Crack Rolls

Generally, I find bread at restaurants to be more of an afterthought, both for me - I don't typically indulge - and for the establishment - they don't typically have good bread or put effort into something creative.  Garlic bread at Italian restaurants is especially pedestrian for the most part.  It has too little garlic, too little oil, too little salt, too little flavor.  And then there are the garlic rolls (I call them crack rolls) at C & O Cucina in Marina Del Rey, CA.

These things are amazing!!  Ruth and I try to get to C & O once every few months.  The food is great (tonight she had penne with tomatoes and mushrooms in a smoked mozzarella sauce while I had fettuccine in a lemon vodka sauce), but what really makes the trip are the crack rolls.  Servers will bring replacements as often as you can stuff these little rolls, covered with oil, basil and minced garlic, into your mouth, which is very often.  In fact, we typically eat so many of the rolls that most of our pasta returns home with us.

So for those of you in LA, please do yourself and your tummy the favor of checking out C & O Cucina (http://cocucina.com/).  And for those other Italian places out there, please learn a lesson.  The bread DOES matter.