{"id":1788,"date":"2012-04-11T05:00:16","date_gmt":"2012-04-11T10:00:16","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1788"},"modified":"2012-04-09T10:38:28","modified_gmt":"2012-04-09T15:38:28","slug":"talias-italian-in-manhattan-beach-ca","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/italian-cuisine\/talias-italian-in-manhattan-beach-ca\/","title":{"rendered":"Talia’s Italian in Manhattan Beach, CA"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

Prosciutto wrapped scallops<\/p><\/div>\n

It\u2019s\u00a0after 6pm, I\u2019m in\u00a0the Marriott Hotel by\u00a0LAX, and\u00a0we have no idea where to go eat dinner.\u00a0 I have to wake up at 4pm to make my flight but after one more business call I have nothing to do.\u00a0 Where to go?<\/p>\n

I check with the concierge, who recommends some good places and some bad ones, but still am torn on which one to pick.\u00a0 As experience has shown me, concierges can suggest horrible locations (it seems hotels are paid to suggest certain names,) so I use my phone to look-up places on Urbanspoon.<\/p>\n

We settle on a place called Talia\u2019s Italian in Manhattan Beach<\/a>.\u00a0 Using OpenTable we are able to secure a table at 6:30pm.\u00a0 Perfect!<\/p>\n

Google maps messes up and sends me to the middle of a neighborhood, but TeleNav saves the day and we arrive outside at 6:20.\u00a0 The restaurant is small, very small, but is very welcoming with a fine-dining atmosphere.\u00a0 We sit at the bar and wait for our table, which is ready in under 20 minutes.<\/p>\n

I order the Burrata Caprese ($10)<\/strong> appetizer and the Fresh Diver Scallops ($26)<\/strong> for my entree.\u00a0 Burrata<\/a>, is a form of mozzarella cheese which includes mozzarella wrapped around cream.\u00a0 It is very soft and does not keep long; hence, not being available in most stores.<\/p>\n

Burrata is one of my favorite foods, so I am very happy when it arrives.\u00a0 It\u2019s soft, fresh, and quite tasty.\u00a0 It is not the best Burrata I have ever had, but it is quite good.<\/p>\n

The star of the show arrives later on into the dinner and looks great.\u00a0 At first I cannot tell what it is but upon inspection I can see how they wrap several scallops in a ring with prosciutto, and hold it all together with a skewer.\u00a0 They have been grilled and sit atop fresh polenta and spinach.\u00a0 A lemon\/butter\/wine sauce fills the bottom of the plate and has been poured over the top of my scallops, with a single slice of lemon on the very top.<\/p>\n

The Fresh Diver Scallops taste as good as they look.\u00a0 They are perfectly seasoned and the char from grilling helps the prosciutto to have the right amount of crunch.\u00a0 The lemon\/butter\/wine sauce has a bit of acid to it but is silky smooth from the butter.\u00a0 I cannot say enough good things about the polenta as it is some of the best I have ever had.\u00a0 The cornmeal is not grainy, but is smooth, and the spinach helps offset the acid from the sauce.\u00a0 I love every bit of my dish and cannot wait to make it myself at home sometime!<\/p>\n

I highly recommend Talia\u2019s and cannot wait to go back.<\/p>\n

\"Talia's<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Todd Barron @ FoodieCuisine.com It\u2019s\u00a0after 6pm, I\u2019m in\u00a0the Marriott Hotel by\u00a0LAX, and\u00a0we have no idea where to go eat dinner.\u00a0 I have to wake up at 4pm to make my flight but after one more business call I have nothing to do.\u00a0 Where to go? I check with the concierge, who recommends some good […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[4,205],"tags":[434,13,627,626,489,235,565],"class_list":["post-1788","post","type-post","status-publish","format-standard","hentry","category-italian-cuisine","category-reviews","tag-burrata","tag-italian","tag-lax","tag-polenta","tag-scallops","tag-seafood","tag-spinach"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1788"}],"version-history":[{"count":11,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1788\/revisions"}],"predecessor-version":[{"id":1952,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1788\/revisions\/1952"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1788"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}