the bistro culture is brought over from europe. nyc being closer to europe has a better grasp as to what that is...and how to perfect the food and the ambience for this kind of setting. la on the other hand, is trying to create this culture, but with the lack of dense inner city circle, weather and demographic differences, the bistro pub falls short of its trans coastal counter part. it's a good try, the food is good enough, but bottega louie located downtown is this high celinged marble floored rectangular box of loudness. nothing to absorb the sound and it sounds like a big high school gymnasium with sound bouncing every which way. the open ovens bleed into the macaroon and dessert stands in the front...and each table is scrunched together to create a warmer atmosphere but thats completely negated by the huge cabin space. and its la! there's space everywhere! why fight it! so we had pizza and we had ccioppino....we had drinks. then we went to O hotel and had dessert. which just tasted like an artificial nutrigrain bar heated on top of ice cream. that gave me a belly ache. not impressed with LA cuisine.
HOWEVER, this theory applies in the inverse when it comes to mexican food on the east coast...new york just doesn't do mexican the right way....like EL TAURINO...its pretty good. the hot sauce is pretty damn good. but why would you wait an hour inside when the truck outside has no line? is there something special served inside? i dont get it.
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