|" Charming La Finestra in Lafayette Well Worth Seeking Out " -SF Chronicle, Bill Staggs
|Italian / Sicilian Restaurant
Catering Services, Private Banquet Room
Please send your inquires to Jeffassadi@yahoo.com (925) 519-3500
Hours of Operation: Lunch Monday thru Friday 11:30 to 4:30
Dinner Sunday thru Thursday 4:30 to 9:00 Friday & Saturday 4:30 to 10:00 pm
No Corkage Fee on Mondays
Bring your favorite wine and we will serve it for you at no charge
Not combined with any other offers, One Bottle per table please
|Nestled in a corner space among eucalyptus
trees, La Finestra is a as out of the way as you
can get in downtown Lafayette. This Italian
eatery offers a pleasant atmosphere and a
variety of Sicilian-influenced dishes at very
reasonable prices. The menu opts for reliability
over flashiness, with fresh pastas cooked with
grilled chicken, fish, and vegetables. Heartier
entr'ees include a marinated, flame-grilled pork
chop stuffed with provolone cheese and
prosciutto and jumbo prawns sauteed in spicy
- " Diablo Magazine "
|Private Banquet Room is available
up to 28 people for Birthday
parties, and Corporate Meetings.
For more information call
Published May 13th, 2009
" A Window to the World in Lafayette "
By Susie Iventosch
My husband and I took his dad out to La Finestra last week, to celebrate his birthday. We chose this particular restaurant due to its close proximity and
terrific reputation. And more importantly, the birthday boy has always enjoyed its food and charming location, nestled amongst giant eucalyptus trees on
The experience certainly lived up to our expectations and the fun-loving waiter, Tony Lavino, was excellent, too. He covered that restaurant like nobody's
business, serving up meal after delicious meal with impeccable timing.
Chef-owner, Jeff Assadi, is just about the nicest restaurant chef I've ever met. His love of cooking is evident in the quality, taste and presentation of his
cuisine, but he is also a most gracious and inviting host.
Now, I am not a restaurant critic by trade, but I am a professional talker, and I really enjoyed getting to know Chef Jeff better the following day. He took me
on a tour of his restaurant, starting with the front of the house, then onto the quaint upstairs banquette room, and finally into the kitchen, where he
prepared his fabulous "Polenta alla Contadina" just for me!
This grilled polenta appetizer is served with a robust sauce of wild mushrooms, sun dried tomatoes, garlic, parsley and cream, finished with a sprinkling of
Parmesan cheese. Jeff not only shared the recipe, but he showed me exactly how to replicate it at home. As a polenta lover from way back, this made me
very happy! He said he'd show me his recipe for lamb shanks on another day. Sounds great to me.
As Jeff described his love of cooking, he told me that every dish (with the exception of lasagna, cannelloni and lamb shanks) is made to order - every single
serving, including his minestrone and porcini soups! With a small restaurant, he is able to put his heart into every meal. Though he has a bachelor's degree
in engineering, cooking is his passion and it really shows.
For 16 years, Jeff worked for Faz Restaurants overseeing new restaurant openings and operations. This work inspired him to own a restaurant himself one
day, so when La Finestra founder Andrea Ditta was looking for a buyer in 2003, it didn't take Jeff long to sign up!
"Faz Poursohi is still a really good friend and I learned so much from him and all of his chefs over the years," he said. "But I am so happy here, cooking for
my customers in my own restaurant. I really enjoy it."
In 2005, Jeff took a mini-sabbatical to Italy with his family.
"I visited both the front and the back of the house in many restaurants in Florence and Venice," he noted. "It was a great way to learn about the Italian
menus and to see how they operate in their kitchens."
While there, he took a series of photographs with a focus on "windows" since La Finestra means "the window" in Italian. Although Jeff claims to be an
amateur photographer, patrons will be impressed with his gallery of Italian windows adorning the restaurant!
La Finestra is available for private parties and event catering in
addition to regular dining hours.
for menus and information
100 Lafayette Circle, Lafayette, (925) 284-5282
Lunch Hours: Mon. thru Fri.
11:30 a.m. to 4:30 p.m.
Monday,Tuesday, Wednesday, Thursday and Sunday 4:30 to 9 p.m.
Friday and Saturday 4:30 to 10 p.m.
|100 Lafayette Circle Suite 101
Lafayette. CA 94549
Tel: (925) 284-5282
Polenta alla Contadina
Note -- Chef Jeff does not use exact measuring cup-type measurements. He cooks more by feel, tossing in a handful of this and a pinch of that …
and the result is fabulous. I’ve tried to use measurements here, for our readers, but if you wish to taste the recipe exactly as he cooks it,
it is really best to take a night on the town and dine at La Finestra!
1 cup polenta (enriched cornmeal)
3 cups water
¼ cup heavy cream
1 tablespoon crumbled “sweet” gorgonzola cheese
(gorgonzola aged approximately 3 months)
Pinch salt and pepper
Heat water to boiling, add cream and gorgonzola cheese. Slowly add polenta, stirring or whisking all the while. Reduce heat to low and continue to
cook for 30 to 40 minutes, stirring often. When very thick, turn into greased dish, such as a bread pan, until set. Chill until ready to use.
Then slice into ¾ inch slices, approximately 3 inches square. Set aside, or refrigerate until ready to use.
Wild Mushroom Sauce
1-2 tablespoons oil
(7/8 canola oil, and 1/8 olive oil)
3 cups mushrooms, thinly sliced (combination of fresh shitake and
oyster mushrooms and a little bit of dried porcini)
1-2 cloves garlic, pressed
¼-1/3 cup julienned sun dried tomatoes, packed in oil, drained
¼ cup fresh parsley, chopped
Salt and pepper to taste
½ -3/4 cup heavy cream (this is a guess … adjust as you see fit for your family!)
Preheat a frying pan to very hot. Add oil, then garlic and mushrooms. Cook until mushrooms begin to brown, stirring or tossing occasionally.
Add sun dried tomatoes, heat and toss together. Season to taste with salt and pepper. Add parsley and cream.
Cook until just until slightly thickened. Spoon over grilled polenta and garnish with freshly grated Parmesan cheese. Serve immediately.