Artichoke and poricini agnolotti./Photo courtesy Steve Fortunato
After enough people poked into the kitchen of Glassell Park caterer Room Forty, owner Steve Fortunato decided to offer a limited take-out menu featuring sauces and pasta made on the premises. Among the popular items from the Room Forty summer take-out menu have been a vegetarian fresh artichoke and poricini agnolotti ($7) and a hearty bolognese sauce ($9), said Fortunato, whose firm has operated in Glassell Park for three years. “Typically, most American-made bolognese is ground beef in tomato sauce,” said Fortunato in an email. “Ours is a true bolo, with all natural beef, pork, veal and pancetta.” Phone orders can be picked up between 9 a.m. and 6 p.m. on weekdays.
In other Eastside Shopper & Diner news:
- Another restaurateur jumps on the oyster bar bandwagon. Eater L.A. reports that the owner of Silver Lake’s Cowboys & Turbans Indian restaurant has opened Ji Sushi and Oyster Bar next door.
- The Runway Outlet in Silver Lake will be holding a Labor Day sample sale, with 40% to 70% off on sample and overstock merchandise from LD Tuttle shoes, Black Orchid Denim and the Prairie Underground organic line.
you mean porcini.
not “poricini”
that isn’t a word. or a mushroom.
surprise me by not deleting this comment after you fix your article.