Ristorante Per L’Ora​​ Offers Fresh Flavors, Coastal Italian Flair For Dine LA

LOS ANGELES, CA — Ristorante Per L’Ora in downtown Los Angeles is among the 480 eateries participating in Dine LA, which runs through Aug. 8.

Located inside Hotel Per La, the restaurant is offering a $65 four-course menu that showcases a flavor profile unique to LA, mixed with coastal Italian flair.

That includes choices like an endive salad with Castelvetrano olives, cherries, cara cara oranges, and pistachios; spaghetti alla checca with sungold tomato sugo and whipped goat cheese; orecchiette birria with short rib guajillo chile ragù and cotija; scallops with leek risotto and pickled summer squash; and a dessert of Cannoli with Valrhona chocolate, pistachio and rice pudding.

Executive Chef Joey Roacho and Executive Sous Chef John Acosta answered Patch's questions about their food and the Dine LA experience:

Q: Can you share the inspiration behind the Dine LA menu?

The Dine LA menu is inspired by peak summer ingredients from our favorite local farm, layered with bold, unexpected flavors that still feel approachable. We wanted to create something that felt celebratory and comforting, something that could only come from our kitchen at this moment in the season.

Q: What makes this menu stand out compared to your regular offerings?

This menu allowed us to lean into vibrant seasonal produce and elevate classic dishes with a twist. You’ll see that in the Orecchiette Birria with short rib guajillo ragù and onion foam, or in the endive salad with cara cara oranges and cherries. Several dishes also feature ingredients from Munak Farms, whose sungold tomatoes and seasonal vegetables bring a depth of flavor we really love working with. These dishes are only available during Dine LA and highlight our ability to play with texture, balance, and flavor.

Q: What experience do you hope guests will have when trying the Dine LA menu?

We hope guests leave feeling like they were part of something a little special, not overly fussy but full of intention and flavor. It’s a way to explore our culinary perspective across four thoughtful courses while still keeping things relaxed and welcoming.

Q: Are there any stories or creative elements behind the menu (ex: dish names, plating, or flavor combinations) that you'd like to highlight?

The dishes are rooted in technique but guided by what's inspiring us right now. The artichokes pay homage to Roman tradition but are paired with Calabrian chili aioli for a hit of heat. The cannoli at the end is a nod to old-school desserts but with a twist, stuffed with rice pudding, Valrhona chocolate, and pistachio, it finishes the meal with warmth and nostalgia.

Menu and reservation information is available on Dine LA's website.

Dine LA, the region's twice-annual restaurant week, runs from July 25 to Aug. 8. Diners are invited to enjoy special prix fixe lunch and dinner menus — the multi-corse offerings range in price from $15 to $65 and more.