Blair's Eagle Rock

🍕 The weekend really starts on Thursdays right? Dinner starts at 530!

Here are some pasta pics for you. No catchy caption. Just sort of some informative stuff in case you’re just sitting down for dinner contemplating on what you’re in the mood for.

1. tonnarelli pomodoro
2. gnochetti sausage kale pecorino
3. casarecce shrimp tomatoe cream sauce
4. radiatori guanciale
5. tonnarelli puttanesca
6. spring pea gnocchi
7. penne ragu bolognese

Last day of the heat wave! How did we get through the scorching weekend???? We had full blast ac and I think our pge doubled. But who cares! We love you and we don’t like sweating around the wine and pasta. See you Wednesday!

We’re closed for a private party on Friday. If you need your fix, go to the Silverlake location. silverlake We’ll be back Saturday and Sunday. Stay cool my friends!

We make everything from scratch and use mindful ingredients. We love feeding everyone great food and fine wine. Open for dinner Wed-Sun at 530. Plan your gatherings through Resy or simply walk in. We save tables for walk ins. We got you! See you soon!

Your prayer has been answered. Roast chicken and creamed kale is back. You’re welcome!

Pomodoro and some nostalgia for you. Brings back some affectionate times we had with an italian family a few years ago.

Stone fruit and snap peas are in season. This comes with the soft sweet burrata and pine nuts.

Go to the beach. Watch the fireworks. Start up the grill. Enjoy your 4th of July! 🇺🇸

Happy Father’s Day!

Got some lovely farm flowers from Lauri at These farm flowers are from dill, carrots, and leeks to name a few. Purposely grown to reveal their flowers. Thank you Lauri for growing these on your farm! Mad respect to you!

Ok here’s photo #2 ! We make our dough and therefore our pies are delicious.

I’ll be posting all food pics for the next hour! Here’s photo #1 The best salad ever. Arugula, radicchio, sweet pickled onions, our secret dressing 🤫 and breadcrumbs.

It’s graduation time of year in the garden patio!
Email us for your gatherings. You’ll love our italian meals! Nice wine! We make our own plates and bowls in our pottery studio. We water out plants. Family owned. You’ll love the olive trees!

Look at all the pastas! I love taking photos of them right when they come off the pasta machine. The tonnareli, radiatori, penne, and campanelle. And yes! yes! we make the pastas everyday.

Starting up the very beginnings of spring. The yellowfin crudo, cara cara orange, and jalapeno. Dinner Wed-Sun at 530.

We’re making gnocchi peas pesto to share the peak season for peas. I love the slight sweetness and bright flavor. It’s got tendrils and pecorino- which reminds me of something that have been just whipped up straight from the garden.

Tonnarelli pomodoro.

Lovely evenings with later sunsets are rolling in nice and easy. Don’t let the pseudo gloom fool you. On the otherside, it’s all sunshine baby. ☀️

Great food and nice wine for the weekend. Happy Friday everyone! Make reservations through Resy. We save tables for walk-ins too. Open at 530!

Come get your pasta fix! This radiatori guanciale is on the menu. We make our pastas daily. The semolina is from local organic grains. Nice and fresh pasta. It’s so good. Make those reservations on Resy. Open for dinner at 530!

tonnarelli pomodoro

dinner reservations on Resy
open Wed - Sun at 530

lovely tiramisu
the patio is gorgeous
dinner at 530

Say no more Steven Fisk, done! Gnocchetti with sausage is back on the menu as you requested.

It has a pickled jalepeno / castlevoltrano olive relish , then it’s dressed in confit cherry tomatoes with garlic and herbs . The whole play is tomato on tomato - Chef Dillon

Branzino, squash puree and arugula.

Dinner Wed-Sun at 530.
Resy and walk-ins saved.

Let’s get this three day weekend started!
Open at 530.

the very beginnings of our flourless chocolate cake. we finish it off with house made whip cream. it’s not a fussy dessert but yet, decadent and rich.