favorite dish, great food, incredible tastes, incredible flavor, compliment sauces, unique meats, interesting variation
We got food poisoning here. We weren't absolutely sure so we waited 6 months and got food poisoning again. Eat here if you like to get sick.
Rich & Indulgent Italian. I've eaten at cucina bene many times and while the pizza is not your standard pizza that's what makes it amazing. It has a light thin crust which allows you to eat the whole thing it is unique and the flavors of the spices and garlic and cheese come through! It is truely indulgent! My favorite dish is the penne pasta with chicken and sundried tomatoes! It is rich but not too rich and the chicken is thin and tender. It a real treat!
Terrible Pizza. Cucina Bene is overrated. Many customers are fooled into believing that this is a fine dining establishment based on the fancy decor and high prices. The biggest disappointment is the pizza. It is more like an italian version of a quesadilla and instead of a true pizza crust, they use lavash bread. This is not pizza! It is an interesting variation on pizza but to call it pizza is a misnomer. There is no head chef or anyone in charge to really take pride in the preparation of their food and it shows. This place is always busy, but hey, so is the cheescake factory. Do yourself a favor and try Simon's cafe located right next door. Food made from the highest quality ingredients by a real chef with heart and soul, not to mention some of the best tasting food in Los Angeles.
The food is great here. After reading a review by someone with a clearly underdeveloped palate I had to write another. The tastes and flavor in each dish is incredible. the way the sauces compliment the meats is unique to the restaurant and something they clearly take pride in. the owners make it a point to visit my table each time i attend. the wait staff is the bend over backwards type. i have also noticed that there is not head chef, and because i have been there many times i know that one of the owners is the brains behind each dish and will head the kitchen from time to time. to address the prices...extremely reasonable is the word i would use.
if you've ever been to a great restaurant, the job of the head chef is to be the brains behind the dish and then stick it on a counter for the waiters. i think that when the owner doubles as the man who visits my table and asks me how things are, it makes my experience that much better. and i have eaten at one of wolfgang pucks restaurants, and he maintains his restaurant the same way. slyly working in the kitchen, but making an effort to visit each table as well.
it is not wonder that everyone i know who visits Cucina Bene becomes a repeat customer.
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