Our Unforgettable Evening at da Barbara
Tucked away in a quiet residential corner of Los Angeles, da Barbara is easily the smallest hidden gem of fine dining venues—but it delivered the single most memorable experience of our entire trip. This intimate restaurant, with only five tables, feels more like dining in someone’s home than in a restaurant. In truth, that’s precisely its charm and appeal.
Roman Chef Barbara Pollastrini has created something deeply personal here, a private chef’s table experience where every movement, every aroma, and every plate tells a story. She works alone in what redefines the term “stadium kitchen”—a tiny open space where her every move is within arms-reach of guests. Here she orchestrates the entire meal from appetizers through dessert, with the graceful assistance of one server. There are no sous chefs, no pastry assistants, no line cooks—just Barbara, cooking with passion, precision, and the quiet confidence of someone living her lifelong dream.
Da Barbara is her labor of love—a space entirely her own, where the only critics who matter are the guests who dine at her tables. The reviews are glowing, and it’s clear she’s well on her way toward her next goal, the capture of a Michelin star.
Why was our evening so special?
Los Angeles is full of many excellent Italian restaurants, but none quite like this. Beyond the exquisite food and warm, personal service, it was the unexpected company that elevated the night from wonderful to unforgettable. We learned of da Barbara from local radio and podcast personalities we follow, including actor Doug Budin. He’s a frequent co-host on Jeff Lewis Live and host of his own Cook and Kibbitz. To our delight, he appeared that evening, as if scripted, and chatted with us like old friends—an unexpected bit of serendipity that perfectly matched the restaurant’s intimate, welcoming spirit.
Our Meal at da Barbara
Tonight we chose the ala carte menu, though you have a choice of tasting menus up to 7 courses. In hindsight, I wish we had indulged for the seven courses, but that simply sets the table for a future visit. Yes, I want to dine here again, as soon as possible.
Every Italian meal should begin with Puglia burrata and tomatoes in slow roasted tomato essence, served with crostini.
This is possibly the softest, yet still toothy gnocchi I have ever tasted. When I quizzed Barbara about it, she shared her not-so-secret, secret. Use minimal flour and bake the gnocchi before boiling it to finish. The unmistakable presence of gorgonzola, texture of the gnocchi, the perfect balance of sweet pear and tart balsamic with the delightful crunch of hazelnuts made this dish truly special.
Pork loin roasted in milk with garlic, rosemary, sage and thyme finished in cream was my better half’s choice. In her words, it is the most tender pork she has ever tasted. Enrobed in that amazing cream sauce it was difficult to coax her into sharing a single bite.
Our choice to pair and share with our entrees. Others are spring peas and onion or sauteed mushrooms. Potatoes are a favorite side and this is well executed with tender potatoes in a well seasoned cream sauce.
Braised in Barolo and Marsala, sweet caramelized onion, rosemary, sage, 24 month parmigiano reggiano and Prociutto de Parma. This, like the pork is the pinnacle of tenderness, wrapped in the succulent flavors of the wine, herbs and onion. Seasoned perfectly it went down all too fast.
With a shortbread crust filled with Italian pastry cream, topped with pine nuts and a dusting of powdered sugar, it and a cup of espresso made the perfect ending.