The English may not be known for their food, but they are masters at service. Even during the chaotic opening days, somehow Cecconi's service over delivers exuding a appealing balance of sophistication and humbleness. It is this genuine concern for their guest's well being that motivates you to route for them rather then criticize.. even when their are mishaps.
Since I never made it past the bar, I cannot comment too much on the food except to say it is good enough and has potential. The veal meatballs in tomato sauce are tasty, but unfortunately not mouth watering like the transcendent one from the original Craftbar in NYC. The cured meats, salami and focaccia plate was nice, and the stand out was the focaccia when dipped in their wonderful olive oil. Lastly, the bay scallops (which are actually beautiful plump sea scallops) with pancetta were perfectly cooked. When dealing with quality scallops like this, there is no need to mask them with the pancetta. Aside from slightly overpowering the delicate scallop flavor, it also made the overall dish border on too salty. As for wine, the Capestrano Montepulicano d'Abruzzo 2006 is a great value at $28 bottle.
I guess simply put, it is nice to see a new place that has a strong pedigree and every reason to boast, be thoughtful and appreciative of the value of each customer. Unlike half the restaurants that open in Los Angeles that treat their customers as if they are doing them a favor by allowing them to dine there, Cecconi's is welcoming and a great addition to the neighborhood dining scene.
