A Mano, Amaro - The Dumpling Edition

In-PersonArts District, Los Angeles Downtown


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Banquet (20+ Guests)
Hand-made pasta and Italian liqueur drive the menu of pasta chef Elizabeth McCoy (Faith & Flower) and mixologist Jonathan Joy's (The Wallace) immersive dining concept. This month's menu centers around Italian dumplings (gnocchi, cavatelli, etc.), made without the use of sheeters or tools outside of Chef McCoy's hands, accompanied once more with stories of the origins/folklore of each rustic shape. Each dish is paired with a custom Amaro-based cocktail with Joy's unique flair and showmanship.

Menu detail

Butternut Squash Gnudi
Small Plate
A round handrolled dumpling originating in Tuscany. Served with brown butter, balsamic vinegar, and thyme breadcrumbs. Cocktail Pairing: Tequila Tromba, Hayman Tom's gin, lavender, citrus, agave.
Cavatelli Seppia Di Nero
Small Plate
A squid ink-infused version of this handrolled "little shell" shape from Calabria. Served with ridgeback prawns, preserved lemon, Calabrian chili butter, and fresh herbs. Cocktail Pairing: Cream sherry, mandarin, fennel, bubbles.
Pici D'Abruzzo
Small Plate
A long, thick, handrolled spaghetti from the province of Siena. Served with an Abruzzo-style 8-hour lamb ragu and housemade minted ricotta. Cocktail Pairing: Rye, lillet rouge, pomegranate, volcanic salt, bitters.
Ricotta Gnocchi Vicenza
A Venetian take on a classic Italian dumpling. Served with a sweet, warm grappa and cinnamon sauce, sultanas, and toasted hazelnuts. Cocktail Pairing: Bourbon blend, chai tea, lemon, chocolate-chili bitters

A Mano, Amaro - The Dumpling Edition

In-PersonArts District, Los Angeles Downtown
(Exact Address will be shared upon purchase.)