BON APPETIT, AUGUST 2015

In the magazine's annual America's Best New Restaurant issue, editors Andrew Knowlton and Julia Kramer note that "the tortellini in brodo is just one of the many surprises at this breakout Los Angeles spot."

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TASTING TABLE NATIONAL, OCTOBER 2014

"With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps."

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LOS ANGELES TIMES, OCTOBER 2014

"If you've been to a party in Silver Lake lately, gulped sulfite-free Grenache on a back porch lighted year-round with votive candles and strings of Christmas lights, you know certain things to be true." 

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LOS ANGELES MAGAZINE, OCTOBER 2014

"Here Pollack pairs rosy chicken liver crostone with black plum mostarda and his marvelous bread. Handmade tortellini in brodo are plump pockets of proscuitto and broth."

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ANGELENO, SEPTEMBER 2014

"Now focusing on his first solo project, Alimento, Pollack has taken that sensibility a step further by combining flavors from all over Italy with those that the hip Silver Lake crowd craves."

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C MAGAZINE, SEPTEMBER 2014

"Chef Zach Pollack (Sotto) pays homage to regional Italian specialties at Alimento."

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LOS ANGELES MAGAZINE, SEPTEMBER 2014

"Despite the respect for culinary tradition that Pollack demonstrates at every turn, he is more than willing to do away with received wisdom. For instance, he dismisses the idea of al dente as a requirement for quality, noting how those silky tortellini succeed because theyโ€™re pliant and soft."

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LOS ANGELES MAGAZINE, JULY 2014

Better Know a Dish: Alimentoโ€™s Pigs in a Blanket. Indulge in this epic Italian snack at Zach Pollackโ€™s new Silver Lake restaurant.

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LA EATER, JUNE 2014

"Welcome Alimento, a lovely trattoria opening tonight in Silver Lake in the former Back Door Bakery space. From Sotto's Zach Pollack, this ode to all things Italian draws from all over the country's cuisine, like mackerel conserva with white beans, rye tagliatelle in a veal ragu, and maccheroncini with chicken livers and marsala."

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LA WEEKLY, JUNE 2014

"Pollack is best known as one part of the two-man chef team behind Sotto, the Pico Boulevard Southern Italian restaurant that serves some of the city's best Italian food. Pollack and co-chef Steve Samson opened Sotto in 2011 in partnership with restaurateur Bill Chait. While Pollack is still very much a part of Sotto, he's currently focusing about 110% of his energy on his new project.

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