For fine dining:
LIMONE DINING
Luke Piccolo not only cooks up a storm on his family’s farm (read on for more), but also sources produce from it to prepare pretty plates in his Griffith restaurant, Limone – everything else comes from other small regional growers, makers and farmers. His dining room is an ode to the Piccolos, with father Peter crafting much of the space using reclaimed timbers, reused whisky stills, and recycled wrought iron and marble – he even fashioned the Argentinian-style fire grill. Having worked with Michelin-starred chefs around Italy, Luke’s menu is inspired by his time in the Med. Think ravioli with stinging nettle, burnt butter and local Glendale hazelnuts, or Myee quail with organic cornmeal and radicchio. If you’re visiting during the day, be sure to sample some of mum, Rosa’s, baked treats – the almond cake with chocolate-and-whey gelato is the stuff dessert dreams are made of.
