Chef Corina Weibel has cemented Canelé, on the Glendale strip as Atwater’s key neighborhood restaurant. Local farmers market bounty is offered up on a platter. And with classics that shine, like the bistro steak with creamed spinach or the crispy roast chicken, it’s hard to go wrong. We’ve got your table and now we bring you “The Order,” our cheat sheet to dining like a culinary ace. For your dining pleasure, here’s our all-star set of the night.
Burrata —Sure, the roasted beets add an earthy sweetness, while the wilted radicchio and foraged lettuces play on bitter, but it’s all about the burrata. Just like an Italian nonna, firm on the outside, soft on the inside. Mangia.
Pissaladiere — Welcome to umami heaven. Hands down the most unforgettable dish on the menu. Flaky puff pastry topped with sweet, caramelized onions, anchovies and an herb salad to balance out the palate.
Pancetta Pasta — This Sicilian inspired dish is crack. Perfectly cooked spaghetti twirled in pistachio, parmesan and hell yes to pancetta. Appetizer or entreé, this is a “more is more” situation.
Then Do The
Duck Confit — A foolproof choice. The portion is just the right amount of rich meat with a defyingly crispy skin. Paired with a bitter radicchio and fava bean salad dressed in a sweet kumquat gastrique. Lick the plate, it’s that good.
Salt Roasted Branzino — Succulent mouthfuls of salt roasted fish are carried by piquant caper berries and a celery salad. It may look effortless, but this dish is anything but basic.
With A Side Of
Pommes Anna — A golden, crispy tart of buttery, layered potatoes. Exactly what the branzino or confit asked for.
And For Dessert
Buena Chica Cheesecake — You had us at cheesecake. Rich, not too sweet, creamy goodness piled high on top of a soft graham cracker crust. No sauce necessary, just an espresso for a bittersweet finale.
Have a Bottle of
Catarratto 2011 — Follow the fare’s Sicilian notes. A rich, dry white from Tola kicks off with a lemon, honey nose and rounds out for a complex mouthfeel. Captivating, bright and terroir forward. Cin-cin.
P.S. The parting canelé is ridiculously good.