Officine Brera Offers An Italian Charcuterie Master Class

It’s sometimes hard for an Italian restaurant to stand out, but the best course of action is to do the classic dishes beautifully, and simply make them better, not more complicated. At Los Angeles’ Officine Brera, guests and critics rave over chef/partner Angelo Auriana's ethereal risotto, but his attention to detail is carried throughout the menu, even to the charcuterie-driven starters. Take his lingua salmistrata, a dish of sliced...