clock menu more-arrow no yes mobile

Filed under:

Brazilian-Italian Fare Hits the Busy Hillhurst Stretch in Los Feliz

The new Nossa takes over at the site of the former Vinoteca Farfalla

A roasted half chicken plate with rice and plantains shot from above.
Georgia Cassidy

A new restaurant has emerged in Los Feliz this month, albeit in a familiar space. Nossa is an Italian-leaning (by way of South America, at least) dinnertime option on Hillhurst, styled in the old galeterias of Brazil. Those restaurants operate as a kind of third option for fans of Brazilian gaucho cuisine and more traditional Italian fare, owing to heavy Northern Italian immigration to South America beginning in the late 1800s.

A chef working a line with a backwards yellow hat.
Chef Bonelli

The new Nossa follows in those footsteps, offering a variety of genre-bending small plates and other takeout fare, from Brazilian cheese bread (pão de queijo) to chicken croquettes to a crispy quinoa salad. Mains venture from simple options like whole roasted chicken (with beans, plantains, and chimichurri, naturally) to a variety of pastas and classic Brazilian fish stew moqueca de peixe.

Former Vinoteca Farfalla/Tropicalia owner John Borghetti, who grew up in Brazil, flipped the space and concept himself, bringing in chef Simone Bonelli (who hails from Modena, Italy and previously worked at Osteria Francescana) and beverage director Michelle Biscieglia, who used to be the beverage director for Blue Hill NYC.

Reps for Nossa tell Eater that the plan is to stick with dinnertime takeout and delivery for now at 1966 Hillhurst, from 5 p.m. to 9 p.m., Wednesday through Sunday, though with the recent return of outdoor dining there will be some open-air dining space available in the near future. The attached wine bar space is also be finished for a possible summer service.

A deep blue restaurant as shown from the side with wine glasses and tall white bowls.
Inside the restaurant

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world