Zach Pollack
Contributor
After spending nearly two years working (and eating) across Italy’s twenty regions, chef Zach Pollack returned to his native Los Angeles with a passion for Italian cuisine. He's now the chef-owner of two restaurants: Alimento, an Italian restaurant in LA’s Silver Lake neighborhood, and Cosa Buona, an Italian-style pizzeria on Sunset Boulevard. He has been honored on the prestigious “30 Under 30” list by Forbes magazine, as well as Los Angeles Magazine’s “Top 10 Best New Restaurants” and GQ's “25 Most Outstanding Restaurants of 2015.” In addition, Zach was nominated as a semifinalist for the James Beard Foundation’s “Rising Star Chef of the Year” award in 2015.
Paper Plane
This bourbon-Aperol-amaro cocktail is the ideal happy hour pour: simple to make, easy to drink.
Butternut Squash Bruschetta With Pomegranate
This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.
Amaro-Spiked Mocha with Caramelized Brioche
Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.
Fava Bean Bruschetta with Chicory and Red Onion
The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.
Fresh Pasta with Clams and Hot Italian Sausage
Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.
Yellowtail Crudo With Citrus and Avocado
If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Caesar-Style Puntarelle
Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.