Paying homage to the 1950’s iconic Italian establishments of New York City, Chef Vic Casanova brings the next evolution of the classic Italian restaurant to life in Los Angeles with his newest venture, Pistola.
Pistola’s cuisine is a nostalgic tribute to Italian comfort food that balances refreshed culinary cues from the great techniques of the present and innovations of the future. The restaurant fills its menu with the highest quality, freshly imported ingredients from all over Italy, combined with local, predominately organic ingredients, upholding traditional Italian standards of simplicity and excellence in every meal. Classic dishes like Shrimp Scampi, Linguine Vongole, Lobster Fra Diavolo, Dover Sole Francese and Veal Parmigiana are spun with unique twists and elevated to new levels to make diners experience the past, present and future of Italian food.
Vic Casanova began his culinary career at a young age and received a degree in Culinary Arts and Restaurant Management at Peter Kump’s Institute of Culinary Education in New York. Casanova cultivated his skill set under industry luminaries including Daniel Boulud, Scott Conant, and Cesare Casella and in March 2010, opened Culina restaurant at the Four Seasons Hotel Beverly Hills. Casanova promptly earned the restaurant both local and national accolades and was named as one of Esquire magazine’s “Best New Restaurants.” Noticing a gap in the Los Angeles Italian culinary scene, Casanova opened Gusto in 2011, winning Esquire’s “Best New Restaurant” again.