The One Who Keeps the Book Los Angeles
How to Get Into Alba, West Hollywood’s Buzziest New Italian Restaurant
Since opening in early 2025, Alba Los Angeles has quickly become one of the toughest tables in town. The West Hollywood sibling to New York’s Cucina Alba brings a sun-soaked spin to Italian dining with a retractable roof, plush interiors, and a martini that rivals the best in L.A.
But how do you actually get in?
We asked co-owner Julian Black to walk us through the reservation setup, secret tips for walk-ins, and exactly how many people are on the waitlist on a Saturday night (spoiler: it’s a lot).
MORE FROM RESY
How many seats does Alba have?
We have about 110 seats total.
How many of those are available to book on Resy versus held for walk-ins?
We don’t really have a specific number. We make everything we can available online, but we don’t put everything on Resy. Some tables are held for VIPs, investors, and people who email us directly. That said, we don’t reserve a set number of tables for walk-ins either. It’s L.A.— people cancel or no-show, so when that happens, we’ll seat walk-ins or people from the bar.
When do reservations go live?
Right now, they open seven days out at 9 a.m. We’re planning to open up a longer booking window soon, but we still want to keep tight control while demand is so high.
How fast do prime-time weekend reservations get booked?
Instantly. We don’t release many of the second-turn tables online, but the ones we do put up go immediately. I think people have alerts set, and they’re just constantly checking. If we release something last minute, like a 7:30 two-top, it’s usually gone within 30 seconds.
What’s the waitlist situation like?
It’s wild. On any given night, we’ve got anywhere from 500 to 1,500 people on the waitlist. Fridays and Saturdays? I’ve seen it hit 3,000.
What are the chances of getting in as a walk-in?
We don’t hold tables for walk-ins, but if someone shows up at 5:30 and says, “We’d love to eat, we’re happy to hang at the bar,” we’ll do our best. We know how to flex the book. Maybe we say, “I can seat you, but I’ll need the table back in 90 minutes.” If you’re cool with that, we’ll make it happen — and if you are cool, you’ll probably leave with a business card and be welcomed back any time.
When are guests most likely to get a Notify alert?
Either seven days out at 9 a.m. or day-of, especially if there’s a last-minute cancellation.
Is there a most popular time to dine?
Pretty much every time is popular. For example, if you look at our books for tonight, we’re solid from 5:30 to 6:30 and again from 7:30 to 8:30. But if you’re flexible and don’t mind dining later, 9:30 to 10:30 p.m. has more availability. Tuesdays are also a bit easier.
Is the full menu available at the bar?
We don’t serve food at the bar.
So, if someone walks in, what’s their actual chance of getting a table?
Honestly, 50/50. Even though we don’t technically keep tables open for walk-ins, the reality is we can make things happen. Kevin [King, Director of Hospitality] and I both come from restaurants like Carbone and Major Food Group — we know how to work the book. If you’re polite and patient, we’ll try to seat you. Maybe not right away, but we won’t forget you.
Any tricks to getting a table?
Tell Kevin King he’s very handsome. [Laughs.]
What’s the maximum party size you can book without a pre-fixe menu and credit card on file?
Up to six guests. Anything over that requires a pre-fixe menu and credit card. For us, a no-show on a large party is a significant loss. Plus, it helps us give bigger groups the best possible experience when we know their order ahead of time.
What’s the best seat in the house?
Anything outside. It’s just so nice out there. But it depends on what vibe you’re going for — inside feels more adult and quiet, while outside is more social and lively. For example, my dad likes to sit inside for business meetings and outside for social ones.
Can people request specific tables?
Absolutely. Request whatever you like, and we’ll always do our best to accommodate it.
If I’m on a date or dining with a friend, what’s the best way to order?
Share everything. Every dish is meant to be shared. For two people, I’d recommend a crudo, a salad, one or two pastas, an entrée, and a side. Add a cocktail or glass of wine and you’re set.
How often does the menu change?
About 70% of the menu stays the same, while the remaining 30% rotates based on what chef Adam [Leonti] finds at the farmers market. That means there’s always two pastas, some garden dishes, one entrée, and one antipasti that are changing regularly. Desserts are evolving too — he recently put on a cherry granita with fresh farmers’ market berries because we needed a vegan option. It’s insane.
If it’s someone’s first time at Alba, what should they absolutely order?
I’ve got two answers for this — my picks and the public favorites.
My picks: The focaccia — everyone gets this. The ravioli is beyond. The shrimp Trapanese is remarkable, and the squash blossoms are phenomenal. The garganelli with Bolognese, which we call Nonna Leonti’s Ragu, is my favorite pasta on the menu. And the lamb chops are a 10 out of 10.
Public favorites — what we call the “number one”: hamachi crudo, the Accanto salad, artichokes, agnolotti, orecchiette, and then the chicken and potatoes.
What’s it like at Alba on a Saturday night at 8 p.m.?
It’s buzzing. That’s when the first turn is finishing and the second turn is just sitting. You’ll see some tables being flipped, people crowding the bar, and a lot of drinking. We’ve noticed that guests love to come early and start at the bar. I didn’t expect L.A. to be such a drinking city, but I’m into it.
Are martinis having a moment?
Absolutely. We’re selling a ton of martinis — even had to order more glassware. Espresso martinis are still big, and of course, Tequila is always flying. But martinis are definitely on the rise.
What do you love most about the space now that you’ve lived in it for a bit?
I love how it takes people by surprise. You walk down that hallway off Melrose and you have no idea what you’re about to walk into. Then you step inside — especially when the roof is open — and people are like, “Whoa.” That reaction is everything to me. And personally, the private dining room is my favorite. It’s my baby. Anytime we have events in there, people love it.
