About

Pasta Oglio2

We are very excited to offer URBAN COUNTRY FOOD!

We bring some of the comforts of Country life to the hussle and bustle of City life.

All over the world, and even just miles away, a walk into a farm stand is a step into a Country life… a life style that allows one to slow down & enjoy great food & company. Our Farm Stand brings the style of country life to the hustle and bustle of city life.  Our chefs from all over the world take a fine dining approach to food.  They work together to share their most favorite homemade & gourmet country recipes with familiar & exotic tastes, textures & aromas.  Our recipes originate from French, Italian, Turkish, American & other European Countrysides. They are fresh, wholesome and yet indulgent giving you permission to forgo the usual low-fat, no frills everyday food.  We call it URBAN COUNTRY FOOD.  Our menu is full of unique signature dishes so the secret is to begin an exploration by trying each one. We hope to bring you in to relax and enjoy the comfort of easy entertaining, occasional indulgences and happy memories.

The People

This exciting restaurant and palate was born (literally) out of the marriage of its owners, chef Alex Mosavi and his wife, Sylvie Gabriele.

Alex shares over 32 years of restaurant experience as chef and owner.   He trained under Jamsheid Vafaie, Chef of the Persepolis Celebrations, at the late Shah’s House of Iran in Beverly Hills, and he does not surrender to short-cuts.  In his signature rice pilafs, for instance, each element is cooked separately: the lentils pot-boiled, the dates and raisins caramelized, and then only after the rice—a special Pakistani strain of basmati chosen specifically because it does not deteriorate into a sticky clump—has been steamed to a fluff, are they all mixed together.  One of the restaurant’s marquee dishes, the walnut and pomegranate stew, is slow cooked for eight to ten hours to achieve the right balance of the savory and the sweet.

Sylvie contributes over 23 years of restaurant experience and business expertise.  She descends from culinary royalty as well and her father is Guy Gabriele, head chef and owner of the thirty-years standing and perennial Los Angeles Magazine pick Café Pierre in neighboring Manhattan Beach.  Sylvie has learned her lessons well studying under her father and achieving a master’s in business from Loyola Marymount University.  She shares her family’s heirlooms to the menu as well.  Nona Rinna’s Homestyle Lasagna, her grandmother’s traditional Italian recipe layered with Bolognese and béchamel, has become a customer favorite.

The Place

The restaurant’s bright-red exterior frames a huge front wall of uninterrupted plate-glass windows. Inside, there’s an airy, loft-style dining room with a wide-open feel that’s heightened by the view of a patio area seen through another glass wall. Vivid photo blowups of vegetables and fruits mounted on unframed canvases emphasize the contemporary attitude.

Located just south of Los Angeles International Airport, in tree-shaded and still 1950’s quaint El Segundo, Farm Stand has already established a loyal following among local and distant movie people and executives from nearby Raleigh Studios and Fortune 500 Companies such as Northrop Grumman, Chevron, and Mattel—not to mention rave reviews from other notable publications such as Zagat’s and The Los Angeles Times.  Customers drive from miles away to dine enjoy the Farm Stand experience.