A recent Sunday evening saw Daniele Uditi welcoming 32 diners to a spacious warehouse in West Adams, emphasizing that this was not your typical restaurant. Instead, it's the Le Le Dinner Club, a supper club designed to replicate Uditi’s home environment. With steam rising from large pots and warmth emanating from three Gozney ovens, the setting feels more like a daytime talk show than a dining venue. Uditi aims to create an intimate atmosphere where he can explain each dish personally, offering a closer connection than traditional restaurants allow. His culinary style is deeply rooted in Neapolitan traditions, influenced by his family's restaurant in Naples and his aunt's bakery in Caserta. At Le Le, Uditi moves away from conventional Italian-American cuisine, focusing instead on regional Campanian dishes.
The dinner begins with an array of bread courses, including a thick pan-pizza infused with rich tomato sauce and buffalo mozzarella. This is followed by a pillowy focaccia coated with whipped prosciutto lardo and sweet fig jam, alongside Conciato Romano cheese, known for its ancient origins. The final focaccia pays homage to sandwiches Uditi helped sell as a child under a bridge in Naples. Sommelier Ferdinando Mucerino complements these dishes with generous wine pairings, ensuring every bite is matched with a regional vintage. Guests are encouraged to interact freely, creating an atmosphere reminiscent of Uditi's family restaurant back in Italy.
As the meal progresses, diners are invited into the kitchen to participate in preparing the pasta course. Breaking mezzanelli pasta becomes a playful yet culturally significant act, breaking away from traditional Italian customs. The highlight remains the pasta e fagioli, a hearty blend of various pastas cooked with Peruano beans until they form a creamy, comforting dish. Served tableside from a large terracotta pot, it embodies the essence of cucina povera. The evening reaches its pinnacle with rib-eye steaks, dressed in a demi-glace made from meat juices and Aglianico wine, paired with a Taurasi wine aged underwater for nine years, adding a unique marine touch to the experience.
Dessert arrives in the form of a pistachio dessert crafted by Ishnoelle Richardson, whose pastries often incorporate Filipino flavors. The dessert features a robust crust made from Sonora wheat and almond flour, housing a spongecake soaked in Limoncello and enveloped in white chocolate ganache with pistachio paste. Whipped ricotta adds a light finish to this luxurious creation. Throughout the evening, Uditi ensures guests feel at home, moving through the room to connect personally with each table.
Le Le Dinner Club represents much more than just a meal; it offers a journey into the heart of Campanian culture, guided by Uditi's passion and expertise. Future plans include transforming Le Le into a membership-based club and opening a focacceria. For now, securing a reservation involves joining the extensive waitlist, promising an unforgettable dining adventure for those fortunate enough to attend.