Dining Out:

The fettuccine alfredo with chicken and broccoli was outstanding. This dish is one of the main reasons I have complaints with many of the Italian restaurants I’ve been to lately. The other restaurants have made one of my favorite dishes very plain tasting, and the sauce has been typically runny, not thick and creamy. I am thrilled to say that this fettuccine alfredo was robust and hearty. It was a real pleasure to the palate.

When I tried the gnocchi with Gorgonzola sauce, I had two predominant thoughts. The first was, “Holy cow, this is good!” The second was, “My goodness, this is really rich!” In fact, it was almost too rich. I kept pushing it away, vowing I should eat the rest later or even the next day, but then again I couldn’t stop eating it. The Gorgonzola cheese was especially sharp, and the sauce was exceptionally creamy. I savored every bite.

I love pizza, but I don’t love most I have tasted. Usually the crust has a texture and taste of cardboard, or the cheese is more like I remember from my elementary school lunches.

But I was very impressed with the pizza at Burbank Pizzeria & Pasta. The dough was obviously fresh and tasted wonderful. The cheese was perfectly melted and had great consistency. The pepperoni was a nice addition to an already flawless pizza pie. I can’t wait to try the more exotic pizzas they make.

?TOM GROVE is the former head chef for Nick Grippo Catering, and has worked as the personal chef for the curator of the Ennis/Brown House in Los Feliz. He can be e-mailed at tihmtahm@ gmail.com.