Our 7-table room fills up fast
Come see what people keep asking for at Le Tre Ti. These are the dishes that make regulars out of first-timers.
Handmade tagliatelle
Rolled fresh daily with eggs and flour. Tossed simply with basil, garlic, and olive oil.
Wood-fired flatbreads
Blistered and charred at the edges. Topped with seasonal produce and local herbs.
Morning-market seafood
Caught fresh and sourced daily. Grilled simply with lemon, oregano, and garden mint.
Hand-stuffed ravioli
Filled by hand each morning. Served in a light sage and brown butter sauce.
Seasonal chef special
Changes weekly with the harvest. Ask what Leo is cooking tonight.
Garden-fresh herbs
Basil, oregano, and mint from a local LA garden. Picked the day they're served.
What neighbors say about the tagliatelle
New to Los Angeles, but the plates are already winning people over. Here's what guests tell us after their first visit.
The tagliatelle tasted like something my grandmother would make. You can tell the pasta is made by hand, not from a box.
Maria G.
First-time guest
We came for the wood-fired flatbread and stayed for the chef's weekly special. Everything felt fresh and thoughtfully made.
James T.
Local foodie
The ravioli was the highlight of our evening. You can tell the recipes carry generations of flavor. We'll be back soon.
Elena R.
Dinner guest
The menu is the story. The table is the invitation.
Reserve one of our seven tables in Los Angeles and taste why these dishes became favorites. Fresh, handmade, and waiting for you.
Your questions, our kitchen answers
