risotto, the very mention of which sends my heart aflutter. \u00a0In my life I can count on about six fingers all the outstanding risotto dishes I’ve had. \u00a0Sometimes years transpire before another transformative risotto crosses my lips. \u00a0In fact, before Piatti, the last wondrous risotto I had was nearly two years prior at Il Mulino<\/a> in Las Vegas. \u00a0“What’s so special about risotto,” you ask? \u00a0“Isn’t it just another rice dish?” \u00a0What makes risotto special is that preparing it is a labor of love. \u00a0It requires meticulous care.\u00a0<\/span><\/p>\n

\"Piatti06\"<\/a>
Penne pasta, braised lamb, red wine, tomato sauce, Grana Padana, fresh mint<\/span><\/figcaption><\/figure>\n

At Piatti, the risotto<\/em> is an obvious byproduct of careful monitoring and meticulous attention. \u00a0It is simply outstanding, one of the very best we’ve ever had. \u00a0\u00a0A basic risotto requires a round, short grain, high starch rice. \u00a0It’s\u00a0a blank canvas for a wide variety of flavors: seafood, poultry, mushrooms, meat, vegetables, nuts and even fruit. \u00a0Piatti’s risotto was made with\u00a0asparagus, creamy gorgonzola sauce and grilled chicken. \u00a0Each morsel was thoroughly enjoyable, each bite cherished.<\/span><\/p>\n

The best entree on the menu according to Matthew, our ambassadorial server, is the penne pasta<\/em> dish with braised lamb, red wine, tomato sauce, Grana Padana (a grainy Italian cheese made into a very rich sauce) and fresh mint. \u00a0Though not quite as good as the risotto, it truly is an excellent entree. \u00a0The pasta is perfectly prepared at just a hint above al dente. \u00a0The braised lamb is as tender, flavorful and plentiful as we’ve had while the sauce is luxurious and rich. \u00a0It’s a dish we’d have over and over again.<\/span><\/p>\n

\"Piatti07\"<\/a>
A side of roasted corn<\/span><\/figcaption><\/figure>\n

Though served with another entree, our server accommodated our request for roasted corn<\/em>. \u00a0It’s been a while, perhaps since we lived in England, since we’ve had good roasted corn. \u00a0The best I’ve ever had, of course, was the corn we raised on our farm in Pe\u00f1asco and roasted ourselves. \u00a0Piatti’s roasted corn reminded me very much of that corn. \u00a0A perfectly roasted ear of corn retains just a hint of smokiness. \u00a0Each niblet should be intact and it should share both sweet and savory qualities. \u00a0This roasted corn had all of that.<\/span><\/p>\n

Though it lists only eight items, the dessert menu is no slouch either. \u00a0As a newly re-minted (courtesy of Cafe Bella<\/a>) coffee aficionado, my choice was simple: Affogato<\/em>, white chocolate gelato, espresso, amaretto, shaved chocolate and whipped cream. \u00a0Served in a sunda-like goblet, the gelato is topped with whipped cream and shaved chocolate. \u00a0You then ladle on as much of the amaretto and espresso as you’d like. \u00a0For the strongest coffee flavor, you’ll want to empty the contents of the hot liqueur onto the goblet, but that will only melt the gelato more quickly. \u00a0Instead, apply the liqueur judiciously so the gelato remains cold and intact.<\/span><\/p>\n

\"Piatti08\"<\/a>
At left–Affogato: white chocolate gelato, espresso, amaretto, shaved chocolate, whipped cream.<\/span>
At right–Chocolate and Salted Caramel Gelato<\/span><\/figcaption><\/figure>\n

Piatto is so popular that reservations are recommended. It’s got the type of family friendly ambiance and service that if it was in your neighborhood, it would become a frequent hangout. With terrific food, service and atmosphere, it’s a chain even I can love.<\/span><\/p>\n

Piatti Ristorante & Bar<\/strong>
\n2182 Avenida De La Playa
\nLa Jolla, California<\/strong>
\n(858) 454-1589
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 1 July 2013
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>:Affogato, Roasted Corn, Penne Pasta with Braised Lamb, Risotto, Bread,\u00a0<\/span><\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A tavola non si invecchia. Translation: At the table with good friends and family you do not become old. ~ Italian Proverb While this timeless Italian dictum which our friend Sandy Driscoll shared with us resounds with sagacity, a little editing might make it even more accurate for Americans. \u00a0Perhaps the proverb should read “At the table with good friends and family, you do not become thin.” \u00a0That’s especially true if you’re eating at American Italian restaurants whose profligate portions also ring true with the aphorism “the\u00a0trouble with eating\u00a0Italian food\u00a0is that five or six days\u00a0later you’re hungry again.” In Italy you won’t find the stereotypically large, rich meals served in Italian restaurants throughout the fruited plain. \u00a0Instead, portion sizes are…<\/p>\n","protected":false},"author":1,"featured_media":25557,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[46,71,5647,553],"tags":[],"class_list":["post-25543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-california","category-italian","category-rating-n-r","category-across-america"],"yoast_head":"\nPiatti Ristorante & Bar - La Jolla, California - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=25543\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Piatti Ristorante & Bar - La Jolla, California - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"A tavola non si invecchia. Translation: At the table with good friends and family you do not become old. ~ Italian Proverb While this timeless Italian dictum which our friend Sandy Driscoll shared with us resounds with sagacity, a little editing might make it even more accurate for Americans. \u00a0Perhaps the proverb should read “At the table with good friends and family, you do not become thin.” \u00a0That’s especially true if you’re eating at American Italian restaurants whose profligate portions also ring true with the aphorism “the\u00a0trouble with eating\u00a0Italian food\u00a0is that five or six days\u00a0later you’re hungry again.” In Italy you won’t find the stereotypically large, rich meals served in Italian restaurants throughout the fruited plain. \u00a0Instead, portion sizes are…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=25543\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-07-01T15:31:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T15:55:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/07\/Piatti06.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"484\" \/>\n\t<meta property=\"og:image:height\" content=\"335\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=25543#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=25543\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Piatti Ristorante & Bar – La Jolla, California\",\"datePublished\":\"2013-07-01T15:31:05+00:00\",\"dateModified\":\"2026-04-06T15:55:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=25543\"},\"wordCount\":1608,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=25543#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/07\\\/Piatti06.gif\",\"articleSection\":[\"California\",\"Italian\",\"Rating: N\\\/R (Not Rated)\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=25543#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=25543\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=25543\",\"name\":\"Piatti Ristorante & Bar - 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