There’s something about Los Angeles and budino.
On other cities’ menus, where you might find pot de crème or straight-up pudding, in L.A. that jar of creamy chocolate (or butterscotch, or salted caramel) greatness is often called budino, a word whose fat, tactile syllables conjure the way the dessert feels in your mouth, smooth and round and creamy and rich.
There’s the chocolate budino at Angelini Osteria a bustling but elegant pasta-focused restaurant on Beverly. There’s the caramel, sea salt, and olive oil–topped budino at Jon & Vinny’s, Jon Shook and Vinny Dotolo’s ode to Italian-American cuisine on Fairfax. There’s pastry chef Genevieve Gurgis’ bittersweet chocolate budino tart with salted caramel at Bestia, the modern Italian Arts District powerhouse that’s perhaps the hardest reservation in town.
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