Gjusta
For the number of good things I’d heard about Gjusta and how close I had lived near it, it’s embarrassing to admit how long it took me to actually make it there. Pre-COVID, the experience was that of a deli in NYC with people crammed in shoulder to shoulder, waving their ticket up above the other patrons’ heads when called. Though social distancing has changed the approach to ordering there, the food is still excellent and the patio experience is delightful. I love a good unmarked building and although it made it a little harder to find the entrance, I love that Gjusta doesn’t have a bright neon sign waving you in. (Feels like a locals-only secret place) With a long bar extending from the front to the very end, everything from freshly baked bread and pastry items to fresh fish and meats are on display welcoming you in.
Along with the pre-COVID shoulder to shoulder experience, just like that NYC deli, you’d need a ticket with a number on it for them to call when it was your turn. I’m thankful to report, that is no longer the case. It probably works in NYC but the stress it put on inexperienced Cali kids made the whole ordeal less than awesome. Now, a host(ess) will greet you outside to directly seat you on the patio. You’re still welcome in for to-go orders but the number of people inside is limited.
Gjusta has lucked out by not only being an LA restaurant that already offered patio seating but it’s also the only seating they’ve ever offered. You’ll find it easy to sit there for hours with the relaxed and eclectic decor the patio offers. You’ll find market items like fresh produce and free-range, cage-free eggs in addition to their daily restaurant menu. If you’re still not comfortable getting out but craving a (few) good cocktails, they offer 16oz of these pre-batched cocktails: Bloody Mary, Mimosa kit, Manhattan, Negroni, Tequila Sangrita, and a specialty cocktail called “It’s a Plum Plum” made with Plum Rakija, Ume Sochu, Orange Liquor, and Orange Juice.
Gjusta opened in 2014 as a delegate kitchen providing bread and other assorted products for Gjelina Group’s other restaurants, Gjelina and GTA. It has since grown into much, having become a Venice staple in its own right. They source almost all of their fresh produce directly from SoCal farmers and most of their meat and seafood come from local ranchers, fishermen, and co-ops. As they are working hard to continue the work of local sourcing, my hope is that we can continue to support them through this difficult time.