Situated northeast of Downtown Los Angeles in Atwater Village is All’Acqua, an Italian establishment opened in 2014 by Italian-Argentinean owner Claudio Blotta. “All’Acqua” literally translates to “Atwater” in Italian.
About a month ago, my family and I had the privilege of dining here to celebrate my grandmother’s birthday. This was not the first time, however, as I went with a friend a couple years prior.
I have reviewed over 130 establishments on the food-sharing app Beli, and All-Acqua remains top 5 on my rankings. What makes this place unique is how they are able to offer premium Italian dishes at an affordable price. It shows that luxury does not always require a hefty price tag.
Vibe: With both indoor and outdoor seating options, All’Acqua has an ambience that feels like home, bringing a rustic-inspired environment filled with earth tones and various textures within the infrastructure. The large dining area and high ceilings that expose the support beams allows guests to feel less restricted. A playlist mainly consisting of contemporary jazz and Italian countryside keeps the mood lowkey and casual.
Must-try’s: A reoccurring theme between all of All’Acqua’s dishes is how simplistic they are, in the sense that the ingredients do all the talking.
The first time I came here I tried the wood grilled octopus. It was slightly smoky, rich and had a nice texture from the contrast between the char and tenderness. The dish did a great job of balancing out multiple flavors, as the heat and acidity from the assorted citrus fruits and pickled Fresno chilis complemented the sweetness of the octopus.
When I came back, I ordered the linguini alla vongole and diavolo pizza.
I could immediately tell that the pasta was freshly made and cooked to a perfect al dente. All the other components of the dish allowed for the Manila clams to be the star of the show, even with its subtle and mild taste. The white wine sauce was nice and light and was infused with garlic and red chili flakes, giving it a slight kick and savoriness. I also noticed the slight herbal undertones from the parsley garnish, giving it more depth of flavor.
There is a mantra from Disney Pixar’s film “Ratatouille” that I reference when critiquing a pizza, “Oh, symphony of crackle. Only good bread sound this way.” Aside from its bubbling pepperoni cups, Calabrian chilis, basil and perfect sauce to cheese ratio, what stood out to me the most was how irresistible the crust and dough was—a perfect balance between crispy and soft textures with a distinct flavor that came from the leopard-esque char pattern. A loud crunch could be heard as I took a bite out of my first slice. Although this pie was simple, the attention to detail and meticulous care put into the preparation was what put it a slice above the rest.
Linguine alla Vongole (Photo courtesy of Brandon Chong)
Beyond the Food: There is an unexplainable charm that is difficult to find in restaurants. Some may call it personality, but I think of it as a sensation or feeling upon taking that first step into an establishment. To me, that is what makes a restaurant memorable.
At All’Acqua, I felt it.
It was a mix of satisfaction, excitement, joy and anxiousness all at the same time even before placing the order. That was when I knew that this place was going to be special, and I was right. It makes me happy knowing that I will have a reliable first date spot when the time comes.
